4th EVS NCERT Chapter 25
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– Types of spices grown in the area
– Recognizing and using spices through senses
– Making spicy chaat using various spices
– Importance of spices in enhancing food flavors
– Creating riddles about different spices
– Learning about commonly used spices in households
– Historical perspective on spice usage in kitchens
– Medicinal and flavor properties of specific spices like zeera, garam masala, etc.
Students should study these topics from the chapter provided in the file "4th EVS NCERT Chapter 25.pdf".
What spice is described as small and round like a pearl, can be black when whole, and has a sharp and spicy taste?
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Which spice, when roasted, spreads its fragrance all around and is a favorite with curd and jaljeera?
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Identify the spice described as green and used to refresh the mouth after a meal to promote stomach health.
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What spice, resembling a nail but a bud, is chocolate brown with a strong smell and soothes toothache?
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Which spice is commonly added to both sweet and salty dishes?
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