From the Kitchen
What familiar dishes are made of, and where they came from.
Which spice is harvested from the stigmas of a crocus flower?
Most cooks handle these ingredients weekly without knowing what part of the plant they are holding. Ten questions on bark, seeds, buds and roots.
Almost every spice rack is a small museum of botany. One jar holds dried bark, another a seed kernel, another the lacy wrapper that grew around that same kernel. Two jars may hold the same berry picked at different stages. The labels tell you none of this, which is why the answers here surprise people who cook every day. The geography is just as tangled. Potatoes are Andean, coffee is Ethiopian, nutmeg came from a handful of small Indonesian islands, and the grapefruit did not exist anywhere until two other citrus fruits crossed in the Caribbean. Knowing where an ingredient started usually explains why it tastes the way it does and why it once cost what it did.
Every question in this quiz is listed below with its correct answer and the reasoning behind it. Play first if you would rather not see the answers — or read through as a study sheet.
Play it insteadAnswer: D. Orchids
Why: Vanilla planifolia is the only orchid grown as a food crop anywhere in the world. Away from its native Mexican range it has no natural pollinator, so every flower is pollinated by hand, which is the main reason the pods are expensive.
Answer: C. The Andes of South America
Why: Farmers around Lake Titicaca were growing potatoes thousands of years before they reached Europe in the sixteenth century. The Andes still hold thousands of local varieties, in colours no supermarket stocks.
Answer: B. The lacy red covering wrapped around the seed
Why: Nutmeg is the hard seed kernel, and mace is the aril, a red net that grows around it and dries to orange. The tree is native to the Banda Islands in eastern Indonesia, which made those islands worth fighting over for two centuries.
Answer: A. The inner bark
Why: Strips of inner bark curl into quills as they dry. True cinnamon from Sri Lanka is pale and brittle, while the thicker, darker cassia sold in much of the world comes from related trees.
Answer: D. From the same plant, picked and processed differently
Why: All three come from Piper nigrum. Black are unripe berries dried in the sun until they wrinkle, white are ripe berries with the outer skin soaked off, and green are unripe berries preserved before they can darken.
Answer: C. Ethiopia
Why: It grows wild in the montane forests of southwestern Ethiopia. The plant was first cultivated as a crop across the Red Sea in Yemen, from where it spread to the rest of the world.
Answer: B. The Napoleonic Wars
Why: A British naval blockade cut off cane sugar from the Caribbean, and Napoleon ordered large areas planted with beet instead. The chemist Franz Achard had already opened the first beet sugar factory in Silesia in 1801.
Answer: A. Hanging beneath a fleshy stalk called the cashew apple
Why: The nut is the true fruit, dangling below a swollen stalk that is sold as a fruit in Brazil and India. Its shell contains a caustic oil chemically related to the irritant in poison ivy, which is why cashews are never sold unshelled.
Answer: D. The sweet orange
Why: It was first recorded in Barbados in the eighteenth century, where both parents were already growing. The name comes from the fruit hanging in tight clusters like oversized grapes.
Answer: C. The nightshades
Why: All four are Solanaceae, along with tobacco and deadly nightshade. That family resemblance is a large part of why European cooks treated the tomato with suspicion for well over a century.
Browning, resting, salting, seasoning a pan. The handful of chemical processes behind nearly every rule in the kitchen.
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What familiar dishes are made of, and where they came from.
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