HIERBAS Y ESPECIAS
Herbs and Spices

LOS CURSOS DE INGLES GRATIS PREFERIDOS POR LOS HISPANOHABLANTES

 

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acedera

sorrel

sórel

ajo

garlic

gárlic

albahaca

basil

béisil

alcaparras

capers

kéipers

canela

cinnamon

sínamon

cebolletas

chives

cháivs

cebollitas en vinagre

picked onions

píkt ónions

clavo de olor

cloves

clóuvs

estragón

tarragon

terragón

laurel

bay

béi

menta

mint

mént

nuez moscada

nutmeg

nátmeg

orégano

oregano

oréganou

perejil

parsley

pársli

pimienta (grano de pimienta)

pepper (pepper corn)

péper (péper korn)

romero

rosemary

róusmeri

ruibarbo

rhubarb

rubárb

salvia

sage

séish

salsifí

salsify

sálsifi

tomillo

thyme

táim

Suggested Uses

basil

A perfect herb for use with tomatoes. Combines well with eggs, rice and soup. 

bay

Leaves can be used in soup, stews and casseroles.

cinnamon

Whole or ground, add in wine, coffee and cakes.

chives

A mild onion taste. Use to flavour cream cheese, salad and omeletes.

cloves

Use whole to flavour mulled wine, stewar fruit and meat.

mint

Ideal as a sauce with lamb. Goes well with potatoes and cucumber.

nutmeg

Grate and sprinkle over mild puddings and soups.

parsley

Rich in vitamins. Useful as a garnish and with sauces.

oregano

Use in pasta sauces pasta. Ideal with tomatoes. Also with garlic on greated steak.

pepper

Freshly ground over food gives an aromatic flavour.

rosemary

Gives a delicious flavour to lamb, beef, veal and pork. Good for soup and casseroles.

sage

Goes well with pork and duck. It has a delicate flavour.

tarragon

An aromatic herb which goes well with fish and especially chicken.

thyme

Use to flavour soup, meat dishes and some vegetables.

 
 

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