The Spices of Life Trivia Quiz

Answer: Anise

The ancient Romans believed anise seed to have medicinal properties that aided in digestion and aided in moving the bowels. It was often served in baked goods and sweets adding a licorice type flavor. Try and buy whole seeds, which if stored properly can last over two years. Several types of liquors use anise for flavoring including ouzo, anisette, absinthe as well as the soda known as root beer.

Answer: Clove

The dried, unopened flower buds of the Syzyium aromaticum are known as cloves. For centuries, cloves were thought to aid in digestion, and were used to treat colds, as well as anemia. Eugenol is the essential oil that gives cloves their unique flavor, but should be used sparingly as the flavor can be overpowering and can even numb the mouth if used in excessive amounts.

Answer: Pepper

The plant known as 'piper nigrum' is the source of green, black, white, pink, and yellow pepper. All of these colors come from the same tree. Green pepper is obtained when picked fresh and then pickled or dehydrated. When picked and left to ferment in the sun the outcome is black pepper. Pink or yellow pepper is obtained when the berries are left on the plant to mature.

When the flesh of the matured berries is soaked off we get white pepper. Pepper has been used in historical times as a form of currency and is considered to be the largest spice crop in both volume and value.

Answer: India

India produces over 70% of the spices sold on the planet. They are also leaders when it comes to researching the nutritive value of spices, and possible preventative agents found in spice crops. Spices are generally good for you in that they are used in small quantities, usually do not add calories to a dish, and often contain antioxidants, protein, and occasionally some minerals. Add to this the wonderful flavors they impart in our foods, no wonder they have been such an important part of trade for centuries.

Answer: Bark

The inner bark of several types of trees in the Cinnamomum genus are used to make the versatile spice known as cinnamon. It can be used to flavor meat and vegetable dishes as well as being commonly used in the making of sweet dishes. Cinnamon can lose it potency quicker than many other spices. Because of this, it is better to buy it in small quantities and in stick form.

This will help your cinnamon to keep its wonderful taste and freshness for a much longer time.

Answer: Ketchup

Allspice is a wonderful member of the spice family whose flavor resembles a mixtures of cloves, cinnamon, and nutmeg. It is available around the world in both powdered and whole berry form. Allspice has been used by cultures around the world for centuries. Buying the whole berries is the best idea as they have an indefinite shelf life. Allspice is used in baked goods, stews, and pickling mixtures.

The bulk of the allspice grown is used in the production of the condiment known as ketchup.

Answer: Southeast Asia

Ginger is a fibrous rhizome that is native to Southeast Asia and is used in sweet as well as savory foods all over the world. It has a sharp, pungent flavor with tinges of sweetness. It is used in a dried, candied or preserved form. It can also be frozen and retain its freshness almost indefinitely. It has been used to control nausea, constipation, and colic.

Answer: The Egyptians

Possibly one of the most widely used spices in the world, Garlic has been used for thousands of years in central Asia and the Middle East. It was originally used in medical and magic potions until the ancient Egyptian discovered its benefits in the kitchen and began to cultivate it on a large scale.

It is available in many forms including garlic juice, garlic extract, garlic salt, garlic powder and fresh garlic cloves.

Answer: True

The stigmas of the Crocus sativus are used to make saffron and make this spice, pound for pound, the most expensive spice in the world. The stigmas of over 4,000 blooms must be picked by hand in order to produce one ounce (28g) of saffron. Native to the Mediterranean regions it is commonly used in rice and some fish dishes.

It is sparingly used as it has a strong, somewhat must flavor, that can cover up the other flavors in a dish as well as impart a yellow color, which may or may not be pleasing.

Answer: True

Nutmeg comes from the kernel of the seed of the Myristica fragrans tree of Southeast Asia. Nutmeg is used in a myriad of different dishes, from breads, sweets, meat fillings, egg and cheese dishes. It is one of the most commonly used spices in the Middle East, North Africa, and Europe.

It is impossible to making a good old-fashioned pumpkin pie without it. But, be careful, nutmeg does have hallucinogenic properties and if taken in high enough doses it can be fatal.