Herbs and Spices

Question 1

Aromatic natural products which are dried seeds, buds, fruit or flower parts, bark of roots of a plant - usually of tropical origin

Answer 1

Spices

Question 2

Aromatic leaves, stems, and sometimes flower of plants - usually of temperate origin

Answer 2

Herbs

Question 3

mixed of spices, herbs, seeds or other flavoring materials either ground or whole like curry, Italian spice, pickling spice

Answer 3

Blends

Question 4

any spice, herb or seed, but more commonly a pungent, prepared mixture of season sometimes in liquid form used to accompany food like mustard, relish, ketchup, salsa, Worcestershire sauce

Answer 4

Condiments

Question 5

What are the 5 benefits of using herbs & spices?

Answer 5

1. add flavor
2. add color
3. contribute to health
4. lowers calories in food (sauces -> fatty, herbs & spices -> 0 cal)
5. different cuisine due to flavor profile of each herb

Question 6

What are the spices that can replace salt? (8 items)

Clue:
-BP
-G
-CP
-C
-B
-GG
-W
-O

Answer 6

1. Black Pepper
2. Garlic
3. Curry Powder
4. Cumin
5. Basil
6. Ginger
7. Wansuy
8. Onion

Question 7

Ratio of Fresh VS Dried

Answer 7

3:1 (3 for fresh, 1 for dried)

Question 8

A fragrant, green herb
that belongs in the
mint family

Has anise, mint and
peppery undertones

Answer 8

Basil

Question 9

Uses of Basil

(Hint: TD, P, ED)

Answer 9

Tomato dishes

pesto

egg dishes

Question 10

Has a very distinct minty,
cooling and somewhat
balsamic flavor

Has a strong and eucalyptic
aroma

Answer 10

Rosemary

Question 11

Uses of Rosemary

(Hint: SP, TS, MS, B)

Answer 11

Soups

tomato sauces

meat sauces

breads

Question 12

Whole dried leaves of a tree in
the laurel family that gives an
earthy flavor and a pungent
aroma

Answer 12

Bay Leaf

Question 13

Uses of Bay Leaf

(Hint: ST, SC, SW, BM)

Answer 13

Stocks
Sauces
Stews
braised meats

Question 14

Small, green leaves

Has a strong, fresh,
lemony flavor

Answer 14

Thyme

Question 15

Thyme Uses

(Hint: M, SC, SP, ST, T)

Answer 15

Meats
Sauces
Soups
Stocks
tomatoes

Question 16

Smallest member of the
onion family where the
flowering stems from the
bulb are utilized

Answer 16

Chives

Question 17

Chives Uses

(Hint: ED, CD, F, SL, SP)

Answer 17

Egg dishes

cheese dishes

fish

salads

soups

Question 18

Comes from the
same plant as
coriander seeds

Has a herbaceous
aroma and flavor

Answer 18

Cilantro

Question 19

Cilantro Uses

(Hint: P, BhM, SS)

Answer 19

Pho
Banh mi
salsas

Question 20

Has a minty, sharp
and bitter flavor

Answer 20

Marjoram

Question 21

Marjoram Uses

(Hint: P&GM, RL, PS)

Answer 21

Pâtés and ground
meats

roast lamb

poultry stuffings

Question 22

Known as the
“pizza herb”

Has a pungent
aroma

Answer 22

Oregano

Question 23

Oregano Use

(Hint: TD, PZ)

Answer 23

Tomato dishes

pizza

Question 24

A bright green color leaf
that has a vegetable
aroma and flavor

Answer 24

Parsley

Question 25

Parsley Uses (Hint: G, H, BBG, PT, SP)

Answer 25

Garnish Hummus Baba ganoush Pastas Soups

Question 26

Has an intense flavor and provides a cold sensation on the tongue

Answer 26

Peppermint

Question 27

Peppermint Uses (Hint: CS, LQ)

Answer 27

Chocolate sauces liquors

Question 28

Has a refreshing, mellow pure flavor

Answer 28

Spearmint

Question 29

Spearmint Uses (Hint: GD, MED, TD)

Answer 29

Greek dishes Middle Eastern dishes Turkish dishes

Question 30

Has a peppery bite and light herby flavor

Answer 30

Savory

Question 31

Savory Uses (Hint: ED, FD, MD, PD, VD)

Answer 31

Egg dishes Fish dishes Meat dishes Poultry dishes vegetable dishes

Question 32

Has a light, warm and sweet flavor with hints of anise and mint

Answer 32

Tarragon

Question 33

Tarragon Uses (Hint: C, E, F, SL & D, TV)

Answer 33

Chicken Eggs Fish salads and salad dressings tarragon vinegar

Question 34

Has a robust peppery and savory flavor

Answer 34

Sage

Question 35

Sage Uses (Hint: B, SG, SF, P, PO)

Answer 35

Beans Sausage Stuffings Pork poultry

Question 36

Part of the grass family that gives a light fresh citrus and floral flavor to foods

Answer 36

Lemongrass

Question 37

Lemongrass Uses (Hint: SF)

Answer 37

Stuffing

Question 38

Whole, Dried fruit of the plant Do not expose to air as it lessens flavour Pungent flavor and aroma

Answer 38

Peppercorn

Question 39

Peppercorn Uses (Hint: VF, GW/M, FE)

Answer 39

Various foods Especially good with meats Works as a flavour enhancer

Question 40

Used more for providing color than flavor Has a peppermint and flowery aroma

Answer 40

Annatto

Question 41

Annatto Uses (Hint: CR, SC, SP, SW)

Answer 41

For coloring rice Sauces Soups stews

Question 42

Star-shaped Dried fruit of the plant

Answer 42

Star Anise

Question 43

Star Anise Uses (Hint: SFMD, CD)

Answer 43

Good with sweet-flavoured meat dishes Chinese Dishes like asado and siopao

Question 44

Has the flavors of cinnamon, cloves, nutmeg and pepper

Answer 44

All Spice

Question 45

All Spice Uses (Hint: BM, PI, PF, PD, SG)

Answer 45

Braised meats Pies poached fish puddings sausages