the property of being seasoned with spice and so highly flavored
spiciness 片语
片语
medium level of spiciness中辣
acrimony辛辣;尖刻;严厉
hotmedium level of spiciness中辣
Spiciness Chanzui frogs麻辣馋嘴蛙
piquancy辛辣;尖刻;痛快(等于piquance)
Bao Qingtian spiciness of Pi-blood包青天之碧血丹心
spiciness 例句
英汉例句
though i love chilli and spiciness i「ve always struggled with this family of flavours.
尽管我喜欢辣椒和辣味的食物,但是辣味家族的那些味道总是让我纠结。
the alcohol boils away, and the spiciness ought to obliterate any taste of the wine.
酒精煮干了,香料除去了酒的所有味道。
the sensation of spiciness is the result of the activation of pain receptors in the tongue.
辣是疼痛的代名词,它是舌头上痛觉感受器激活的结果。
sour, sweet, bitter, spiciness and fishiness numb our taste bud so that we can」t taste the light sweet.
又如酸、甜、苦、辣、腥等味道会麻木我们的口味、舌蕾,使我们再也品尝不出清淡的香甜。
in 1912, chemist wilbur scoville determined that no chemical test for spiciness could be as accurate as the human tongue, and so he devised a subjective scale, the scoville organoleptic test.
spicy means pain.the sensation of spiciness is the result of the activation of pain receptors in the tongue.
辣是疼痛的代名词,它是舌头上痛觉感受器激活的结果。
a medium bodied wine with a fine tannin structure offering concentrated raspberry fruit and spiciness on the palate, complemented subtly by oak maturation.
酒体适中,单宁结构精致,山莓的果味与辛香在微妙的橡木气息衬托下更加浓郁。
people not used to the spiciness of masala may find it a little strong.
不喜欢黄姜粉味道的人可能会觉得味道有点重。
an alcohol-based pepper extract is progressively diluted in sugar water and tasted until its spiciness can no longer be discerned.
把辣椒的酒精提取液用糖水逐渐稀释,直到品尝不出辣味。
there are but five flavors in life - sourness, sweetness, bitterness, spiciness and saltiness. for those who have lived in yantian for generations, the primary flavor is saltiness.
人生百味,终究离不开酸甜苦辣咸。而对于世世代代生活在盐田村的人来说,最主要的一味便是咸。
spiciness as well as fruitiness make for an ideal pairing with asian cuisines.
这款辛香和果香型的葡萄酒是搭配亚洲菜的理想选择。
complex aromas of ripe red fruits, typical of malbec, the spiciness of cabernet sauvignon and merlot, plus delicate hints of anise released by the cabernet franc.
梅尔别克经典的成熟红色水果香弥漫开来,交织着颂维翁和梅罗特的辛辣,和品丽珠特有的幽雅的茴香味儿。
adding apricots gives it a mild sweet-and-sour taste, balancing the spiciness of the masala.
加一些杏仁可以减轻黄姜粉的辣味,使这道菜带有一点点甜酸味。
the first rush of effervescent sweetness paired with the dark balsamic spiciness is quite memorable.