Food & Drink / Food & Cuisines

Herbs, Spices & Ingredients Quiz

Explore twenty carefully sourced ingredients through their plant parts, traditional names, culinary uses, chemistry, and origins, with one precise answer for both choice and recall play.

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Question	Answer
Which part of the crocus flower is harvested to make saffron?	—
Vanilla beans are the cured fruits of which kind of plant?	—
Which pigment compound gives turmeric much of its yellow-orange color?	—
Cloves are dried unopened parts of which plant structure?	—
Which flavor best describes the red-purple spice sumac?	—
Which short Hindi name is commonly used for the spice asafoetida?	—
Wasabi belongs to the same plant family as which familiar condiment crop?	—
Mace is the lacy outer covering of which spice seed?	—
The fresh leaves called cilantro come from which spice plant?	—
What recognizable shape gives star anise its English name?	—
Cinnamon is produced chiefly from which part of its tree?	—
Which larger condiment develops when a caper flower is allowed to form fruit?	—
Which seed is ground into the paste called tahini?	—
Which bean is fermented to make the base of most Japanese miso?	—
Traditional Italian polenta is made chiefly from which grain?	—
Arrowroot starch is traditionally extracted from which underground plant part?	—
Allspice gets its name because one berry suggests a blend of several spices; what is it actually?	—
The edible black seeds of cardamom are held inside what?	—
Gelatin is produced by processing which animal structural protein?	—
Agar, used to set desserts and laboratory media, comes from which source?	—

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Explore twenty carefully sourced ingredients through their plant parts, traditional names, culinary uses, chemistry, and origins, with one precise answer for both choice and recall play.