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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
多香果, 全香料
a spice that has a sweet flavor and is commonly used in cooking and baking
茴香, 八角
the small, aromatic seeds of the anise plant used as a spice or flavoring agent
茴香籽, 茴香种子
the small, aromatic seeds derived from the caraway plant, commonly used as a spice in cooking and baking
葛缕子籽, 香芹籽
the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine
豆蔻, 小豆蔻
a variety of chili pepper known for its hot and spicy flavor
卡宴辣椒, 辣椒
a fiery and pungent spice derived from various Capsicum plants
辣椒, 辛辣的辣椒
a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods
肉桂, 肉桂
the dried fruit of the cilantro plant, commonly used as a spice in various cuisines
芫荽籽, 香菜籽
the small, oval-shaped seeds of the dill plant, commonly used as a spice in cooking
莳萝籽, 莳萝种子
the scented seeds of a plant of the pea family that is used as a spice, especially in Asian cuisine
胡芦巴, 香草籽
a type of rhizome with a pungent and aromatic flavor, commonly used in Southeast Asian cuisine
手指根, 高良姜
a spicy root with a citrusy taste, often used in Southeast Asian cooking
高良姜, 泰国姜
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
姜, 姜根
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
杜松子, 杜松植物的果实
a spice that is made of the dried outer covering of nutmegs
肉豆蔻干皮, 梅斯
a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine
马萨拉, 香料混合
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.
肉豆蔻, 肉蔻
a mildly hot spice that is orange-red in color, made from drying certain kinds of peppers
辣椒粉, 红椒粉
a powder made from dried peppercorn that is added to food to make it spicy
胡椒, 胡椒粉
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
罂粟籽, 罂粟种子
the spice that is made from the dried aromatic stigmas of crocus flowers, used to add taste and color to the food
藏红花, 番红花
a star-shaped dried fruit that is similar in taste to aniseeds and is used in Asian cuisines
八角, 大茴香
a spice made from the dried and ground berries of the sumac plant, known for its tangy and lemony flavor
漆树, 漆树（一种由漆树植物的干磨浆果制成的香料，以其浓郁和柠檬味而闻名）
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
姜黄, 印度藏红花
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
香草
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