→ Fiches Du Livre - "Spices And How To Know Them" (W. M. Gibbs) → Start Learning / Download MP3 Flashcards

Question		Answer
nutmegs start learning		noix de muscade
pungency start learning		goût piquant
resinous start learning		résineux
aldehyde start learning		aldéhyde
adulterants start learning		adultérants
adulteration start learning		falsification
polyhedral start learning		polyédrique
manuring start learning		fumage
calyx start learning		calice
mucilaginous start learning		mucilagineux
sepals start learning		sépales
capsicum start learning		latin
starches start learning		les amidons
pound start learning		livre
nitrogenous start learning		azoté
localities start learning		localités
filtrate start learning		filtrer
titration start learning		titrage
adulterating start learning		adultération
granules start learning		des granules
sieves start learning		des tamis
adulterated start learning		adultéré
roundish start learning		arrondi
allspice start learning		piment de la Jamaïque
limed start learning		chaulé
manured start learning		fumé
adulterate start learning		falsifier
admixture start learning		mélange
stamens start learning		étamines
cloves start learning		clous de girofle
quilled start learning		effiloché
ceylon start learning		Ceylan
longitudinally start learning		longitudinalement
acrid start learning		âcre
cupric start learning		cuprique
rootlets start learning		radicelles
turbid start learning		trouble
denominated start learning		dénommé
clove start learning		Clou de girofle
coarser start learning		plus grossier
tannin start learning		tanin
macerating start learning		macérer
perpendicularly start learning		perpendiculairement
liming start learning		chaulage
substratum start learning		substrat
glaucous start learning		glauque
oleaginous start learning		oléagineux
hyphenation start learning		césure
clayey start learning		argileux
sulphates start learning		sulfates
semi-solid start learning		semi-solide
tartaric start learning		tartare
starch start learning		amidon
aromatic start learning		aromatique
exported start learning		exporté
tillage start learning		labour
potash start learning		potasse
arrowroot start learning		marante
veined start learning		veiné
marjoram start learning		marjolaine
non-volatile start learning		non volatile
dutiable start learning		taxable
midrib start learning		nervure centrale
salicylic start learning		salicylique
extractive start learning		extractif
importations start learning		les importations
reagents start learning		réactifs
polarized start learning		polarisé
herbaceous start learning		herbacé
pimento start learning		piment
polarizes start learning		polarise
acetates start learning		les acétates
semi-independent start learning		semi-indépendant
coarsely start learning		grossièrement
radially start learning		radialement
whorls start learning		verticilles
one-half start learning		une moitié
fibrous start learning		fibreux
glycerine start learning		glycérine
reddens start learning		rougit
expedients start learning		expédients
tardily start learning		tardivement
oblate start learning		oblat
debility start learning		débilité
borer start learning		perceur
nutmeg start learning		Noix de muscade
eugenic start learning		eugénique
felted start learning		feutré
percolates start learning		percoler
fungoid start learning		fongoïde
membranous start learning		membraneux
aqueous start learning		aqueux
odoriferous start learning		odoriférant
cultivators start learning		cultivateurs
medicinally start learning		en médecine
distillate start learning		distillat
subscript start learning		indice
mixtures start learning		mélanges
unripe start learning		vert
yellowish start learning		jaunâtre
optically start learning		optiquement

Fiches du livre - "Spices and How to Know Them" (W. M. Gibbs)

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