Yemek Malzemeleri - Baharat
Burada "masala", "cinnamon" ve "safran" gibi farklı baharatların İngilizce adlarını öğreneceksiniz.
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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

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

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

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

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

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

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

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

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

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

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

zencefil
small, pungent seeds with a peppery and slightly citrusy flavor

afrika biberi
the small, aromatic fruits of the juniper plant, used as a spice in culinary preparations

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

masala (baharat)
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.

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

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

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

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

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

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

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

zerdeçal
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

vanilya
