→ Fichas Del Libro - "Spices And How To Know Them" (W. M. Gibbs) → Start Learning / Download MP3 Flashcards

Question		Answer
nutmegs start learning		nuez moscada
pungency start learning		acritud
resinous start learning		resinoso
aldehyde start learning		aldehído
adulterants start learning		adulterantes
cassia start learning		casia
adulteration start learning		adulteración
polyhedral start learning		poliédrico
manuring start learning		abono
calyx start learning		el cáliz de la flor
mucilaginous start learning		mucilaginoso
sepals start learning		sépalos
capsicum start learning		Pimiento
starches start learning		almidones
pound start learning		la libra
nitrogenous start learning		nitrogenado
localities start learning		localidades
filtrate start learning		filtrar
titration start learning		valoración
adulterating start learning		adulterar
granules start learning		gránulos
sieves start learning		tamices
adulterated start learning		espurio
roundish start learning		casi redondo
allspice start learning		pimienta de Jamaica
granule start learning		gránulo
limed start learning		encalado
manured start learning		abono
mucilage start learning		mucílago
adulterate start learning		adulterar
admixture start learning		mezcla
stamens start learning		estambres
rhizome start learning		rizoma
cloves start learning		clavos de olor
ceylon start learning		Ceilán
longitudinally start learning		longitudinalmente
acrid start learning		acre
cupric start learning		cúprico
rootlets start learning		raicillas
illustration start learning		la ilustración
turbid start learning		túrbido
denominated start learning		denominado
clove start learning		el clavo
coarser start learning		más grueso
tannin start learning		tanino
macerating start learning		macerando
perpendicularly start learning		perpendicularmente
pinnate start learning		pinada
liming start learning		encalando
substratum start learning		sustrato
glaucous start learning		glauco
oleaginous start learning		oleoso
hyphenation start learning		separación
clayey start learning		arcilloso
sulphates start learning		sulfatos
semi-solid start learning		semisólido
tartaric start learning		tartárico
starch start learning		el almidón
aromatic start learning		aromático
exported start learning		exportado
quilling start learning		encañonado
tillage start learning		labranza
potash start learning		potasa
arrowroot start learning		arrurruz
distillation start learning		destilación
veined start learning		venoso
marjoram start learning		Mejorana
non-volatile start learning		No volátil
dutiable start learning		imponible
midrib start learning		nervadura
salicylic start learning		salicílico
extractive start learning		extractivo
importations start learning		importaciones
reagents start learning		reactivos
polarized start learning		polarizado
herbaceous start learning		herbáceo
polygonal start learning		poligonal
pimento start learning		pimiento morrón
polarizes start learning		polariza
acetates start learning		acetatos
semi-independent start learning		semi-independiente
extirpation start learning		extirpación
coarsely start learning		groseramente
orris start learning		raíz de Florencia
radially start learning		radialmente
whorls start learning		espirales
one-half start learning		una mitad
fibrous start learning		fibroso
glycerine start learning		glicerina
exportation start learning		exportación
grammes start learning		gramos
reddens start learning		enrojecimiento
expedients start learning		expedientes
tardily start learning		tardíamente
oblate start learning		oblato
debility start learning		debilidad
borer start learning		taladrador
nutmeg start learning		la nuez moscada
percolation start learning		filtración
eugenic start learning		eugenésico
felted start learning		fieltro

Fichas del libro - "Spices and How to Know Them" (W. M. Gibbs)

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