식재료 - 향료

the powder that is made from ground dried berries of a West Indian tree that is very aromatic, used as a spice

올스파이스, 스페이스 나무 열매 가루

a spice that has a sweet flavor and is commonly used in cooking and baking

애니스, 회향

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

별향, 아니스 씨

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

캐러웨이 씨앗, 캐러웨이

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

카다몸, 일회향

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

카이엔 고추, 카이엔 페퍼

a fiery and pungent spice derived from various Capsicum plants

고추, 칠리

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

시나몬, 계피

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

고수씨, 코리안더 씨

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

딜 씨앗, 딜의 씨앗

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

호로파씨, 멘타

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

지락 (jilak), 생강뿌리 (saenggangppuri)

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

갈랑갈 (gallangal), 가랑갈 (garangal)

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

생강, 강향식물

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

주니퍼베리, 주니퍼 열매

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

메이스, 육두구 껍질

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

마살라, 혼합 향신료

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.

육두구, 넛맥

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

파프리카, 파프리카 가루

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

후추, 페퍼

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

양귀비 씨앗, 양귀비 씨

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

사프란, 샤프란

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

팔각열매, 스타 아니스

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

수마트, 수마크

a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines

강황, 커큐민

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

바닐라, 바닐라 맛

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

와사비, 고추냉이