vocabulary-food 10 Herbs and Spices

Unit 10 :
Herbs and Spices

Vocabulary

Let’s learn about herbs and spices!

Part 1

1. Cilantro /səˈlæn.troʊ/
(n) the leaves of the coriander plant, used to add flavor to food

2. Artichoke /ˈɑrt̬·ɪˌtʃoʊk/
(n) a tall plant with a rounded edible top that is enclosed by thick, pointed leaves

3. Rosemary /ˈroʊz.mer.i/
(n) a bush whose leaves are used to add flavor in cooking and are used in some perfumes, or the leaves themselves

4. Bay leaf /ˈbeɪ ˌliːf/
(n) a leaf from a bay tree, often dried and used in cooking to add flavour

5. Basil /ˈbeɪ.zəl/
(n) a herb with a sweet smell that is used to add flavour in cooking

6. Clove /kloʊv/
(n) a small, dark brown dried flower of an ever green tree (= one that never loses its leaves), used as a spice

7. Olive /ˈɑː.lɪv/
(n) a small bitter green or black fruit that is eaten or used to produce oil, or a Mediterranean tree on which this fruit grows

8. Shallot /ʃəˈlɑːt/
(n) a type of small onion

9. Turmeric /ˈtɝː.mər.ɪk/
(n) a yellow powder, used as a spice to flavour particular foods, especially curry, and give them a yellow color. It is made from the root of an Asian plant.

10. Garlic /ˈɡɑːr.lɪk/
(n) a plant of the onion family that has a strong taste and smell and is used in cooking to add flavor

Part 2

11. Ginger /ˈdʒɪn.dʒɚ/
(n) the spicy root of a tropical plant that is used in cooking or preserved in sugar, or a powder made from this root, used as a spice

12. Onion /ˈʌn.jən/
(n) a vegetable with a strong smell and flavor, made up of several layers surrounding each other tightly in a round shape, usually brown or red on the outside an white inside