FLAVOURING

Pronunciation (US):

(GB):

 Dictionary entry overview: What does flavouring mean? 

• FLAVOURING (noun)
  The noun FLAVOURING has 1 sense:

1. something added to food primarily for the savor it imparts

  Familiarity information: FLAVOURING used as a noun is very rare.

 Dictionary entry details 

• FLAVOURING (noun)

Sense 1

Meaning:

Something added to food primarily for the savor it imparts

Classified under:

Nouns denoting foods and drinks

Synonyms:

flavorer; flavoring; flavourer; flavouring; seasoner; seasoning

Hypernyms ("flavouring" is a kind of...):

fixings; ingredient (food that is a component of a mixture in cooking)

Hyponyms (each of the following is a kind of "flavouring"):

benniseed; sesame seed (small oval seeds of the sesame plant)

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)

mustard seed (black or white seeds ground to make mustard pastes or powders)

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)

monosodium glutamate; MSG (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)

garlic salt (ground dried garlic and salt)

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)

cola extract (a flavoring extracted from the kola nut)

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)

Derivation:

flavour (lend flavor to)

 Context examples 

Colourings and flavourings have been suggested as making hangovers worse, which might explain why, at the same alcohol concentration, Bourbon causes a more severe hangover than vodka.

(Wine before beer, or beer before wine? Either way, you’ll be hungover, University of Cambridge)

Of the clergyman and clerk appearing; of a few boatmen and some other people strolling in; of an ancient mariner behind me, strongly flavouring the church with rum; of the service beginning in a deep voice, and our all being very attentive.

(David Copperfield, by Charles Dickens)