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Definition of Flavouring
1. Noun. Something added to food primarily for the savor it imparts.
Specialized synonyms: Cola Extract, Anchovy Paste, Bouillon Cube, Condiment, Herb, Spice, Peppermint Oil, Spearmint Oil, Lemon Oil, Oil Of Wintergreen, Wintergreen Oil, Common Salt, Salt, Table Salt, Celery Salt, Garlic Salt, Onion Salt, Seasoned Salt, Sour Salt, Ginger, Gingerroot, Pepper, Peppercorn, Sassafras, Coriander, Coriander Seed, Fennel Seed, Fenugreek, Fenugreek Seed, Ail, Garlic, Garlic Chive, Mustard Seed, Nasturtium, Turmeric, Cardamom, Cardamon, Cardamum, Cayenne, Cayenne Pepper, Red Pepper, Chili Powder, Curry Powder, Paprika, Angelica, Almond Extract, Anise, Anise Seed, Aniseed, Juniper Berries, Saffron, Benniseed, Sesame Seed, Caraway Seed, Poppy Seed, Dill Seed, Celery Seed, Lemon Extract, Monosodium Glutamate, Msg, Vanilla Bean, Vanilla, Vanilla Extract, Sweetener, Sweetening, Mocha, Cassareep
Generic synonyms: Fixings, Ingredient
Derivative terms: Flavor, Flavor, Flavour, Flavour, Season, Season
Definition of Flavouring
1. Noun. (British) (alternative spelling of flavoring) ¹
2. Verb. (present participle of flavour) ¹
¹ Source: wiktionary.com
Definition of Flavouring
1. flavour [v] - See also: flavour
Lexicographical Neighbors of Flavouring
Literary usage of Flavouring
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1921)
"Amongst the flavouring ingredients used in the manufacture of artificial
brandies (including British brandy) may be mentioned the following ..."
2. Sessional Papers by Canada Parliament (1905)
"Flavouring Essences. V. Essence of Peppermint. VI. Essence of Raspberry. VII.
Essence of Strawberry. I have the honour to be, sir, Your obedient servant, ..."
3. The Edinburgh Review by Sydney Smith (1869)
"in South Devonshire, a year or two ago, which attains enormous dimensions, is
also highly recommended for flavouring sauces. "VVe are led by a natural step ..."
4. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"We warn the young housekeeper against using essence of cayenne (or cayenne steeped
in brandy) for flavouring any dishes, as the brandy is very perceptible ..."
5. The Chemistry of Common Life by James Finlay Weir Johnston, Arthur Herbert Church (1891)
"Use of the sweet-flag in flavouring spirits and beer; its abundance in
Norfolk.—Odoriferous substances of animal origin.—Musk ; the musk-deer; lasting smell ..."
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