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Created by

DIANA GUADALUPE HERNANDEZ MORALES
DIANA GUADALUPE HERNANDEZ MORALES
Mexico

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by DIANA GUADALUPE HERNANDEZ MORALES
1

suelen usarse al final de la cocción o en crudo porque su sabor es más delicado

Escoge una o varias respuestas

2

Parte de la planta: semillas, raíces, cortezas, frutos secos o flores

3

debido a su sabor acido se emplean habitualmente como condimento de ensaladas y para dar un toque diferente a las sopas u platos

4

Hierba aromática con aroma balsámico, fresco y dulce con un punto picante.

5

llamado perejil chino , se utiliza mucho en la cocina mediterránea , latinoamericana y asiática

6

(Foeniculum vulgare) es una planta aromática y medicinal muy usada en la cocina y en la herbolaria.

7

(Foeniculum vulgare) es una planta aromática y medicinal muy usada en la cocina y en la herbolaria.

8

Aroma dulce, floral y fresco, muy usado en perfumería y aromaterapia.

9

Ingrediente esencial en la cocina italiana (pesto, ensaladas caprese, pastas, pizzas).

10

Digestiva, refrescante, estimulante, con efecto calmante para dolores leves o malestares estomacales.

11

Fuerte, ligeramente picante y terroso, con notas cálidas y balsámicas.

12

se usa para hacer Aceites y marinados

13

Muy común con salmón, trucha o platos de pescado al vapor o al horno.

14

Fuerte, terroso y ligeramente amargo, con notas mentoladas.

15

Muy fuerte, amargo y algo picante; aroma intenso y penetrante

 
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