Take this Spice up Your Life Quiz! Easy Trivia | Food & Drink

Answer: Cumin

Dating back to Biblical times, the ancient Romans and Greeks frequently used cumin to season their food. The plant, which grows up to 1.6 feet tall, produces white or pink flowers. In the Middle Ages it was thought that cumin promoted fidelity and for this reason was carried during wedding ceremonies.

Answer: Ginseng

Native American tribes used wild ginseng to promote female fertility and cure respiratory ailments. Ancient Chinese used it to to increase blood supply and improve circulation. Nowadays ginseng is used to flavor soups, gum, candy, toothpaste, cigarettes, and an American favorite, 7-Up.

Answer: Oregano

For centuries, oregano was used as an antidote for hemlock. Nowadays it can be enjoyed fresh or dried. Mexican oregano is different from the Mediterranean variety in that it comes from the verbena family and has a citrus flavor.

Answer: Tarragon

Tarragon can be identified by its smooth, narrow, and pointed leaves that looks like grass growing up a thin stem. As an herb, tarragon brings a fragrant aroma when added to green salads. It even blends well with egg dishes, particularly omelets. Since this herb diffuses quickly through dishes, it should be used sparingly.

Answer: Chervil

Chervil tastes best when fresh. It is not a good idea to dry it since its loses most of its flavor in the process. Chervil is used frequently in French cuisine. Its leaves are fine and its flowers are white. Chervil complements a lot of foods such as poultry, soups, eggs and cheese.

Answer: Saffron

It takes approximately 75,000 stigmata to make one pound of saffron. No wonder it costs so much. When buying saffron, look for a vibrant red color. The older it gets, the more brown it looks. A little saffron goes a long way, so use it sparingly.

Answer: Fenugreek

As a spice, fenugreek can be eaten as a vegetable or mixed in bean dishes and stew. As an herb, it has medicinal properties used to treat allergies and asthma and has been known to increase breast milk production.

Answer: Clove

Clove has many uses but it's primarily used in curries, pickles, and sausages. It's an important ingredient of Béchamel sauce which, when combined with onion and bay, produces quite a flavorful taste. Clove can be found in gum, incense, and, if you're feeling creative, used to make pomander balls.

Answer: Anise

Even though it tastes similar to licorice and fennel, anise is sweeter and more delicate than either one. It's used in liqueurs such as Sambuca and Greek Ouzo, but it also flavors candies and chocolates. It is frequently used in India as a digestive aid.

The seeds of anise are used like fennel to soothe the stomach and tongue after a really spicy meal. It also freshens breath, a good idea if you've just eaten a very spicy meal.

Answer: Basil

Early Christians believed that basil grew at the sight of the Crucifixion. This is the reason why the Greek Orthodox Church uses it on their altar and in the Holy Water. Basil leaves are strong and oily when fresh, minty when dried. Not only is basil used to flavor Mediterranean dishes, it is an important ingredient in Thai and Vietnamese foods.