Ingredientes de Alimentos - Especias

the powder that is made from ground dried berries of a West Indian tree that is very aromatic, used as a spice

pimienta de Jamaica, pimienta inglesa

a spice that has a sweet flavor and is commonly used in cooking and baking

anís

the small, aromatic seeds of the anise plant used as a spice or flavoring agent

anís, semillas de anís

the small, aromatic seeds derived from the caraway plant, commonly used as a spice in cooking and baking

semilla de alcaravea, alcaravea

the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine

cardamomo

a variety of chili pepper known for its hot and spicy flavor

pimiento de Cayena

a fiery and pungent spice derived from various Capsicum plants

chile, ají

a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods

canela

the dried fruit of the cilantro plant, commonly used as a spice in various cuisines

semilla de cilantro, semilla de coriandro

the small, oval-shaped seeds of the dill plant, commonly used as a spice in cooking

semilla de eneldo

the scented seeds of a plant of the pea family that is used as a spice, especially in Asian cuisine

fenogreco, alholva

a type of rhizome with a pungent and aromatic flavor, commonly used in Southeast Asian cuisine

rizoma de dedo, raíz de dedo

a spicy root with a citrusy taste, often used in Southeast Asian cooking

galanga, raíz de galanga

a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form

jengibre

small, pungent seeds with a peppery and slightly citrusy flavor

the small, aromatic fruits of the juniper plant, used as a spice in culinary preparations

baya de enebro, fruto de enebro

a spice that is made of the dried outer covering of nutmegs

macis, macia

a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine

masala

the hard seed of a tropical tree that is spherical in shape and very aromatic, used as a spice to add flavor to cakes, sauces, etc.

nuez moscada

a mildly hot spice that is orange-red in color, made from drying certain kinds of peppers

paprika, páprika

a powder made from dried peppercorn that is added to food to make it spicy

pimienta

a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor

semilla de amapola, semilla de adormidera

the spice that is made from the dried aromatic stigmas of crocus flowers, used to add taste and color to the food

azafrán

a star-shaped dried fruit that is similar in taste to aniseeds and is used in Asian cuisines

anís estrella, anís estrellado

a spice made from the dried and ground berries of the sumac plant, known for its tangy and lemony flavor

sumaq, sumac

a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines

cúrcuma

a type of flavor that is artificially made or is obtained from the beans of a tropical plant that adds a sweet taste and smell to the food

vainilla

a spicy condiment used in Japanese cuisine, made from the grated root of the wasabi plant

wasabi