10 Questions about Spice Up Your Life | Hobbies

Answer: Cumin

Cumin is the common name for the plant Cuminum cyminum, which is part of the parsley family. It is native to the area around the Mediterranean and the lands to the east as far as India. The Maltese island of Comino is named after the plant because it used to grow in abundance there.

Answer: Asafoetida

Asafoetida has the scientific name Ferula assafoetida. Apart from being used as a flavouring it is believed that it may help fight asthma, bronchitis and flatulence. Scientists in Taiwan have reported that the root of the plant contains compounds that can help destroy the H1N1 flu virus.

When the world suffered the Spanish flu pandemic of 1918 asafoetida was used in parts of the world to help fight the disease.

Answer: Fennel

Fennel seeds are a basic spice in Indian cooking, but they aren't considered an essential. In ancient times it was called 'marathon' because the battle of the same name was fought in a field of fennel. It is a prime ingredient in the, highly potent, drink known as absinthe.

Answer: Cardamom

Cardamom is a member of the ginger family. It has a strong flavour, so little is used. If a recipe calls for cardamom pods they are usually lightly crushed before adding to the food, and then removed before serving. Powdered cardamom is, generally, a cheaper alternative. In some parts of the world the small seeds are chewed, like gum.

Answer: Turmeric

Turmeric is another member of the ginger family. It requires a hot wet climate to thrive. The south Indian state of Tamil Nadu is the most important centre for producing and trading turmeric. Turmeric has many uses apart from imparting a yellow colour to foods. It has been used in cosmetics, as a dye and as an antiseptic agent.

Answer: Wasabi

Wasabi is in the same family as cabbages and mustard. In use the root is finely grated and has a hot strong flavour. The oils in wasabi are fairly volatile so it is either added in the final stages, or covered up to prevent the flavour evaporating.

Answer: Pink

White, green and black peppercorns all come from the same plant, Piper nigrum. The differences in colour depend on when the peppercorns are picked and how they are treated. Black pepper is the immature green berries that have been washed and then dried, it is the dry skin that gives them their colour. White pepper comes from ripe berries that have had the skins removed before drying. Green peppercorns are treated in a way that retains their colour, often freeze drying. Pink peppercorns are from a different species, Schinus terebinthifolius, which is native to Brazil and not south east Asia as is Piper nigrum.

Answer: True

The traditional yellow mustard, and its many varieties, is a condiment. A condiment is a sauce or relish added to impart a particular flavour. Salt, ketchup and olive oil are other popular condiments. Mustard seeds ARE a spice, the two most common being yellow and black. They are usually added to the dish at the very start to impart their flavour to the oil.

Answer: Paprika

Paprika is made by drying and grinding the fruits of Capsicum annum. In some countries these are called 'bell peppers', or 'pimentos'. Although native to Mexico, Hungary is a major producer of high quality paprika, possibly because of its use in goulash. Spanish paprika has a quite different flavour, achieved by drying the peppers by smoking. Weight for weight paprika contains more vitamin C than lemon juice.

Answer: Nutmeg

Nutmeg is the actual seed of the tree Myristica fragrans, mace is the 'lacy' covering of the same seed. The tree is indiginous to the area that used to be called 'The Spice Islands'. Nutmeg and mace have similar tastes, with nutmeg being the slightly sweeter. Mace is used where a yellowish tinge is required. In large doses nutmeg can be dangerous to both humans and domestic animals.