The following items, generally found in kitchens, add colour and taste to the food. What colours are they? Write them in the column. What do you call them in your mother tongue?
cinnamon - Colour: ............ - Name in mother tongue: ............
Colour: Light brown/Golden brown
clove - Colour: ............ - Name in mother tongue: ............
Colour: Brown/Dark brown
cumin seeds - Colour: ............ - Name in mother tongue: ............
Colour: Brown
curry leaves - Colour: ............ - Name in mother tongue: ............
Colour: Green
dry chilli - Colour: ............ - Name in mother tongue: ............
Colour: Red
fennel seeds - Colour: ............ - Name in mother tongue: ............
Colour: Green/Yellowish-green
garlic - Colour: ............ - Name in mother tongue: ............
Colour: White/Off-white
mustard seeds - Colour: ............ - Name in mother tongue: ............
Colour: Black/Yellow
peppercorns - Colour: ............ - Name in mother tongue: ............
Colour: Black
Explanation
(clove) Cloves are dark brown in colour and are used as a spice in cooking. (cinnamon) Cinnamon is light brown or golden brown in colour and is used as a aromatic spice. (dry chilli) Dry chillies are red in colour and add spiciness to food. (garlic) Garlic bulbs are white or off-white in colour and are used as a flavouring agent. (curry leaves) Curry leaves are green in colour and add aroma to dishes. (peppercorns) Black peppercorns are black in colour and are used as a seasoning. (fennel seeds) Fennel seeds are green or yellowish-green in colour and have a sweet taste. (cumin seeds) Cumin seeds are brown in colour and are used as a spice in many dishes. (mustard seeds) Mustard seeds can be black or yellow in colour and are used in tempering dishes.