Lecture 13 - Spice Crops

Question 1

difference between herbs and spices

Answer 1

herbs - typically leaves (sometimes seeds) from temperate origin plant
spices - flowers, fruits, or bark from tropical origin plant

Question 2

part of plant used for black pepper

Answer 2

dried fruit (peppercorns)

Question 3

part of plant used for nutmeg

Answer 3

seed

Question 4

part of plant used for mace

Answer 4

coverings of nutmeg seeds

Question 5

part of plant used for cloves

Answer 5

unopened flower buds

Question 6

part of plant used for cassia and cinnamon

Answer 6

bark

Question 7

part of plant used for cardamon

Answer 7

fruits, seeds

Question 8

part of plant used for turmeric

Answer 8

rhizome

Question 9

part of plant used for sesame

Answer 9

seeds

Question 10

old world spices

Answer 10

cinnamon, nutmeg, mace, black pepper, ginger, cloves, cardamon, anise, caraway, mustard, saffron

Question 11

new world spices

Answer 11

allspice, chilies, paprika, vanilla

Question 12

Most important world traded spice

Answer 12

pepper (than capsicum)

Question 13

2 types of pepper

Answer 13

white and black pepper

Question 14

pepper scientific name and family

Answer 14

piper migrum
family is piperaceae

Question 15

when is black pepper picked

Answer 15

picked green (but still mature), and are allowed to darken and shrivel upon drying

Question 16

when is white pepper picked

Answer 16

when berry has ripened on the vine. the outer hull is removed

Question 17

where is pepper native to

Answer 17

india and east indies

Question 18

physical description of pepper plant

Answer 18

perennial glabrous, woody climber (vine)

Question 19

best temp and moisture for pepper

Answer 19

25-35 C
2000-3000mm

Question 20

pepper propagation

Answer 20

through stem cuttings with one node and one leaf
takes 4-5 months in nursery

Question 21

when is pepper pruned

Answer 21

every 10 nodes until top of support

Question 22

how is black pepper processed

Answer 22

left on spike for hours to ferment, than striped off to dry to 12% moisture

Question 23

how is white pepper processed

Answer 23

berries are stripped and put in bags with running water to soften pericarp and remove it. Buff colored berries dry

Question 24

most common chili peppers are

Answer 24

capsicum annuum ( bell pepper, jalapenos, etc)
capsicum frutescens (tobasco peppers)
capsicum chinense ( naga, habanero, etc)
capsicum pubescens (rocoto peppers)
capsicum baccatum (aji peppers)

Question 25

where are chili peppers native to

Answer 25

south and central america

Question 26

nutritional value of chili peppers

Answer 26

sources of vitamin C, A, and E

Question 27

chill pepper fruit are ______

Answer 27

berries

Question 28

what gives chili peppers the hot taste

Answer 28

capsaicin

Question 29

what factors influence hotness of chili peppers

Answer 29

genetics/type environmental conditions ripeness of fruit fruit parts (seeds and placenta are hottest)

Question 30

how do we measure hotness

Answer 30

using scoville units

Question 31

most popular chili peppers

Answer 31

hot peppers, chili peppers, cayenne peppers

Question 32

chili pepper harvest

Answer 32

hand harvest at green or red stage

Question 33

major diseases of chili pepper

Answer 33

athracnose, bacterial leaf spot, cercospora leaf spot

Question 34

problem with peppers

Answer 34

blossom end rot caused by inadequate calcium levels

Question 35

management of diseases in chili pepper

Answer 35

resistant varieties, crop rotation, fungicides, well-drained soil

Question 36

clove scientific name

Answer 36

syzygium aromaticum

Question 37

clove tree discription

Answer 37

evergreen tree that can grow up to 15m. Purple fruit

Question 38

best conditions for clove

Answer 38

partial shade, 2000-3000m, dry season needed

Question 39

origin of cloves

Answer 39

Moluccas indonesia

Question 40

propagation of cloves

Answer 40

from seed

Question 41

uses of clove

Answer 41

cooking, food processing, cigarettes