1·It tasted like cinnamon and sugar.
它尝起来像肉桂和糖。
2·They bring back cinnamon, nutmeg, and all sorts of valuables.
他们带回来肉桂、肉豆蔻和各种贵重物品。
3·Sprinkle with cinnamon if desired and top with a thinly sliced apple.
如果需要的话，撒上肉桂，然后在上面放上切成薄片的苹果。
4·You can add a little cinnamon and honey (not a lot) if you're using the non-instant oatmeal.
如果你使用的不是速溶燕麦，你可以加少许的肉桂和蜂蜜（不用很多）。
5·Europeans were familiar with lots of different spices, most important being pepper, cloves, ginger, cinnamon, maize and nutmeg.
欧洲人熟悉许多不同的香料，最重要的是胡椒、丁香、生姜、肉桂、玉米和肉豆蔻。
1·Some herbs, such as cinnamon or cloves, are so overpowering in taste that any tea containing even small quantities of either will taste like cinnamon or cloves.
一些中药，如桂皮或丁香，在味觉上是如此的强烈，而其他茶尽管只有他们的其中一样或很少分量也会有这样的味道。
2·The region has an abundance of spice and has, in the past, given the world - pepper, cardamom, cloves, cinnamon and many other aromatic herbs.
这个地区有大量的香料，过去曾为世人贡献了——胡椒、小豆蔻、小鳞茎、桂皮以及其它草本香料。
3·Use less salt and more pepper, chili, cinnamon, cumin or curry.
少放点盐，多放点胡椒、辣椒，桂皮、孜然或咖喱。
4·The Danish eat stewed kale sprinkled with sugar and cinnamon, the Germans consume sauerkraut (cabbage) while in the southern United States, collards are the green of choice.
在丹麦，人们会吃炖甘蓝菜、配糖霜和桂皮；在德国，酸白菜是菜单之一；美国南方，羽衣甘蓝也是选择之一。
5·The resulting concoction quickly became tremendously popular and was spiked with vanilla and cinnamon once it reached Europe.
这种因混合产生的调配品迅速变得极度受欢迎，并且当它传到欧洲后，立即就被掺入了香草香精和桂皮香料。