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Spices in cookery
Are you familiar with spices and all the secrets for using them in cooking? To find out, answer the questions in our test which will give you lots of useful advice for enhancing the flavour of your dishes with pepper, saffron, curry and other aromatic herbs.
1. WHAT IS THE BEST WAY TO ENHANCE THE AROMA OF PEPPER IN SAUCES OR FIRST COURSES?

A - Add whole grains half way through cooking

B - Grind them freshly

C - Leave whole grains in whilst cooking and remove before serving
2. WHAT IS CURRY?

A - A mix of spices

B - An Indian flavouring

C - The pistil of an oriental flower
3. IN WHICH ITALIAN FIRST COURSE DISHED IS NUTMEG USED?

A - Lasagne, pancakes and stuffed cannelloni

B - Risottos and soups

C - First course fish dishes
4. IS IT BETTER TO USE SAFFRON THREADS OR POWDER FOR COOKING?

A - In threads

B - In powder

C - There is no difference
5. WHERE IS THE BEST PAPRIKA PRODUCED?

A - Hungary

B - Italy

C - Mexico
6. FOR WHICH SAUCES SHOULD CLOVES BE USED?

A - Fish-based sauces

B - Truffle and mushroom sauces

C - Meat ragout
7. IS MUSTARD SUITABLE FOR PREPARING FIRST COURSE DISHES?

A - Yes, if diluted with cream

B - No, never

C - Yes, but only if using the grains
8. WHICH OF THE ITALIAN SAUCES FEATURES CHILLI AS ITS MAIN INGREDIENT?

A - Genoese Pesto

B - Bolognese sauce

C - Arrabbiata sauce
9. AT WHAT POINT IN THE COOKING SHOULD SAFFRON BE ADDED?

A - At the start of the cooking

B - Half way through cooking

C - At the end of cooking
10. WHY IS IT BETTER TO USE WHITE PEPPER IN LIGHT SAUCES?

A - For its more delicate aroma

B - For purely aesthetic reasons

C - Because it can be ground finer and mixes better with the other ingredients

 TEST RESULT 

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