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Quiz about Some Like It Way Too Hot
Quiz about Some Like It Way Too Hot

Some Like It Way Too Hot Trivia Quiz


... and some don't. Indian cuisine is simple, yet complex. Many spices go into an Indian dish to give it the flavour that some people desperately love. How many spices, common to Indian cuisine, do you know?

A multiple-choice quiz by lones78. Estimated time: 3 mins.
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Author
lones78
Time
3 mins
Type
Multiple Choice
Quiz #
350,060
Updated
Dec 03 21
# Qns
10
Difficulty
Easy
Avg Score
8 / 10
Plays
630
Awards
Top 35% Quiz
Last 3 plays: Guest 78 (3/10), Guest 64 (9/10), Guest 184 (4/10).
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Question 1 of 10
1. 'Adrak' is not unique to Indian cuisine, but is common in other Asian countries, Eastern Africa and the Caribbean. 'Adrak' is the rhizome of the plant which produces pink and white flower buds, turning yellow when they bloom. What is the English work for 'Adrak'? Hint


Question 2 of 10
2. Indians call this spicy bark 'karuvapatta', 'Elavanga Tholi' or 'dalchini'. Westerners are probably first introduced to this spice when they have their very first donut, as it's commonly mixed with sugar. What is this spice, known for hundreds of years, and even mentioned in the Bible? Hint


Question 3 of 10
3. 'Dhania' or 'hara dhaniya' is the seed of which plant, known for its 'soapy' taste and (to some) unpleasant smell? Hint


Question 4 of 10
4. 'Haldi' can be used either fresh or dried and powdered, and is commonly used as an alternative to saffron. Due to its strong yellow/orange colour when dried, it is also used as a dye. Which rhizome spice is also known as 'Indian saffron'? Hint


Question 5 of 10
5. 'Jaiphal' is the seed from the tree which also produces mace. Mace originates from the covering of the seed, whilst the seed is known world-wide as what? Hint


Question 6 of 10
6. 'Choti Elaichi' and 'Badi Elaichi' are the green and black versions of which spice that can be used either ground to a powder, or in its pod (whole) form? Hint


Question 7 of 10
7. 'Lahsun' is produced and is common world-wide with India being one of the biggest producers in the world. The plant grows as a bulb with each segment of the bulb known as a 'clove'. What is this pungent spice known as in the western world? Hint


Question 8 of 10
8. 'Imli' is the pod of a tree native to Africa yet used world-wide in many different cuisines and forms. India is the biggest producer of this spice which is eaten as both a fruit (in some countries) and in food preparations. Which spice is also known as the 'date of India'? Hint


Question 9 of 10
9. These dried flower buds are known in India as 'Lavang'. The plant is native to Indonesia and the flower buds used either powdered or whole. What is this spice, used sparingly due to its very strong flavour? (Hint: Don't mistake 'Lavang' for garlic!) Hint


Question 10 of 10
10. Star-shaped and aniseed flavoured, which spice is known in India as 'Chakra Phool'?

Answer: (2 words, (4 then 5 letters))

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quiz
Quiz Answer Key and Fun Facts
1. 'Adrak' is not unique to Indian cuisine, but is common in other Asian countries, Eastern Africa and the Caribbean. 'Adrak' is the rhizome of the plant which produces pink and white flower buds, turning yellow when they bloom. What is the English work for 'Adrak'?

Answer: Ginger

Ginger is used in many different cuisines and for many different purposes. Ginger gives heat and is very fragrant. Younger ginger has a milder taste than a mature rhizome, with the juice from older ginger roots being very potent. Ginger is used in Indian curries, as well as used to spice coffee and tea, and also prepared for pregnant and nursing women. Ginger is known world-wide for its anti-nausea properties, and can be a big help for those suffering morning or motion sickness.
2. Indians call this spicy bark 'karuvapatta', 'Elavanga Tholi' or 'dalchini'. Westerners are probably first introduced to this spice when they have their very first donut, as it's commonly mixed with sugar. What is this spice, known for hundreds of years, and even mentioned in the Bible?

Answer: Cinnamon

Cinnamon is one of the few spices coming from the bark of a tree. It is similar to, but not the same as, cassia. The inner bark is cut from the tree, then laid out to dry. In a warm, well-ventilated environment the cinnamon will dry into quills in about 4-6 hours. It is then cut into small lengths in preparation for sale.
3. 'Dhania' or 'hara dhaniya' is the seed of which plant, known for its 'soapy' taste and (to some) unpleasant smell?

Answer: Coriander/Cilantro

Coriander (known as Cilantro in the US) is found in most types of Asian cuisine. The seeds (or fruit) are used more often in Indian cooking than the rest of the plant although the leaves are often used as a garnish. Coriander seeds can be roasted or heated before grinding to enhance the flavour and aroma of the resultant dish.
4. 'Haldi' can be used either fresh or dried and powdered, and is commonly used as an alternative to saffron. Due to its strong yellow/orange colour when dried, it is also used as a dye. Which rhizome spice is also known as 'Indian saffron'?

Answer: Turmeric

Turmeric is most probably the reason for a curry having its yellow colour. The plant is a part of the ginger family and it needs lots of water and warm temperatures to grow and thrive. Curcumin is the 'active ingredient' in turmeric and can be used as an alkalinity test for foods - turning yellow in acidic food and red in alkaline food.
5. 'Jaiphal' is the seed from the tree which also produces mace. Mace originates from the covering of the seed, whilst the seed is known world-wide as what?

Answer: Nutmeg

The common nutmeg is native to Indonesia, yet is also grown in southern India (as well as other places around the world). Nutmeg is used mainly in ground or grated form and can be found in both sweet and savoury Indian dishes. Nutmeg can also be used smoked, is used as an infant medicine, and as part of Indian spice mixes.
6. 'Choti Elaichi' and 'Badi Elaichi' are the green and black versions of which spice that can be used either ground to a powder, or in its pod (whole) form?

Answer: Cardamom

Both varieties of cardamom are used in Indian cuisine with the black rarely being used in sweet dishes. Both the black and green cardamom can be used to flavour tea (chai).
7. 'Lahsun' is produced and is common world-wide with India being one of the biggest producers in the world. The plant grows as a bulb with each segment of the bulb known as a 'clove'. What is this pungent spice known as in the western world?

Answer: Garlic

Garlic is related to the leek, onion, shallot and chive and is used world-wide for both medicinal and culinary purposes. There are many different varieties of garlic which can be grown year-round in milder climates. Different cooking methods will affect the taste and pungency of garlic with most of the plant able to be eaten. Garlic is often paired with onion, tomato or ginger - depending on cuisine.
8. 'Imli' is the pod of a tree native to Africa yet used world-wide in many different cuisines and forms. India is the biggest producer of this spice which is eaten as both a fruit (in some countries) and in food preparations. Which spice is also known as the 'date of India'?

Answer: Tamarind

Tamarind is used in Indian cuisine as an additive to condiments and chutneys, as well as in soups and sauces. Other cuisines use tamarind in jams, syrups, sauces, sugar-coated and eaten whole or rolled into balls, in drinks, as a garnish or flavouring. The leaves and flower buds can also be eaten with some areas in India pickling the immature pods and flowers and eating them as a side dish.
9. These dried flower buds are known in India as 'Lavang'. The plant is native to Indonesia and the flower buds used either powdered or whole. What is this spice, used sparingly due to its very strong flavour? (Hint: Don't mistake 'Lavang' for garlic!)

Answer: Cloves

Cloves are used in several different dishes depending where you are in India. In some areas cloves are used almost daily and in every dish, while in other areas cloves are rarely used in warmer weather (due to the belief that they have the effect of increasing heat in the body).
10. Star-shaped and aniseed flavoured, which spice is known in India as 'Chakra Phool'?

Answer: Star Anise

Star anise is not related to anise even though it shares similar flavours. Star anise is usually part of the Indian spice mix 'garam masala' and is found in biryani and masala chai, a mix-spiced tea. Another interesting note about star anise is that shikimic acid (produced from star anise) was used in production of the anti-influenza drug Tamiflu until artificial production methods were found.
Source: Author lones78

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
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