flavouring
111celery — /sel euh ree, sel ree/, n. a plant, Apium graveolens, of the parsley family, whose leafstalks are eaten raw or cooked. [1655 65; < F céleri < It seleri, pl. of selero Gk sélinon parsley] * * * Herb (Apium graveolens) of the parsley family, native …
112chicory — /chik euh ree/, n., pl. chicories. 1. a composite plant, Cichorium intybus, having bright blue flower heads and toothed oblong leaves, cultivated as a salad plant and for its root, which is used roasted and ground as a substitute for or additive… …
113chocolate — chocolaty, adj. /chaw keuh lit, chok euh , chawk lit, chok /, n. 1. a preparation of the seeds of cacao, roasted, husked, and ground, often sweetened and flavored, as with vanilla. 2. a beverage made by dissolving such a preparation in milk or… …
114cumin — /kum euhn, koom / or, often, /kooh meuhn, kyooh /, n. 1. a small plant, Cuminum cyminum, of the parsley family, bearing aromatic, seedlike fruit, used in cookery and medicine. 2. the fruit or seeds of this plant. [bef. 900; ME comyn, cumin ( < OF …
115dill — dilled, adj. /dil/, n. 1. a plant, Anethum graveolens, of the parsley family, having aromatic seeds and finely divided leaves, both of which are used for flavoring food. 2. dillweed. 3. See dill pickle. [bef. 900; ME di(l)le, OE dile; akin to G… …
116garlic — garlicked, garlicky, adj. /gahr lik/, n. 1. a hardy plant, Allium sativum, of the amaryllis family whose strongly, pungent bulb is used in cookery and medicine. 2. any of various other plants of the genus Allium. 3. the bulb of such a plant,… …
117ginger — /jin jeuhr/, n. 1. a reedlike plant, Zingiber officinale, native to the East Indies but now cultivated in most tropical countries, having a pungent, spicy rhizome used in cookery and medicine. Cf. ginger family. 2. any of various related or… …
118Ginger — /jin jeuhr/, n. a female given name, form of Virginia or Regina. * * * Herbaceous perennial plant (Zingiber officinale; family Zingiberaceae), probably native to South Asia, or its aromatic, pungent rhizome, which is used as a spice, flavouring,… …
119lactic acid — Biochem. a colorless or yellowish, syrupy, water soluble liquid, C3H6O3, produced during muscle contraction as a product of anaerobic glucose metabolism, abundant in sour milk, prepared usually by fermentation of cornstarch, molasses, potatoes,… …
120liqueur — /li kerr / or, esp. Brit., / kyoor /; Fr. /lee kuerdd /, n. any of a class of alcoholic liquors, usually strong, sweet, and highly flavored, as Chartreuse or curaçao, generally served after dinner; cordial. [1735 45; < F; see LIQUOR] * * * Liquor …
