Spice ID Quiz
Both leaves and seeds of this plant are employed as seasoning in Indian food, and the seeds are used to flavor artificial maple syrup.
It just wouldn't be real rye bread without...
- Fennel Seed
The signature herb overtone of gin is...
- Juniper Berries
The leaves of this plant are snipped and used as the herb cilantro, but the seeds are a seasoning known as...
This spice is the inside part of the Myristica tree seed -- not to mention darned tasty in baked goods and sprinkled on winter beverages.
- Ground Allspice
This wee, nutty spice is smashing on a roll or paired with a tart lemon pastry
- Poppy Seeds
- Mustard Seed
These long, cured pods, often used to flavor desserts, are members of the orchid family.
- Vanilla Beans
This strikingly-shaped fruit is a core element in Chinese five-spice.
- Star Anise
This spice, made by grinding dried berries, adds a lemony taste to juice and Middle Eastern cuisine.
This Indian spice is valued as much for its vibrant hue as it is for its flavoring properties.
- Ras al Hanout
This spice is often cited as the most expensive on the market, due to the difficulty of harvesting it.
- Grains of Paradise
These dried berries are, monetarily speaking, the most traded spice on the planet.
- Black Pepper
Remember the previously mentioned Myristica tree seed? This is the outside seed casing, all ground up.
We're awfully sorry that we can't present this quiz in Smell-O-Vision, but still we must ask -- can you identify this common ground-bark spice by sight alone?
The green version of this pod is an essential flavor component in Chai tea.
- Tonka Bean
From left to right, these are...
- Cumin, Anise
- Celery Seed, Dill
- Fennel, Cumin
- Dill, Anise
This Thai cuisine staple is also purported to possess aphrodisiac qualities.
This pungent, earthy seed is valued for both culinary and medicinal use.
- Black Cumin
- Black Cardamom
- Grains of Selim
Chewing this spice is said to improve and sweeten the breath.
- Celery Seed
Dried peppers are ground to make this spice, which is widely used in Hungarian and Spanish cuisine.
- Ras al Hanout