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Notions of taste : spice 2

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English exercise "Notions of taste : spice 2" created by chocolatcitron with The test builder. [More lessons & exercises from chocolatcitron]
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1. Did you know that there are several varieties of ? It tastes bitter and powerful. It may have lemon notes. It is an antiseptic, thanks to the thymol it contains.

2. With a slightly aniseed taste, I am eaten especially in fresh soups, salads, omelettes, I'm said 'cow-parsley'. Be careful, a variety of '' is alike two peas in a pod but is actually hemlock, an umbelliferae, which is also a violent poison: never eat hemlock or you'll die!

3. With my delicately lemony and herbaceous green notes I am said to be diuretic and digestive. If I don't tolerate cooking well, I accompany fish, white meats, sauces and eggs: I am .

4. Spicy, sulfurous, very powerful, raw or cooked, but be careful, if you consider raw consumption, the earlier I am prepared, or the more I am tortured and the stronger I am, until I exhale bitter flavours: I am . But cooked I can have a delicious perfumed stock and caramelized taste, provided I started my cooking at low temperature.

5. Sweetness, roundness, enchanting, very aromatic, sweet with woody, cocoa or floral notes, I evoke tropical countries, especially The Malagasy, Indonesian or the Reunion islands, I am the bean.

6. Sulphured non partitioned, pinkish or yellowish bulb, with a sweeter and finer flavour than onion, I display a sweet taste, I am consumed rather raw than cooked, because I can become bitter and acrid during a long cooking: I am .

7. Gentle or more often very spicy or even burning, I diffuse the fire into the digestive system and the venous system that I tone, my use is cultural and not everyone supports me! I am sweet when I come from Espelette, and very strong when I come from Cayenne, according to my capsaicin level... Usually red or green, I am . They put out my fire with some milk or cheese, but especially not with any water!

8. Spicy and strong when raw, it always softens and whatever its colour, white, yellow, pinkish, red or purple, when it is cooked: sometimes sweet raw, when it grows in the Cévenne region, it seasons salads. In order not to cry, it must be peeled underwater. You guessed it is the with the taste of sulphur.

9. This plant is a festival of flavours and adopts various spicy tastes, depending on the variety you will get a lemony taste, licorice, mint, spices, camphor, cinnamon or cloves, which allows everyone to create a dish that suits them.

10. The more finely you grind me the more pungent I am. I have, as in question 9, very different flavours depending on my origins. Coming from a liana, (not from a tree), I can be green, red, white or black. Worldly used, don't be fooled by fakes !

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