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Mga Sangkap ng Pagkain - Pampalasa
Dito mo malalaman ang mga pangalan ng iba't ibang pampalasa sa Ingles tulad ng "masala", "cinnamon", at "saffron".
Repasuhin
Flashcards
Pagbaybay
Pagsusulit
the powder that is made from ground dried berries of a West Indian tree that is very aromatic, used as a spice
paminta ng Jamaica, lahat ng pampalasa
a spice that has a sweet flavor and is commonly used in cooking and baking
anise, sangki
the small, aromatic seeds of the anise plant used as a spice or flavoring agent
anis, buto ng anis
the small, aromatic seeds derived from the caraway plant, commonly used as a spice in cooking and baking
buto ng caraway, binhi ng caraway
the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine
kardamono, halang
a variety of chili pepper known for its hot and spicy flavor
paminta ng cayenne, sili ng cayenne
a fiery and pungent spice derived from various Capsicum plants
sili, maanghang na sili
a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods
kanela, kanela
the dried fruit of the cilantro plant, commonly used as a spice in various cuisines
buto ng kulantro, binhi ng kulantro
the small, oval-shaped seeds of the dill plant, commonly used as a spice in cooking
buto ng dill, binhi ng dill
the scented seeds of a plant of the pea family that is used as a spice, especially in Asian cuisine
fenugreek, luyang dilaw
a type of rhizome with a pungent and aromatic flavor, commonly used in Southeast Asian cuisine
ugat ng daliri, galangal
a spicy root with a citrusy taste, often used in Southeast Asian cooking
galangal, luya ng Siam
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
luya, ugat ng luya
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
berry ng juniper, bunga ng halamang juniper
a spice that is made of the dried outer covering of nutmegs
balat ng nutmeg na tuyo, mace
a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine
masala, timpla ng mga pampalasa
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.
nutmeg, buto ng nutmeg
a mildly hot spice that is orange-red in color, made from drying certain kinds of peppers
paprika, paminta
a powder made from dried peppercorn that is added to food to make it spicy
paminta, durog na paminta
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
buto ng poppy, binhi ng poppy
the spice that is made from the dried aromatic stigmas of crocus flowers, used to add taste and color to the food
saffron, ang saffron
a star-shaped dried fruit that is similar in taste to aniseeds and is used in Asian cuisines
star anise, badian
a spice made from the dried and ground berries of the sumac plant, known for its tangy and lemony flavor
sumac, sumac (isang pampalasa na gawa sa tuyo at dinurog na mga berry ng halamang sumac
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
luyang dilaw, turmerik
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
banilya
a spicy condiment used in Japanese cuisine, made from the grated root of the wasabi plant
wasabi
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