Alpha-Edibles - "D" Trivia Quiz

Durian is a tropical fruit native to Southeast Asia, primarily grown in countries such as Thailand, Malaysia, and Indonesia. This pungent fruit has a soft, creamy flesh inside, which has a distinct taste described as a combination of sweet and savory.

Despite its potent smell, durian is highly valued in Southeast Asian cuisine, though it is often banned in certain public places, such as transportation systems. It can be eaten fresh or used in various desserts, mostly cakes, ice cream, and sticky rice.

Demerara sugar is a type of raw cane sugar that originated in the colony of Demerara, now part of Guyana in South America. It is made by crystallizing sugarcane juice and minimally processing it to retain its light brown color and coarse texture. The large golden-brown crystals possess a molasses-like flavor. Demerara sugar is often used as a sweetener for hot beverages like coffee and tea and as a topping for baked goods. Unlike refined white sugar, it retains some of the natural minerals found in sugarcane, though not in significant amounts.

Duxelles is a finely chopped mushroom mixture originating from French cuisine. It is traditionally made with mushrooms, shallots, garlic, butter, and herbs. Named after 17th-century French nobleman Nicolas Chalon du Blé, Marquis d'Uxelles, this mixture has an earthy, rich flavor, often enhanced by the use of wine or cream during cooking. To prepare it, mushrooms are minced and then sautéed with finely diced shallots and garlic in butter until the mixture becomes dry and concentrated. Fresh herbs, such as thyme or parsley, are typically added. Duxelles is commonly used as a filling or topping in dishes like beef Wellington, omelets, or puff pastries.

A daiquiri is a classic cocktail that originated in Cuba during the late 19th century, named after a beach and an iron mine near Santiago de Cuba. Traditionally, it is made with three simple ingredients: white rum, lime juice, and sugar or simple syrup.

The ingredients are shaken with ice and then strained into a coupe or cocktail glass and garnished with a lime slice. Strawberry and mango daiquiris are common variations.

Dal refers to a variety of lentil-based soups that are a staple in Indian cuisine. The word "dal" comes from Sanskrit, meaning "split," as the dish is typically made using split lentils, peas, or beans. Dal has a hearty, mildly spiced flavor, which can vary depending on the type of lentil and the seasonings used. Common ingredients include turmeric, cumin, garlic, and onions, which are tempered in oil or ghee. To prepare this dish, lentils are boiled until soft, then simmered with spices and sometimes tomatoes or chili peppers. Once finished, it is usually served with rice or flatbreads like naan/roti.

Demi-glace is a rich sauce originating from French cuisine, often used as a base for other sauces or as a finishing touch for meat dishes. It has a deep, savory taste with strong umami flavors. It is traditionally made by slowly simmering equal parts brown stock (usually veal or beef) and espagnole sauce, one of the five classic French mother sauces, until it reduces by half. Onions, carrots, celery, and herbs are typically used to further enhance its flavor.

Darjeeling tea is a highly-prized black tea grown in the Darjeeling region of West Bengal, India, at the foothills of the Himalayas. Sometimes referred to as the "champagne of teas," it has a delicate, floral aroma. The tea's flavor varies depending on the season of harvest, with first flush teas being lighter and more floral, while second flush teas are more robust.

It is traditionally consumed without milk, though it is sometimes hit with a touch of honey or lemon.

Dolma is a traditional dish with origins in Middle Eastern and Mediterranean cuisines, particularly popular in Turkey, Greece, and Armenia. The name comes from the Turkish word "dolmak," meaning "to be stuffed." Dolma typically consists of grape leaves, bell peppers, or other vegetables stuffed with a mixture of rice, herbs, and sometimes minced meat.

The filling is then flavored with ingredients such as onions, garlic, dill, parsley, cinnamon, and allspice. The grape leaf versions are stuffed and tightly rolled, then cooked slowly in a pot with olive oil, water, and lemon juice to keep them tender and flavorful. Dolma can be served warm or cold, and it is usually accompanied by yogurt or some form of tangy dipping sauce.

Durum is a type of hard wheat with origins in the Middle East. It is widely cultivated for its high protein content, making it perfect for foods such as pasta and flatbreads. Its name comes from the Latin word "durus," meaning "hard." Durum flour has a rich, nutty flavor and is commonly used to produce semolina.

The semolina is mixed with water to form dough, which is then shaped into various pasta types like spaghetti, penne, or lasagna sheets, or into other non-pasta foods like couscous.

Dragonfruit is a tropical fruit native to Central America but is now widely grown in Southeast Asia. The fruit comes from several species of cacti. It is known for its striking appearance, with bright pink or yellow skin and white or red flesh speckled with tiny black seeds. Dragonfruit has a mild, slightly sweet flavor resembling a mix between a kiwi and a pear.

The outer skin is peeled or sliced open to reveal the edible flesh, which is then eaten raw with a spoon or cut into cubes for fruit salads.

Donburi is a Japanese rice bowl dish that serves a role as a comfort food in Japanese cuisine. It can come in multiple variations based on the toppings: thinly sliced beef (gyudon), grilled eel (unadon), breaded pork cutlet (katsudon), raw tuna (tekkadon), and many others.

The toppings are cooked and seasoned separately, then arranged carefully over the bed of freshly cooked rice. Savory sauces, such as soy sauce or dashi-based broths, are often added to seep into the rice below. The dish is typically eaten with chopsticks and a spoon and is often garnished with green onions, sesame seeds, or pickled vegetables.

Dill is an aromatic herb native to the Mediterranean and western Asia. It has a slightly tangy flavor that can be described as a mix of citrus and anise. Fresh dill leaves, also known as dill weed, are commonly added to soups, stews, and salads, while the seeds are used as a spice in pickling and baking. Dill pairs well with ingredients like lemon, garlic, and yogurt; a classic use is in tzatziki, a Greek yogurt-based dip flavored with dill and cucumber.