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Food Ingredients - Spices
Here you will learn the names of different spices in English such as "masala", "cinnamon", and "saffron".
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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
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 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
