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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from a spice take time to infuse into the food so spices are added early in preparation. This contrasts to [[herb]]s which are usually added late in preparation. {{clear}} |
| h Japanese (ja) | スパイスに含まれる風味成分の中には水に溶けるものもあるが、多くは油脂に溶ける。一般的に、スパイスの風味が料理に染み込むには時間がかかるため、スパイスは調理の早い段階で加える。[[herb/ja|ハーブ]]は通常、調理の後半に加える。 {{clear}} |