Search results
Results from the WOW.Com Content Network
Adjectives whose lemma does not end in -o, however, inflect differently. These adjectives almost always inflect only for number. -s is once again the plural marker, and if the lemma ends in a consonant, the adjective takes -es in the plural. Thus: caliente ("hot") → caliente, caliente, calientes, calientes
In Spanish, the word tembleque is an adjective used to describe something that shakes, or a noun to describe the shakes themselves. The dessert, due to its Jell-O-like gel texture, trembles, shivers, and shakes [9] if it has been prepared correctly. [10]
'fresh waters') or frescos or aguas, are light non-alcoholic beverages made from one or more fruits, cereals, flowers, or seeds blended with sugar and water. They are popular in many Latin American countries, as well as parts of the United States such as the Southwest and heavy-Latino population cities, such as Los Angeles .
Horchata (/ ɔːr ˈ tʃ ɑː t ə /; Spanish: [oɾˈtʃata] ⓘ), or orxata (Valencian: [oɾˈtʃata]), is a name given to various beverages, which are generally plant based, but sometimes contain milk. [1] [2] [3] In Spain, it is made with soaked, ground, and sweetened tiger nuts.
It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. [1] [2] Mouthfeel is also sometimes referred to as texture. [2] It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. [3]
Traditionally, no herbs are used to flavor the cachaça; its flavor is influenced by the fermentation agent, time spent in the cask, or the type of wood from which the barrel is made. One form that can be qualified as moonshine is known as "Maria Louca" ("Crazy Mary"). This is aguardiente, made in jails by inmates. It can be made from many ...
The RAE is Spain's official institution for documenting, planning, and standardising the Spanish language. A word form is any of the grammatical variations of a word. The second table is a list of 100 most common lemmas found in a text corpus compiled by Mark Davies and other language researchers at Brigham Young University in the United States.
Flavor lexicons (American English) or flavour lexicons (Commonwealth English; see spelling differences) are used by professional taste testers to develop and detail the sensory perception experienced from food. The lexicon is a word bank developed by professional taste testers in order to identify an objective, nuanced and cross-cultural word ...