Definitions of seasoner

n a cook who uses seasonings

“the cook is a light seasoner
Type of:
someone who cooks food

n something added to food primarily for the savor it imparts

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

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