Spices (Continued)

What flavor profile is allspice known for?

• Savory and umami, akin to soy sauce and miso.

• Warm and sweet, reminiscent of baking spicews

• Spicy and bright, like chili peppers

• Bitter and sweet, as in fennel, licorice, and anise

In which cuisines is sumac commonly used?

• Indian and Thai cuisines

• Japanese and Korean cuisines

• African and Caribbean cuisines

• Middle Eastern and Mediterranean cuisines

What type of flavor does tamarind provide?

• Tamarind has a bitter and sour flavor.

• Tamarind offers a bland and neutral flavor.

• Tamarind provides a tangy and sweet flavor.

• Tamarind provides a spicy and salty flavor.

What flavor notes are associated with caraway seeds?

• Anise and pepper

• Mint and vanilla

• Basil, rosemary, and other herbs

• Chocolate and caramel

Unfamiliar chefs sometimes avoid using asafoetida due to its:

• delicious savory flavors

• Intense color

• Overwhelming spice

• Unpleasant scent when raw

How does white pepper differ from black pepper?

• Black pepper is used in sweet dishes, while white pepper is used in savory dishes.

• White pepper is made from dried unripe berries, while black pepper is made from peeled seeds.

• White pepper is milder and made from peeled seeds, while black pepper is stronger and made from dried unripe berries.

• White pepper has a stronger flavor than black pepper.

What color does annatto impart to dishes?

• Yellow to orange

• Purple to brown

• Green to blue

• Red to pink

Attach the correct descriptors and pictures to the spice in question

Groups:

(a) Turmeric

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(b) Galangal

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(c) Ginger

• Mostly used in Chinese and Southeast Asian cooking

• Common in savory and sweet dishes

• Anti-inflammatory

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What is the common culinary use of sumac?

• To enhance the color of dishes.

• To add a tangy flavor to dishes.

• To thicken sauces.

• To sweeten desserts.

Organize these options into the right categories

Groups:

(a) Sichuan Pepper

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(b) Both

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(c) Long Pepper

• More floral flavor than black pepper

• Not an actual kind of pepper

• Used in (some) Chinese cooking

• Causes a numbing sensation

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• More intense heat than black pepper