flavourer

Definitions of flavourer

1. noun

   something added to food primarily for the savor it imparts
   synonyms: flavorer, flavoring, flavouring, seasoner, seasoning

   types:

   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

   bright, yellow spice powder made from a dried, ground plant and 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

   a brown liquid used to flavor food, used especially in Japanese and Chinese cooking

   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