کھانے کے اجزاء - مصالحے

the powder that is made from ground dried berries of a West Indian tree that is very aromatic, used as a spice

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

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

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

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

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

a fiery and pungent spice derived from various Capsicum plants

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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