Ingredientes alimentares - Especiarias
Aqui você aprenderá os nomes de diferentes especiarias em inglês, como "masala", "canela" e "açafrão".
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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

pimenta-da-jamaica, toda especiaria
a spice that has a sweet flavor and is commonly used in cooking and baking

anis, erva-doce
the small, aromatic seeds of the anise plant used as a spice or flavoring agent

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

semente de alcaravia, semente de carvi
the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine

cardamomo, granado-do-paraíso
a variety of chili pepper known for its hot and spicy flavor

pimenta-caiena, pimenta malagueta
a fiery and pungent spice derived from various Capsicum plants

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

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

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

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

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

raiz de dedo, gengibre-galanga
a spicy root with a citrusy taste, often used in Southeast Asian cooking

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

gengibre, raiz de gengibre
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

baga de zimbro, fruto do zimbro
a spice that is made of the dried outer covering of nutmegs

macis, casca seca de noz-moscada
a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine

masala, mistura de especiarias
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.

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

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

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

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

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

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

sumagre, sumagre (uma especiaria feita a partir das bagas secas e moídas da planta sumagre
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines

açafrão-da-terra, cúrcuma
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

baunilha
Ingredientes alimentares |
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