Hyperonyms
(has_hyperonym)
|
07809096-n:
food that is a component of a mixture in cooking
|
Hyponyms
(has_hyponym)
|
07774479-n:
a flavoring extracted from the kola nut
|
Hyponyms
(has_hyponym)
|
07783827-n:
paste made primarily of anchovies; used in sauces and spreads
|
Hyponyms
(has_hyponym)
|
07810531-n:
a cube of evaporated seasoned meat extract
|
Hyponyms
(has_hyponym)
|
07810907-n:
a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
|
Hyponyms
(has_hyponym)
|
07811416-n:
aromatic potherb used in cookery for its savory qualities
|
Hyponyms
(has_hyponym)
|
07812184-n:
any of a variety of pungent aromatic vegetable substances used for flavoring food
|
Hyponyms
(has_hyponym)
|
07812497-n:
oil from the peppermint plant used as flavoring
|
Hyponyms
(has_hyponym)
|
07812662-n:
an aromatic oil obtained from the spearmint plant
|
Hyponyms
(has_hyponym)
|
07812790-n:
fragrant yellow oil obtained from the lemon peel
|
Hyponyms
(has_hyponym)
|
07812913-n:
oil or flavoring obtained from the creeping wintergreen or teaberry plant
|
Hyponyms
(has_hyponym)
|
07813107-n:
white crystalline form of especially sodium chloride used to season and preserve food
|
Hyponyms
(has_hyponym)
|
07813324-n:
ground celery seed and salt
|
Hyponyms
(has_hyponym)
|
07813409-n:
ground dried garlic and salt
|
Hyponyms
(has_hyponym)
|
07813495-n:
ground dried onion and salt
|
Hyponyms
(has_hyponym)
|
07813579-n:
combination of salt and vegetable extracts and spices and monosodium glutamate
|
Hyponyms
(has_hyponym)
|
07813717-n:
crystals of citric acid used as seasoning
|
Hyponyms
(has_hyponym)
|
07814925-n:
pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
|
Hyponyms
(has_hyponym)
|
07815588-n:
pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
|
Hyponyms
(has_hyponym)
|
07816052-n:
dried root bark of the sassafras tree
|
Hyponyms
(has_hyponym)
|
07817465-n:
dried coriander seeds used whole or ground
|
Hyponyms
(has_hyponym)
|
07818029-n:
aromatic anis-scented seeds
|
Hyponyms
(has_hyponym)
|
07818133-n:
aromatic seeds used as seasoning especially in curry
|
Hyponyms
(has_hyponym)
|
07818277-n:
aromatic bulb used as seasoning
|
Hyponyms
(has_hyponym)
|
07818572-n:
large flat leaves used as chive is used
|
Hyponyms
(has_hyponym)
|
07819303-n:
black or white seeds ground to make mustard pastes or powders
|
Hyponyms
(has_hyponym)
|
07819769-n:
flowers and seeds and leaves all used as flavorings
|
Hyponyms
(has_hyponym)
|
07821919-n:
ground dried rhizome of the turmeric plant used as seasoning
|
Hyponyms
(has_hyponym)
|
07822323-n:
aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
|
Hyponyms
(has_hyponym)
|
07822518-n:
ground pods and seeds of pungent red peppers of the genus Capsicum
|
Hyponyms
(has_hyponym)
|
07822687-n:
powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano
|
Hyponyms
(has_hyponym)
|
07823814-n:
pungent blend of cumin and ground coriander seed and turmeric and other spices
|
Hyponyms
(has_hyponym)
|
07824702-n:
a mild powdered seasoning made from dried pimientos
|
Hyponyms
(has_hyponym)
|
07826453-n:
candied stalks of the angelica plant
|
Hyponyms
(has_hyponym)
|
07826544-n:
flavoring made from almonds macerated in alcohol
|
Hyponyms
(has_hyponym)
|
07826653-n:
liquorice-flavored seeds, used medicinally and in cooking and liquors
|
Hyponyms
(has_hyponym)
|
07827130-n:
berrylike cone of a common juniper; used in making gin
|
Hyponyms
(has_hyponym)
|
07827284-n:
dried pungent stigmas of the Old World saffron crocus
|
Hyponyms
(has_hyponym)
|
07827410-n:
small oval seeds of the sesame plant
|
Hyponyms
(has_hyponym)
|
07827554-n:
aromatic seeds of the caraway plant; used widely as seasoning
|
Hyponyms
(has_hyponym)
|
07827750-n:
small grey seed of a poppy flower; used whole or ground in baked items
|
Hyponyms
(has_hyponym)
|
07828041-n:
seed of the dill plant used as seasoning
|
Hyponyms
(has_hyponym)
|
07828156-n:
seed of the celery plant used as seasoning
|
Hyponyms
(has_hyponym)
|
07828275-n:
a flavoring made from (or imitating) lemons
|
Hyponyms
(has_hyponym)
|
07828378-n:
white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
|
Hyponyms
(has_hyponym)
|
07828642-n:
long bean-like fruit; seeds are used as flavoring
|
Hyponyms
(has_hyponym)
|
07828807-n:
a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
|
Hyponyms
(has_hyponym)
|
07858595-n:
something added to foods to make them taste sweeter
|
Hyponyms
(has_hyponym)
|
07920989-n:
a flavoring made from coffee mixed with chocolate
|
Hyponyms
(has_hyponym)
|
07921090-n:
a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
|
Related
(related_to)
|
02191766-v:
lend flavor to
|
Glosses
(gloss)
|
00073897-r:
for the most part
|
Glosses
(gloss)
|
00182406-v:
make an addition (to); join or combine or unite with others; increase the quality, quantity, size or scope of
|
Glosses
(gloss)
|
05715864-n:
the taste experience when a savoury condiment is taken into the mouth
|
Glosses
(rgloss)
|
00247081-n:
cooking that combines ingredients and techniques and seasonings from different cuisines
|
Glosses
(rgloss)
|
00248368-n:
the act of adding a seasoning to food
|
Glosses
(rgloss)
|
02400002-a:
without flavoring added
|
Glosses
(rgloss)
|
07583066-n:
a dip made of mashed avocado mixed with chopped onions and other seasonings
|
Glosses
(rgloss)
|
07587819-n:
a chowder made with clams and tomatoes and other vegetables and seasonings
|
Glosses
(rgloss)
|
07603177-n:
the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream
|
Glosses
(rgloss)
|
07614198-n:
a frozen dessert with fruit flavoring (especially one containing no milk)
|
Glosses
(rgloss)
|
07614500-n:
frozen dessert containing cream and sugar and flavoring
|
Glosses
(rgloss)
|
07774479-n:
a flavoring extracted from the kola nut
|
Glosses
(rgloss)
|
07783667-n:
tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
|
Glosses
(rgloss)
|
07786337-n:
oysters spread with butter and spinach and seasonings and baked on the half shell
|
Glosses
(rgloss)
|
07812497-n:
oil from the peppermint plant used as flavoring
|
Glosses
(rgloss)
|
07812913-n:
oil or flavoring obtained from the creeping wintergreen or teaberry plant
|
Glosses
(rgloss)
|
07813717-n:
crystals of citric acid used as seasoning
|
Glosses
(rgloss)
|
07813833-n:
Chinese seasoning made by grinding star anise and fennel and pepper and cloves and cinnamon
|
Glosses
(rgloss)
|
07814925-n:
pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Asian cookery
|
Glosses
(rgloss)
|
07815588-n:
pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
|
Glosses
(rgloss)
|
07817024-n:
cylindrical leaves used fresh as a mild onion-flavored seasoning
|
Glosses
(rgloss)
|
07817315-n:
parsley-like herb used as seasoning or garnish
|
Glosses
(rgloss)
|
07817758-n:
leaves used for seasoning
|
Glosses
(rgloss)
|
07818133-n:
aromatic seeds used as seasoning especially in curry
|
Glosses
(rgloss)
|
07818277-n:
aromatic bulb used as seasoning
|
Glosses
(rgloss)
|
07818825-n:
stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers
|
Glosses
(rgloss)
|
07818995-n:
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
|
Glosses
(rgloss)
|
07819769-n:
flowers and seeds and leaves all used as flavorings
|
Glosses
(rgloss)
|
07820145-n:
extremely pungent leaves used fresh or dried as seasoning for especially meats
|
Glosses
(rgloss)
|
07820497-n:
aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
|
Glosses
(rgloss)
|
07821610-n:
fresh leaves (or leaves preserved in vinegar) used as seasoning
|
Glosses
(rgloss)
|
07821758-n:
leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
|
Glosses
(rgloss)
|
07821919-n:
ground dried rhizome of the turmeric plant used as seasoning
|
Glosses
(rgloss)
|
07822323-n:
aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
|
Glosses
(rgloss)
|
07822845-n:
tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings
|
Glosses
(rgloss)
|
07824502-n:
mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
|
Glosses
(rgloss)
|
07824702-n:
a mild powdered seasoning made from dried pimientos
|
Glosses
(rgloss)
|
07824863-n:
a mild seasoning made from a variety of pimiento grown in Spain
|
Glosses
(rgloss)
|
07826544-n:
flavoring made from almonds macerated in alcohol
|
Glosses
(rgloss)
|
07827554-n:
aromatic seeds of the caraway plant; used widely as seasoning
|
Glosses
(rgloss)
|
07827896-n:
aromatic threadlike foliage of the dill plant used as seasoning
|
Glosses
(rgloss)
|
07828041-n:
seed of the dill plant used as seasoning
|
Glosses
(rgloss)
|
07828156-n:
seed of the celery plant used as seasoning
|
Glosses
(rgloss)
|
07828275-n:
a flavoring made from (or imitating) lemons
|
Glosses
(rgloss)
|
07828642-n:
long bean-like fruit; seeds are used as flavoring
|
Glosses
(rgloss)
|
07828807-n:
a flavoring prepared from vanilla beans macerated in alcohol (or imitating vanilla beans)
|
Glosses
(rgloss)
|
07830690-n:
butter and sugar creamed together with brandy or other flavoring and served with rich puddings
|
Glosses
(rgloss)
|
07831267-n:
sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta
|
Glosses
(rgloss)
|
07838905-n:
sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings
|
Glosses
(rgloss)
|
07842433-n:
halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white
|
Glosses
(rgloss)
|
07856756-n:
spread made of cheese mixed with butter or cream or cream cheese and seasonings
|
Glosses
(rgloss)
|
07861557-n:
chicken and onions and mushrooms braised in red wine and seasonings
|
Glosses
(rgloss)
|
07862461-n:
beef and mushrooms and onions stewed in red wine and seasonings
|
Glosses
(rgloss)
|
07875693-n:
flaked fish baked in a loaf with bread crumbs and various seasonings
|
Glosses
(rgloss)
|
07881625-n:
dried beans cooked and mashed and then fried in lard with various seasonings
|
Glosses
(rgloss)
|
07920989-n:
a flavoring made from coffee mixed with chocolate
|
Glosses
(rgloss)
|
07921090-n:
a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
|
Glosses
(rgloss)
|
07923297-n:
frothy drink of milk and flavoring and sometimes fruit or ice cream
|
Glosses
(rgloss)
|
07927512-n:
a sweet drink containing carbonated water and flavoring
|
Glosses
(rgloss)
|
10567848-n:
a cook who uses seasonings
|
Glosses
(rgloss)
|
11704093-n:
small Mediterranean evergreen tree with small blackish berries and glossy aromatic leaves used for flavoring in cooking; also used by ancient Greeks to crown victors
|
Glosses
(rgloss)
|
11749920-n:
tall tropical South American tree having pulpy egg-shaped pods of fragrant black almond-shaped seeds used for flavoring
|
Glosses
(rgloss)
|
12021499-n:
tansy-scented Eurasian perennial herb with buttonlike yellow flowers; used as potherb or salad green and sometimes for potpourri or tea or flavoring; sometimes placed in genus Chrysanthemum
|
Glosses
(rgloss)
|
12087032-n:
a crystalline compound found in vanilla beans and some balsam resins; used in perfumes and flavorings
|
Glosses
(rgloss)
|
12357100-n:
Chinese perennial with pyramidal racemes of white flowers and pungent aromatic roots used medicinally and as flavoring
|
Glosses
(rgloss)
|
12358293-n:
rhizomatous herb of India having aromatic seeds used as seasoning
|
Glosses
(rgloss)
|
12433178-n:
type of onion plant producing small clustered mild-flavored bulbs used as seasoning
|
Glosses
(rgloss)
|
12435152-n:
perennial having hollow cylindrical leaves used for seasoning
|
Glosses
(rgloss)
|
12665271-n:
Old World fragrant stoloniferous perennial having small white flowers and narrow leaves used as flavoring and in sachets; widely cultivated as a ground cover; in some classifications placed in genus Asperula
|
Glosses
(rgloss)
|
12848499-n:
a European mint with aromatic and pungent leaves used in perfumery and as a seasoning in cookery; often cultivated as a remedy for bruises; yields hyssop oil
|
Glosses
(rgloss)
|
12853080-n:
any of various fragrant aromatic herbs of the genus Origanum used as seasonings
|
Glosses
(rgloss)
|
12854193-n:
European aromatic herb with hairy leaves and numerous white flowers in axillary cymes; leaves yield a bitter extract use medicinally and as flavoring
|
Glosses
(rgloss)
|
12856091-n:
herb with downy leaves and small purple or white flowers that yields a pungent oil used as a flavoring
|
Glosses
(rgloss)
|
12856287-n:
common garden herb having clusters of small purplish flowers and yielding an oil used as a flavoring
|
Glosses
(rgloss)
|
12865037-n:
stout Mediterranean sage with white or pink or violet flowers; yields oil used as a flavoring and in perfumery
|
Glosses
(rgloss)
|
12870682-n:
common aromatic garden perennial native to the western Mediterranean; used in seasonings and formerly as medicine
|
Glosses
(rgloss)
|
12931542-n:
aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning
|
Glosses
(rgloss)
|
12939282-n:
strongly aromatic with a smell of aniseed; leaves and seeds used for seasoning
|
Glosses
(rgloss)
|
12943049-n:
native to Egypt but cultivated widely for its aromatic seeds and the oil from them used medicinally and as a flavoring in cookery
|
Glosses
(rgloss)
|
14850948-n:
a fragrant colorless flammable volatile liquid ester made from ethanol and acetic acid; used in flavorings and perfumes and as a solvent for plastics
|
Glosses
(rgloss)
|
14892655-n:
an oil having the odor or flavor of the plant from which it comes; used in perfume and flavorings
|
Glosses
(rgloss)
|
14968038-n:
an odoriferous yellow oil found in orange flowers and used in perfumery and as a flavoring
|
