CORE.06 Week 3
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Question 1 of 20
1. Question
Historically, tisanes have been revered and used ritualistically in many traditional societies, especially in parts of Asia, Africa and South America.
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Question 2 of 20
2. Question
Ilex paraguaiensis (also spelled paraguayensis) is the binomial name of the specific holly species that is indigenous to Argentina, Paraguay, Uruguay and Brazil, and is the source of the popular drink known as _____________.
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Question 3 of 20
3. Question
To make rooibos red, the raw wet green material is spread out in the open air to __________ in a long narrow pile known as a ‘sweat heap’.
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Question 4 of 20
4. Question
Calendula is used predominately to add __________ to tisane and tea blends, and seldom, if ever, used alone for tisanes.
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Question 5 of 20
5. Question
The petals of the hibiscus flower are used in many herbal blends to add their sweet, tart flavor and deep red color to the tisane. (True/False)
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Question 6 of 20
6. Question
Since 1800, __________ has been cultivated not only for use in fragrant bouquets and perfumes but also in culinary gardens as a flavoring herb and for tisanes.
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Question 7 of 20
7. Question
‘______________’ includes any beverage made by pouring hot water over any plant part (or parts).
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Question 8 of 20
8. Question
__________________more commonly known as yaupon, is the only native caffeine-containing plant in North America, and was made into a beverage by Native Americans to be used in rituals.
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Question 9 of 20
9. Question
Rosa rugosa produces notably larger _______, known as hips, as compared to other species of roses.
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Question 10 of 20
10. Question
Licorice root is the rhizome of a bean plant which is dried and cut up for making tisanes.
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Question 11 of 20
11. Question
The chemical compound in licorice, ______________, is 30 to 50 times sweeter than sugar.
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Question 12 of 20
12. Question
Ilex __________ is the binomial name of the holly species now found in the rainforests of Ecuador that produces the clean, smooth tasting beverage known as ___________.
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Question 13 of 20
13. Question
In the world of infused beverages today, the greatest points of distinction lie between those that contain ______________ and those that do not.
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Question 14 of 20
14. Question
Our first knowledge about herbs probably came from observing the habits of wild shaman.
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Question 15 of 20
15. Question
It is important that, unless we are operating in some kind of professional capacity as a health provider, we resist the urge to diagnose or prescribe herbal teas in any way.
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Question 16 of 20
16. Question
_________ chamomile grows more upright, has a sweeter flavor and is the most popular and widely used variety except in England.
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Question 17 of 20
17. Question
_____________ is a legume that grows in a very small geographical area known as the fynbos in the Western Cape province of South Africa.
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Question 18 of 20
18. Question
Water mint is another name for peppermint.
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Question 19 of 20
19. Question
Today most chamomile is grown in Greece, Turkey, and Asia.
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Question 20 of 20
20. Question
The _____________ approach to herbs is recognized and employed by ancient systems such as Traditional Chinese Medicine and Ayurveda.
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