allspice
/ˈɔɫˌspaɪs/
noun
the powder that is made from ground dried berries of a West Indian tree that is very aromatic, used as a spice
aniseed
/ˈænəˌsid/
noun
the small, aromatic seeds of the anise plant used as a spice or flavoring agent
anise
/ˈænəs/
noun
a spice that has a sweet flavor and is commonly used in cooking and baking
fenugreek
/ˈfɛnuˌɡɹik/
noun
the scented seeds of a plant of the pea family that is used as a spice, especially in Asian cuisine
caraway seed
/kˈæɹəwˌeɪ sˈiːd/
noun
the small, aromatic seeds derived from the caraway plant, commonly used as a spice in cooking and baking
cardamom
/kˈɑːɹdæməm/
noun
the scented seeds of a plant of the ginger family, used as a seasoning or herbal medicine
cinnamon
/ˈsɪnəmən/
noun
a spice that is made from the dried and rolled barks of a Southeast Asian tree, especially used in sweet foods
fingerroot
/fˈɪŋɡɪɹˌuːt/
noun
a type of rhizome with a pungent and aromatic flavor, commonly used in Southeast Asian cuisine
cayenne pepper
/kˈeɪən pˈɛpɚ/
noun
a variety of chili pepper known for its hot and spicy flavor
chili pepper
/tʃˈɪli pˈɛpɚ/
noun
a fiery and pungent spice derived from various Capsicum plants
coriander seed
/kˌɔːɹɪˈændɚ sˈiːd/
noun
the dried fruit of the cilantro plant, commonly used as a spice in various cuisines
dill seed
/dˈɪl sˈiːd/
noun
the small, oval-shaped seeds of the dill plant, commonly used as a spice in cooking
galangal
/ɡˈælæŋɡəl/
noun
a spicy root with a citrusy taste, often used in Southeast Asian cooking
ginger
/ˈdʒɪndʒɝ/
noun
a thick and spicy root with pale brown color used as a seasoning in cooking, particularly in powder form
grains of paradise
/ɡɹˈeɪnz ʌv pˈæɹədˌaɪs/
phrase
small, pungent seeds with a peppery and slightly citrusy flavor
juniper berry
/dʒˈuːnɪpɚ bˈɛɹi/
noun
the small, aromatic fruits of the juniper plant, used as a spice in culinary preparations
mace
/ˈmeɪs/
noun
a spice that is made of the dried outer covering of nutmegs
nutmeg
/ˈnətˌmɛɡ/
noun
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.
paprika
/pæˈpɹikə/, /pəˈpɹikə/
noun
a mildly hot spice that is orange-red in color, made from drying certain kinds of peppers
pepper
/ˈpɛpɝ/
noun
a powder made from dried peppercorn that is added to food to make it spicy
poppy seed
/pˈɑːpi sˈiːd/
noun
a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
star anise
/stˈɑːɹ ˈænɪs/
noun
a star-shaped dried fruit that is similar in taste to aniseeds and is used in Asian cuisines
sumac
/ˈsumæk/
noun
a spice made from the dried and ground berries of the sumac plant, known for its tangy and lemony flavor
turmeric
/ˈtɝməˌɹɪk/
noun
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
vanilla
/vəˈnɪɫə/
noun
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
wasabi
/wɐsˈɑːbi/
noun
the bulbous green root of a herb native to Japan with a pungent taste and smell, used in cooking, especially with raw fish
masala
/mɐsˈɑːlə/
noun
a blend of spices such as cinnamon, mace, cumin, etc. that is widely used in Indian cuisine
saffron
/ˈsæfɹən/
noun
the spice that is made from the dried aromatic stigmas of crocus flowers, used to add taste and color to the food
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