Definitions of flavouring
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something added to food primarily for the savor it imparts
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types:
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cola extract
a flavoring extracted from the kola nut
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anchovy paste
paste made primarily of anchovies; used in sauces and spreads
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bouillon cube
a cube of evaporated seasoned meat extract
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condiment
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
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herb
aromatic potherb used in cookery for its savory qualities
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spice
any of a variety of pungent aromatic vegetable substances used for flavoring food
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peppermint oil
oil from the peppermint plant used as flavoring
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spearmint oil
an aromatic oil obtained from the spearmint plant
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lemon oil
fragrant yellow oil obtained from the lemon peel
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oil of wintergreen, wintergreen oil
oil or flavoring obtained from the creeping wintergreen or teaberry plant
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common salt, salt, table salt
white crystalline form of especially sodium chloride used to season and preserve food
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celery salt
ground celery seed and salt
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garlic salt
ground dried garlic and salt
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onion salt
ground dried onion and salt
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seasoned salt
combination of salt and vegetable extracts and spices and monosodium glutamate
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sour salt
crystals of citric acid used as seasoning
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ginger, gingerroot
pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
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pepper, peppercorn
pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
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sassafras
dried root bark of the sassafras tree
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coriander, coriander seed
dried coriander seeds used whole or ground
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fennel seed
aromatic anis-scented seeds
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fenugreek, fenugreek seed
aromatic seeds used as seasoning especially in curry
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ail, garlic
aromatic bulb used as seasoning
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garlic chive
large flat leaves used as chive is used
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mustard seed
black or white seeds ground to make mustard pastes or powders
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nasturtium
flowers and seeds and leaves all used as flavorings
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turmeric
ground dried rhizome of the turmeric plant used as seasoning
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cardamom, cardamon, cardamum
aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
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cayenne, cayenne pepper, red pepper
ground pods and seeds of pungent red peppers of the genus Capsicum
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chili powder
powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano
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curry powder
pungent blend of cumin and ground coriander seed and turmeric and other spices
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paprika
a mild powdered seasoning made from dried pimientos
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angelica
candied stalks of the angelica plant
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almond extract
flavoring made from almonds macerated in alcohol
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anise, anise seed, aniseed
liquorice-flavored seeds, used medicinally and in cooking and liquors
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juniper berries
berrylike cone of a common juniper; used in making gin
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saffron
dried pungent stigmas of the Old World saffron crocus
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benniseed, sesame seed
small oval seeds of the sesame plant
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caraway seed
aromatic seeds of the caraway plant; used widely as seasoning
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poppy seed
small grey seed of a poppy flower; used whole or ground in baked items
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dill seed
seed of the dill plant used as seasoning
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celery seed
seed of the celery plant used as seasoning
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lemon extract
a flavoring made from (or imitating) lemons
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MSG, monosodium glutamate
white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
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vanilla bean
long bean-like fruit; seeds are used as flavoring
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vanilla, vanilla extract
a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
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sweetener, sweetening
something added to foods to make them taste sweeter
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mocha
a flavoring made from coffee mixed with chocolate
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cassareep
a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
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zest
the outer part of the peel of a citrus fruit, used as flavoring
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relish
spicy or savory condiment
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dip
tasty mixture or liquid into which bite-sized foods are dipped
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fines herbes
a mixture of finely chopped fresh herbs
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five spice powder
Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon
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allspice
ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
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cinnamon
spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
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clove
spice from dried unopened flower bud of the clove tree; used whole or ground
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fennel
fennel seeds are ground and used as a spice or as an ingredient of a spice mixture
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ginger, powdered ginger
dried ground gingerroot
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mace
spice made from the dried fleshy covering of the nutmeg seed
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nutmeg
hard aromatic seed of the nutmeg tree used as spice when grated or ground
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black pepper
pepper that is ground from whole peppercorns with husks on
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white pepper
pepper ground from husked peppercorns
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basil, sweet basil
leaves of the common basil; used fresh or dried
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bay leaf
dried leaf of the bay laurel
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borage
an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked
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hyssop
bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
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caraway
leaves used sparingly in soups and stews
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chervil
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
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chives
cylindrical leaves used fresh as a mild onion-flavored seasoning
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comfrey, healing herb
leaves make a popular tisane; young leaves used in salads or cooked
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Chinese parsley, cilantro, coriander
parsley-like herb used as seasoning or garnish
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costmary
leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
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common fennel, fennel
leaves used for seasoning
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clove, garlic clove
one of the small bulblets that can be split off of the axis of a larger garlic bulb
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lemon balm
lemony leaves used for a tisane or in soups or fruit punches
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lovage
stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers
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marjoram, oregano
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
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mint
the leaves of a mint plant used fresh or candied
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mustard, table mustard
pungent powder or paste prepared from ground mustard seeds
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parsley
aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
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rosemary
extremely pungent leaves used fresh or dried as seasoning for especially meats
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rue
leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
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sage
aromatic fresh or dried gray-green leaves used widely as seasoning for meats and fowl and game etc
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savory, savoury
either of two aromatic herbs of the mint family
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sweet woodruff, waldmeister
fragrant dark green leaves used to flavor May wine
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sweet cicely
fresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs
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estragon, tarragon
fresh leaves (or leaves preserved in vinegar) used as seasoning
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thyme
leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
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catsup, cetchup, ketchup, tomato ketchup
thick spicy sauce made from tomatoes
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chili sauce
tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
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Indian relish, chutney
a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices
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steak sauce
pungent bottled sauce for steak
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taco sauce
spicy tomato-based sauce for tacos
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salsa
spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods
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mint sauce
sweetened diluted vinegar with chopped mint leaves
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cranberry sauce
sauce made of cranberries and sugar
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duck sauce, hoisin sauce
a thick sweet and pungent Chinese condiment
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horseradish
grated horseradish root
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marinade
mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
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Spanish paprika
a mild seasoning made from a variety of pimiento grown in Spain
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soy, soy sauce
thin sauce made of fermented soy beans
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angelica
aromatic stems or leaves or roots of Angelica Archangelica
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Chinese anise, star anise, star aniseed
anise-scented star-shaped fruit or seed used in Asian cooking and medicine
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dill, dill weed
aromatic threadlike foliage of the dill plant used as seasoning
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acetum, vinegar
sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative
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sauce
flavorful relish or dressing or topping served as an accompaniment to food
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paste, spread
a tasty mixture to be spread on bread or crackers or used in preparing other dishes
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wasabi
the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish
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aspartame
an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
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honey
a sweet yellow liquid produced by bees
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saccharin
a crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener
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refined sugar, sugar
a white crystalline carbohydrate used as a sweetener and preservative
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sirup, syrup
a thick sweet sticky liquid
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tea, tea leaf
dried leaves of the tea shrub; used to make tea
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type of:
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fixings, ingredient
food that is a component of a mixture in cooking
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