| Sentit | 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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