Stronger Things Trivia Quiz

Answer: Latin America/Caribbean

This is an all-purpose dry spice blend that is generally made up of salt, onion and garlic powders, paprika, black pepper, cumin and oregano. The blends can vary or be modified and it would not be uncommon to find some mixtures that may contain turmeric, cayenne pepper to add a touch of fire or dried lemon zest.

The blend can be used on meats and fish, added to stews, sauces or stocks and is ideal on vegetables, in particular beans. It is a staple in pastelon, a Puerto Rican lasagna style dish.

(Footnote) Do not confuse it with the Filipino cooking style that bears the same name.

Answer: Latin America/Caribbean

This spice mix is synonymous with the Caribbean, particular Jamaica, and it can be used as a dry rub or as a wet marinade. Originating from the Arawak and Taíno tribes, the main ingredients in the blend are allspice and scotch bonnet peppers.

It is fundamental as part of the jerk cooking technique, which is traditionally used on pork and chicken.

Answer: Latin America/Caribbean

Simply known as Tajin, the blend was created in 1985 by Horacio Fernández, and it can be used as a condiment, an ingredient, a dry rub or as a garnish for both sweet and savory dishes. Made from ground chilis de arbol, guajillo chili, pasilla chili, sea salt and dehydrated lime, the final mix produces a reddish, albeit grainy, powder that is likely to impart the colour onto the dish it is applied to. Despite the range of chili in the mix, it has a mild heat, and it is the lime that comes to the fore.

The spice is usually applied to fruit or vegetables, though it also does well in sauces and dips. It can even be used to rim the glasses used to serve margaritas.

Answer: Africa

A key ingredient in Ethiopian cooking, this blend's building block is the chili pepper, supplemented by garlic, ginger, besobela seeds (Ethiopian holy basil), fenugreek, nigella, rue, coriander and korarima, which is related to cardamom. Fiery and deep red in colour, it would not be unusual to also find wild herbs that are prominent in the area, added to the mix.

This bold and complex blend is found in many dishes, most notably in that spicy Ethiopian stew Doro Wat.

Answer: Africa

Dukkah is a condiment made up of herbs, nuts and spices, that is commonly served with bread, oil and/or balsamic vinegar. Also spelled duqqa or dukka, the mix will vary between vendors but the most common spices used are coriander, cumin, sesame seeds, salt and pepper. The nuts are usually hazelnuts though variants may include pine nuts, pumpkin seeds or sunflower seeds.

Answer: Africa

This is a hot chili paste that is native to Tunisia. It is so intrinsic to the nation that UNESCO has labelled it an Intangible Cultural Heritage of the country.

Made from roasted red peppers, including the Baklouti pepper, garlic, olive oil and salt. It can also be flavoured with spices such as cumin, coriander, and caraway.

Answer: Europe

This is a versatile blend of herbs that, as the name suggests, originated in the Provence region of France. and its uses go beyond being merely flavouring grilled meats, fish and vegetable stews. Its versatility comes in that it can be used before, during and after cooking but, in addition, it can be added to salads, blended in vinaigrettes or used to season cheese.

The French Label Rouge indicates that the genuine article should be 27% rosemary, 27% oregano, 27% savory and 19% thyme, however, as this product is influenced by region, other varieties may include, one or more of, chervil, hyssop, basil, tarragon or fennel.

Answer: Europe

Whilst this is a traditional Georgian spice mix that is used in stews and to season meats, there is no set recipe for the blend. The range of ingredients used in its creation could include ground coriander, celery seeds, dried basil, dill, parsley and blue fenugreek, savory, bay leaves, mint and marigold.

The mix of ingredients not only affects the flavouring but will also change the colour, which can range from a pale green to an umber hue.

Answer: Europe

In French, the name means "four spices" and the chosen four are cloves, nutmeg, dried ginger and pepper. The latter can be either the black or white variety. This is a combination that will bring both warmth and complexity to a range of dishes, from soups to stews, pates to terrines as well as sausages.

The Middle Eastern equivalent of this mix is Baharat, though the ginger is likely to be substituted with cinnamon or even allspice.

Answer: Asia

The name literally translates to "seven-flavor chili pepper" or "seven-spice pepper". This is a common spice mix that is used in Japan, though the word "common" may not place the right emphasis on its importance... try ubiquitous. It is highly likely that you will find a shaker of this mix on most tables across the country, sitting happily alongside the shakers of pepper and salt and the jar of soy sauce.

The flavours that bring this mix together are red chili peppers, Japanese peppers (sansho), roasted orange peel, sesame seeds (either black or white) or hemp seeds, ground ginger, seaweed (either of nori or aonori) and yuzu peel. The latter is a tart Asian citrus that is a hybrid of mandarin and ichang papeda. It is prized in Japanese cuisine for sour juice and zest.

Answer: Asia

Chaat is a common Indian street food that is made up of a base of crispy fried dough onto which is placed potato and chick peas and it is served with either yoghurt or chutney. It doesn't take a massive leap to then figure that chaat masala is the spice mix used to flavour this delicacy.

The masala is a mix of amchoor (dried mango powder), cumin, coriander, dried ginger, pepper, black salt and asafoetida. The latter is a pungent plant resin obtained from the roots of the ferula, often called giant fennel, however, it has an onion and garlic type taste.

Answer: Asia

Advieh is the Persian word for spice, however, it can also refer to a specific blend of spices used in traditional dishes in the Middle East. That said, there is no single "fixed" recipe for the blend as this will vary between regions and, even, amongst families. The most common ingredients found in this mix will include cardamom, cumin and cloves. These are blended with turmeric, nutmeg, rose petals, pepper and coriander.

Blends may also vary in respect to the dish being created, for example, advieh-e polo is a mix that is used for rice, while advieh-e ash is a basic herb mix for soups. Whilst these blends do place an emphasis on aroma, it is rare that they would carry a "chili" spiciness.