Thai Herbs and Produce

15 Points Per Correct Answer - No time limit  

1. Which of the following are NOT used in Thai cooking? cashew pecan peanut wa

2. Which citrus leaves are often shredded and added to Thai soups, salads, curries, and stir-fries? kaffir lime tahitian lime west indian lime sweet lime

3. This vegetable is found in several different varieties in Thai cooking, and is a staple of green curries. broccoli eggplant tofu cucumber

4. This sweet-smelling perennial is integral in Thai cooking, sometimes bashed and put into soups, sometimes finely minced into stirfries and curries. mushrooms rosemary limegrass lemongrass

5. This oddly-named food is a relative of ginger, and is found in soups all over Thailand. However, sometimes it is not meant to be eaten! galangal nam pla tamarind lycee

6. This yellowish rhizome gives the characteristic color to Thai curries. carrot turmeric saffron longan

7. Thai cooks often use the "bird-eye" variety of what produce in their sauces, curries, and stirfries? lime mushroom chilli green bean

8. This herb is very common in Thai cooking. There is even a variety named after the country itself! coriander thyme basil pepper

9. Almost there! This fruit is oddly shaped, with a deep brown color. Its juice or pulp is used in a lot of different dishes. Beyond food, it is also used to color some Asian temples' brass fittings! tumeric durian longan tamarind

10. Which of the following is NOT a fruit found in Thailand? durian mangosteen strawberry apple