Bahan Makanan - Rempah-rempah
Di sini Anda akan mempelajari nama-nama berbagai rempah dalam bahasa Inggris seperti "mint", "oregano", dan "peterseli".
Tinjauan
Kartu flash
Ejaan
Kuis
a type of herbaceous plant with greenish-yellow flowers and edible leaves and stems, commonly found in coastal regions

alexander, smyrnium olusatrum
a herb with blue-purple flowers, known for its medicinal and soothing properties

alkanet, buglosa
a herbaceous plant known for its aromatic and medicinal properties

angelica, tumbuhan malaikat
a genus of aromatic plants commonly known as mugworts or wormwoods

artemisia, mugwort
a plant of the mint family with aromatic leaves that are eaten raw or cooked

kemangi, herba kerajaan
the scented dried leaves of the bay tree, used in cooking

daun salam, salam
a Mediterranean herb that is obtained from a plant with purple flowers and hairy leaves that are used in salads

borage, tanaman borage
the fresh green leaves of a plant of the parsley family that is used in cooking

chervil, daun chervil
a blue-flowered herb of the daisy family, the root of which can be used with coffee and the leaves of which eaten in a salad

chicory, endive
the slender leaves of a plant closely related to the onion, with purple flowers, that is used as a culinary herb

kucai, daun bawang
a leafy herb that has a strong and slightly sour taste

ketumbar, daun ketumbar
an herb known for its soothing aroma and potential therapeutic properties

clary sage, tanaman clary sage
the dried brown flower bud of a tropical tree that is used as a spice

cengkeh, kuncup cengkeh
a scented herb of the parsley family, the leaves and seeds of which are used in cooking to add flavor to the food

ketumbar, daun ketumbar
an aromatic herb known for its minty fragrance and medicinal properties

costmary, tanaman aromatik
a scented annual herb of the parsley family used as a culinary or medicinal herb

adas, adas manis palsu
a plant with feathery leaves and a round thick stem, used as a vegetable or for adding flavor to food

adas, adas manis
a type of vegetable having a strong smell and spicy flavor that is used in cooking

bawang putih
a herbaceous plant with aromatic leaves and small purple flowers, often used for culinary and medicinal purposes

hisop, tanaman herba dengan daun aromatik dan bunga kecil ungu
a type of plant with purple flowers and a fine smell

lavender, jenis tanaman dengan bunga ungu dan bau yang harum
a herb known for its lemony fragrance and soothing properties

melisa, balm lemon
a sweet black strong-tasting substance produced from the root of a plant, which is used to make sweets or in medicine

akar manis, licorice
a Southern European herb of the parsley family with edible leaves and stem

lovage, seledri gunung
a scented herb of the mint family, native to Southern Europe and used in cooking

marjoram, oregano
a resin obtained from the tree of the same name, used for various culinary and medicinal purposes

mastik, resin mastik
an aromatic plant that grows in temperate regions, the leaves of which are used in cooking

mint, tanaman aromatik
a pungent herb commonly used for its distinctive flavor and aroma

mustar, sinapis
a scented wild plant of the marjoram family, the leaves of which are used in cooking

oregano, marjoram liar
an aromatic plant with curly green leaves, used for garnishing food or in cooking

peterseli, peterseli keriting
a plant with small, aromatic leaves and tiny, purplish flowers used for various purposes, including culinary, medicinal, and insect repellent

pennyroyal, mint gunung
a fragrant herb with a refreshing taste commonly used in culinary and medicinal applications

peppermint, mint
a herbaceous plant with aromatic leaves commonly used in Asian cuisine

perilla, shiso
a succulent herb with fleshy leaves, commonly used in salads and culinary dishes

krokot, portulaca
a bitter-tasting herb derived from the bark of the Quassia tree and is often used as a natural remedy for digestive issues

kuasia, kayu pahit
an evergreen fragrant bush of the mint family with narrow leaves that are used in cooking

rosemary, kayu aro
a perennial herb with bitter-tasting leaves used for culinary and medicinal purposes

daun rue
the scented greenish-gray leaves of a plant of the mint family, used as a culinary herb

sage, ramuan suci
a herb with a cucumber-like flavor often used in salads and dressings

salad burnet, herba dengan rasa seperti mentimun
a deciduous tree known for its aromatic bark and leaves, commonly used in traditional medicine and flavoring

sassafras, pohon sassafras
a herb known for its aromatic and peppery flavor, often used in culinary dishes

savory, lezat
a European plant that is from the dock family, the leaves of which add a sour taste to the food

sorrel, daun asam
the common garden mint that is used in making candy and toothpaste, from which an aromatic oil is extracted

spearmint, mint hijau
an aromatic herb with fragrant roots commonly used in perfumes and traditional medicine

nard, spikenard
an aromatic plant of the daisy family, the narrow leaves of which are used in cooking

tarragon, herba naga
a plant having small aromatic leaves used for flavoring food

thyme, thymus
a herb or shrub with aromatic leaves that have a distinct minty flavor

wintergreen, tumbuhan atau semak dengan daun aromatik yang memiliki rasa mint yang khas
an herbaceous plant known for its sweet, hay-like fragrance and delicate white flowers

woodruff, tanaman harum
a plant with bright orange or yellow flowers that produces seeds rich in oil

kembang patma, safflower
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