Spice & Herb Vocabulary

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Date:

Instructions: Season your vocabulary with knowledge about spices and herbs from cuisines around the globe

1.
What is the difference between a 'spice' and an 'herb' in culinary terms?
A
Herbs come from the leafy green parts of plants, while spices come from other parts like seeds, bark, or roots
B
Spices are mild, herbs are strong
C
There is no difference
D
Spices are fresh, herbs are dried
2.
What is 'saffron' and why is it so expensive?
A
A rare herb from Africa
B
A synthetic food coloring
C
A type of turmeric
D
The dried stigmas of the crocus flower, hand-harvested from each bloom, making it the world's most expensive spice by weight
3.
In spice terminology, what is 'turmeric'?
A
A type of pepper
B
A European herb
C
A type of mustard
D
A bright yellow-orange spice from a root related to ginger, used widely in Indian and Asian cuisine
4.
What does 'coriander' refer to in culinary vocabulary?
A
Only the leaves of the plant
B
A dried flower
C
A type of pepper
D
Both the seeds and leaves of the same plant — seeds are called coriander, leaves are often called cilantro
5.
What is 'cardamom' in the spice world?
A
An aromatic seed pod from a plant in the ginger family, used in both sweet and savory dishes
B
A dried herb
C
A pepper variety
D
A type of cinnamon
6.
In herb vocabulary, what is 'basil' primarily associated with?
A
German cooking
B
French cuisine
C
Italian and Southeast Asian cuisines, where it is used fresh in dishes like pesto and Thai curries
D
Scandinavian food
7.
What is 'cumin' in the spice world?
A
A type of berry
B
A sweet spice
C
A type of nut
D
A warm, earthy spice from dried seeds, essential in Mexican, Indian, and Middle Eastern cuisines
8.
What does 'star anise' look like and taste like?
A
A round seed with a citrus flavor
B
A star-shaped seed pod with a distinct licorice-like flavor, used in Chinese and Vietnamese cooking
C
A brown bark with a cinnamon flavor
D
A green leaf with a minty taste
9.
In spice terminology, what is 'garam masala'?
A
A single hot spice
B
A chili pepper variety
C
A warming blend of ground spices common in Indian cooking, typically including cinnamon, cardamom, cloves, and more
D
A type of curry powder
10.
What is 'oregano' best known for in cooking?
A
Mediterranean and Mexican cooking, especially in pizza, pasta sauces, and chili
B
Scandinavian baking
C
Asian stir-fries
D
Japanese cuisine
11.
In spice vocabulary, what is 'paprika' made from?
A
Dried and ground peppers, ranging from sweet and mild to hot and smoky depending on the variety
B
Dried tomatoes
C
A type of root
D
A flower petal
12.
What is 'vanilla' derived from?
A
A type of bean plant
B
A synthetic compound only
C
A tree bark
D
The cured seed pods of a tropical orchid, one of the most popular flavors worldwide
13.
In herb terminology, what is 'rosemary'?
A
A type of flower used in bouquets
B
A fragrant, needle-like Mediterranean herb used with roasted meats, potatoes, and breads
C
A type of mint
D
A fruit-flavored spice
14.
What is 'nutmeg' and where does it come from?
A
A ground almond product
B
The nut of a hazelnut tree
C
The seed of a tropical evergreen tree, used ground in baking, sauces, and beverages like eggnog
D
A type of walnut
15.
In spice vocabulary, what is 'clove'?
A
A garlic segment
B
A dried, aromatic flower bud from a tropical tree, used whole or ground in both sweet and savory dishes
C
A type of onion
D
A peppercorn variety

Answer Key

Question 1

A. Herbs come from the leafy green parts of plants, while spices come from other parts like seeds, bark, or roots

Question 2

D. The dried stigmas of the crocus flower, hand-harvested from each bloom, making it the world's most expensive spice by weight

Question 3

D. A bright yellow-orange spice from a root related to ginger, used widely in Indian and Asian cuisine

Question 4

D. Both the seeds and leaves of the same plant — seeds are called coriander, leaves are often called cilantro

Question 5

A. An aromatic seed pod from a plant in the ginger family, used in both sweet and savory dishes

Question 6

C. Italian and Southeast Asian cuisines, where it is used fresh in dishes like pesto and Thai curries

Question 7

D. A warm, earthy spice from dried seeds, essential in Mexican, Indian, and Middle Eastern cuisines

Question 8

B. A star-shaped seed pod with a distinct licorice-like flavor, used in Chinese and Vietnamese cooking

Question 9

C. A warming blend of ground spices common in Indian cooking, typically including cinnamon, cardamom, cloves, and more

Question 10

A. Mediterranean and Mexican cooking, especially in pizza, pasta sauces, and chili

Question 11

A. Dried and ground peppers, ranging from sweet and mild to hot and smoky depending on the variety

Question 12

D. The cured seed pods of a tropical orchid, one of the most popular flavors worldwide

Question 13

B. A fragrant, needle-like Mediterranean herb used with roasted meats, potatoes, and breads

Question 14

C. The seed of a tropical evergreen tree, used ground in baking, sauces, and beverages like eggnog

Question 15

B. A dried, aromatic flower bud from a tropical tree, used whole or ground in both sweet and savory dishes

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