Question

Read the following passage carefully and answer the following questions.

1 Cardamom, the queen of all spices, has a history as old as the human race. It
is the dried fruit of a herbaceous perennial plant. Warm, humid climate, loamy
soil rich in organic matter, distributed rainfall and special cultivation and
processing methods all combine to make Indian cardamom truly unique in
aroma, flavour, size.
2 Cardamom has a strong, unique taste, with a intensely aromatic, resinous
fragrance. Black cardamom, which is larger in size, has a distinctly more
smoky, though not bitter, aroma, with a coolness some consider similar to mint.
3 Green cardamom is one of the more expensive spices by weight (second only
to saffron), but little is needed to impart flavour. It is best stored in the pod, as
exposed or ground seeds quickly lose their flavour. Grinding the pods and
seeds together lowers both quality and the price.
4 It is a common ingredient in Indian cooking. It is also often used in baking in
the Nordic countries, in particular in Sweden, Norway, and Finland, where it is
used in traditional treats such as the Scandinavian Jule bread Julekake, the
Swedish kardemummabullar sweet bun, and Finnish sweet bread Pulla. In the
Middle East, green cardamom powder is used as a spice for sweet dishes, as
well as traditional flavouring in coffee and tea. Cardamom is used to a wide
extent in savory dishes. In some Middle Eastern countries, coffee and
cardamom are often ground in a wooden mortar and cooked together in a
skillet, a mehmas, over wood or gas, to produce mixtures as much as 40%
cardamom.
5 In Asia, both types of cardamom are widely used in both sweet and savoury
dishes, particularly in south. Both are frequent components in spice mixes,
such as Indian and Nepali masalas and Thai curry pastes. Green cardamom is
often used in traditional Indian sweets and in masala chai (spiced tea). In
Korea, medicinal cardamom (Amomum villasum) and black cardamom
(Amomum tsao-ko) is used in traditional tea called jeho-tang.
(a) What is cardamom? What is it also known as?
(b) What factors contribute to the unique aroma, flavour and size of the Indian
cardamom?
(c) Describe the black cardamom?
(d) How should cardamom be stored? Why?
(e) Name some traditional breads made using cardamom in the Nordic countries?
(f) How is cardamom used in the Middle Eastern countries?
(g) Cardamom is a component of which spice mixes?
(h) Which word in paragraph 4 means the same as ‘salty and spicy’?

Answer 1

Answer:

from what I can see in this thread that I have to go with the same wa class wh is the first one that is a nation that is not mentioned

Explanation:

Answer 2

why is Indian cardamom unique