This question, which was on herbs, spices and flavourings, was another candidates’ strength.

The answers to this question are:

(a)(i) Herbs are green plants that can be used fresh or dried as
                     flavourings and seasonings.

(ii) Examples of common Herbs used in cooking

Bay leaves                Rosemary                  Utazi
Basil                           Thyme                        “nchuanwu”/”arigbe”
“nana”                         Mint                            Curry leaves
Parsley                       Sage                           Uziza leaves
Tarragon            Onion leaves         scent leaves “efinrin”

            (b)       Differences between Herbs and Spices

Spices are mostly dried fruits, roots, stem, bark or seeds of tropical plants while herbs are green plants usually leaves.

            (c)        Flavourings used in Confectionery

                        Vanilla                                   Desicated/coconut
                        Lemon                                    Tar marine
                        Pineapple                              Almond
                        Cinnamon                             Nutmeg
                        Strawberry                             Peppermint
                        Cocoa                                                Coffee
                        Orange                                   Butter scotch

                        Banana                                  Apple