|
|
Definition of Flavoring
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 Flavoring
1. Noun. Something that gives flavor, usually a food ingredient. ¹
2. Verb. (present participle of flavor) ¹
¹ Source: wiktionary.com
Definition of Flavoring
1. [n -S]
Lexicographical Neighbors of Flavoring
Literary usage of Flavoring
Below you will find example usage of this term as found in modern and/or classical literature:
1. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach, Andrew Lincoln Winton (1913)
"REFERENCES ON flavoring EXTRACTS. CHACE, EM A Method for the Determination of
Citral in Lemon Oils and Extracts. Jour. Am. Chem. Soc., 28, 1906, p. 1472. ..."
2. A Course in Food Analysis by Andrew Lincoln Winton (1917)
"CHAPTER IX flavoring EXTRACTS FOOD, in the restricted sense, includes only such
products as furnish the body with materials for the production of muscular ..."
3. A Textbook of Pharmacology and Therapeutics by Arthur Robertson Cushny (1903)
"Volatile Oils Used as flavoring Agents and Carminatives. As regards their use as
flavoring agents but little need be said, one preparation is used by one ..."
4. Pure Foods, Their Adulteration, Nutritive Value, and Cost by John Charles Olsen (1911)
"A number of vegetable substances contain flavoring matter which can be extracted
... Vanilla and lemon are by far the most commonly used flavoring extracts. ..."
5. A Treatise on Pharmacy by Edward Parrish (1884)
"flavoring SYRUPS USED CHIEFLY IN CONNECTION WITH '-MINERAL WATER" AND OTHER ...
The simple syrup used as a basis of these flavoring syrups may be made by ..."
6. Philadelphia and Its Manufactures: A Hand-book Exhibiting the Development by Edwin Troxell Freedley (1859)
"flavoring Extracts, for flavoring Pies, Puddings, Cakes, &c., ... Artificial Essences
for flavoring Syrups, &c., are also made, but from less agreeable and ..."
7. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1911)
"Nutmeg extract is the flavoring extract prepared from oil of nutmeg, and contains
not less than two (2) percent by volume of oil of nutmeg. I ia. ..."
8. The Law of Pure Food and Drugs, National and State: With Appendices by William Wheeler Thornton (1912)
"Lemon and Orange flavoring. A dilute solution of alcohol used in lemon flavor is
an adulterant.1 Extract of Lemon (Baker), ..."
Other Resources:
