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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
green pepper white pepper pink pepper black pepper clove white mustard black mustard juniper berry allspice

green pepper click to hear : green pepper

Small berries picked while still green and usually dried or preserved in brine or vinegar; this pepper is mild but very fragrant.

white pepper click to hear : white pepper

Small berries picked when very ripe, then dried and skinned; this pepper is less pungent than black pepper.

pink pepper click to hear : pink pepper

These dried berries, with a delicate fragrant and mildly pungent flavor, do not grow on the pepper tree but on another plant; it is used like pepper.

black pepper click to hear : black pepper

The most pungent and aromatic of the peppers, it comes from small berries that are picked while still green, then dried.

clove click to hear : clove

The dried floral bud of the clove tree. Whole, it is often used with ham or simmered onion dishes; when ground, it flavors items such as gingerbread.

white mustard click to hear : white mustard

Its seeds are larger and less pungent than the black mustard’s and are used especially to make American mustard.

black mustard click to hear : black mustard

The flavorful pungent seeds have a high concentration of essential oil; they are used whole, ground or as a flavoring agent.

juniper berry click to hear : juniper berry

Fruit of the juniper tree with a resinous smell and slightly bitter flavor; it is the basis for gin and also flavors marinades, sauerkraut, meat and pâtés.

allspice click to hear : allspice

Also called Jamaican spice; it is used to flavor savory or sweet dishes and certain liqueurs.