description of spices

Question 1

A a plant with crisp, branched stalks eaten as a vegetable

Answer 1

celery seed

Question 2

blend of spices with an earthly, sweetish flavor

Answer 2

chili powder

Question 3

spicy dried leaves of a type of marjoram which has a strong and aromatic flavor with a pleasant bitter taste

Answer 3

oregano

Question 4

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

Answer 4

cardamom

Question 5

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

Answer 5

chives

Question 6

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

Answer 6

cloves

Question 7

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

Answer 7

cinnamon

Question 8

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

Answer 8

mint leaves

Question 9

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

Answer 9

cumin

Question 9

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

Answer 9

fennel seed

Question 10

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

Answer 10

coriander

Question 11

a shrubby, sweet scented herbs, the slender, pale green leaves

Answer 11

rosemary leaves

Question 12

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

Answer 12

licorice

Question 13

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

Answer 13

curry powder

Question 14

oval dried seed of an appricot-like fruit, has sweet, warm and spicy flavor, usually available ground into a fine powder

Answer 14

nutmeg

Question 15

resembles the flower of saffron, darker in color but lacks the flavor. It is used as an adulterant for saffron. This is what we call kasubha

Answer 15

safflower

Question 16

a mild, red, condiment ground from the fruit of the capsicum or other plants which are not pungent

Answer 16

paprika

Question 17

A spice belonging to the family, has bitter undertone but pleasant flavor, it is used interchangeaby with oegano

Answer 17

marjoram

Question 17

very small seeds are powdered after drying

Answer 17

mustard

Question 18

spice from the flowers belonging to the mint family

Answer 18

sage

Question 19

dried aromatic root of turmeric plant similar to ginger, it is bright yellow in color with mild, clean, rich but peculiarly bitter-sweet flavor, but no pungent like ginger.

Answer 19

turmeric

Question 20

graynish-green leaves of a perennial plant of the mint family; has distinctly warm, aromatic and slightly pungent flavor.

Answer 20

thyme

Question 21

dried dark brown star-shaped fruit of the magnolia family.

Answer 21

star anise

Question 22

very small dried, hulled fruit of annual herb and looks like active dry yeast, creamy white smooth and slippery oval-shaped seed with rich nut-like flavor. it ist either black or straw colored.

Answer 22

sesame