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Notions of taste : spice 4

Choose the right options among these spices with their pronunciation.

cocoa, [/ˈkəʊ.kəʊ/].
caraway, [/ˈkær.ə.weɪ/].
lemon, [/ˈlem.ən/].
lemongrass, [/ˈlem.ən ˌɡrɑːs/].
fenugreek, [/ˈfen.u.ɡriːk/].
paprika, [/ˈpæp.rɪ.kə/].
tarragon, [/ˈtær.ə.ɡən/].
savory, [/ˈseɪ.vər.i/].
sage, [/seɪdʒ/].
truffles, [/ˈtrʌf.əl/].

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1. If my flowers are deliciously sweet, my fluffy leaves are slightly bitter and camphor, pulling towards lemon, pineapple or mint depending on the variety. I accompany meats and fish, I help with digestion, I fight against inflammation and microbes and am rich in estrogen. I'm the . Be careful don't eat me if you are diabetic, you are pregnant, breed a baby, or have a hormonal cancer. It's toxic for your liver and your nerves too.

2. If you run out of pepper, I will enhance all your dishes in an aromatic way, since my flavour is peppery and aromatic. They use to call me 'Pèbre d'Aï' in the South of France, I am .

3. Deeply refreshing, tonic, fruity, lemony when it is fresh, invites itself in all dishes to titillate our taste buds and our sense of smell.

4. Through the nose and in the mouth, I'm great! My charisma is not a liar because I count up to fifty aromas. I'm loved or I'm disliked. By no means earthy but woody, deeply fruity, a hint of bitterness, a roundness in the mouth that you won't forget; I flatter your taste buds in all festive dishes precisely dosed, because my price is exorbitant. I am the delicious !

5. Endowed with a strong sweet smell characteristic of maple syrup with an astringency and proven bitterness of its seeds, resembles celery and walnuts.

6. If I am rather sweet, because little loaded with capsaicin, a little bitter and very aromatic, I am called as I'm the dried pepper grinding.

7. How about seasoning your tomato soup with slightly bitter and sweet flavours, both green and fruity, very refreshing, subtly lemony, minty and aniseed? Don't do it if you're allergic!

8. With my pH of 2.5 I can only be acidic, fruity, tangy, very fragrant, refreshing, you will feel a roundness in the mouth that lasts long after eating me. My bark is bitter, but in your stomach, I become alkaline, and I am very rich in antioxidants: I am the .

9. I am used in pickles and desserts, and I delicately flavour white meats and sauces. Commonly I offer a slightly aniseed grassy taste, fresh and remarkably fine, or woody resinous more or less slightly peppery, depending on the varieties and terroirs. The sharpness and bitterness clearly displayed of the Russian surprise the taste buds.

10. Roasting reveals my aromas. Strongly aromatic, intense, a little bitter, a touch of sourness and acidity sometimes depending on the varieties and soils, an astonishing roundness and length in the mouth, I display floral, woody, citrus notes, red, yellow or dried fruits, honey, spices, caramel, blond tobacco, sometimes earthy or smoked when it is of poor quality, I am .

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