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spices click to hear : spices

Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.
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See spices in : french | spanish
cayenne chile crushed chiles garam masala asafetida ajowan paprika jalapeño chile dried chiles bird’s eye chile

cayenne chile click to hear : cayenne chile

Dried red chile powder used specifically to make Tabasco® sauce; it is so hot that one pinch is enough to season an entire dish.

crushed chiles click to hear : crushed chiles

Dried crushed chiles that contribute flavor and spiciness to a variety of recipes; they are commonly used in pasta dishes.

garam masala click to hear : garam masala

Indian spice blend of which there are countless varieties, some numbering up to 12 ingredients; it is used to season pilafs and meat dishes.

asafetida click to hear : asafetida

The dried gum derived from two species of giant fennel, its unpleasant smell dissipates with cooking; it adds flavor to vegetables, fish and Indian sauces.

ajowan click to hear : ajowan

Highly fragrant, it tastes like thyme; among other uses, it is added to starchy foods, legumes and Indian wafers.

paprika click to hear : paprika

Extensively used in Hungarian cooking, this somewhat hot powder combines dried sweet red pepper and red chiles; it is used to flavor and color numerous foods, such as eggs and potatoes.

jalapeño chile click to hear : jalapeño chile

Relatively mild chile, native to Mexico and sold fresh, dried or marinated; it turns red when ripe.

dried chiles click to hear : dried chiles

The smaller dried chiles are generally stronger than the large ones, which can be dry-roasted before use to bring out their flavor.

bird’s eye chile click to hear : bird’s eye chile

Small, intensely hot chile; removing the seeds and interior membranes alleviates the fiery taste.