Some Like It Way Too Hot Trivia Quiz

Answer: Ginger

Ginger is used in many different cuisines and for many different purposes. Ginger gives heat and is very fragrant. Younger ginger has a milder taste than a mature rhizome, with the juice from older ginger roots being very potent. Ginger is used in Indian curries, as well as used to spice coffee and tea, and also prepared for pregnant and nursing women. Ginger is known world-wide for its anti-nausea properties, and can be a big help for those suffering morning or motion sickness.

Answer: Cinnamon

Cinnamon is one of the few spices coming from the bark of a tree. It is similar to, but not the same as, cassia. The inner bark is cut from the tree, then laid out to dry. In a warm, well-ventilated environment the cinnamon will dry into quills in about 4-6 hours. It is then cut into small lengths in preparation for sale.

Answer: Coriander/Cilantro

Coriander (known as Cilantro in the US) is found in most types of Asian cuisine. The seeds (or fruit) are used more often in Indian cooking than the rest of the plant although the leaves are often used as a garnish. Coriander seeds can be roasted or heated before grinding to enhance the flavour and aroma of the resultant dish.

Answer: Turmeric

Turmeric is most probably the reason for a curry having its yellow colour. The plant is a part of the ginger family and it needs lots of water and warm temperatures to grow and thrive. Curcumin is the 'active ingredient' in turmeric and can be used as an alkalinity test for foods - turning yellow in acidic food and red in alkaline food.

Answer: Nutmeg

The common nutmeg is native to Indonesia, yet is also grown in southern India (as well as other places around the world). Nutmeg is used mainly in ground or grated form and can be found in both sweet and savoury Indian dishes. Nutmeg can also be used smoked, is used as an infant medicine, and as part of Indian spice mixes.

Answer: Cardamom

Both varieties of cardamom are used in Indian cuisine with the black rarely being used in sweet dishes. Both the black and green cardamom can be used to flavour tea (chai).

Answer: Garlic

Garlic is related to the leek, onion, shallot and chive and is used world-wide for both medicinal and culinary purposes. There are many different varieties of garlic which can be grown year-round in milder climates. Different cooking methods will affect the taste and pungency of garlic with most of the plant able to be eaten. Garlic is often paired with onion, tomato or ginger - depending on cuisine.

Answer: Tamarind

Tamarind is used in Indian cuisine as an additive to condiments and chutneys, as well as in soups and sauces. Other cuisines use tamarind in jams, syrups, sauces, sugar-coated and eaten whole or rolled into balls, in drinks, as a garnish or flavouring. The leaves and flower buds can also be eaten with some areas in India pickling the immature pods and flowers and eating them as a side dish.

Answer: Cloves

Cloves are used in several different dishes depending where you are in India. In some areas cloves are used almost daily and in every dish, while in other areas cloves are rarely used in warmer weather (due to the belief that they have the effect of increasing heat in the body).

Answer: Star Anise

Star anise is not related to anise even though it shares similar flavours. Star anise is usually part of the Indian spice mix 'garam masala' and is found in biryani and masala chai, a mix-spiced tea. Another interesting note about star anise is that shikimic acid (produced from star anise) was used in production of the anti-influenza drug Tamiflu until artificial production methods were found.