| 单词 | 香料 |
| 释义 | 〔glogg〕alteration of glödgat (vin) [mulled (wine)] [from past participle of] glödga [to mull] glödgat (vin) 的变化 [加糖和香料并烫热（的酒）] 源自glödga的过去分词 [加糖和香料并烫热] 〔cardamom〕amōmon [an Indian spice] amōmon [一种印度香料] 〔spicery〕The aromatic or pungent quality of spices.香气，香味：香料芳香的或刺激的气味〔cinnamon〕The dried aromatic inner bark of certain tropical Asian trees in the genusCinnamomum, especially C. verum and C. loureirii, often ground and used as a spice. 桂皮：一种樟属 的亚洲热带树木的芳香的干燥内层树皮，特别是 正肉桂 和 劳木罗肉桂 ，常磨成粉做香料 〔Worcestershire〕A piquant sauce of soy, vinegar, and spices.伍斯特郡辣酱油：一种含大豆、醋和香料的辣酱油〔safflower〕A thistlelike Eurasian plant(Carthamus tinctorius) of the composite family, having heads of orange flowers that yield a dyestuff and produce seeds containing an oil used in cooking, cosmetics, paints, and medicine. 红花：菊科一种类似蓟的旧大陆植物（红花 红蓝花属） ，有桔黄色花冠，花可作染料且其种子含一种可用做烹调、香料、油漆和药品的油 〔mirepoix〕A seasoning composed of finely diced sautéed vegetables and herbs and sometimes diced ham, bacon, or salt pork.植物性调味香料：一种由切成小块的嫩炒蔬菜、香料，有时加上切成小块的火腿、香肠或腌肉组成的调味品〔frangipani〕A perfume derived from or similar in scent to the flowers of one of these shrubs or trees.鸡蛋花香：从这种灌木或林木的花或香味与其相似的花里提炼出的香料〔ceviche〕Raw fish marinated in lime or lemon juice with olive oil and spices and served as an appetizer.酸橘汁腌鱼：腌泡于加橄榄油和香料的酸橙汁或柠檬汁中的生鱼，作开胃品用〔pastis〕A French licorice-flavored liqueur, usually drunk as an apéritif.茴香酒：一种以甘草作香料的法国酒，常用作开胃酒〔spice〕from Late Latin speciēs [wares, spices] 源自 后期拉丁语 speciēs [商品，香料] 〔empanada〕A Spanish or Latin-American turnover with a flaky crust and a spicy or sweet filling.甜馅卷饼：一种西班牙或拉丁美洲的卷饼，带有片状脆片和香料或甜味馅〔rollmops〕A marinated fillet of herring wrapped around a pickle or an onion and served as an hors d'oeuvre.香料醋渍鲱鱼卷：作为正餐的开胃小菜的四周用泡菜或洋葱环绕浸腌过的鲱鱼鱼片〔stacte〕A sweet spice used by the ancient Jews in making incense.古代犹太人制圣香用的香料〔vindaloo〕Any of various dishes of southern and central India made with this spice blend.印度香料菜肴：以此综合香料为佐料的印度南部及中部的各式菜肴〔aroma〕Alteration influenced by Latin arōma [spice] 受 拉丁语 arōma的影响 [香料] 〔Canopic〕Relating to or being an ancient Egyptian vase, urn, or jar used to hold the viscera of an embalmed body.礼葬瓷的：关于或是一个用来盛放一具填充了香料的尸体内脏的一种古埃及瓶、瓮或罐的〔sauerbraten〕A pot roast of beef marinated in vinegar, water, wine, and spices before being cooked.糖醋烤牛肉：一种将牛肉用醋、水、酒及香料腌制后再进行烹饪制成的锅烤牛肉〔angelica〕Any of various herbs of the genusAngelica in the parsley family, having pinnately compound leaves and small white or greenish flowers in compound umbels, especially A. archangelica, whose roots and fruits are used in flavoring liqueurs and whose stems are candied and eaten. 独活：一种伞形科当归 属草本植物，有羽状复叶和白色或淡绿色的小花组成散状花序，特别是 圆当归 ，它的根和果实可用作酒的香料，茎有甜味可食用 〔seasoning〕Something, such as a spice or herb, used to flavor food. Also called seasoner 佐料：用于给食品增加味道的东西，如香料或香草 也作 seasoner〔skatole〕A white crystalline organic compound, C9H 9N, having a strong fecal odor, found naturally in feces, beets, and coal tar and used as a fixative in the manufacture of perfume. 粪臭素：一种白色结晶有机化合物，C9H 9N，有强烈臭味，自然存在于粪便、甜菜根和煤焦油中，作为生产香料的固定剂 〔atomizer〕A device for converting a substance, especially a perfume or medicine, to a fine spray.雾化器：将物体，尤指香料或药物磨成粉尘状的器具〔clove〕A flower bud of this plant, used whole or ground as a spice. Often used in the plural.丁香：这种植物的花苞，作为香料整个使用或磨碎后使用。常用复数形式〔mull〕To heat and spice (wine, for example).加糖和香料并烫热（如烫热酒）〔citronellal〕A colorless aromatic liquid, C10H 18O, obtained from citronella and certain other essential oils or produced synthetically and used in making perfumes and as a commercial flavoring. 香茅醛：一种无色有芳香气味的液体，C10H 18O，从香茅油和其他原油中提取或人工制成，用于制作香水和商业香料 〔minestrone〕A thick soup of Italian origin containing assorted vegetables, beans, pasta such as vermicelli or macaroni, and herbs in a meat or vegetable broth.蔬菜浓汤：源于意大利的一种浓汤，用多种蔬菜、豆子、面团（如通心粉或细面条）以及放入肉或菜汤中的香料制成〔perfumery〕The art of making perfume.香料的制做艺术〔incense〕To perfume with incense.薰香：用香料来制造香味〔herbed〕Flavored with herbs:用香料草调味的：〔vindaloo〕A blend of red chilis, tamarind, and other spices, such as ginger, cumin, and mustard seeds.综合调味香料：混合红辣椒、罗望子及如姜、小茴香和芥末子等其它香料的调料〔perfumery〕An establishment that makes or sells perfume.制造或出售香料的设施〔marinade〕A liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, and vegetables are soaked before cooking.腌泡汁：一种液体混合物，通常将醋或葡萄酒与油混合并掺加各种香料和香草，其中的肉、禽、鱼和蔬菜在烹调前都要在里面浸透〔mace〕An aromatic spice made from the dried, waxy, scarlet or yellowish covering that partly encloses the kernel of the nutmeg.肉豆蔻衣：一种香料，由干燥的、蜡状的、猩红或黄色的果皮制成，这层皮部分地包住了肉豆蔻核〔attar〕from Arabic 'iṭr [perfume] 源自 阿拉伯语 'iṭr [香水，香料] 〔jasmine〕The perfume obtained from these plants.茉莉香料：从此种植物中提炼的香料〔jambalaya〕A Creole dish consisting of rice that has been cooked with shrimp, oysters, ham, or chicken and seasoned with spices and herbs.什锦饭：一种用大米和虾和牡蛎、火腿或鸡肉烹制而成并用调味品和香料调味的克里奥尔食品〔aroma〕A pleasant characteristic odor, as of a plant, spice, or food:芳香：一种有令人舒适特性的气味，如植物，香料或食物：〔frankincense〕An aromatic gum resin obtained from African and Asian trees of the genusBoswellia and used chiefly as incense and in perfumes. 乳香：一种从亚、非林木里提炼出的芳香的树脂乳香属 主要用作香料 〔ketchup〕The wordketchup exemplifies the types of modifications that can take place in the borrowing process, both in the borrowing of a word and in the borrowing of a substance.The source of our wordketchup may be the Malay word kēchap, possibly taken into Malay from the Cantonese dialect of Chinese.Kēchap, like our word, referred to a kind of sauce, but a sauce without tomatoes;rather, it contained fish brine, herbs, and spices.The sauce seems to have emigrated to Europe by way of sailors,where it was made with locally available ingredients such as the juice of mushrooms or walnuts.At some point, when the juice of tomatoes was first used,ketchup as we know it was born.However, it is important to realize that in the 18th and 19th centuriesketchup was a generic term for sauces whose only common ingredient was vinegar. The word is first recorded in English in 1690 in the formcatchup, in 1711 in the formketchup, and in 1730 in the formcatsup. These three spelling variants of a foreign borrowing remain current.ketchup 这个词显示出在借词过程中的变异， 既发生在借词上又发生物质转借上。ketch up 这个词的来源大约是马来词 kechap ， 可能是从中国广东方言变为马来语的。Kechap 也象ketchup一样指一种酱， 但是不含番茄的酱，而是含咸鱼汁、药草和香料。大概是由水手们传到欧洲，在欧洲只能用当地有的调料如蘑菇或胡桃汁制成。当番茄汁初次被被使用时，我们所指的调味番茄酱便产生了。但应注意的是18和19世纪时，ketchup 是表示一般成分只含醋的调料的通用词。 1690年这个词首先以catchup 的形式在英语中出现， 1711年改为ketchup ， 1730年又改为catsup 。 这个外来词的三种不同拼法现在都通行〔frumenty〕Hulled wheat boiled in milk and flavored with sugar and spices.香甜牛奶小麦粥：把小麦去壳与牛奶同煮并且加糖或香料调味 |
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