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