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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
オールスパイス, 混合香辛料
a spice that has a sweet flavor and is commonly used in cooking and baking
アニス, 八角
the small, aromatic seeds of the anise plant used as a spice or flavoring agent
アニシード, アニスの種
the small, aromatic seeds derived from the caraway plant, commonly used as a spice in cooking and baking
キャラウェイシード, カラウェイの種
the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine
カルダモン, ショウズク
a variety of chili pepper known for its hot and spicy flavor
カイエンペッパー, 唐辛子
a fiery and pungent spice derived from various Capsicum plants
唐辛子, 辛い唐辛子
a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods
シナモン, シナモン
the dried fruit of the cilantro plant, commonly used as a spice in various cuisines
コリアンダーシード, コリアンダーの種
the small, oval-shaped seeds of the dill plant, commonly used as a spice in cooking
ディルシード, ディルの種
the scented seeds of a plant of the pea family that is used as a spice, especially in Asian cuisine
フェヌグリーク, コロハ
a type of rhizome with a pungent and aromatic flavor, commonly used in Southeast Asian cuisine
指根, ガランガル
a spicy root with a citrusy taste, often used in Southeast Asian cooking
ガランガル, タイショウガ
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
生姜, 生姜の根
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
ジュニパーベリー, ネズの実
a spice that is made of the dried outer covering of nutmegs
メース, ナツメグの乾燥した外皮
a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine
マサラ, スパイスミックス
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.
ナツメグ, ニクズク
a mildly hot spice that is orange-red in color, made from drying certain kinds of peppers
パプリカ, 唐辛子の粉
a powder made from dried peppercorn that is added to food to make it spicy
胡椒, 挽いた胡椒
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
ポピーシード, けしの実
the spice that is made from the dried aromatic stigmas of crocus flowers, used to add taste and color to the food
サフラン, サフラン（香辛料）
a star-shaped dried fruit that is similar in taste to aniseeds and is used in Asian cuisines
八角, スターアニス
a spice made from the dried and ground berries of the sumac plant, known for its tangy and lemony flavor
スーマック, スーマック（スーマック植物の乾燥させて粉にしたベリーから作られるスパイスで、酸味とレモンのような風味が特徴）
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
ターメリック, ウコン
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
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