Uses of spices

Question 1

Leafy herb of several varieties, peppermint and spearmint being the common ones

Answer 1

mint leaves (yerba buena or dahong maria)

Question 2

mace

Answer 2

a spice derived from the orange red fleshy covering of nutmeg kernel often combined with cloves and ginger for cakes, has a strong nutmeg-like aroma and taste but stronger

Question 3

licorice

Answer 3

extract from plant containing 12-20% glycyrrhizin that give its characteristic flavor

Question 4

lemon grass

Answer 4

as suggested the grassy blades or leaves are lemony in aroma

Question 5

horseradish

Answer 5

a plant of mustard family grown for its pungent, white, fleshy root

Question 6

ginger (luya)

Answer 6

light yellow roots with pungent, hot and spicy flavor

Question 7

garlic (bawang)

Answer 7

a bulbous plant of the lily family, strong smelling made up of small sections called cloves, also available as dried flakes or powder

Question 8

fennel seed

Answer 8

aromatic dried fruit of an herb belonging to the parsley family. Yellowish brown oval and has slight flavor of licorice

Question 9

dill seed

Answer 9

spice that resembles caraway and anise seeds

Question 10

curry powder

Answer 10

blend of several spices like cumin, chili pepper, ginger, golden yellow in color, has characteristic hot, pungent aroma

Question 11

cumin

Answer 11

dried yellowish brown seed with strong earthy flavor. Chief ingredient in chili curry powder

Question 12

coriander (kolantro)

Answer 12

dried fruit or seed of plant belongin to the parsley family, has a slight lemon flavor,, the green herb is known as wansuy

Question 13

cloves (clavo de comer)

Answer 13

dried flower buds of an ever green tree, reddish brown with penetrating pungent sweetish flavor associated with the tootache drops

Question 14

cinnamon (kanela)

Answer 14

dried inner bark of an ever green tree, reddish brown with distinctly sweet mildly pungent flavor

Question 15

chives (sibuyas na mura)

Answer 15

tiny onion like plants, growing in tuffs, thin, hollow leaves

Question 16

chili seasoning

Answer 16

blend of chili peppers and other spices

Question 17

chili powder

Answer 17

blend of spices with an earthly, sweetish flavor

Question 18

chilli pepper (siling labuyo)

Answer 18

fruit pod of the capsicum plant, a popular spice among mexicans

Question 19

chervil (perehil)

Answer 19

fresh tender, green leaves

Question 20

celery seed

Answer 20

a plant with crisp, branched stalks eaten as a vegetable

Question 21

cayenne paper

Answer 21

a very hot or pungent pepper made from the dried seeds or fruit of a plant of the capsicum family

Question 22

cassia (chinese cinnamon)

Answer 22

ground thick bark, darker and more pungent flavor than true cinnamon

Question 23

cardamom

Answer 23

ivory- colored aromatic seeds belonging to the ginger family, has pungent sweetish flavor and is a large garbanzos

Question 24

caraway seed

Answer 24

aromatic and pungent brownish

Question 25

caper

Answer 25

small buds

Question 26

bay leaf (laurel)

Answer 26

a favorite oriental flavoring agent, aromatic dry leaves

Question 28

basil

Answer 28

an herb of the mint family with strong aromatic flavor, taste pepper and cloves

Question 29

anise (anis)

Answer 29

a spice with strong licorice flavor

Question 30

annatto (achueto)

Answer 30

red seeds, substance that impart color desired

Question 31

allspice (pimiento)

Answer 31

dried, ground berries of the west indian pimiento tree