temperadas

Temperadas is a term used in Portuguese-language culinary contexts to describe foods that have been seasoned or marinated. The adjective derives from temperar, the act of seasoning or balancing flavors, and it agrees with the gender and number of the noun it modifies (for example, carnes temperadas or legumes temperados).

Etymology and meaning: Temperar comes from Latin temperare, meaning to regulate, mix, or proportion. In cooking, it refers to adding salt, acids, herbs, spices, and other aromatics to enhance flavor, aroma, and texture. The concept can apply to pre-cooking marination, curing, or to seasonings applied after cooking to finish a dish.

Culinary usage: Foods described as temperadas may have undergone marination, dry curing, or simple seasoning before or after cooking. Common components include salt, pepper, garlic, onion, olive oil, citrus or vinegar, and a variety of spices and herbs such as paprika, cumin, coriander, and parsley. regional variations reflect local ingredients and traditions. In Brazilian cuisine, temperas and marinades are central to meats, fish, and vegetables, while in Portugal and other Lusophone cuisines, temperadas often accompany grilled fish, roasted meats, and side dishes.

Examples: temperadas de peixe (seasoned fish), carnes temperadas (seasoned meats), legumes temperados (seasoned vegetables).

See also: seasoning in cooking, marinade, tempering (metallurgy).