types:
colorante
a digestible substance used to give color to food
concentrado
a concentrated form of a foodstuff; the bulk is reduced by removing water
harina
coarsely ground foodstuff; especially seeds of various cereal grasses or pulse
fibra
coarse, indigestible plant food low in nutrients; its bulk stimulates intestinal peristalsis
harina
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
algarroba
powder from the ground seeds and pods of the carob tree; used as a chocolate substitute
mandioca,
tapioca
granular preparation of cassava starch used to thicken especially puddings
cacao
powder of ground roasted cacao beans with most of the fat removed
cereal
foodstuff prepared from the starchy grains of cereal grasses
ingrediente
food that is a component of a mixture in cooking
huevo
oval reproductive body of a fowl (especially a hen) used as food
leche
any of several nutritive milklike liquids
cuajada
a coagulated liquid resembling milk curd
amasijo,
mezcla
any foodstuff made by combining different ingredients
jugo,
zumo
the liquid part that can be extracted from plant or animal tissue by squeezing or cooking
salvado
food prepared from the husks of cereal grains
sémola
milled product of durum wheat (or other hard wheat) used in pasta
relleno
a mixture of seasoned ingredients used to stuff meats and vegetables
pan
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
patata
an edible tuber native to South America; a staple food of Ireland
maíz
ears of corn that can be prepared and served for human food
avena
the hulled and crushed grain of various cereals
mijo
small seed of any of various annual cereal grasses especially Setaria italica
trigo
grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
avena
seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')
arroz
grains used as food either unpolished or more often polished
condimento
something added to food primarily for the savor it imparts
albúmina,
clara
the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
yema,
yema de huevo
the yellow spherical part of an egg that is surrounded by the albumen
leche
a white nutritious liquid secreted by mammals and used as food by human beings
crema,
nata
the part of milk containing the butterfat
crema de leche
half milk and half light cream; contains 10% to 18% butterfat
mantequilla
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
yogur
a custard-like food made from curdled milk
suero
watery part of milk produced when raw milk sours and coagulates
cuajada
coagulated milk; used to make cheese
queso
a solid food prepared from the pressed curd of milk
masa,
pasta
a flour mixture stiff enough to knead or roll
preparado
a commercially prepared mixture of dry ingredients
relleno
a food mixture used to fill pastry or sandwiches etc.
malta
a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling