Which fermented fish sauce, dating back to at least the 4th century BCE, was so central to Roman cuisine that dedicated factories produced it across the empire? — Options: Colatura, Garum, Liquamen, Muria

The tingling, numbing sensation produced by Sichuan peppercorns is caused by which compound acting on tactile nerve receptors? — Options: Capsaicin, Piperine, Hydroxy-alpha-sanshool, Allyl isothiocyanate

On the Scoville scale, Thai bird's eye chilies (phrik khi nu) typically fall within which heat range? — Options: 2,500–8,000 SHU, 15,000–30,000 SHU, 50,000–100,000 SHU, 350,000–500,000 SHU

Which Southeast Asian country is the ancestral home of the fermented shrimp paste known as 'kapi', a foundational ingredient in its curry pastes? — Options: Vietnam, Thailand, Indonesia, Philippines

The Basque dish 'pil-pil' relies on emulsifying olive oil with which naturally released substance from salt cod to form its signature sauce? — Options: Casein, Gelatin, Lecithin, Albumin

Which country's cuisine claims 'ceviche' as a designated part of its cultural heritage, protected by a 2004 national declaration? — Options: Mexico, Ecuador, Peru, Chile

Injera, the spongy Ethiopian flatbread, derives its distinctive sourness from a wild fermentation of which ancient grain? — Options: Sorghum, Teff, Fonio, Millet

Umami was scientifically identified in 1908 by Kikunae Ikeda after isolating which compound from kombu seaweed? — Options: Inosinate, Guanylate, Glutamate, Succinate

Which Mexican mole variety, native to Oaxaca, is traditionally the most complex, often containing over 20 ingredients including chocolate, chilhuacle chiles, and plantains? — Options: Mole verde, Mole amarillo, Mole negro, Mole coloradito

Which spice is the odd one out in a traditional Moroccan ras el hanout blend? — Options: Grains of paradise, Dried rosebuds, Star anise, Cubeb pepper

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