Spicy Riddles – Class 4 EVS NCERT Solutions

Explore the solutions for Spicy Riddles, Class 4 EVS NCERT. This chapter teaches us about different spices used in Indian cooking and their unique properties. Through fun riddles and activities, we learn how spices make our food tasty and also have medicinal properties. The chapter helps develop observation skills and encourages learning about traditional Indian spices.

Chapter Summary (English)

The chapter “Spicy Riddles” is a creative way to learn about various Indian spices through riddles and activities. The chapter introduces different spices like red chili, turmeric, black pepper, cumin seeds, saunf, and cloves through interesting riddles that describe their characteristics, uses, and properties. It also includes hands-on activities like making potato chaat and identifying spices through smell and touch. The chapter emphasizes the importance of spices in Indian cuisine and their medicinal values.

अध्याय सार (Hindi)

अध्याय “मसालों की पहेलियाँ” बच्चों को भारतीय मसालों के बारे में पहेलियों और गतिविधियों के माध्यम से सिखाता है। इसमें लाल मिर्च, हल्दी, काली मिर्च, जीरा, सौंफ और लौंग जैसे विभिन्न मसालों की विशेषताओं, उपयोगों और गुणों को रोचक पहेलियों के माध्यम से बताया गया है। इसमें आलू चाट बनाने और मसालों को सूंघकर और छूकर पहचानने जैसी गतिविधियां भी शामिल हैं। यह अध्याय भारतीय व्यंजनों में मसालों के महत्व और उनके औषधीय मूल्यों पर प्रकाश डालता है।

Solutions to Chapter Questions

1. The first riddle is about something that makes food hot and spicy. Who am I?

Answer: The answer to this riddle is Red Chilli. The riddle talks about a spice that can be powdered fine and makes food hot and spicy. When used in excess, it makes people gasp and causes eyes and nose to water. These are all characteristics of red chilli.

2. The second riddle is about something yellow used in healing. Who am I?

Answer: The answer is Turmeric (Haldi). The riddle describes a spice that is ground into powder, makes food yellow, and when mixed with oil, can heal wounds. Turmeric is well known for its healing properties and yellow color.

3. The third riddle talks about something small, round and black like pearl. Who am I?

Answer: The answer is Black Pepper (Kali Mirch). The riddle describes a spice that is small and round like a pearl, black when whole, can be powdered coarse or fine, and has a sharp and spicy taste. These are all characteristics of black pepper.

4. The fourth riddle is about something small and skinny. Who am I?

Answer: The answer is Cumin Seeds (Jeera). The riddle describes a spice that is small and skinny, can be brown or black, spreads fragrance when roasted in hot oil or ghee, and is used in curd and jaljeera. These perfectly describe cumin seeds.

5. The fifth riddle is about something that looks like zeera but green. Who am I?

Answer: The answer is Fennel Seeds (Saunf). The riddle talks about a spice that looks like cumin (zeera) but is green in color, helps with digestion, and refreshes the mouth when eaten after meals. These are characteristics of fennel seeds.

6. The sixth riddle mentions something that looks like nail but is a bud. Who am I?

Answer: The answer is Clove (Laung). The riddle describes a spice that looks like a nail, is chocolate brown in color, has a strong smell, and helps with toothache. These are all well-known characteristics of clove.

7. Make your own riddles about two other spices.

Answer: Here are two riddles I created about other spices:

Riddle 1:
I am long and dark brown,
Like a stick I look when around,
In biryani I add my taste,
In sweet dishes too, I’m placed,
Think and tell who am I?
(Answer: Cinnamon/Dalchini)

Riddle 2:
Green pods with tiny black seeds inside,
In sweet and spicy dishes I reside,
My fragrance makes dishes divine,
In chai and biryani, I shine,
Think and tell who am I?
(Answer: Cardamom/Elaichi)

8. Find out which spices are used in your house for cooking.

Answer: In my house, we use several spices for cooking. These include:

• Red chilli powder (Lal mirch)
• Turmeric (Haldi)
• Cumin seeds (Jeera)
• Coriander powder (Dhania powder)
• Black pepper (Kali mirch)
• Cardamom (Elaichi)
• Cloves (Laung)
• Cinnamon (Dalchini)
• Garam masala
• Fennel seeds (Saunf)

9. When your grandparents were young, which spices were used most in their kitchens?

Answer: After asking my grandmother, I learned that in her time, they mostly used traditional whole spices like:

• Cumin seeds (Jeera) – Used daily in almost all dishes
• Mustard seeds (Rai) – Essential for tempering
• Turmeric (Haldi) – Used for its medicinal properties
• Black pepper (Kali mirch) – Used instead of red chilli
• Coriander seeds (Dhania) – Ground fresh when needed

10. Name one spice which is put into both sweet and salty things.

Answer: Cardamom (Elaichi) is a versatile spice that is used in both sweet and savory dishes. In sweet dishes, it’s added to kheer, halwa, and other Indian desserts for its unique aroma. In savory dishes, it’s an important ingredient in biryani, pulao, and various curry preparations.

11. Find out what is put into food to make it taste sour.

Answer: Several ingredients are used to add sourness to food:

• Lemon juice – Most commonly used
• Tamarind (Imli) – Used in chutneys and curries
• Amchur (Dried mango powder) – Used in chaats and curries
• Curd/Yogurt – Adds sourness to dishes
• Vinegar – Used in Indo-Chinese dishes

12. Find out whether any spices are grown in your area.

Answer: In my area, some common spices that are grown include:

• Curry leaves (Curry patta) – Many houses have curry leaf plants
• Coriander (Dhania) – Grown in kitchen gardens
• Green chilies – Commonly grown in pots
• Mint (Pudina) – Easily grown in home gardens
• Turmeric (Haldi) – Some people grow it in their gardens

13. Did you enjoy the potato chaat?

Answer: Yes, I really enjoyed the potato chaat! The combination of spices like chaat masala, red chili powder, roasted cumin powder, and the tanginess from lemon juice made it very tasty. The fresh coriander leaves added a nice fresh flavor and aroma.

14. Just imagine, if there were no spices to make the potato chaat, how would it taste?

Answer: Without spices, the potato chaat would taste very bland and boring. It would just be plain boiled potatoes without any flavor. The spices add different taste elements like:

• Spiciness from red chilli powder
• Tanginess from amchur and lemon
• Warmth from roasted cumin
• Complex flavors from garam masala
• Freshness from coriander leaves

15. Try to learn and make a different kind of chaat.

Answer: I learned to make corn chaat from my mother. Here’s how I made it:

• Boiled sweet corn kernels
• Added finely chopped onions, tomatoes, and green chilies
• Mixed chaat masala, red chilli powder, and black salt
• Added lemon juice for tanginess
• Garnished with fresh coriander leaves

16. How do spice-less and very spicy things feel on your tongue?

Answer: On my tongue:

• Spice-less food feels bland and unexciting. It lacks flavor and doesn’t stimulate my taste buds.
• Very spicy food creates a burning sensation. My tongue feels hot, and sometimes I need to drink water or eat curd to reduce the spiciness.
• The best taste is when spices are used in the right amount – not too much and not too little.