Stats
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| # | Question | % correct |
|---|---|---|
| 01 | Which part of the crocus flower is harvested to make saffron? | 0% |
| 02 | Vanilla beans are the cured fruits of which kind of plant? | 0% |
| 03 | Which pigment compound gives turmeric much of its yellow-orange color? | 0% |
| 04 | Cloves are dried unopened parts of which plant structure? | 0% |
| 05 | Which flavor best describes the red-purple spice sumac? | 0% |
| 06 | Which short Hindi name is commonly used for the spice asafoetida? | 0% |
| 07 | Wasabi belongs to the same plant family as which familiar condiment crop? | 0% |
| 08 | Mace is the lacy outer covering of which spice seed? | 0% |
| 09 | The fresh leaves called cilantro come from which spice plant? | 0% |
| 10 | What recognizable shape gives star anise its English name? | 0% |
| 11 | Cinnamon is produced chiefly from which part of its tree? | 0% |
| 12 | Which larger condiment develops when a caper flower is allowed to form fruit? | 0% |
| 13 | Which seed is ground into the paste called tahini? | 0% |
| 14 | Which bean is fermented to make the base of most Japanese miso? | 0% |
| 15 | Traditional Italian polenta is made chiefly from which grain? | 0% |
| 16 | Arrowroot starch is traditionally extracted from which underground plant part? | 0% |
| 17 | Allspice gets its name because one berry suggests a blend of several spices; what is it actually? | 0% |
| 18 | The edible black seeds of cardamom are held inside what? | 0% |
| 19 | Gelatin is produced by processing which animal structural protein? | 0% |
| 20 | Agar, used to set desserts and laboratory media, comes from which source? | 0% |
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