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pepper that is ground from whole peppercorns with husks on
very hot red peppers; usually long and thin; some very small
The tomalley of a crab, which resembles the condiment.
A plant of the mustard family, ''Armoracia rusticana''.
something added to food primarily for the savor it imparts
Any variety of spice.
A liquid condiment or accompaniment to food
A sour liquid formed by the fermentation of alcohol used as a condiment or preservative; a dilute solution of acetic acid.
native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery
any of several Old World tropical aromatic annual or perennial herbs of the genus Ocimum
el clavo; le clou de girofle; die Nelke, -n; o cravo; i chiodi
The rhizome of this plant used as a spice either as it is or in dried powdered form.
The annual herb ''Coriandrum sativum'': used in many cuisines.
spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
The seed of this plant
la hoja de laurel; la feuille de laurier; das Lorbeerblatt, -er; as folhas; la sposa, la fidanzata
a mild powdered seasoning made from dried pimientos
The seed-like fruit of the caraway plant.
A seasoning made from the stigma of the saffron plant.