食品の材料 - スパイス

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, オールスパイスパウダー

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

アニスシード, 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, カーウェイの種

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

カルダモン, エリカセア

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

カイエンペッパー, カイエン唐辛子

a fiery and pungent spice derived from various Capsicum plants

チリペッパー, 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, 香辛料（シナモン）

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

コリアンダーの種, コリアンダーシード

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

ディルの種, ディルシード

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, メティ

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

指根の唐辛子, フィンガールート

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

ガランガル, テンマクサイ

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

生姜（しょうが）, ジンジャー

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, ジューンペリー

a spice that is made of the dried outer covering of nutmegs

マース, メース

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, メグノルム

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

パプリカ, パプリカ粉

a powder made from dried peppercorn that is added to food to make it spicy

コショウ, ペッパー

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

ケシの実 (けしのみ), ポピーシード

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, 貴族花粉（きぞくかふん）

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

八角（はっかく）, 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

スモック, スモーク

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

バニラ, バニラ風味

a spicy condiment used in Japanese cuisine, made from the grated root of the wasabi plant

わさび, 山葵