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Spices crops mcq and quiz


Spice crops quiz and mcq

In this post, you will find 40 questions and answers for quiz and mcq on spices crops. These are important for all agricultural competition exams. Topics: Turmeric, garlic, onion, coriander, chilli, fennel, fenugreek, cinnamon, clove, nutmeg, rosemary, mint, mustard, saffron, paprika, asafoetida, etc.

TypeOnline mock test
Total number of questions40

Also read: Horticulture multiple choice questions

Quiz and mcq on spices crops

Question 01. Which is known as the land of spices?

(a). Rajasthan.
(b). India.
(c). Odisha.
(d). Andhra Pradesh.

Question 02. Which is the spices bowl of India?

(a). Kerala.
(b). Gujarat.
(c). Maharashtra.
(d). Uttar Pradesh.

Question 03. Which of the following is a herb?

(a). Rosemary.
(b). Coriander.
(c). Garcinia.
(d). All of the above.

Question 04. Which is a shrub?

(a). Perennial chilli.
(b). Fennel.
(c). Fenugreek.
(d). Parsley.

Question 05. Which is a whole fruit?

(a). Fennel.
(b). Chilli.
(c). Both a and b.
(d). None of the above.

Spices crops multiple choice questions

Question 06. Which is the useful part of cinnamon?

(a). Leaves.
(b). Flower.
(c). Root.
(d). Bark.

Question 07. Rhizome is the useful part of which spice crop?

(a). Ginger.
(b). Turmeric.
(c). Rosemary.
(d). All of the above.

Question 08. Which is truly matched?

Consider useful parts.

(a). Aril: Clove.
(b). Pistil: Nutmeg.
(c). Exudate: Asafoetida.
(d). Rind: Mace of nutmeg.

Question 09. Which has pungency?

Consider their basic uses.

(a). Mustard.
(b). Mint.
(c). Nutmeg.
(d). All of the above.

Question 10. Which is a source of natural colour?

(a). Paprika.
(b). Saffron.
(c). Turmeric.
(d). All of the above.

Also read: Food colours, natural and artificial

Online mock test on spices

Question 11. Which chemical compound is present in clove?

(a). Sinigrin.
(b). Crocin.
(c). Eugenol.
(d). None of the above.

Question 12. Which is true?

(a). Limonene is present in coriander.
(b). Crocin is present in saffron.
(c). Linalool is present in celery.
(d). Ferulic acid is present in star anise.

Question 13. What is the colour of the capsorubin?

(a). Purple red.
(b). Orange red.
(c). Violet red.
(d). Pink red.

Question 14. What is the natural colour of paprika?

(a). Red.
(b). Blue.
(c). Yellow.
(d). Pink.

Question 15. Which is the origin place of the black pepper?

(a). Eastern Ghats, India.
(b). Western Ghats, India.
(c). Himalayan region.
(d). Plains of India.

Objective questions on horticulture

Question 16. What is the primary use of spices?

(a). Flavouring.
(b). Colouring.
(c). Both a and b.
(d). None of the above.

Question 17. Where is aril present in nutmeg?

(a). Under the seed.
(b). Around the seed.
(c). Over the fruit.
(d). On the flower.

Question 18. How many seed(s) is/are present in a nutmeg fruit?

(a). 2.
(b). 3.
(c). 1.
(d). 4.

Question 19. Which one is the propagation method of pepper?

(a). Seeds.
(b). Cuttings.
(c). Both a and b.
(d). None of the above.

Question 20. What is the drying recovery of the black pepper?

(a). 33%.
(b). 25%.
(c). 36%.
(d). 29%.

Also read: Post Harvest Technology (PHT) MCQ (Multiple Choice Questions)

Major spices of India

Question 21. What is the scientific name of cardamom?

(a). Amomum subulatum.
(b). Elettariopsis baker.
(c). Amomum cardamum.
(d). Elettaria cardamomum.

Question 22. Which is responsible for pollination in cardamom?

(a). House fly.
(b). Honey bee.
(c). Mosquito.
(d). Air.

Question 23. Which is vazhukka variety of cardamom?

(a). Mysore × Malabar.
(b). Mudigree-1.
(c). Coorg cardamom selection.
(d). All of the above.

Question 24. What is the flue pipe curing for cardamom?

(a). 30-35°C.
(b). 55-60°C.
(c). 45-50°C.
(d). None of the above.

Question 25. Amomum subulatum is also known by which name?

(a). Nepal cardamom.
(b). Large cardamom.
(c). Both a and b.
(d). None of the above.

Important questions on spices

Question 26. What is the seed rate of ginger?

(a). 1500 to 1800 kg/ha.
(b). 1000 to 1200 kg/ha.
(c). 2000 to 2500 kg/ha.
(d). None of the above.

Question 27. What is the fiber content of ginger?

(a). 4.18%.
(b). 5.19%.
(c). 6.17%.
(d). 3.17%.

Question 28. Which is the right sequence about ginger processing?

(a). Colouring > polishing > curing.
(b). Polishing > colouring > curing.
(c). Both a and b.
(d). Curing > polishing > colouring.

Question 29. Which is true about coriander?

1. Family is fabaceae.
2. 2n is 22.
3. Black cotton soil is the most suitable soil type.
4. It is self pollinated.
5. Type of inflorescence is spike.

(a). Only 1, 3, and 5 are true.
(b). Only 2 and 3 are true.
(c). Only 2 and 5 are true.
(d). Only 1 and 4 are true.

Question 30. Which is true about fenugreek?

1. Rajasthan is one of the major producer.
2. Trigonella caerulea is the blue fenugreek.
3. Thinning is a necessary process.
4. Maturity index: When 50% seeds turn to yellow colour.

(a). Only 1, 2, and 3 are true.
(b). Only 3 and 4 are true.
(c). Only 2 and 4 are true.
(d). All are true.

Also read: How to Get Licence for Horticultural Shop?

Horticulture objective questions

Question 31. Which is the right time of thinning in fennel?

(a). 20 days after sowing.
(b). 15 days after sowing.
(c). 30 days after sowing.
(d). 25 days after sowing.

Question 32. Which is the origin place of clove?

(a). China.
(b). West Indian countries.
(c). Panama.
(d). Indonesia.

Question 33. Which the economic part of clove?

(a). Flower after opening.
(b). Unopened flower buds.
(c). Both a and b.
(d). None of the above.

Question 34. What should be the ratio of male and female nutmeg trees?

(a). 1:1.
(b). 9:1.
(c). 10:1.
(d). 1:10.

Question 35. Which is Indian cassia?

(a). C. cassia.
(b). C. burmanni.
(c). C. lourerii.
(d). C. tamala.

Question 36. Which is the economic part of Indian cassia?

(a). Leaves.
(b). Flowers.
(c). Bark.
(d). All of the above.

Question 37. Which is the true cinnamon?

(a). C. cassia.
(b). C. burmanni.
(c). C. lourerii.
(d). C. tamala.

Question 38. Which is not considered as a spices?

(a). Tamarind.
(b). Curry leaf.
(c). Allspice.
(d). None of the above.

Question 39. Which type of acid is in kudanpuli?

(a). Mallic acid.
(b). Acetic acid.
(c). Citric acid.
(d). Tartaric acid.

Question 40. Allspice is know for containing mixing of the flavour of three spices.

Select right answer.

(a). Cinnamon, clove, and Bay leaf.
(b). Cinnamon, clove, and curry leaf.
(c). Cinnamon, clove, and nutmeg.
(d). Cinnamon, clove, and coriander.

For: Spice crops quiz and mcq


External links (references?

  1. 10 spices
  2. The Indian institute of spices research


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