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    Learn English > English lessons and exercises > English test #127920: Notions of taste : spice 1
    > Other English exercises on the same topics: I like, I dislike | Food [Change theme]
    > Similar tests: - Give your opinion - Vocabulary: at the restaurant - Fruits and vegetables - Eating out-Vocabulary - Fruit and vegetables - Cooking : Verbs-adjectives - English idioms: Food II - Fruit-trees
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    Notions of taste : spice 1

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    English exercise "Notions of taste : spice 1" created by chocolatcitron with The test builder. [More lessons & exercises from chocolatcitron]
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    1.  We use the seeds from this tasty pungent plant that makes us sneeze. It has yellow flowers, and grows in France: it is .

    2.  Do you recognize this very fresh green leaves of which are often put into your tea, or which you eat when you taste some nems?

    3.  Which spice has the salty taste of the sea or the ocean? Of course, has!

    4.  The is always used very dried (never fresh because it's very toxic) and is put in soups, and flavours broths to cook pasta, rice, potatoes, vegetables. It has a grassy flavour.

    5.  How do you call this typical lightly sweet and aniseed taste spice that is put to perfume fish ? It 's .

    6.  It grows in small leafy green tufts. It is called 'Arabic parsley' but it has an aftertaste of sweet orange, it is the

    7.  Antiseptic, anti-inflammatory and anesthetic, it is used sparingly pricked in an onion for a broth, or flavour a mulled wine, because strongly woody, fruity, a little bitter and can be spicy: it is the .

    8.  Antiseptic, anti-inflammatory and analgesic, what is the name of this toxic spice always used sparingly? Its spicy taste, its warm and sweet flavour, accompanies vegetables, gratins, meats, pastries, this is .

    9.  What slightly bitter black berries do you put in sauerkraut? Add some to perfume cabbage, but not too much because it's toxic for kidneys.

    10.  Its sweet and woody aromas go well with sweet and salty, inseparable from Indian and Maghreb cooking, it is that's put into the delicious pastilla, or into the hot wine. More or less rich in coumarin, false cinnamon is more toxic. Choose the one that grows from Ceylon, or Malagasy Republic.

    11.  The shrub rich in antioxidants and flavonoids, with blue flowers evokes the Mediterranean. Its leaves have a bitter taste, very powerful, woody, balsamic, resinous, camphor. They stimulate liver functions, strengthen the body, calm spasms. This is , used sparingly, it is delicious on meats, fish, sauces and vegetables.

    12.  The red-orange stamens of a tiny dried toxic bulbous make up the essence of this very expensive spice: lightly bitter and pungent, perfumes paella. You need from one hundred and fifty to two hundreds of flowers to get only one gram of this spice, which makes it very expensive.

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