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Bahan Makanan - Kacang-kacangan
Di sini Anda akan mempelajari nama-nama kacang-kacangan yang berbeda dalam bahasa Inggris seperti "chickpea", "soybean", dan "lentil".
Tinjauan
Kartu flash
Ejaan
Kuis
a round yellowish seed that resembles a pea, used in cooking
kacang chickpea, kacang kuda
a type of edible legume characterized by its round shape and nutty flavor
kacang garbanzo, kacang chickpea
the small, triangular nut produced by the beech tree, known for its smooth outer shell and delicate, edible kernel
biji pohon beech, kacang beech
a legume with edible seeds, commonly used in various culinary dishes, known for its mild flavor and nutritional valuet
kacang polong, kacang kapri
a type of plant in the legume family that is high in protein and used in a variety of foods such as tofu and soy milk
kedelai, biji kedelai
a large, flat legume with a creamy texture and mild, buttery flavor
Kacang lima, Kacang lempung
a seed growing in long pods on a climbing plant, eaten as a vegetable
kacang, biji-bijian
a small, reddish-brown legume known for its slightly sweet flavor and versatile use in both savory and sweet dishes
kacang adzuki, kacang azuki
a small, green legume with a tender texture and a slightly nutty flavor
kacang hijau, kacang mung
a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.
lentil, kacang lentil
a large flat bean that is green in color and comes in a pod, eaten raw or cooked
kacang fava, kacang mutiara
a long and slender legume that resembles asparagus in appearance and taste
kacang asparagus, kacang panjang asparagus
a legume with a distinctive cream-colored skin and a small black mark resembling an eye
kacang hitam mata, kacang polong mata hitam
a long brown edible pod with a sweet chocolatey flavor that grows on a small evergreen tree
karob, kacang carob
a legume with a cream-colored skin and a kidney-shaped appearance
kacang polong, kacang hijau
a variety of legume with a distinctive kidney shape and a robust, nutty flavor
kacang merah, kacang ginjal
a type of legume derived from dried peas that have been split in half for cooking purposes
kacang polong split, kacang polong yang dibelah
a tropical seed pod that bears very acidic and brown fruits, used in Asian cuisine
asam jawa, tamarind
a legume with edible pods that have distinctive wing-like protrusions along their length
Kacang Koro, Kacang Sayur
a variety of edible pod pea that can be eaten whole, including the crunchy and sweet pod along with the peas inside
kacang manis, kacang pod
a small, shiny, and black-colored bean that has a somewhat oval shape and is commonly used in Latin American, Caribbean, and Asian cuisine
kacang hitam, kacang kedelai hitam
a variety of legume with creamy-colored seeds that have a mild flavor and a smooth, buttery texture
kacang putih, kacang putih berkrim
a legume with a red and white shell, prized for its creamy texture and nutty taste in culinary applications
kacang cranberry, kacang merah-putih
