Bahan Makanan - Rempah-rempah
Di sini Anda akan mempelajari nama-nama berbagai rempah dalam bahasa Inggris seperti "masala", "kayu manis", dan "saffron".
Tinjauan
Kartu flash
Ejaan
Kuis
the powder that is made from ground dried berries of a West Indian tree that is very aromatic, used as a spice

allspice, rempah serbaguna
a spice that has a sweet flavor and is commonly used in cooking and baking

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

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

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

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

lada cayenne, cabai cayenne
a fiery and pungent spice derived from various Capsicum plants

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

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

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

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

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

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

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

jahe, akar jahe
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

beri juniper, buah tanaman juniper
a spice that is made of the dried outer covering of nutmegs

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

masala, campuran rempah-rempah
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.

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

paprika, bubuk cabai
a powder made from dried peppercorn that is added to food to make it spicy

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

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

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

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

sumac, sumac (rempah yang terbuat dari buah beri kering dan digiling dari tanaman sumac
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines

kunyit, kurkuma
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

vanila
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