Català > condiment: 2 sentits > nom 1, foodSentit | Something added to food primarily for the savor it imparts. |
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Específic | adob, amaniment, condiment | A preparation (a sauce or relish or spice / spice) to enhance flavor or enjoyment |
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all | aromatic bulb used as seasoning |
all tendre | large flat leaves used as chive is used |
anet, fonoll pudent | seed of the dill plant used as seasoning |
angèlica | candied stalks of the angelica plant |
anís | liquorice-flavored seeds, used medicinally and in cooking and liquors |
bitxo | powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano |
caputxina | flowers and seeds and leaves all used as flavorings |
cardamom, cardamum | aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces |
cascall | small grey seed of a poppy flower |
celiandre, coliandre | dried coriander seeds used whole or ground |
citrina | fragrant yellow oil obtained from the lemon peel |
comí | aromatic seeds of the caraway plant |
cubs de caldo de carn | A cube of evaporated seasoned meat extract |
curri | pungent blend of cumin and ground coriander seed and turmeric and other spices / spices |
cúrcuma, safrà d'Índies | Ground dried rhizome of the turmeric plant used as seasoning |
edulcorant | Something added to foods to make them taste sweeter |
espècia | Any of a variety of pungent aromatic vegetable substances used for flavoring food |
extracte de cola | A flavoring extracted from the kola nut |
extracte de vainilla, vainilla | A flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans) |
extret d'ametlla | flavoring made from almonds macerated in alcohol |
fenigrec | aromatic seeds used as seasoning especially in curry |
fonoll | aromatic anis-scented seeds |
ginebró | berrylike cone of a common juniper |
gingebre | pungent rhizome of the common ginger plant |
glutamat monosòdic, glutamat monosodi | white crystalline compound used as a food additive to enhance flavor |
herba, herbes | aromatic potherb used in cookery for its savory qualities |
llavor d'api | seed of the celery plant used as seasoning |
moca | A flavoring made from coffee mixed with chocolate |
mostassa | black or white seeds ground to make mustard pastes or powders |
oli amb menta | An aromatic oil obtained from the spearmint plant |
pasta d'anxoves | paste made primarily of anchovies |
pebre en gra, pebre | pungent seasoning from the berry of the common pepper plant of East India |
pebre vermell | A mild powdered seasoning made from dried pimientos |
pebre vermell | Ground pods and seeds of pungent red peppers of the genus Capsicum |
safrà | dried pungent stigmas of the Old World saffron crocus |
sal comuna, sal de cuina, sal de taula, sal fina, sal | white crystalline form of especially sodium chloride used to season and preserve food |
sal d'all | Ground dried garlic and salt |
sal d'api | Ground celery seed and salt |
sal de ceba | Ground dried onion and salt |
sassafràs | dried root bark of the sassafras tree |
sèsam | small oval seeds of the sesame plant |
vainilla | long bean-like fruit |
General | ingredient | Food that is a component of a mixture / mixture in cooking |
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Anglès | flavorer, flavourer, flavoring, flavouring, seasoner, seasoning |
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Espanyol | condimento, flavorer, flavourer |
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Verbs | adobar, amanir, assaonar, condimentar | lend flavor to |
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Català > condiment: 2 sentits > nom 2, foodSentit | A preparation (a sauce or relish or spice / spice) to enhance flavor or enjoyment. |
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Sinònims | adob, amaniment |
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Específic | adob, assaonament, escabetx, marinada | mixtures of vinegar or wine and oil with various spices / spices / spices and seasonings |
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chutney | A spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices / spices |
crema, pasta | A tasty mixture to be spread on bread or crackers or used in preparing other dishes |
escabetx | spicy or savory condiment |
ketchup, quètxup, quetxup | Thick spicy sauce made from tomatoes |
mostassa | pungent powder or paste prepared from ground mustard seeds |
rave rusticà | grated horseradish root |
salsa | flavorful relish or dressing or topping served as an accompaniment to food |
salsa | tasty mixture or liquid / liquid into which bite-sized foods are dipped |
salsa de gerds, salsa de nabius | sauce made of cranberries and sugar |
salsa de menta | sweetened diluted vinegar with chopped mint leaves |
salsa de pebrot | tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings |
salsa de soia, salsa de soja, soia | Thin sauce made of fermented soy beans |
salsa mexicana, salsa | spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods |
vinagre | sour-tasting liquid / liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative |
General | condiment | Something added to food primarily for the savor it imparts |
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Anglès | condiment |
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Espanyol | aderezo, aliño, condimento |
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