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Baharat: Quiz


Question 1: The name originated in Medieval India, as Bhārat (________: भारत), a Sanskrit name for India, was the source of these spices.
PaliHindustani languageHindiPunjabi language

Question 2: In the Arab states of the Persian Gulf, loomi (dried black lime) and ________ may also be used for the kebsa spice mixture (also called "Gulf baharat").

Question 3: Dried red ________ or paprika
Cayenne pepperChili pepperPomegranateCapsicum

Question 4: The mixture of finely ground spices is often used to season lamb, fish, chicken, ________, and soups.
MeatTaboo food and drinkCattleBeef

Question 5: In Tunisia, bharat refers to a simple mixture of dried rosebuds and ground ________, often combined with black pepper.
SpiceCinnamonCinnamomum aromaticumTea


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