Voedingsingrediënten - Kruiden
Hier leer je de namen van verschillende specerijen in het Engels, zoals "masala", "kaneel" en "saffraan".
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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

piment, alle kruiden
a spice that has a sweet flavor and is commonly used in cooking and baking

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

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

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

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

cayennepeper, chilipeper
a fiery and pungent spice derived from various Capsicum plants

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

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

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

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

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

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

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

gember, gemberwortel
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

jeneverbes, vrucht van de jeneverbes
a spice that is made of the dried outer covering of nutmegs

foelie, gedroogde buitenste omhulsel van nootmuskaat
a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine

masala, kruidenmengsel
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.

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

paprika, zoete peper
a powder made from dried peppercorn that is added to food to make it spicy

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

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

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

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

sumak, sumak (een kruid gemaakt van de gedroogde en gemalen bessen van de sumakplant
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines

kurkuma, Indiase saffraan
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

vanille
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