Nguyên Liệu Thực Phẩm - Gia vị
Tại đây bạn sẽ học tên của các loại gia vị khác nhau bằng tiếng Anh như "masala", "cinnamon" và "saffron".
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Đố vui
the powder that is made from ground dried berries of a West Indian tree that is very aromatic, used as a spice

gia vị tiêu đa hương, bột tiêu đa hương
a spice that has a sweet flavor and is commonly used in cooking and baking

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

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

hạt thì là, hạt caraway
the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine

bạch đậu khấu, thảo quả
a variety of chili pepper known for its hot and spicy flavor

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

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

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

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

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

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

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

gừng, củ gừng
the small, aromatic fruits of the juniper plant, used as a spice in culinary preparations

quả bách xù, trái bách xù
a spice that is made of the dried outer covering of nutmegs

bột nhục đậu khấu, vỏ nhục đậu khấu
a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine

gia vị hỗn hợp, món gia vị
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.

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

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

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

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

nhụy hoa nghệ tây, nghệ tây
a star-shaped dried fruit that is similar in taste to aniseeds and is used in Asian cuisines

hoa hồi, đinh hương sao
a spice made from the dried and ground berries of the sumac plant, known for its tangy and lemony flavor

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

nghệ, bột nghệ
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

vanilla, vani
