CBSE Class 4 EVS Chapter 25: Spicy Riddles NCERT Solutions

In my home, we commonly use several spices for cooking. A typical list includes red chilli powder for heat, turmeric powder for color and its health benefits, coriander powder and cumin powder for their earthy flavors, and pepper powder for a sharp taste. It's interesting to compare these with what your friends use, as different families might have slightly different spice preferences or regional variations in their cooking.

Note: This answer is an example. Students should list the spices they actually find in their own homes.

To answer this question, you should talk to your grandparents or any elder family members about their childhood kitchen. They might tell you about spices that were very common then, perhaps some that are used less frequently now, or even spices that were more readily available. For example, they might mention using whole spices like mustard seeds, fenugreek seeds, or asafoetida (hing) more often, or perhaps specific regional spices. Write down what they tell you here.

Note: This is a personal inquiry question. Please gather information from your elders.

Pepper is a spice that is versatile enough to be used in both sweet and salty preparations. In savory dishes, it adds a pungent kick. In some sweet dishes, like certain types of cookies, cakes, or even fruit salads, a small amount of pepper can be added to provide a surprising warmth and complexity to the flavor profile.

To make food taste sour, ingredients like tamarind are commonly used. Tamarind pulp provides a distinct tangy and sour flavor that is essential in many Indian dishes, such as sambar, chutneys, and curries. Other ingredients that can make food taste sour include lemon juice, vinegar, or yogurt, depending on the recipe.

To answer this, you need to observe your surroundings or ask people in your locality. Depending on where you live, you might find spices like chilies, turmeric, ginger, or cardamom being grown. If you live in a city, it might be less common, but perhaps there are local farms or markets where you can inquire. Write the names of any spices you discover are grown locally.

Note: This question requires local investigation. Please find out about your specific area.

This activity is about using your senses to identify spices. You should bring whole spices like cloves, cardamom pods, cinnamon sticks, peppercorns, or dried chilies to class. Then, with your eyes closed, carefully smell each spice to identify its aroma and touch it to feel its texture and shape. For example, you might recognise the strong, sweet smell of cloves or the rough texture of a peppercorn. Mark '$(\backslash checkmark)$' if you correctly identify it by smell or touch, and '$(\backslash times)$' if you cannot recognise it. You can fill in the table with the names of the spices you brought and your findings.

Example Table Entry:

Name of the spice | Smell | Touch

1. Cloves | $(\backslash checkmark)$ | $(\backslash checkmark)$

2. Cardamom | $(\backslash checkmark)$ | $(\backslash checkmark)$

3. Cinnamon Stick | $(\backslash checkmark)$ | $(\backslash checkmark)$

4. Peppercorns | $(\backslash checkmark)$ | $(\backslash checkmark)$

5. Dried Chilli | $(\backslash times)$ | $(\backslash checkmark)$ (Smell was not distinct enough)

Note: Fill this table based on your own sensory experience with the spices you bring.