La canela se cosecha de la corteza interna de los árboles pertenecientes al género Cinnamomum.La cúrcuma es una especia de color amarillo anaranjado brillante molida a partir del rizoma de una planta con flores de la familia del jengibre.El anís estrellado es el pericarpio del fruto en forma de estrella del árbol Illicium verum, originario del noreste de Vietnam y el suroeste de China.Los clavos son los capullos secos y aromáticos de un árbol de la familia Myrtaceae.El azafrán consiste en los estigmas y estilos de color carmesí intenso recolectados de la flor Crocus sativus.El cardamomo presenta pequeñas vainas de semillas que contienen semillas oscuras, muy utilizadas tanto en platos dulces como salados.La nuez moscada es la semilla oscura y de forma ovalada encerrada dentro del fruto del árbol Myristica fragrans.Los granos de pimienta negra son frutos inmaduros cocidos y secos de la enredadera Piper nigrum.Las semillas de cilantro son los frutos redondos y secos de la planta Coriandrum sativum, que ofrecen un sabor cítrico.El pimentón es una especia molida hecha a partir de los frutos rojos secos de la familia de los pimientos dulces más grandes.El comino es la semilla alargada y estriada de una planta frondosa de la familia de las apiáceas.La pimienta de Jamaica son los frutos inmaduros y secos de Pimenta dioica, que combinan sabores de canela, nuez moscada y clavo.Las semillas de mostaza son pequeñas semillas redondas extraídas de varias plantas de mostaza, que van desde el amarillo hasta el marrón oscuro.El macis es el revestimiento rojizo en forma de red (arilo) que rodea la cáscara interna de la semilla de nuez moscada.El fenogreco consiste en pequeñas semillas angulares de color marrón amarillento conocidas por su aroma similar al jarabe de arce cuando se calientan.El zumaque es un polvo grueso de color rojo intenso que se produce al moler las bayas secas del arbusto de zumaque.Las bayas de enebro son los conos de semillas femeninos de color púrpura oscuro producidos por varias especies de arbustos de enebro.El jengibre seco se deriva del rizoma subterráneo nudoso de la planta Zingiber officinale.Las semillas de nigella (kalonji) son semillas pequeñas, negras, mate y triangulares que se cosechan de la flor Nigella sativa.Las semillas de amapola son semillas de color azul pizarra con forma de riñón que se cosechan de las vainas secas de la amapola.Las hojas de laurel son hojas secas, lisas, gruesas y ovaladas cosechadas del árbol del laurel (Laurus nobilis).El anís proviene de la planta Pimpinella anisum y produce un perfil de sabor intenso similar al regaliz.La pimienta blanca consiste únicamente en la semilla del fruto maduro de la planta de pimienta al que se le ha quitado la piel exterior.Los copos de pimiento rojo se componen de chiles rojos secos triturados, incluyendo tanto la pulpa como las semillas.Las semillas de sésamo son semillas planas, diminutas y ricas en aceite que crecen en vainas en la planta Sesamum indicum.La salvia seca consiste en hojas aterciopeladas de color verde grisáceo, conocidas por su aroma terroso y sabroso similar al pino.El galanga es una especia de raíz estrechamente relacionada con el jengibre, que se distingue por su piel más pálida, aroma cítrico y textura leñosa.La asafétida (hing) es una resina de látex seca extraída de la raíz principal de las plantas de hinojo gigante.Las semillas de achiote son semillas triangulares de color marrón rojizo derivadas del fruto del árbol de achiote.La pimienta de Szechuan es la cáscara exterior seca de color rosa rojizo de la baya de la planta Zanthoxylum.Las pimientas rosas son bayas secas recolectadas del árbol Schinus molle, no relacionadas con la verdadera pimienta negra.Las vainas de cardamomo negro son vainas más grandes de color marrón oscuro secadas sobre fuegos abiertos, lo que les confiere un aroma claramente ahumado.Los granos del paraíso son semillas brillantes de color marrón rojizo de la familia del jengibre Zingiberaceae.El romero seco consiste en hojas rígidas en forma de aguja recolectadas del arbusto aromático Salvia rosmarinus.El clavo molido forma un polvo marrón oscuro e intensamente fragante molido a partir de los capullos secos de la flor de Syzygium aromaticum.Las vainas de vainilla son vainas de semillas largas, oscuras y arrugadas recolectadas de orquídeas trepadoras tropicales del género Vanilla.El eneldo seco presenta hojas verdes finas y plumosas recolectadas de la planta Anethum graveolens.El ajo en polvo se produce deshidratando y moliendo finamente dientes frescos de Allium sativum.Las hojas de menta seca son de color verde intenso con una textura rugosa, conocidas por su aroma a mentol fresco y refrescante.El cebollino seco se presenta como pequeños segmentos cilíndricos verdes y huecos cosechados de Allium schoenoprasum.You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 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¡Adéntrate en el vibrante mundo de las especias culinarias y pon a prueba tus conocimientos de cocina! Desde ingredientes básicos cotidianos hasta hierbas secas y semillas exóticas, ¿puedes reconocer estos potenciadores del sabor por su apariencia y origen característicos? ¡Haz este desafío definitivo de la despensa de 40 preguntas para ver qué tan bien conoces realmente tu estante de especias!
El novato de las especias
¡Adéntrate en el vibrante mundo de las especias culinarias y pon a prueba tus conocimientos de cocina! Desde ingredientes básicos cotidianos hasta hierbas secas y semillas exóticas, ¿puedes reconocer estos potenciadores del sabor por su apariencia y origen característicos? ¡Haz este desafío definitivo de la despensa de 40 preguntas para ver qué tan bien conoces realmente tu estante de especias!