Common Herbs and Spices Trivia Quiz

Answer: Basil

Most kitchens have the sweet basil variety that is great in Italian cooking. This herb also is a great one to include in your herb garden as the green vibrant leaves provide the flavor that accompanies oregano and thyme, two other great herbs for Italian dishes.

Answer: Sage

A staple for sausage in the south, sage has a unique flavor that blends with sausage and other pork dishes. In addition, many cooks use sage in preparing stuffing, sauces and soups.

Answer: Saffron

Saffron is truly a "luxury" item for the spice rack. One reason is the nature of the plant which prefers very hot, full sun and does not fare well with heavy rains or mushy ground. Most beds are raised to allow proper drainage. Harvest time is critical as the herb saffron is found in the stamens of the saffron crocus.

It takes nearly 100,000 threads to yield a pound and prices vary according to condition of the threads (unbroken), vibrant color, and aroma. A pound of saffron can cost between $500 to $1000 depending upon the grade.

Answer: Nutmeg

Holidays would not be the same without nutmeg. This wonderful spice is used in pumpkin pie, mulled cider, and eggnog. It is also a great additive for cream sauces. Nutmeg actually is the seed of the nutmeg evergreen tree and can be purchased both ground and the actual whole seed. Fresh grated nutmeg is slightly sweet and has a very fresh aroma as compared to the ground nutmeg.

Answer: Celery Seed

Celery seed is used both whole or ground. and in some cases combined with salt. In addition to your potato and pasta salad, the celery seed is also combined with salt and used in cocktails (bloody Mary), soups with poultry, and combined with other spices for rubs and flavor enhancers.

Answer: Black Pepper

Usually where you see the salt shaker, the black pepper is not too far away. Black pepper is made by grinding black peppercorns.

Answer: Parsley

The green vibrant color of parsley makes it look attractive on the plate, but both types the curly and flat leaf are great flavor enhancers for poultry, red meat, stews, potatoes, rice, fish, stews, soups, stocks and sauces. The versatility of this herb makes it a staple item in herb gardens and the pantry.

Answer: Garlic Powder

Garlic powder is used primarily as a substitute for fresh garlic. A lot of cooks prefer to have the powder to sprinkle onto breads, tomato sauces, spaghetti sauces, and some people use it as an additive to a great deal of other types of meats and some vegetables.

Answer: Bay Leaf

In most cases the leaves are used whole and then removed before serving, but it is certainly okay for cooks to crush the leaves into the dish as well.

Answer: Salt

Salt is one of the oldest, cheapest, and most widely used spices. Salt has a basic flavor and can be made into several different varieties such as sea salt, iodized salt, even rock salt used in making homemade ice cream. It is primarily sodium chloride and too much can lead to health issues including high blood pressure.