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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
올스파이스, 모든 향신료
a spice that has a sweet flavor and is commonly used in cooking and baking
아니스, 팔각
the small, aromatic seeds of the anise plant used as a spice or flavoring agent
아니스 씨, 아니스의 씨앗
the small, aromatic seeds derived from the caraway plant, commonly used as a spice in cooking and baking
캐러웨이 씨, 카라웨이 씨앗
the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine
카르다몸, 소두구
a variety of chili pepper known for its hot and spicy flavor
카이엔 고추, 고추
a fiery and pungent spice derived from various Capsicum plants
고추, 매운 고추
a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods
시나몬, 시나몬
the dried fruit of the cilantro plant, commonly used as a spice in various cuisines
고수 씨, 코리앤더 씨앗
the small, oval-shaped seeds of the dill plant, commonly used as a spice in cooking
딜 씨, 딜 씨앗
the scented seeds of a plant of the pea family that is used as a spice, especially in Asian cuisine
호로파, 펜넬그릭
a type of rhizome with a pungent and aromatic flavor, commonly used in Southeast Asian cuisine
손가락 뿌리, 갈랑갈
a spicy root with a citrusy taste, often used in Southeast Asian cooking
갈랑갈, 샴 생강
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
생강, 생강 뿌리
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
주니퍼 베리, 주니퍼 식물의 열매
a spice that is made of the dried outer covering of nutmegs
매이스, 육두구의 말린 겉껍질
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.
너트메그, 육두구
a mildly hot spice that is orange-red in color, made from drying certain kinds of peppers
파프리카, 고춧가루
a powder made from dried peppercorn that is added to food to make it spicy
후추, 간 후추
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
양귀비 씨, 포피 씨
the spice that is made from the dried aromatic stigmas of crocus flowers, used to add taste and color to the food
사프란, 사프란 (향신료)
a star-shaped dried fruit that is similar in taste to aniseeds and is used in Asian cuisines
팔각, 스타 아니스
a spice made from the dried and ground berries of the sumac plant, known for its tangy and lemony flavor
수막, 수막 (수막 식물의 말리고 갈린 열매로 만든 향신료로
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
강황, 인도 사프란
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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