cardamom

Английский Язык - Турецкий язык

Определение cardamom в Английский Язык Турецкий язык словарь: kakule; hemame; (isim) Bu bitkinin bahar olarak kullanılan tohumu; (isim) kakule, hemame: Zencefilgillerden, sıcak iklimlerde yetişen güzel kokulu bir bitki (Elettaria cardamomum); (isim) kakule; Elettaria cardamomum
black cardamom: Siyah kakule
cardamon: Kakule: Zencefilgillerden, sıcak iklimlerde yetişen ıtırlı bir bitki (Elettaria cardamomum)

Английский Язык - Английский Язык

Определение cardamom в Английский Язык Английский Язык словарь: The aromatic seed of this plant, used as a spice in Asian cuisine, baking, and in curry powder; An Indian herb, Elettaria cardamomum; Cardamom (or cardamon) refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Nepal and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds. Today, the majority of cardamom is still grown in southern India, although some other countries, such as Guatemala and Sri Lanka, have also begun to cultivate it. Elettaria pods are light green while Amomum pods are larger and dark brown; aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces rhizomatous herb of India having aromatic seeds used as seasoning; Elettaria Cardamomum and several species of Amomum; The aromatic fruit, or capsule with its seeds, of several plants of the Ginger family growing in the East Indies and elsewhere, and much used as a condiment, and in medicine; Muscle relaxant, skin conditioner, soothing agent; A plant which produces cardamoms, esp; - is a member of the ginger or Zingiberaceae family, and is one of the most expensive of spices It comes from southeast India and is used not only in Thai cuisine, but also many Scandinavian dishes; This spice, from the ginger family, has a sweet, ginger-like flavor Available as seeds or ground Recipe: Pecan Pear Bread; aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces; {i} tropical Asian plant; aromatic seeds of this plant which are used as a spice; Type: Spice (whole pod, seeds or ground) Description: Seeds are in pods the size of a cranberry Member of the ginger family Flavor: Spicy-sweet, pungent aroma Uses: Cakes, cookies, curries, fruits, Indian recipes, Scandinavian breads; (Fortifying); Cardamom is a spice. It comes from the seeds of a plant grown in Asia. the seeds of an Asian fruit, used to give a special taste to Indian and Middle Eastern food (cardamomum, from , from kardamon plant with hot-tasting leaves + amomon Indian spice plant). Spice consisting of whole or ground dried fruit, or seeds, of Elettaria cardamomum, a perennial herb of the ginger family. The flavour is warm, slightly pungent, and highly aromatic. Cardamom is a popular seasoning. Native to moist forests of southern India, the fruit may be collected from wild plants, but most is cultivated. The whole fruit is a green, three-sided oval capsule containing 15-20 dark, hard, angular seeds; Ilaichi; Laichi Various types, notably green, white, and brown One of the most aromatic and expensive spices; elettaria cardamomum p other spice blends, cookies, coffee, candies, (use seeds) d; rhizomatous herb of India having aromatic seeds used as seasoning; An aromatic spice The smaller variety with yellowish pods is generally used for Indian and Western types of sweets, cakes, etc It is also used along with other spices for curries, pulaos, and biryanis The larger variety with dark brown pods is used entirely for curries, pulaos, and biryanis, either whole or powdered; A pungent aromatic spice that is a member of the ginger family Widely used in Scandinavian and East Indian cooking A little of this spice goes a long way; a relative of ginger and native to India; comes ground or in a pod containing small black seeds; pods can be easily crushed to release the spicy-sweet seeds; used widely in Scandinavian and Indian cooking; An Indian herb, Elettaria caramomum; cardamon; elettaria
black cardamom: The Asiatic plant, Amomum subulatum, whose pods are used as a spice in Indian cuisine
cardamon: Cardamom (or cardamon) refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Nepal and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds. Today, the majority of cardamom is still grown in southern India, although some other countries, such as Guatemala and Sri Lanka, have also begun to cultivate it. Elettaria pods are light green while Amomum pods are larger and dark brown
cardamoms: plural of cardamom
cardamon: rhizomatous herb of India having aromatic seeds used as seasoning
cardamon: aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
cardamon: {i} tropical Asian plant; aromatic seeds of this plant which are used as a spice
cardamons: plural of cardamon