CBSE Class 4 EVS Spicy Riddles Worksheet

I. Name these spices.

Question 1. [Identifying spice 1 from image: Black Cardamom / Badi Elaichi]
Answer: Black Cardamom (Badi Elaichi)
In simple words: It is a dark, large cardamom pod used to add a strong aroma and flavor to savory Indian dishes.

Exam Tip: Note the dark color and larger size compared to green cardamom.

Question 2. [Identifying spice 2 from image: Star Anise / Chakri Phool]
Answer: Star Anise (Chakri Phool)
In simple words: This is a star-shaped spice with a sweet, licorice-like flavor.

Exam Tip: Easily recognized by its distinct star-like geometry with multiple points.

Question 3. [Identifying spice 3 from image: Turmeric / Haldi]
Answer: Turmeric (Haldi)
In simple words: A yellow-colored root spice used for color and medicinal properties in food.

Exam Tip: Look for the finger-like dried roots and bright yellow interior.

Question 4. [Identifying spice 4 from image: Cumin Seeds / Jeera]
Answer: Cumin Seeds (Jeera)
In simple words: Small, elongated brown seeds used to temper dals and curries.

Exam Tip: Cumin seeds have tiny ridges along their length.

Question 5. [Identifying spice 5 from image: Cloves / Laung]
Answer: Cloves (Laung)
In simple words: Nail-shaped aromatic flower buds used in garam masala and medicines.

Exam Tip: Look for the nail-like shape with a small bulb on top.

Question 6. [Identifying spice 6 from image: Saffron / Kesar]
Answer: Saffron (Kesar)
In simple words: Precious red-orange threads known for imparting a rich yellow color and unique fragrance to sweets and rice.

Question 7. [Identifying spice 7 from image: Ginger / Adrak]
Answer: Ginger (Adrak)
In simple words: A knobby underground stem (rhizome) used fresh in tea and cooking.

Exam Tip: Characterized by its irregular, branching, root-like shape.

Question 8. [Identifying spice 8 from image: Black Pepper / Kali Mirch]
Answer: Black Pepper (Kali Mirch)
In simple words: Small, round, wrinkled black peppercorns known for their spicy kick.

Exam Tip: Known as the king of spices, small and spherical with a rough surface.

Question 9. [Identifying spice 9 from image: Nutmeg / Jaiphal]
Answer: Nutmeg (Jaiphal)
Answer: Nutmeg (Jaiphal)
In simple words: Oval-shaped hard seed grated to add a warm, sweet aroma to dishes.

Exam Tip: Look for the smooth, oval, woody seed appearance.

Question 10. [Identifying spice 10 from image: Red Chillies / Lal Mirch]
Answer: Red Chillies (Lal Mirch)
In simple words: Dried red pods that add heat and bright red color to food.

Exam Tip: Easily identified by their elongated, pointed pod structure.

Question 11. [Identifying spice 11 from image: Green Cardamom / Choti Elaichi]
Answer: Green Cardamom (Choti Elaichi)
In simple words: Small green pods containing fragrant black seeds used in sweets and teas.

Exam Tip: Smaller and green compared to black cardamom.

Question 12. [Identifying spice 12 from image: Fennel Seeds / Saunf]
Answer: Fennel Seeds (Saunf)
In simple words: Sweet-tasting green-brown seeds often eaten after meals as a mouth freshener.

Exam Tip: Similar to cumin in shape but lighter green and distinctly sweet-scented.

II. Who am I ? Identify these spices.

Question 1. I am a leaf of a tree. I give good flavour to Pulao or Biriyani. Who am I ?
Answer: Tejpatta (Bay Leaf)
In simple words: A fragrant leaf used extensively in rice dishes like pulao and biryani.

Exam Tip: Remember that Tejpatta leaves have prominent parallel veins running along their length.

Question 2. I am round and yellowish brown in colour. I am used in Masala. My leaves are used in garnishing dishes. Who am I ?
Answer: Coriander (Dhania - seeds and leaves)
In simple words: The round seeds form coriander powder, while the fresh green leaves are used for garnishing.

Exam Tip: Coriander seeds are spherical and tan-brown, while fresh leaves are bright green and lobed.

Question 3. I am tree's bark. I am used in Masala. Who am I ?
Answer: Cinnamon (Dalchini)
In simple words: It is the dried inner bark of a tree, rolled into brown quills.

Exam Tip: Cinnamon looks like woody scrolls or rolls of paper-thin bark.

III. Put a tick (\(\checkmark\)) mark against the ones you can recognize by smell or touch.

Question 1. Complete the table by identifying which spices can be recognized by smell or touch based on personal sensory experience.
Answer: All listed spices (Tejpatta, Cloves, Red chillies, Cardamom, Saunf, Ginger) have distinct aromas and textures allowing them to be easily recognized by both smell and touch.
In simple words: Spices have strong unique scents and physical textures that help us identify them without seeing them.

Exam Tip: Sensory properties like strong fragrance and rough/smooth texture are key characteristics of Indian spices.

Question. Tick the correct answer

a. It is used as mouth freshener.
(i) Fennel seeds
(ii) chilli
(iii) turmeric
Answer : a. (i) fennel seeds

b. Most of the spices grow in
(i)Bihar
(ii) Gujarat
(iii) Kerala
Answer : b. (iii) Kerala

Question. Match the following
a. Cumin i. reduce toothache
b. Clove ii. mouth freshner
c. Saunf iii. add fragrance
d. Cinnamon iv. bark of a tree
Answer : a - iii
b - i
c - ii
d - iv

Question. Answer in one word
Who am I?
a. I add colour to your food. I cure wounds if applied on it. _________
b. I am small and round like a pearl. _________
c. I make the food hot and spicy. _______
d. I am powder of a mixture of several spices. ________
Answer : a. Turmeric
b. Black pepper
c. Red chilli
d. Garam masala

1. Which spice brings water in your eyes and nose?

______________________________________________________

2. Name the spice used for healing wounds.

3. Garam masala is made by grinding many spices together. Name at least four of them.

4. Fill in the blanks:

a. ________ is used to make the food look yellow.

b. ________ is small and round like a pearl.

c. ________ keeps the stomach healthy.

d. ________ looks like a nail.

5. Identify the pictures of the spices given below. Write their names. _

Grade ________ Tr. Sign_________________