spices_2:香料 详图:

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1

spices [2]

Spices [2]
Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.
植物性物质,通常来源于域外,主要是利用其风味和辛辣,以提高各种食料的味道。
2

cinnamon

[’sɪnəmən]

肉桂;肉桂树;肉桂色
Dried bark of the tree, sold in sticks, ground or as an essential oil; it is often associated with candy, sweet dishes and hot drinks.
晒干的树皮,以棍状、碎屑或精油状出售;常与糖果、甜食和热饮联系在一起。
3

curry

[’kɜːri]

咖哩饭菜;咖哩粉
A staple of Indian cooking, the pungency of this blend of spices varies, depending on how much pepper or chile is used.
作为印度烹饪的主食,这种混合香料的辛辣程度因胡椒或番椒的用量而不同。
4

saffron

[’sæfrən]

(烹调用)藏红花粉;藏红花;橘黄色
The most expensive spice, actually derived from the handpicked and dried stigmata of the crocus flower; it is an essential ingredient in paella and bouillabaisse.
最昂贵的香料,实际上是从番红花的手工采摘和干燥的柱头中提取的;它是肉菜饭和香肠的基本成分。
5

cumin

[’kʌmɪn]

莳萝;小茴香(子);孜然芹
Extensively used in traditional Arab, Indian and Mexican dishes, it has a strong smell and a warm, slightly bitter flavor.
广泛应用于传统的阿拉伯、印度和墨西哥菜肴中,具有强烈的气味和温热、微苦的味道。
6

cardamom

[’kɑːrdəməm]

[植]小豆蔻(姜科多年生草本植物)
The pod is green, brown or white, depending on whether it was sun- or oven-dried, or bleached; its delicate peppery flavor characterizes Indian curry.
豆荚是绿色的,棕色的还是白色的,这取决于它是晒干的还是烤干的,还是漂白的;它微妙的胡椒味是印度咖喱的
7

caraway

[’kærəweɪ]

葛缕子;香菜
Its sharp bitter flavor enhances the flavor of stewed dishes; it is used primarily in Eastern Europe, India and Arab countries.
其尖锐的苦味增强了炖菜的风味;主要用于东欧、印度和阿拉伯国家。
8

nutmeg

[’nʌtmeɡ]

肉豆寇;肉豆寇种子中的核仁
Its flavor complements milk products but quickly decreases once the nut is ground; its red membrane, known as mace, is also used as a spice... grater
它的味道补充了奶制品,但一旦坚果被磨碎,它的红色膜,即mace,也被用作香料。磨碎机
9

fenugreek

[’fenjʊɡriːk]

[植]葫芦巴;葫芦巴种子
Once roasted, the seeds have a bittersweet aftertaste; they are used in Indian cooking or, when sprouted, added to salads.
种子一旦烤熟,就有苦乐参半的余味;它们被用于印度烹饪,或在发芽时加入沙拉。
10

turmeric

[’tɜːrmərɪk]

[植]姜黄;姜黄根之粉末
Similar to ginger, it is cooked and ground into powder; among other uses, it is added to Indian curries and chutneys and provides the color for American mustard.
与生姜相似,它被煮熟并磨成粉末;除其他用途外,它被添加到印度咖喱和酸辣酱中,为美国芥末提供颜色。
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