کھانے کے اجزاء - مصالحہ

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

جمی ای مرچ, اجزاء اسپائس

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

سونف

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

انیس, انیس کے بیج

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

زیرہ, زیرے کے بیج

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

الائچی

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

کایین مرچ

a fiery and pungent spice derived from various Capsicum plants

مرچ, چلی مرچ

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

دارچینی

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

دھنیا کے بیج, خشک دھنیا

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

اجوائن

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

میتھی

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

انگلی کی جڑ, خوشبودار کنده

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

گالنگل, گالنگل کی جڑ

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

ادرک

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

جونپر بیری, جونپر پھل

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

مَکَسِد, مُسکاتی گُلاب

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

مسالا, مصالحوں کا مرکب

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.

جائفل

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

پاپریکا

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

مرچ

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

خشخاش کا بیج, پپی سیڈ

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

زعفران

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

ستارہ انیس, بادیان

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

سماق

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

ہلدی

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

وانیلہ

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

وسابی, وسابی کا مسالا