NOM | food | espècia | any of a variety of pungent aromatic vegetable substances used for flavoring food |
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substance | espècia | aromatic substances of vegetable origin used as a preservative |
Sentit | Any of a variety of pungent aromatic vegetable substances used for flavoring food. | |
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Específic | canyella | spice / spice from the dried aromatic bark of the Ceylon cinnamon tree |
clau | spice / spice from dried unopened flower bud of the clove tree | |
gingebre | dried ground gingerroot | |
macís | spice / spice made from the dried fleshy covering of the nutmeg seed | |
nou moscada | Hard aromatic seed of the nutmeg tree used as spice / spice when grated or ground | |
tabasco | Ground dried berrylike fruit of a West Indian allspice tree | |
General | condiment | Something added to food primarily for the savor it imparts |
Anglès | spice | |
Espanyol | condimento, especia | |
Verbs | especiar | add herbs or spices / spices to |
Sentit | aromatic substances of vegetable origin used as a preservative. | |
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General | conservant | A chemical compound that is added to protect against decay or decomposition |
Anglès | spice | |
Espanyol | especia | |
Verbs | especiar | add herbs or spices / spices to |
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