General Awareness · Biology

Indian Spices and Herbs

1,765 Questions

Indian spices and herbs form the foundation of regional cuisines, adding distinct flavors, colors, and medicinal properties to food. Topics include traditional spice blends, Ayurvedic herb properties, and the origins of various culinary ingredients. These cultural and general science questions are useful for tourism and state level exams.

Traditional spice blendsAyurvedic herbsSpice productionRegional chutneysMedicinal spices

Indian Spices and Herbs Questions

Multiple choice biology food and health adulteration of food food adulteration food and human health

The adulterant used in turmeric powder is

  1. Tamarind seed powder

  2. Yellow saw dust

  3. Talcum powder

  4. Metanil powder
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Turmeric can be adulterated by metanil yellow. Metanil yellow is prepared using some basic raw materials like metanilic acid and diphenylamine. Metanil yellow is a principal non-permitted food colour used extensively in India. The effect of long-term consumption of metanil yellow on the developing and adult brain causes neurotoxicity. 

Therefore, the correct answer is option D.

Multiple choice cancer - causes, signs and diagnosis human health and diseases zoology

How is turmeric good for treatment of cancerous tumours?

  1. Presence of curcumin

  2. Presence of cumin

  3. Both A and B

  4. None of the above
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Curcumin, a substance found in the spice turmeric, has long been used in Asian medicine to treat a variety of maladies. Now some research suggests that curcumin may help prevent or treat cancer. Curcumin is thought to have antioxidant properties, which means it may decrease swelling and inflammation.

So, the correct answer is 'Presence of curcumin'.

Multiple choice biology windows of knowledge human tongue organ of taste tongue : the organ of taste

Which of the following can be detected with the combination of the 5 taste perceptions (salty, sour, bitter, sweet and umami)?

  1. Nutritions

  2. Spices

  3. Flavours

  4. Food
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation
  • Tongue consist of taste buds. Each taste bud contains 50 to 100 taste receptor cells.  
  • The sensation of taste includes five established basic flavours: sweetness, sourness, saltiness, bitterness, and umami. Hence, Flavours can be detected with the combination of the 5 taste perceptions (salty, sour, bitter, sweet and umami).
    • So, the correct answer is 'Flavours'.
Multiple choice biology plant kingdom and the environment around us some important plants uses of plants as medicine medicinal plants

Clove used as spice represents _________.

  1. Seed

  2. Leaves

  3. Flower buds

  4. Stem tip

  5. Terminal bud
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

The spice of clove is obtained from flower buds of  Syzygium aromaticum, plant belonging to the family Myrtaceae. The unopened flower buds are plucked and air-dried to obtain the spice. The plant can continue to flower for up to 80 years. The clove has several therapeutical uses such as diabetes treatment, dental pain reliever preparation of toothpaste etc. other than the culinary uses.

Hence, the correct answer is 'Flower buds'

Multiple choice botany flower taxonomic description of flower technical terms related to flowers basics of leaf and flower

The cloves, which are used in food preparation are.

  1. Seeds

  2. Leaves

  3. Flower buds

  4. Stem tips
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Cloves are the dried flower buds of an evergreen tree native to eastern Indonesia. Cloves are a versatile spice that can be used in drinks and in both sweet and savoury dishes. 

So, the correct option is 'Flower buds'.

Multiple choice biology economic importance of plants and animals uses of angiosperms importance and classification of angiosperms classification of angiosperms importance of plants

Which of the following is the new world spice that has become an essential part of Indian cuisine

  1. Red pepper

  2. Cardamom

  3. Ginger

  4. Black pepper
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Bell pepper is originated in Mexico and recently it has become as one of the spice varieties in India. Cardamom, ginger and black pepper are ancient spices that always exist in India.

So the correct option is A.

Multiple choice biology economic importance of plants and animals uses of angiosperms importance and classification of angiosperms classification of angiosperms importance of plants

Which part of the plant Eugenia aromatica do we use (in the form of cloves) as an aromatic spice

  1. Dried fruit

  2. Dried and roasted seed

  3. Unopened dried flower bud

  4. Dried leaf
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Cloves are the unopened dried flower buds of the species Syzygium aromaticum.

So the correct option is C.

Multiple choice biology economic importance of plants and animals uses of angiosperms importance and classification of angiosperms classification of angiosperms importance of plants

The plant which is used as a source of spice as well as dye is

  1. Turmeric

  2. Cardamom

  3. Clove

  4. Indigofera
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Turmeric and Indigofera are used as dyes. In these only turmeric is used as spice whereas Indigofera is not used for cooking purposes.

So the correct option is A.

Multiple choice botany biotechnology and its applications biotechnological regulations pcr asexual modes of reproduction

Saffron and beetroot plant extract can be used as

  1. Natural additives to enhance the flavor of food

  2. Natural additives to enhance the color of food

  3. Artificial additives to enhance the flavor of food

  4. Artificial additives to enhance the colour of food
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Saffron is extracted from the dried stigmas of the saffron plant . It's main use is in the spice industry .While , the Beetroot is the taproot of the bet plant . It is widely used as in food and salads . Although these are also used as a medicine and a flavouring agent . 

So the correct option is ' Natural additives to enhance the colour of food ' .

Multiple choice commercial applications i love gujarat flora and fauna in forest ecosystem threatened species need of conservation

Which one of the following spice has primary home in India?

  1. Black pepper

  2. Cardamom

  3. Ginger

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

A) Black pepper is native to India, primarily from the Malabar region and the western ghats.

B) Cardamom is mainly of two types: green and black. Green is a more common variety than the black one.
C) Ginger is an angiosperm whose root or the rhizome, is used very commonly as a spice and folk medicine.
D) All of these are native to India.
So, the correct answer is 'All of the above'.

Multiple choice

Which spice is commonly used in Indian cuisine to add a warm and earthy flavor to dishes?

  1. Cumin

  2. Turmeric

  3. Cardamom

  4. Cinnamon
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Cumin is a spice that is widely used in Indian cuisine. It has a warm, earthy flavor and is often used in curries, stews, and other dishes.