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, 자메이카 후추

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

아니스

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

애니스를, 아니스 씨앗

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

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

카이엔 페퍼

a fiery and pungent spice derived from various Capsicum plants

칠리 페퍼, 고추

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

시나몬

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

고수 씨, 건조 고수 열매

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

딜 씨앗

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

홀후추

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

손가락 뿌리, 향기로운 뿌리

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

갈랑갈, 갈랑갈 뿌리

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

생강

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

노간주나무 열매, 주니퍼 베리

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

메이스, 너트메그 껍질

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

마살라, 향신료 혼합물

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

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

파프리카

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

후추

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

양귀비 씨, 양귀비 씨앗

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

사프란

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

스타 아니스, 바디안

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

수막

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

강황

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

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

와사비, 와사비 소스