Quiz: how well do you know your herbs and spices?

How do birds get on with chillies? Photograph: Kryssia Campos/Getty Images

1. Which spice was used by the ancient Egyptians in the process of embalming their dead?

   1. Garlic

   2. Ginger

   3. Cinnamon

2. This spice was so beloved and hard to come by that when the Visigoths besieged Rome in 410 AD, they demanded 3,000 pounds of it as part of a ransom. What was so delicious they had to have it?

   1. Black pepper

   2. Turmeric

   3. Saffron

3. Birds aren’t affected by the heat of a chilli.

   1. True

   2. False

4. What spice is used as the main aromatic in the classic Hungarian dish, beef goulash?

   1. Black pepper

   2. Turmeric

   3. Paprika

5. Which herb rose in popularity in the USA after the second world war because the GIs who fought in Italy loved it on their pizzas?

   1. Basil

   2. Oregano

   3. Garlic

6. Which golden-coloured multi-talented spice has been used for everything from the treatment of an upset stomach, to a skin lotion, to a fabric dye?

   1. Cumin

   2. Turmeric

   3. Saffron

7. Which herb has connections to various fish sauces and Persephone, mythical queen of the underworld?

   1. Basil

   2. Parsley

   3. Oregano

8. Which of these is said to ward off vampires and also contribute to an excellent bolognese sauce?

   1. Basil

   2. Garlic

   3. Oregano

9. Which of these herbs was said to ensure sweet dreams?

   1. Thyme

   2. Rosemary

   3. Lavender

10. Which of these leaves is used to give a distinctive flavour to soups, stews, and marinades, and is typically removed just before serving?

    1. Bay leaf

    2. Basil leaf

    3. Tarragon leaf

11. The French consider it the “king of the herbs” and it was once believed to cure snake bites because of the serpentine appearance of its roots. What is it?

    1. Garlic

    2. Parsley

    3. Tarragon

12. What flavour contributed to the wicked witch’s house?

    1. Cinnamon

    2. Cardamom

    3. Ginger

Solutions

1:C - Cinnamon was used in the mummification process, along with other things like pine resin, because of its natural preservative properties. Cinnamon’s scent and colour might have also served symbolic purposes., 2:A - That’s right, it’s black pepper, with its warm, aromatic flavour and intense aroma. Fun fact: pepper also comes in green, white and red, but it all comes from the same Piper nigrum plant. The green ones are underripe peppercorns, while the white ones have had their skins removed. Peppercorns left to fully ripen on the vine turn a brilliant red. (There are also “pink peppercorns” but they actually come from another plant – the Schinus molle tree.), 3:A - It’s true! And while capsaicin – the compound responsible for the heat in chilli peppers – may burn the flesh of mammals, our winged friends are completely immune to its heat. Because of this, they’re able to spread the seeds of wild peppers by eating them (without crying) and excreting the seeds., 4:C - Beef goulash is a popular meal in Europe that dates back to the ninth century when it was typically eaten by Hungarian shepherds. From the 16th century onwards, most goulash recipes included paprika, a spice with a bright red-brick colour made from the bell pepper. The more brightly coloured the paprika, the more intense the flavour and aroma – so say Schwartz, who aim for a vibrant red product., 5:B - Oregano. Sure, it’s famous for being a delicious pizza herb but it can also be used for flavouring meat and salads, and was once believed to have healing qualities. Unlike its pizza brethren the tomato, sun drying is very bad for oregano as – according to Schwartz who employ gentler drying techniques - it’s way too harsh for the delicate leaves and can damage the colour, flavour and aroma., 6:B - Turmeric is still believed to have various soothing properties and “golden milk” is a particularly popular way to take it. Give it a try by whisking coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and a cup of water in a small saucepan, and bringing to a low boil., 7:B - It’s parsley! The ancient Greeks and Romans dedicated parsley to Persephone, the queen of the underworld, and scattered the herb over the graves of their loved ones. Today, we use it to marinate steak and sprinkle over frittatas., 8:B - Of course it’s garlic, lovely garlic, with its sweet pungent aroma. We all knew that. But before Bram Stoker wrote about Prof Van Helsing’s use of it in Dracula, garlic had long been known for its health benefits. Many have theorised that it was these medicinal purposes that led Stoker to settle on garlic as the thing that would save you from a blood-sucking Dracula. It is packed with vitamins, minerals and antioxidants., 9:A - People believed that placing thyme under the pillow would protect you against bad dreams. It’s more commonly known for its extensive usage in Mediterranean cooking. It gives an aromatic kick to soups and stews, and goes particularly well with lamb, eggs, tomatoes and lentils. , 10:A - The bay leaf adds a delicious fragrance, but don’t eat it. If it is not fished out just before serving, it’s politely extracted and pushed to the side of the plate., 11:C - Along with parsley, chives and chervil, tarragon is one of the four fines herbes of French cooking and the main flavouring component of béarnaise sauce. James Beard, a US cookbook author, once said: “I believe that if ever I had to practise cannibalism, I might manage if there were enough tarragon around.” Try tarragon with salmon, trout and sea bass, or with eggs or cheese – and chicken with creamy tarragon sauce is always a winner with the family., 12:C - Ginger, of course. In the Grimm fairy tale, the wicked witch’s house is made of gingerbread – and Hansel and Gretel, hungry and tired, can’t help but eat it. But despite its mixed reputation in songs and stories, we love its warm and spicy flavour, which is enhanced by grinding it from the whole root according to Schwartz – who do exactly that.

Scores

1. 9 and above.

   Masterchef. You know just which herbs and spices to use.

2. 5 and above.

   Not bad. You know your parsley from your oregano.

3. 0 and above.

   Oh dear. You need to brush up on your culinary skills.

Whatever you’re planning on cooking be sure to choose the best quality herbs and spices. Schwartz carefully selects the best place to grow, and its farmers know how to harvest herbs and spices to capture the best colour, flavour and aroma of each. For example, Schwartz’s ground cinnamon has been matured for up to 20 years and its crushed chilli flakes have the perfect balance of red flakes and yellow seeds for a deliciously spicy kick. For more information on how Schwartz finds the best herbs and spices for your food, please visit: schwartz.co.uk/products/herbs-and-spices