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Ingredienti - Spezie
Qui imparerai i nomi di diverse spezie in inglese come "masala", "cannella" e "zafferano".
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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
pepe della Giamaica
a spice that has a sweet flavor and is commonly used in cooking and baking
anice
the small, aromatic seeds of the anise plant used as a spice or flavoring agent
anice
the small, aromatic seeds derived from the caraway plant, commonly used as a spice in cooking and baking
seme di carvi
the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine
cardamomo
a variety of chili pepper known for its hot and spicy flavor
peperoncino di Cayenna
a fiery and pungent spice derived from various Capsicum plants
peperoncino
a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods
cannella
the dried fruit of the cilantro plant, commonly used as a spice in various cuisines
seme di coriandolo
the small, oval-shaped seeds of the dill plant, commonly used as a spice in cooking
seme di aneto
the scented seeds of a plant of the pea family that is used as a spice, especially in Asian cuisine
fieno greco
a type of rhizome with a pungent and aromatic flavor, commonly used in Southeast Asian cuisine
radice di dito
a spicy root with a citrusy taste, often used in Southeast Asian cooking
galanga
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
zenzero
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
bacca di ginepro
a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine
masala
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.
noce moscata
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
pepe
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
semi di papavero
the spice that is made from the dried aromatic stigmas of crocus flowers, used to add taste and color to the food
zafferano
a star-shaped dried fruit that is similar in taste to aniseeds and is used in Asian cuisines
anice stellato
a spice made from the dried and ground berries of the sumac plant, known for its tangy and lemony flavor
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
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
vaniglia
a spicy condiment used in Japanese cuisine, made from the grated root of the wasabi plant
wasabi
