| 单词 | flavorer |
| 释义 | flavorer (once / 11819311 pages) n WORD FAMILY flavorer: flavorers+/flavor: flavored, flavorer, flavorful, flavoring, flavorless, flavorous, flavors, flavorsome/flavored: nonflavored, unflavored/flavorful: flavorfully/flavoring: flavorings/flavorless: flavorlessness/flavorsome: flavorsomely, flavorsomeness n something added to food primarily for the savor it imparts Syn|Hypo|Hyper flavoring, flavourer, flavouring, seasoner, seasoning cola extract a flavoring extracted from the kola nut anchovy pastepaste made primarily of anchovies; used in sauces and spreads bouillon cubea cube of evaporated seasoned meat extract condimenta preparation (a sauce or relish or spice) to enhance flavor or enjoyment herbaromatic potherb used in cookery for its savory qualities spiceany of a variety of pungent aromatic vegetable substances used for flavoring food peppermint oiloil from the peppermint plant used as flavoring spearmint oilan aromatic oil obtained from the spearmint plant lemon oilfragrant yellow oil obtained from the lemon peel oil of wintergreen, wintergreen oiloil or flavoring obtained from the creeping wintergreen or teaberry plant common salt, salt, table saltwhite crystalline form of especially sodium chloride used to season and preserve food celery saltground celery seed and salt garlic saltground dried garlic and salt onion saltground dried onion and salt seasoned saltcombination of salt and vegetable extracts and spices and monosodium glutamate sour saltcrystals of citric acid used as seasoning ginger, gingerrootpungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery pepper, peppercornpungent seasoning from the berry of the common pepper plant of East India; use whole or ground sassafrasdried root bark of the sassafras tree coriander, coriander seeddried coriander seeds used whole or ground fennel seedaromatic anis-scented seeds fenugreek, fenugreek seedaromatic seeds used as seasoning especially in curry ail, garlicaromatic bulb used as seasoning garlic chivelarge flat leaves used as chive is used mustard seedblack or white seeds ground to make mustard pastes or powders nasturtiumflowers and seeds and leaves all used as flavorings turmericground dried rhizome of the turmeric plant used as seasoning cardamom, cardamon, cardamumaromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces cayenne, cayenne pepper, red pepperground pods and seeds of pungent red peppers of the genus Capsicum chili powderpowder made of ground chili peppers mixed with e.g. cumin and garlic and oregano curry powderpungent blend of cumin and ground coriander seed and turmeric and other spices paprikaa mild powdered seasoning made from dried pimientos angelicacandied stalks of the angelica plant almond extractflavoring made from almonds macerated in alcohol anise, anise seed, aniseedliquorice-flavored seeds, used medicinally and in cooking and liquors juniper berriesberrylike cone of a common juniper; used in making gin saffrondried pungent stigmas of the Old World saffron crocus benniseed, sesame seedsmall oval seeds of the sesame plant caraway seedaromatic seeds of the caraway plant; used widely as seasoning poppy seedsmall grey seed of a poppy flower; used whole or ground in baked items dill seedseed of the dill plant used as seasoning celery seedseed of the celery plant used as seasoning lemon extracta flavoring made from (or imitating) lemons MSG, monosodium glutamatewhite crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking vanilla beanlong bean-like fruit; seeds are used as flavoring vanilla, vanilla extracta flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans) sweetener, sweeteningsomething added to foods to make them taste sweeter mochaa flavoring made from coffee mixed with chocolate cassareepa flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking relishspicy or savory condiment diptasty mixture or liquid into which bite-sized foods are dipped fines herbesa mixture of finely chopped fresh herbs five spice powderChinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon allspiceground dried berrylike fruit of a West Indian allspice tree; suggesting combined flavors of cinnamon and nutmeg and cloves cinnamonspice from the dried aromatic bark of the Ceylon cinnamon tree; used as rolled strips or ground clovespice from dried unopened flower bud of the clove tree; used whole or ground fennelfennel seeds are ground and used as a spice or as an ingredient of a spice mixture ginger, powdered gingerdried ground gingerroot macespice made from the dried fleshy covering of the nutmeg seed nutmeghard aromatic seed of the nutmeg tree used as spice when grated or ground black pepperpepper that is ground from whole peppercorns with husks on white pepperpepper ground from husked peppercorns basil, sweet basilleaves of the common basil; used fresh or dried bay leafdried leaf of the bay laurel boragean herb whose leaves are used to flavor sauces and punches; young leaves can be eaten in salads or cooked hyssopbitter leaves used sparingly in salads; dried flowers used in soups and tisanes carawayleaves used sparingly in soups and stews chervilfresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach chivescylindrical leaves used fresh as a mild onion-flavored seasoning comfrey, healing herbleaves make a popular tisane; young leaves used in salads or cooked Chinese parsley, cilantro, corianderparsley-like herb used as seasoning or garnish costmaryleaves used sparingly (because of bitter overtones) in sauces and soups and stuffings common fennel, fennelleaves used for seasoning clove, garlic cloveone of the small bulblets that can be split off of the axis of a larger garlic bulb lemon balmlemony leaves used for a tisane or in soups or fruit punches lovagestalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers marjoram, oreganopungent leaves used as seasoning with meats and fowl and in stews and soups and omelets mintthe leaves of a mint plant used fresh or candied mustard, table mustardpungent powder or paste prepared from ground mustard seeds parsleyaromatic herb with flat or crinkly leaves that are cut finely and used to garnish food rosemaryextremely pungent leaves used fresh or dried as seasoning for especially meats rueleaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy sagearomatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc savory, savouryeither of two aromatic herbs of the mint family sweet woodruff, waldmeisterfragrant dark green leaves used to flavor May wine sweet cicelyfresh ferny leaves and green seeds used as garnish in salads and cold vegetables; dried seeds used in confectionery and liqueurs estragon, tarragonfresh leaves (or leaves preserved in vinegar) used as seasoning thymeleaves can be used as seasoning for almost any meat and stews and stuffings and vegetables catsup, cetchup, ketchup, tomato ketchupthick spicy sauce made from tomatoes chili saucetomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings Indian relish, chutneya spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices steak saucepungent bottled sauce for steak taco saucespicy tomato-based sauce for tacos salsaspicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods mint saucesweetened diluted vinegar with chopped mint leaves cranberry saucesauce made of cranberries and sugar duck sauce, hoisin saucea thick sweet and pungent Chinese condiment horseradishgrated horseradish root marinademixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking Spanish paprikaa mild seasoning made from a variety of pimiento grown in Spain soy, soy saucethin sauce made of fermented soy beans angelicaaromatic stems or leaves or roots of Angelica Archangelica Chinese anise, star anise, star aniseedanise-scented star-shaped fruit or seed used in Asian cooking and medicine dill, dill weedaromatic threadlike foliage of the dill plant used as seasoning acetum, vinegarsour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative sauceflavorful relish or dressing or topping served as an accompaniment to food paste, spreada tasty mixture to be spread on bread or crackers or used in preparing other dishes wasabithe 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 aspartamean artificial sweetener made from aspartic acid; used as a calorie-free sweetener honeya sweet yellow liquid produced by bees saccharina crystalline substance 500 times sweeter than sugar; used as a calorie-free sweetener refined sugar, sugara white crystalline carbohydrate used as a sweetener and preservative sirup, syrupa thick sweet sticky liquid tea, tea leafdried leaves of the tea shrub; used to make tea fixings, ingredient food that is a component of a mixture in cooking |
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