seasoner

Definitions of seasoner
  1. noun
    a cook who uses seasonings
    “the cook is a light seasoner
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    type of:
    cook
    someone who cooks food
  2. noun
    something added to food primarily for the savor it imparts
    synonyms: flavorer, flavoring, flavourer, flavouring, seasoning
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    types:
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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
    condiment
    a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
    herb
    aromatic potherb used in cookery for its savory qualities
    spice
    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
    sassafras
    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
    nasturtium
    flowers and seeds and leaves all used as flavorings
    turmeric
    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
    paprika
    a mild powdered seasoning made from dried pimientos
    angelica
    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
    saffron
    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
    mocha
    a flavoring made from coffee mixed with chocolate
    cassareep
    a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
    zest
    the outer part of the peel of a citrus fruit, used as flavoring
    relish
    spicy or savory condiment
    dip
    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
    allspice
    ground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves
    cinnamon
    spice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground
    clove
    spice from dried unopened flower bud of the clove tree; used whole or ground
    fennel
    fennel seeds are ground and used as a spice or as an ingredient of a spice mixture
    ginger, powdered ginger
    dried ground gingerroot
    mace
    spice made from the dried fleshy covering of the nutmeg seed
    nutmeg
    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
    borage
    an herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked
    hyssop
    bitter leaves used sparingly in salads; dried flowers used in soups and tisanes
    caraway
    leaves used sparingly in soups and stews
    chervil
    fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
    chives
    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
    costmary
    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
    lovage
    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
    mint
    the leaves of a mint plant used fresh or candied
    mustard, table mustard
    pungent powder or paste prepared from ground mustard seeds
    parsley
    aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
    rosemary
    extremely pungent leaves used fresh or dried as seasoning for especially meats
    rue
    leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
    sage
    aromatic fresh or dried gray-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
    thyme
    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
    salsa
    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
    horseradish
    grated horseradish root
    marinade
    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
    angelica
    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
    sauce
    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
    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
    aspartame
    an artificial sweetener made from aspartic acid; used as a calorie-free sweetener
    honey
    a sweet yellow liquid produced by bees
    saccharin
    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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