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Ingrédients Alimentaires - Épices
Ici, vous apprendrez les noms de différentes épices en anglais tels que "masala", "cannelle" et "safran".
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the powder that is made from ground dried berries of a West Indian tree that is very aromatic, used as a spice
quatre-épices, piment de la Jamaïque
a spice that has a sweet flavor and is commonly used in cooking and baking
anis, anis vert
the small, aromatic seeds of the anise plant used as a spice or flavoring agent
anis, graine d'anis
the small, aromatic seeds derived from the caraway plant, commonly used as a spice in cooking and baking
graine de carvi, semence de carvi
the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine
cardamome
a variety of chili pepper known for its hot and spicy flavor
poivre de Cayenne, piment de Cayenne
a fiery and pungent spice derived from various Capsicum plants
piment, piment fort
a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods
cannelle
the dried fruit of the cilantro plant, commonly used as a spice in various cuisines
graine de coriandre, semence de coriandre
the small, oval-shaped seeds of the dill plant, commonly used as a spice in cooking
graine d'aneth, semence d'aneth
the scented seeds of a plant of the pea family that is used as a spice, especially in Asian cuisine
fenugrec
a type of rhizome with a pungent and aromatic flavor, commonly used in Southeast Asian cuisine
racine de doigt, bois de galanga
a spicy root with a citrusy taste, often used in Southeast Asian cooking
galanga, bois de galanga
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
gingembre
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
baie de genièvre, fruit du genévrier
a spice that is made of the dried outer covering of nutmegs
macis
a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine
garam masala, massala
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.
noix de muscade
a mildly hot spice that is orange-red in color, made from drying certain kinds of peppers
paprika
a powder made from dried peppercorn that is added to food to make it spicy
poivre, poivre moulu
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
graine de pavot, pépin de pavot
the spice that is made from the dried aromatic stigmas of crocus flowers, used to add taste and color to the food
safran
a star-shaped dried fruit that is similar in taste to aniseeds and is used in Asian cuisines
anis étoilé
a spice made from the dried and ground berries of the sumac plant, known for its tangy and lemony flavor
sumac, sumac (une épice faite à partir des baies séchées et moulues de la plante sumac
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
curcuma, safran des Indes
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
vanille
a spicy condiment used in Japanese cuisine, made from the grated root of the wasabi plant
wasabi
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