| NOM | food | espècia | any of a variety of pungent aromatic vegetable substances used for flavoring food |
|---|---|---|---|
| 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. | |
|---|---|---|
| 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. | |
|---|---|---|
| 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 |
©2001-25 · HyperDic hyper-dictionary · Contact