410 Sentences With "flavouring" | Random Sentence Generator

A seaweed forager spoke of the many possible uses for kelp, including flavouring gin.

"Vanilla flavouring is still one of the biggest costs for vanilla ice cream," she says.

So you might have, say, a bag of potato crisps and take the chicken and blackcurrant flavouring.

The most common substance they mentioned was "just flavouring", even though almost all vaping products contain nicotine.

Only 1 per cent of the vanilla flavouring used in food and cosmetics comes from real vanilla.

Shanghai-listed Tsingtao Brewery has risen over 30% and Foshan Haitan Flavouring and Food Co has surged 51%.

And again, four years later, five years later, last week, home is eating anything with artificial raspberry flavouring.

That's because that sake is full of additives, flavouring, and preservatives, so naturally that's why you're getting a hangover.

Fermentation was a whole new area of learning too and then it was the case of getting the right consistency and flavouring.

In 2015 Nestlé announced that it would eliminate artificial flavouring from its chocolates sold in America, citing consumer interest in more natural ingredients.

The bulk of the world's vanilla flavouring is made from non-food sources, although more companies are turning to that from food sources.

Regardless, Quavo's beautiful vocals as he extolls the virtue of this extremely salty flavouring are worth everything, so listen to "Dab of Ranch" below.

The U.S. FDA said in 2017 it would consider possibly banning menthol flavouring in tobacco products as part of efforts to curb underage smoking.

For example, he said, sweet sake is considered alcohol and will be taxed at 10%, but sweet sake flavouring is only taxed at 8%.

IRN-BRU's distinct fluorescent orange colour (and its unique taste, a product of 32 flavouring agents) evokes such passion that a butcher in Fife once produced IRN-BRU infused sausages.

Unlike ordinary cigarettes, which rely on burning tobacco to deliver their payload, e-cigarettes use an electric charge to vaporise a dose of nicotine (accompanied, often, by various flavouring chemicals).

A surge in the price of vanilla pods after a cyclone this year hit Madagascar, the world's top producer, has left ice cream makers scrambling to secure supplies of the flavouring extract.

Whether they're adorning a pizza, flavouring a scrumptious nut butter, or being deep-fried and turned into a burger; there's no escaping the eggcentric creme egg delights that have taken London by storm lately.

Since the cyclone, manufacturers no longer offer the product she has used, and Ms Klemens will need to switch to a blend of natural flavouring from a food source and a pure vanilla extract.

Instead, the use of such a device, which is commonly referred to as 'vaping,' involves 'the inhalation of vapourized e-cigarette liquid consisting of water, nicotine, a base of propylene glycol or vegetable glycerin and occasionally, flavouring.

People have been experimenting with flavouring Soylent and Soylent substitutes for years now; some DIYers believe the official product was intentionally made to taste as bland and "neutral" as possible to encourage users to add their own flavour.

For example, it said some Nestle formulas sold in Hong Kong are marketed as healthier for not having any added vanilla flavouring, while vanillin compounds were found in several other products in Hong Kong, mainland China and South Africa.

A spate of vaping-related deaths and illnesses and high rates of teen use of e-cigarettes has triggered a ban on the sale of flavouring e-cigarettes in the United States where Imperial makes 13% of its profits.

China's include Wu Yajun, a property mogul with a $21990bn fortune; Cheng Xue of Foshan Haitian Flavouring & Food Company, known as "the soy-sauce queen"; and Li Haiyan and Shu Ping, co-founders of Haidilao, a chain of hotpot restaurants.

He's a walking encyclopaedia of folk medicine and herbal knowledge, and I soon learn that mugwort is one of the nine sacred herbs of Anglo-Saxon England, a member of the artemisia family, and a close relative of wormwood—the "flavouring agent" of absinthe.

Asked by a committee of lawmakers whether he would agree that an enhanced Canada-style deal took Britain further forward and closer to a deal than Chequers, Raab said: "I don't understand why anyone of the Brexit flavouring ... would cite that as a credible alternative," he said, adding that it would involve the EU-proposed backstop for the Northern Irish and Ireland border that May argues would split the United Kingdom.

ABC News: 'Popcorn Lung' Lawsuit Nets $7.2M AwardNewsFeed Researcher: 'Popcorn Lung' Lawsuit Nets $7.2M Award The European Commission has declared diacetyl is legal for use as a flavouring substance in all EU states. As a diketone, diacetyl is included in the EU's flavouring classification Flavouring Group Evaluation 11 (FGE.11). A Scientific Panel of the EU Commission evaluated six flavouring substances (not including diacetyl) from FGE.11 in 2004.

Benzylideneacetone is used as a flavouring ingredient in food and perfumes.

Since the smell of ginger mint wards off rats and mice, it is placed in granaries to keep pests away from the grain. In North America, Scotch spearmint essential oil is used in flavouring chewing gum and candies. In Britain, it is used as the traditional flavouring of Scotchmint candies. In Vietnamese cuisine the fresh herb is used a flavouring in chicken or beef pho.

Magic Hat #9 fruit beer in a mug Beer may be brewed with a fruit or vegetable adjunct or flavouring. ;Fruit flavouring and adjuncts Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian lambic styles. Cherry, raspberry, and peach are a common addition to this style of beer. Modern breweries may add only flavoured extracts to the finished product, rather than actually fermenting the fruit.

The flavouring used for Red Bull is still produced in Bangkok and exported worldwide.

Bolu kukus sold in a market The term bolu kukus (steamed tart) however, usually refer to a type of kue mangkuk that mainly only uses wheat flour (without any rice flour and tapioca) with common vanilla, chocolate, or strawberry flavouring, acquired from food flavouring essence.

Hardness increases the perceived mealy flavour, and is negatively correlated with crispness, melting and burnt flavouring.

Other products, such as calcium, vitamin D, and flavouring, are also added to appeal to consumers.

A solution of bichloride of mercury disguised by the addition of a little flavouring and tinctorial matter.

Flavoured syrups are made by infusing simple syrups with flavouring agents during the cooking process. A wide variety of flavouring agents can be used, often in combination with each other, such as herbs (rosemary), spices (chipotle chilis; cardamom), or aromatics (orange peel; lemongrass; ginger). For instance, syrupus aromaticus is prepared by adding certain quantities of orange flavouring and cinnamon water to simple syrup. This type of syrup is commonly used at coffee bars, especially in the United States, to make flavoured drinks.

In Italy, spumone is a light frothy ice cream made with egg whites, a flavouring and whipped cream.

Pang Kang (; born 1956) is a Chinese billionaire businessman, and the chairman of Foshan Haitian Flavouring & Food Co.

This saves much time and labour and answers better for flavouring soups, gravies, or savouries of any kind.

Liquorice (British English) or licorice (American English) ( ) is the common name of Glycyrrhiza glabra, a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring can be extracted. The liquorice plant is a herbaceous perennial legume native to the Western Asia and southern Europe. It is not botanically related to anise, star anise or fennel, which are sources of similar flavouring compounds. Liquorice is used as a flavouring in candies and tobacco, particularly in some European and West Asian countries.

Lihing is also used in marinades, local variants of sambal relishes and even as a flavouring for stir-fried noodles.

Eucalyptus oil is used in flavouring. Cineole- based eucalyptus oil is used as a flavouring at low levels (0.002%) in various products, including baked goods, confectionery, meat products and beverages.Harborne, J.B., Baxter, H., Chemical Dictionary of Economic Plants, Eucalyptus oil has antimicrobial activity against a broad range of foodborne human pathogens and food spoilage microorganisms.Zhao, J., Agboola, S., Functional Properties of Australian Bushfoods - A Report for the Rural Industries Research and Development Corporation, 2007, RIRDC Publication No 07/030 Non-cineole peppermint gum, strawberry gum and lemon ironbark are also used as flavouring.

Hops are added for flavouring, then the yeast is added to the mixture (now called wort) to start the fermentation process.

Sipahh Milk Flavouring Straws are a range of flavouring straws that turn plain cold milk into flavoured milk as the milk is sipped through the straw. Sipahh straws are used like a normal straw. First launched in Australia,Confectionery giant faces straws lawsuit, Yorkshire Post. the Sipahh straw is now available in 44 countries across 5 continents.

The dried kernels were stored. When required, they were soaked in hot water and pounded, sometimes flavouring being added to the mashed meal.

They are closely related to the well-known species Vanilla planifolia, whose seed pods are used commercially in the production of vanilla flavouring.

Then, the flavouring hops are added, typically 15 minutes from the end of the boil. The finishing hops are added last, toward the end of or after the boil. This extracts the oils, which provide flavour and aroma but evaporate quickly. In general, hops provide the most flavouring when boiled for approximately 15 minutes, and the most aroma when not boiled at all.

Salty liquorice or salmiak is also used as a flavouring in other products, such as ice creams, syrups, chewing gum, snus and alcoholic beverages.

It can be produced during fermentation of grapes. It is used as a food flavouring. It is found naturally in the scent of durian.

Another common accompaniment to the dish is white sauce, which consists of flour, butter and milk, sometimes with a flavouring of some sort (often parsley).

Yuzu is used to make various sweets including marmalade and cake. It is used extensively in the flavouring of many snack products, such as Doritos.

Sugar, palm oil, hazelnuts (13%), skim cow milk powder (8.7%), low fat cocoa powder (7.4%), emulsifier (Lecithin - INS 322), contains added flavour(nature identical flavouring substance - vanillin).

Ingredients include sugar, wheatflour, cocoa mass, cocoa butter, whey products, glucose syrup, emulsifier, soya lecithin, whole milk powder, salt, raising agents, sodium bicarbonate, citric acid, and flavouring.

The drink contains mango pulp, water, sugar, citric acid, ascorbic acid, salt, and approved colouring and flavouring. Frooti contains 33.7 grams of sugar per serving (250 ml).

It can be used as a flavouring for soups, broth, stews or porridge, or as a spread, especially on toast in a similar fashion to Marmite and Vegemite.

The plant has a strong scent, reminiscent of stock cubes, and can be used as a flavouring in cooking. It is cultivated as a hardy annual by gardeners.

Europe takes 'wait-and-see' stance on diacetyl flavouring. Oct 2007 In 2016, diacetyl was banned in eliquids / ecigarettes in the EU under the EU Tobacco Products Directive.

Cinnamon is used as a flavouring in cinnamon liqueur, such as cinnamon-flavoured whiskey in the United States, and rakomelo, a cinnamon brandy popular in parts of Greece.

Classified as a heterocyclic ester, it is made by reacting tetrahydrofurfuryl alcohol with acetic anhydride. Related flavouring compounds are tetrahydrofurfuryl butyrate, tetrahydrofurfuryl cinnamate, tetrahydrofurfuryl alcohol, and tetrahydrofurfuryl propionate.

Maize, brown sugar (sugar, molasses), peanuts (7%), sugar, honey (2%), barley malt flavouring, salt, glucose-fructose syrup, niacin, iron, vitamin B6, riboflavin (B2), thiamin (B1), folic acid, vitamin B12.

According to Coca-Cola's Indian website, Thums Up contains: carbonated water, sugar, acidity regulator (E338), caffeine, natural colour (150d) and added flavours ("natural, nature identical and artificial flavouring substances").

Methyl hexanoate is produced in multi- tonne quantities for use as a flavouring agent.It is made by combining Methanol with Hexanoic acid . Naturally,plants metabolize a chemicalto methyl hexanoate.

Some Japanese restaurants, such as First Kitchen, offer a variety of flavour packets that can be used to season the French fries. The packets consist of powdered flavouring and salt.

Angostura bitters are extremely concentrated and may be an acquired taste; though 44.7% alcohol by volume, bitters are not normally ingested undiluted, but instead are used in small amounts as flavouring.

Sherbet can be sold by itself or used as a decorative agent on other sweets. The measured qualities of sherbet include granularity, colour, "zing" (acidity) and flavouring (normally a citrus fruit).

It is also used as an ingredient in baking and as a sweetener or flavouring agent. Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.

Bolu kukus (lit. steamed tart) is an Indonesian traditional snack of steamed sponge cupcake. The term "bolu kukus" however, usually refer to a type of kue mangkuk that mainly only uses wheat flour (without any rice flour and tapioca) with sugar, eggs, milk, soda, and also using common vanilla, chocolate, pandan or strawberry flavouring, acquired from food flavouring essence. The cake uses beaten eggs and soda as emulsifier, the type of soda being lemon sparkling water, usually Sprite.

The origins of the snow-based dessert by this name are hard to verify, but the technique of using snow as a main ingredient in a dessert is very old. Common ingredients for this variety are a dairy based ingredient, sugar and a flavouring agent. In adding a small amount of dairy-based liquid and a flavouring agent (similar to ice cream ingredients) into clean snow, the snow melts and congeals into a simple ice cream substitute.

2-Naphthalenethiol is prepared from 2-naphthol by the Newman–Kwart rearrangement using the thiocarbamate. It undergoes lithiation at the 1 and 3-position. It can be used as a flavouring agent.

Country Store contains a number of natural ingredients, including sugar, brown sugar, glucose-fructose syrup, salt, milk whey powder, oats, maize, wholewheat, sultanas, wheat bran, hazelnuts, dried apple and barley malt flavouring.

Salt and vinegar are combined as a common, traditional flavouring for potato crisps; in some varieties this involves the conversion of the vinegar to sodium acetate, to avoid dampening the product in manufacture.

Red Bull Simply Cola is a beverage from Red Bull GmbH, makers of the energy drink Red Bull. The cola, which contains natural flavouring and caffeine, was introduced in 2008 in several countries.

The seeds are usually dried for used as flavouring agent in West and Central African food dishes. The whole seeds are pounded in a pestle and mortar and the paste of ground seed is added as a thickener for soups and stews. The prepared seeds (either pounded in a pestle and mortar or the prepared form from markets) are steamed and then crumbled into rice as a flavouring. The seed form the spice is also sold in African markets rolled into sausage shapes.

Honey is added to some beers as an adjunct, for flavouring and to sweeten the beer. Though generally considered suitable for vegetarians, honey is an animal product, so is not suitable for some vegans.

The beer is made from corn kernels which are soaked, sprouted, then ground up, boiled and left to ferment naturally with wild yeast. A local grass is used in place of hops for flavouring.

Marmite is often paired with cheese, such as in a cheese sandwich, and has been used as an additional flavouring in Mini Cheddars, a cheese-flavoured biscuit snack. Similarly, it is one of Walkers Crisps flavours; is sold as a flavouring on rice cakes; and is available in the form of Marmite Biscuits. Starbucks in the UK has a cheese and Marmite panini on its menu. Marmite has been used as an ingredient in cocktails, including the Marmite Cocktail and the Marmite Gold Rush.

Cream, vanilla, fruit, spices or artificial flavouring is often added. Some of these products must be prepared with milk or water. If only water is necessary, then powdered milk is an ingredient of the convenience food.

Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan (). It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia.

Nice: 2001. It is made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed with olive oil. Pissalat is used for flavouring hors d'oeuvres, fish, cold meats and the local specialty pissaladière.

Pandan cake, a light, soft and fluffy chiffon cake uses pandan leaf as green colouring and flavouring agent. In Indonesia it is commonly called pandan or pandan wangi (fragrant pandan). The green juice acquired from its leaf is used extensively in Indonesian cuisine as green food colouring and flavouring agents that gave pleasant aroma for kue, a tapioca, flour or glutinous rice-based traditional cakes; including klepon, kue putu, dadar gulung, lapis legit, and pandan cake. The tied knot of bruised pandan leaf is also added into fragrant coconut rice to enhance the aroma.

Sherbet in the United Kingdom and other Commonwealth countries is a fizzy powder, containing sugar and flavouring, and an edible acid and base. The acid may be tartaric, citric or malic acid, and the base may be sodium bicarbonate, sodium carbonate, magnesium carbonate, or a mixture of these and/or other similar carbonates . To mask the unappetising flavour of the reactive powders, a large amount of sugar is added, as well as icing sugar and fruit or cream soda flavouring. The acid-carbonate reaction occurs upon presence of moisture (juice/saliva), becoming "fizzy".

Whiskies and other distilled beverages, such as cognac and rum, are complex beverages that contain a vast range of flavouring compounds, of which some 200 to 300 are easily detected by chemical analysis. The flavouring chemicals include "carbonyl compounds, alcohols, carboxylic acids and their esters, nitrogen- and sulphur-containing compounds, tannins, and other polyphenolic compounds, terpenes, and oxygen-containing, heterocyclic compounds" and esters of fatty acids. The nitrogen compounds include pyridines, picolines and pyrazines. The sulfur compounds include thiophenes and polysulfides which seem to contribute to whiskey's roasted character.

Liquorice is used as a flavouring agent for tobacco for flavour enhancing and moistening agents in the manufacture of American blend cigarettes, moist snuff, chewing tobacco, and pipe tobacco.Erik Assadourian, Cigarette Production Drops , Vital Signs 2005, at 70. Liquorice provides tobacco products with a natural sweetness and a distinctive flavour that blends readily with the natural and imitation flavouring components employed in the tobacco industry. As of 2009, the US Food and Drug Administration banned the use of any "characterizing flavors" other than menthol from cigarettes, but not other manufactured tobacco products.

Bornyl acetate is a chemical compound. Its molecular formula is C12H20O2 and its molecular weight is 196.29 g/mol. It is the acetate ester of borneol. It is used as a food additive, flavouring agent, and odour agent.

Upon cooking, it becomes a bread which has absorbed the flavors of the food. The bread is usually eaten with the dish. Fewer spices are used than in traditional Pakistani cooking with fresh spices and herbs for flavouring.

Isoamyl alcohol is an ingredient in the production of banana oil, an ester found in nature and also produced as a flavouring in industry. It is a common fusel alcohol, produced as a major by-product of ethanol fermentation.

For example, terpenyl glycosides, the glycosidic precursor of aromatic terpenoids, act as important flavouring substances in grapes. Other rhamnosides act as cytotoxic rhamnosylated terpenoids, as signal substances in plants or play a role in the antigenicity of pathogenic bacteria.

In Nordic countries, traditional liqueurs such as (Finland) are made of cloudberry, having a strong taste and high sugar content. Cloudberry is used as a flavouring for making akvavit. In northeastern Quebec, a cloudberry liqueur known as (aboriginal name) is made.

Roots or tubers are powdered or a decoction is prepared and used to treat venereal diseases, naso- pharyngeal infections, fevers and malaria. The plant is traditionally used as a sedative. Tubers and fruits are eaten and used for flavouring in sauces.

Since it is used in the food industry there are codes issued by various authorities. It is identified as JECFA number 1660. The Flavor and Extract Manufacturers Association (FEMA) id is 4111. The European designation for the flavouring is Fl 12.293.

It is also used as the key flavouring ingredient of a sauteed pork dish, known as binagoongan (lit. "that to which bagoong is applied"). The word bagoong, however, is also connoted with the bonnet mouth and anchovy fish version, bagoong terong.

Tutong (Tagalog) or dukót (Cebuano, "to stick") is used for a wide variety of dishes in Philippine cuisine, even as flavouring for ice cream. Some people may consider it a poverty food, but others eat it because they enjoy the taste.

XO sauce can be used as a table condiment or in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or noodles. Home cooks often use it as the chief flavouring for fried rice.

The cakes are not always made with the leaf juice, as they can be flavoured with Pandanus extract, in which case colouring is only added if a green colouration is desired. Pandan leaf, the green juice acquired from this leaf is used as colouring and flavouring agent in pandan cake. The original pandan cake common in Indonesia, the Netherlands and Singapore are usually soft sponge cake akin to light and fluffy chiffon cake, made without any additional coating or frosting. The other variant are actually derived from other cake recipe with similarity only in the usage of green pandan flavouring extract.

Canadian whiskies are most typically blends of whiskies made from a single grain, principally corn and rye, but also sometimes wheat or barley. Mash bills of multiple grains may also be used for some flavouring whiskies. The availability of inexpensive American corn, with its higher proportion of usable starches relative to other cereal grains, has led it to be most typically used to create base whiskies to which flavouring whiskies are blended in. Exceptions to this include the Highwood Distillery which specializes in using wheat and the Alberta Distillers which developed its own proprietary yeast strain that specializes in distilling rye.

Reader's Digest Nature Lover's Library, Field Guide to the Wildflowers of Britain, Editor Michael W. Davison, Art Editor Neal V. Martin, The Reader's Digest Association Limited, 11 Westferry Circus, Canary Wharf, London E144HE, Reprint 2001, Early European settlers brought the herb to the New World to use as a garlic type flavouring. Its traditional medicinal purposes include use as a diuretic. The herb was also planted as a form of erosion control. Today, the chopped leaves are used for flavouring in salads and sauces such as pesto, and sometimes the flowers and fruit are included as well.

Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil (often in the range of 97% to 98%), capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). It is much milder than capsicum oleoresin, often containing no capsaicin at all. Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.

A fool is an English dessert. Traditionally, fruit fool is made by folding pureed stewed fruit (classically gooseberries) into sweet custard. Modern fool recipes often skip the traditional custard and use whipped cream. Additionally, a flavouring agent like rose water may be added.

It can also be served with any flavouring of one's choice — sometimes with orange essence or ginger, pineapple juice, tea grass, vanilla, and many others. In Ghana, Nigeria, and Senegal, roselle juice is served cold, while in Egypt, it is served warm.

Bacon bits in a bowl. The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavouring without the labour involved in cooking it or the perceived negative qualities of bacon.

Other than made as chiffon pandan cake, pandan leaf is also used as green colouring and flavouring in Dutch-Indonesian favourite pandan spekkoek or lapis legit (layered cake), which demonstrate the prominence of pandan leaf in Dutch-Indonesian cake and pastry making.

2,5-Dimethylthiophene is an organosulfur compound with the formula C4H2(CH3)2S. It is one of four isomers of dimethylthiophene. A colorless liquid, it is prepared by sulfurization of hexane-2,5-dione. It is approved as a food flavouring additive in Europe.

In Indonesia there is a type traditional ice cream called "Es Puter" or "stirred ice cream". It's made from some ingredients: coconut milk, pandanus leaves and sugar, with flavouring: avocado, jackfruit, durian, palm sugar, chocolate, red bean, mung bean or other various flavors.

Amaranthus thunbergii, commonly known as Thunberg's amaranthus or Thunberg's pigweed, is found in Africa. The leaves are used as a flavouring or leafy vegetable.Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen.

Aboriginal people used the leaves of Melaleuca acacioides (and of M. argentea and M. leucadendra) as flavouring in cooking. "Bee bread" (produced from pollen) and honey were foods collected from native bee hives prevalent in swamp forests, including those of Melaleuca acacioides.

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.

Some species are grown as flavouring agents or for their medicinal properties. The most notable of these is garden angelica (A. archangelica), which is commonly known simply as angelica. Natives of Lapland use the fleshy roots as food and the stalks as medicine.

Lady Grey differs from Earl Grey in that it contains additional lemon peel and orange peel. It first went on sale in Norway in 1994 and in Britain in 1996. The Twinings blend contains black tea, orange peel, lemon peel, and citrus flavouring (bergamot).

They can also be used as a fresh product. Leaves can be used whole, like a bay-leaf in cooking, or spicy fruits are added to various dishes for flavour. The distilled essential oils from leaves and twigs are also used as flavouring products.

The seeds can be ground to flour, pressed for oil, or used as flavouring in alcoholic drinks. They can also be dry-roasted and eaten as a snack. African breadfruit is a good adjunct in brewing because it is a source of fermentable sugars.

Kumar, H., Jha, A., Taneja, K. K., Kabra, K., & Sadiq, H. M. (2013). A STUDY ON CONSUMER AWARENESS, SAFETY PERCEPTIONS & PRACTICES ABOUT FOOD PRESERVATIVES AND FLAVOURING AGENTS USED IN PACKED /CANNED FOODS FROM SOUTH INDIA. National Journal of Community Medicine, 4(3), 402-406.

After each layer, the sauce of the boiled poppy seeds, with flavouring and nuts, is poured so that the bread is well soaked. The top is decorated with some extra nuts and fruit. The dish is served cold, at least several hours after preparation.

Uncooked cinnamon rolls Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate, especially in Mexico. Cinnamon is often used in savoury dishes of chicken and lamb.

There are also kept essences of parsley, celery, mint, thyme, marjoram, sage, onion, &c.;, for flavouring soup. These essences are much preferable to the herbs themselves used after the common way in their dried state. :Of materials for puddings we notice millet, semolina, patna rice.

Pragmatic and simple, Hakka cuisine is garnished lightly with sparse or little flavouring. Modern Hakka cooking in Hong Kong favours offal, an example being deep-fried intestines (). Others include tofu with preservatives, along with their signature dish, salt baked chicken (). Another specialty is the poon choi ().

Mum, a strong wheat beer with herbal flavouring. Small beer was a low-strength beer that was consumed throughout the day by all ages. A later survival of small beer were the low- gravity light ale and boys bitter. Stingo or spingo was strong or old ale.

Many commercial sloe gins today are made by flavouring less expensive neutral grain spirits, although some manufacturers still use the traditional method. US distilleries often use close relatives of the sloe, such as the Aronia berry or beach plum, to produce a domestic version of sloe gin.

Most fresh sausages must be refrigerated or frozen until they are cooked. Sausages come in a huge range of national and regional varieties, which differ by their flavouring or spicing ingredients (garlic, peppers, wine, etc.), the meat(s) used in them and their manner of preparation.

Meat glaze, French: Glace de viande, is a dark brown, gelatinous, flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually long shelf life.Auguste Escoffier (1907), Le Guide culinaire.

The whole fruit is pounded to a powder in a mortar and pestle and are added to West African 'soups' (stews) as a flavouring. Typically these would be used in soups where few or no chillies are used so that the pungency of the spice comes through.

In 2000, a short-lived (but successful) sister chocolate bar was launched, called Crunchie Tango. It was co-produced by Cadbury and Britvic and featured Tango Orange flavouring. Other limited edition flavours included Lemonade, Fiesta Burrito, Champagne and Mint. In the 1960s a Crunchie Peppermint was also available.

Glycyrrhiza echinata is a species of flowering plant in the genus Glycyrrhiza, with various common names that include Chinese licorice, German liquorice, and hedgehog liquorice, Eastern European licorice, Hungarian licorice, and Roman licorice. It is used as a flavouring and medicinally, and to produce Russian and German liquorice.

In Canada, sherbet is defined as a "frozen food, other than ice cream or ice milk, made from a milk product". A typical Canadian sherbet may contain water, a sweetening agent, fruit or fruit juice, citric or tartaric acids, flavouring preparation, food coloring, sequestering agent(s), and lactose.

The medicine was similar to paregoric; a tincture of opium and camphor. To this was added catechu together with anise flavouring and a colouring agent. Over the years there were several different formulas. Bateman’s Drops were advertised as being intended for infants and adults and was dosed accordingly.

Ugni molinae (syn. Myrtus ugni, Eugenia ugni) is grown as an ornamental plant for its edible berries. Some commercial "strawberry flavouring" is made from this species, not from strawberries. Myrtus ugni fruits are oblate and up to 1.5 cm in diameter with a purplish to deep cranberry color.

The fungus can be bitter, although this is less apparent in younger specimens. Submerging the mushrooms in boiling water will remove this. It can be pickled or dried and used as flavouring. In Bulgaria it is collected, dried and finely ground to be used as an aromatic mushroom flour.

Macarons in Japan are a popular confection known as マカロン (makaron). There is also another widely available version of makaron which substitutes peanut flour for almond and a wagashi-style flavouring. The makaron is featured in Japanese fashion through cell phone accessories, stickers, and cosmetics aimed towards women.

Green pandan is also used as flavouring and colouring agent in other Dutch- Indonesian cake spekkoek (lapis legit) sold in an Indo (Eurasian) shop in Amsterdam. According to CNN Indonesia however, this cake is originated from Indonesia, which can be traced to the cake-making technique of the colonial Dutch people in the Dutch East Indies (now Indonesia) during colonial era. The colonial Dutch and Indos people combined the cake-making technique from Europe with the available local ingredients found in the Indies, in this instance the pandan leaf as flavouring and colouring agent. This cake is also known as pandan cake in Dutch, and is quite popular in the Netherlands due to their historical link to Indonesia.

Chocolate is used as a flavouring product in many desserts, such as chocolate cakes, chocolate brownies, chocolate mousse and chocolate chip cookies. Numerous types of candy and snacks contain chocolate, either as a filling (e.g., M&M;'s) or as a coating (e.g., chocolate-coated raisins or chocolate-coated peanuts).

As well as being a houseplant or outdoor perennial depending on climate, Pelargonium crispum has a couple of other uses. Firstly, the leaves are edible and are used in salads or for flavouring cakes and stir- fries. Secondly, the leaves are very aromatic and can be used in something like potpourri.

Bannock is generally prepared with white or whole wheat flour, baking powder, sugar, lard and water or milk, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening, baked in an oven or cooked on a stick.

Food sources of Protein This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice. Red curry paste itself is the core flavouring for a number of other dishes such Thot man pla (fish cakes) and sai ua (grilled Chiang Mai sausage).

Distilling snaps at home is illegal in Scandinavian countries, unless approved by tax authorities. Illegal home distilling, however, is a widespread tradition, especially in many rural communities of Sweden, Finland and Norway. A tradition of “home flavouring” snaps exists in Scandinavia. This tradition is strongest in the southern areas, particularly Denmark.

Ispanakhi Matsvnit () is a GeorgianThe Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 134, Darra Goldstein (University of California Press, 1999) salad dish composed of cooked and minced spinach mixed with yoghurt. Garlic, salt and cilantro are added as flavouring to the dish while preparing.

Syzygium polyanthum, with common names Indian bay leaf and Indonesian bay leaf, is a species of plant in the family Myrtaceae, native to Indonesia, Indochina and Malaysia. The leaves of the plant are traditionally used as a food flavouring, and have been shown to kill the spores of Bacillus cereus.

Green chili pickle is manufactured in Rajasthan, Karnataka, Maharashtra and other places. It is commonly used as a condiment with the main dishes. In Rajasthan, it is prepared by slitting chillies length-wise and frying them with ginger, garlic, and green chili pickles. Other flavouring agents include mango powder, nimbu ras, and fenugreek.

A predominantly wheat-eating people, the Punjabis cook rice only on special occasions. Rice is rarely cooked plain or steamed and is always made with a flavouring of cumin or fried onions. Sada chawal – plain rice – is served with other wheat-based dishes. Vegetable biryani (fried veg rice) is also a favorite dish.

Retrieved on 2019-08-17. The toxic rhubarb leaves have been used in flavouring extracts, after the oxalic acid is removed by treatment with precipitated chalk (i.e., calcium carbonate). The (median lethal dose) for pure oxalic acid in rats is about 375 mg/kg body weight, or about 25 grams for a human.

Bay leaves were used for flavouring by the ancient Greeks."Ancient Egyptian Plants: Trees" www.reshafim.org.il Retrieved October 29, 2013 They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces.

This recipe does not appear to have been released to the public. Dishes named "coronation chicken" are often sold as ready to eat by supermarkets, or offered as recipes by alternate sources; the common features are pieces of chicken, curry flavouring, and mayonnaise or a similar sauce rather than a specific recipe.

These pieces remain with the grain during the mash, and act as a filter bed during lautering, when sweet wort is separated from insoluble grain material. Other malted and unmalted grains (including wheat, rice, oats, and rye, and less frequently, corn and sorghum) may be used. Some brewers have produced gluten-free beer, made with sorghum with no barley malt, for those who cannot consume gluten-containing grains like wheat, barley, and rye. Hop cone in a Hallertau, Germany, hop yard Flavouring beer is the sole major commercial use of hops.A. H. Burgess, Hops: Botany, Cultivation and Utilization, Leonard Hill (1964), The flower of the hop vine is used as a flavouring and preservative agent in nearly all beer made today.

Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. Akuri is traditionally eaten with pav or double roti (types of Indian bread).

Butter salt Butter salt is a seasoning developed in the late twentieth century for the purpose of combining the flavours found in salt and butter. It is a fine, golden powder, originally salt, enriched with butter flavouring. It is often used as a seasoning for popcorn. It is said to impart a "rich, buttery flavour".

Peameal bacon is an unsmoked back bacon, wet-cured and coated in fine-ground cornmeal (historically, it was rolled in ground, dried peas); it is popular in southern Ontario. Bacon is often eaten in breakfasts, such as with cooked eggs or pancakes. Maple syrup is often used as a flavouring while curing bacon in Canada.

Juniper- flavoured spirit drinks may also be sold under the names Wacholder or Ginebra. ;Gin :This is a juniper-flavoured spirit made not via the redistillation of botanicals, but by simply adding approved natural flavouring substances to a neutral spirit of agricultural origin. The predominant flavour must be juniper. Minimum bottled strength is 37.5% ABV.

Flushing, New York:United States Patent Office. Proteinaceous ingredients for vegetarian dog diets are typically from vegetables. Proteinaceous ingredients used in United States dog food typically take up 20 to 50% of the total weight of the feed mixture. Additional flavouring, colours, vitamin and mineral supplementation is added to complete a balanced dog food diet.

The essential oil is obtained by the steam distillation of ground nutmeg and is used heavily in the perfumery and pharmaceutical industries. The nutmeg essential oil is used as a natural food flavouring in baked goods, syrups, beverages (e.g. Coca-Cola), sweets etc. It replaces ground nutmeg as it leaves no particles in the food.

The bitter principle found in the bark and wood is used as the basis of Angostura Bitters, which is used as a flavouring in longdrinks, soft drinks, digestive tonics and also in gin-based drinks. It can be used as a substitute for hops in beer manufacturing or can be added to baked goods.

A mixture of sugar, glycerine, colour, and flavouring is heated to . This mixture is then poured out, and stretched and folded many times. The stripes originate from a smaller piece of coloured mixture which is folded into the main mixture. The mixture is finally rolled into a long, thin cylinder and sliced into segments.

Krupuk or kerupuk (Indonesian) or kroepoek (Dutch) is an Indonesian deep fried crackers made from starch and other ingredients that serve as flavouring. They are a popular snack in parts of Southeast Asia, but most closely associated with Indonesia. Kroepoek also can be found in the Netherlands, through their historic colonial ties with Indonesia.

Common thickeners include cannellini beans, chickpeas, breadcrumbs or cubed potatoes. When the meat is tender, it is combined with the ingredients which have been chosen to be the dominant flavouring. Examples include fresh parsley, dried mint, saffron, sun-dried tomatoes, cooked vegetables and stewed calves' brains. Next, the stew is enriched with cheese and eggs.

Masterwort is used as a flavouring for various liqueurs and bitters. Its roots and leaves have been used in the traditional Austrian medicine internally (as tea, liqueurs and wine) and externally (as fumigation, tincture or incense) for treatment of disorders of the gastrointestinal tract, skin, respiratory tract, cardiovascular system, infections, fever, flu and colds.

The hot coffee, in melting some of the ice is diluted, re-freezing to a granita-like texture. The addition of a single scoop of ice-cream on top is a popular variant. No milk, sugar, extra flavouring or cream are involved. ;Shakerato Shakerato is an iced coffee made by shaking espresso and ice cubes.

Damask roses are used in cooking as a flavouring ingredient or spice. They are an ingredient in the Moroccan spice mixture denominated "ras el hanout". Rose water and powdered roses are used in Persian, Indian, and Middle Eastern cuisine. Rose water is often sprinkled on meat dishes, while rose powder is added to sauces.

Volvic also produces a range of water that has natural fruit flavouring named Volvic Touch of Fruit, with sugar free options. Recent flavours include strawberry, summer fruits, orange & peach, cherry, and lemon & lime. Other ranges available are Volvic Juiced (water with fruit juice from concentrate), and Volvic Sparkling (sparkling flavoured water similar to Touch of Fruit).

A glass vial containing pure Sandalwood Essential Oil Sandalwood oil is an essential oil obtained from the steam distillation of chips and billets cut from the heartwood of various species of sandalwood trees, mainly Santalum album (Indian sandalwood) and Santalum spicatum (Australian sandalwood). Sandalwood oil is used in perfumes, cosmetics, sacred unguents, and as a mild food flavouring.

A bottle of Scotsmac which describes itself as a blend of Mature British Wine and Fine Whiskey. The design incorporates a thistle motif and an image of a Scottish castle and loch but the rear label says: bottled for Constellation Europe Ltd., Guildford (southeast England). Scotsmac is an alcoholic drink consisting of a blend of wine and whisky flavouring.

Marmalade and pickles are also made from finger lime. The finger lime peel can be dried and used as a flavouring spice. Commercial use of finger lime fruit started in the mid-1990s in boutique marmalades made from wild harvested fruit. By 2000 the finger lime was being sold in restaurants, including the export of fresh fruit.

Fruktime - a series of the carbonated soft drinks which are on sale in Russia and Ukraine, distribututed by The Coca-Cola Company. It is made in various flavouring variants: Buratino (caramel), Tarhun (tarragon), Hand bell, Lemonade, Pear, Strawberry, Apple, Cream soda, Kvass, and Baikal (Natural). It is issued in bottles PET in capacity 0.5, 1 and 2 liters.

Andorno (Italy) Ratafia is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles bitter almonds, later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry variety. The Oxford English Dictionary lists the word's earliest date of use as 1699.

A glass of Berliner Weisse flavoured with raspberry syrup Berliner Weisse is often served in a bowl-shaped glass with flavoured syrups,The World Guide to Beer, Michael Jackson, Mitchell Beazley, such as raspberry (Himbeersirup), or artificial woodruff flavouring (Waldmeistersirup). The beer may also be mixed with other drinks, such as pale lager, in order to balance the sourness.

Oyster sauce adds a savory flavour to many dishes, making it an ideal choice for flavouring meat and vegetables. The sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables.

Methyl hexanoate is the fatty acid methyl ester of hexanoic acid (caproic acid), a colourless liquid organic compound with the chemical formula . It is found naturally in many foods and has a role as a plant metabolite. It can also be found in the cytoplasm of cells. Methyl hexanoate is produced industrially for use as a flavouring agent.

Among their products is Unbangul Chewing Gum (은방울 껌). The KCNA reports that it strengthens gums and teeth, prevents dental caries, counteracts tartar and halitosis, and promotes digestion and cerebration. Available flavours include grape, mint, and strawberry, in flat, round, and square shapes. The main ingredients of the gum are edible rubber, sugar, glycerine, flavouring, and natural food colouring.

In September 2011, the company acquired Cargill Flavor Systems, a manufacturer of food flavouring, for $230 million. In February 2015 the company acquired Rollover, a supplier of hot dogs. Then in October 2015 the company acquired Red Arrow Products, Island Oasis and Wellmune, three businesses in the US taste and nutrition sector, for US$735 million.

Blondies differ significantly from white chocolate brownies. Unlike the white chocolate brownie or the normal brownie, they contain no chocolate or chocolate flavouring, other than chocolate chips, which may be included. They may also contain coconut, nuts, toffee, or any other chunky candy for added texture. Blondies are not usually frosted; the brown sugar tends to be sweet enough.

In China, candied fruits are also sold preserved, flavoured with sugar, salt, and liquorice. In Japan, it is also used half ripe as a flavouring in a liqueur called sumomo shu (すもも酒),photo and in China a liquor is made from the fruits. For other uses of this and similar species see plum.

The flavouring of whisky is partially determined by the presence of congeners and fusel oils. Fusel oils are higher alcohols than ethanol, are mildly toxic, and have a strong, disagreeable smell and taste. An excess of fusel oils in whisky is considered a defect. A variety of methods are employed in the distillation process to remove unwanted fusel oils.

Depending on the local regulations, additional flavourings and colouring compounds may be added to the whisky. Canadian whisky may contain caramel and flavouring in addition to the distilled mash spirits. Scotch whisky may contain added (E150A) caramel colouring, but no other additives. The addition of flavourings is not allowed in American "straight" whiskey, but is allowed in American blends.

It is made by adding peach flavouring to a neutral grain spirit. It is typically clear and has a strong sweet taste. It became popular in the UK in the 1970's and 1980's. The leading brand is Archers but some large supermarkets do have their own branded peach schnapps which is sold at a reduced price.

Tetrahydrofurfuryl acetate is an organic chemical compound used for food flavouring and cosmetics. It has a fruity ethereal flavour, also described as honey, maple, or bread-like. It is generally accepted as safe in the USA. Typical levels of use are 2 ppm in drinks, 8 ppm in icecream, and 20 ppm in baked products and confectionery.

The wood is used for general construction. The pulpwood produces certain resins that are used as artificial vanilla flavouring (vanillin). The resin is also used to make turpentine and related products, and is used medicinally to treat a variety respiratory and internal ailments, such as kidney and bladder upsets, wounds, and sores. The bark is a source of tannin.

Eucalyptus oil for pharmaceutical use. Eucalyptus oil is the generic name for distilled oil from the leaf of Eucalyptus, a genus of the plant family Myrtaceae native to Australia and cultivated worldwide. Eucalyptus oil has a history of wide application, as a pharmaceutical, antiseptic, repellent, flavouring, fragrance and industrial uses. The leaves of selected Eucalyptus species are steam distilled to extract eucalyptus oil.

Traditionally, lard is added to the soup, but this is now less common due to health concerns. A "dry" (without soup) version is also available; this version usually involves flavouring the noodles and toppings with vinegar, soy sauce, oil and chili, if desired. The dish is also usually served with freshly cut red chili slices in light soy sauce and lime juice.

Uses have included as ornamental plants, including cut and dried flowers, culinary herbs, and Garlic chives have been widely cultivated for centuries in East Asia for their culinary value. The flat leaves, the stalks, and immature, unopened flower buds are used as flavouring. Another form is "blanched" by regrowing after cutting under cover to produce white-yellow leaves and a subtler flavor.

This includes involvement in the creation of software to extract 3D printable-models of molecules from 2D maps available in the literature. Furthermore these models are annotated in braille with information such as bond length. Wedler has conducted computational chemical analysis of the compounds involved in the flavouring of wine, as well as markers for the refinement of olive oil.

Gelato () is a popular frozen dessert of Italian origin. It is generally made with a base of 3.25% milk and sugar. It is generally lower in fat than other styles of frozen desserts. Gelato typically contains 70% less air and more flavouring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

The aromatic leaves of some species are used for flavouring. Most species have an extremely bitter taste. A. dracunculus (tarragon) is widely used as a culinary herb, particularly important in French cuisine. Artemisia vulgaris (mugwort) was used to repel midges (mug > midge), fleas and moths, intestinal worms, and in brewing (mugwort beer, mugwort wine) as a remedy against hangovers and nightmares.

Double Dutch Drinks is a range of natural drink mixers and soft drinks headquartered in London. The company was founded in 2015 by the Dutch twin sisters Joyce and Raissa de Haas. The company produces seven flavours using natural ingredients and no artificial flavouring, colouring, or preservatives. As of 2018, Double Dutch tonics and mixers are exported to 24 countries worldwide.

Blenders Pride is a brand of Indian whisky, owned by Pernod Ricard, and launched in 1995. It is a blend of Indian grain spirits and imported Scotch malt and contains no artificial flavouring. It is available in 5 different bottle formats (2L,1L, 750ml, 375ml, 180ml). GQ magazine described the whisky as "smooth and smoky", and gave it a rating of 6/10.

Peruvian Drug Control Agency: Coca Cola Buys Coca Leaves, The Narco News Bulletin, January 28, 2005 Coca leaves are also found in a brand of herbal liqueur called "Agwa de Bolivia" (grown in Bolivia and de-cocainized in Amsterdam),Agwabuzz.com Agwa de Bolivia herbal liqueur official site and a natural flavouring ingredient in Red Bull Cola, that was launched in March 2008.

The country in which they are used the most is Iran, where they are referred to as zereshk () in Persian. The berries are common in Persian cuisine such as in rice pilaf (zereshk polo) and as a flavouring for poultry. Because of their sour flavor, they are sometimes cooked with sugar before being added to Persian rice. Iranian markets sell dried zereshk.

Contrary to popular belief, the word Panducot did not came from the Filipino word pandúkot (something you use to grab; dúkot, grab). Instead, the name came from the contraction of the words pandán (pandan, a variety of screwpine common in the Philippines and used in Filipino cuisine as flavouring) and dúkot. This is due to the fact that the barangay is mainly agricultural.

Peanut sauce is important part of gado-gado. One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as satay, gado-gado, karedok, ketoprak, and pecel. All of these dishes applied ample of bumbu kacang (peanut sauce) for flavouring. Gado-gado and Satay for example have been considered as Indonesian national dishes.

The European Food Safety Authority assessment had "no safety concern at estimated levels of intake as a flavouring substance". The heterocyclic core of the molecule is readily substituted at the unique methyne centre in the thiazole ring. It is a thermally stable electron-withdrawing moiety with numerous applications in dyes such as thioflavin. Some drugs contain this group, examples being riluzole and pramipexole.

Since meat was very expensive, animal products such as pork, beef and veal would have been considered a delicacy to plebeians. Instead, a plebeian diet mainly consisted of bread and vegetables. Common flavouring for their food included honey, vinegar and different herbs and spices. A well-known condiment to this day known as 'garum', which is a fish sauce was also largely consumed.

Chawker Minor returns from his 'Grand Tour', including a visit to Earth, to his home on Gammer, one of several artificial satellites orbiting the Moon. The introverted society of Gammer specialises in artificial computer-designed food flavourings much in demand in Earth, to the point of shunning "natural" food grown in "dirt", and Chawker is inspired to enter the annual competition for flavouring, using something new and radical. Despite the disapproval of his parents and elder brother, Chawker Minor does design a new flavouring which wins the competition. Asked by the Grand Master, who can taste and analyse flavourings to the smallest detail, to explain his successful and intriguing entry, he reveals that he has not used artificial computer-designed molecules, but an actual raw ingredient, garlic, maintaining that no assemblage of molecules may duplicate the complexity of a living organism.

They could be stored for up to a year without becoming too stale. Because of their density, they were sometimes twisted into knots before baking, in order to make them easier to eat, generating knots as another common name. Jumbals were traditionally shaped in intricate loop or knot patterns, usually of rolled out dough. Early flavouring agents were aniseed, coriander, caraway seeds and rosewater.

It may contain caramel and flavouring. No other ingredients are allowed. If someone were to produce a whisky containing a dye, they would not be permitted to call the product “whisky”, since dye is not a permitted additive. Standards of identity are set out in the Food and Drug Regulations. They may be identified by the symbol “[S]” following the product name in boldface type.

A Flumps (often mistakenly referred to as a Flump) is a British sweet made of marshmallow. The sweet is a combination of pink, yellow, white and blue marshmallow, which has the appearance of a twisted helix. Flumps sweets are sold in the United Kingdom and are made by the confectioner Barratt. They consist of glucose-fructose syrup, sugar, gelatin, cornflour, natural flavouring, and natural colours (Riboflavin, Cochineal).

Vanilla pompona is a species of vanilla orchid. It is native to Mexico and northern South America, and is one of the sources for vanilla flavouring, due to its high vanillin content. Vanilla pompona found in the Peruvian Amazon has been tested using HPLC analysis showing a concentration of vanillin content up to 9.88g/100g making it suitable for the food or cosmetic industry.

In Middle Eastern cuisine, mint is used in lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively. Mint (pudina) is a staple in Indian cuisine, used for flavouring curries and other dishes. Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries. Tea in Arab countries is popularly drunk this way.

Wakatu Hops are dual purpose hop used for flavouring and bittering beer, which are grown in Nelson, New Zealand. They received their name from the incorrect spelling of Whakatu, the Maori name for Nelson. Being bred from the Hallertau hop, they are often semi-correctly referred to as Hallertau hops. Wakatu and Hallertau hops are often interchangeable in beer recipes due to their close ties.

Lemon balm is used as a flavouring in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is a common addition to peppermint tea, mostly because of its complementing flavor. Lemon balm is also paired with fruit dishes or candies. Additionally, it can be used in fish dishes and is the main ingredient in lemon balm pesto.

Terva Leijona packet Terva Leijona piece Terva Leijona ("Tar Lion") is a Finnish liquorice candy with tar flavouring. The candy is produced by Cloetta. It is available in "Traditional flavours" like sugarless, licorice, and salmiakki. Leaf has also released a Villi Pohjola (Wild North) mix that contains some of more exotic flavours, such as juniper berry - lemon, cloudberry - licorice and lingonberry - havu (pine/spruce needles).

Garlic mustard is one of the oldest spices used in Europe. Phytoliths in pottery of the Ertebølle and Funnelneck-Beaker culture in north- eastern Germany and Denmark, dating to 4100–3750 BCE prove its use. In the 17th century Britain, it was recommended as a flavouring for salt fish. It can also be made into a sauce for eating with roast lamb or salad.

Siderno is a tourist resort on the Ionian coast of the province of Reggio Calabria, with wide, sandy beaches, and a clear sea . The Siderno area is a center of production of bergamot orange, a citrus fruit that is used as an essence and fundamental ingredient in cosmetics, for its wound healing properties in the pharmaceutical industry, and for flavouring in the food industry.

C&C; established the trade mark by selling to wholesalers and retailers in London, Glasgow, Birmingham and Cardiff. Irish Bulmers cider and Magners have the same label and are identical products, except for the name. The ciders are made from 17 varieties of apples (with glucose syrup, E colours and sulphites added for flavouring, colour and as preservative), fermented and matured for up to two years.

Fish crackers are deep fried crackers made from fish and spices that serve as flavouring, originated from Indonesia. The crackers also mixed with tapioca flour and/or sago flour as the main ingredients and the salt, sugar and MSG as seasonings. Fish crackers can be found in Southeast Asia and East Asia. However, they are more varied and commonly found in Indonesia and Malaysia.

Thot man nor kala (ทอดมันหน่อกะลา), Thai fishcakes mixed Alpinia nigra The inner portion of the aerial parts (pith) is cooked as a vegetable and used in curry for flavouring. The root is used for seasoning. In Amphoe Pak Kret (include Ko Kret), Nonthaburi province, central Thailand, it was mixed in the Thot man (Thai fishcake). It is a notable local food which only sold here.

Apple schorle is often drunk as a sports drink since it contains both minerals and carbohydrates and is almost isotonic. Commercially available apple schorlen have a fruit content between 55% and 60% and contain 5 to 6 grams of fructose. Sometimes synthetic apple flavouring is added, which can give the drink an unnatural and strange taste.Stiftung Warentest: Apfelschorlen: Nicht wie selbst gemischt, test 5/2001.

Vecon is a concentrated vegetable stock, used for flavouring dishes. It is popular amongst vegetarians, as it can be used to replace other stock in soups, stews, etc. It is fortified with a number of vitamins that are rarer in vegetarian or vegan diets, such as iron and vitamin B12. It's also often used sparingly as a spread much like marmite is on toast.

Kourabiedes The Greek version, called kourabiedes or kourabiethes () resembles a light shortbread, typically made with almonds. Kourabiedes are sometimes made with brandy, usually Metaxa, for flavouring, though vanilla, mastika or rose water are also popular. In some regions of Greece, Christmas kourabiedes are adorned with a single whole spice clove embedded in each biscuit. Kourabiedes are shaped either into crescents or balls, then baked till slightly golden.

The Chemistry of Beer: The Science in the Suds, Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.

Such teas may combine others from the same cultivation area or several different ones. The aim is to obtain consistency, better taste, higher price, or some combination of the three. Flavoured and scented teas add aromas and flavours to the base tea. This can be accomplished through directly adding flavouring agents, such as ginger, cloves, mint leaves, cardamom, bergamot (found in Earl Grey), vanilla, and spearmint.

This creates pockets of egg flavour in the ice cream, which release as it melts in customers' mouths. Traditional ice cream is frozen egg custard with flavours added. Blumenthal whisks egg yolks with sugar until the sugar interacts with the proteins in the yolk, creating a network of proteins. The entire substance turns white, at which point flavouring can be added and cooked in.

Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavouring for Escargots à la bourguignonne.Larousse Gastronomique (1961), Crown Publishers (Translated from the French, Librairie Larousse, Paris (1938)) It is also spread on bread or used in shrimp scampi. It is composed of butter and garlic pounded into a paste. These ingredients are well blended and chilled before use.

Historically, in Canada, corn-based whisky that had some rye grain added to the mash bill to give it more flavour came to be called "rye". The regulations under Canada's Food and Drugs Act stipulate the minimum conditions that must be met in order to label a product as "Canadian whisky" or "Canadian Rye Whisky" (or "Rye Whisky")—these are also upheld internationally through geographical indication agreements. These regulations state that whisky must "be mashed, distilled and aged in Canada", "be aged in small wood for not less than three years", "contain not less than 40 per cent alcohol by volume" and "may contain caramel and flavouring". Within these parameters Canadian whiskies can vary considerably, especially with the allowance of "flavouring"—though the additional requirement that they "possess the aroma, taste and character generally attributed to Canadian whisky" can act as a limiting factor.

In Azerbaijan, "qovurma" refers to a number of related dishes, most of which are begun by frying meat in butter and which often include dried fruit. In addition to fruit, verjuice, sour grape juice, is often used as flavouring. Similar stews flavoured with fruit are found in the adjacent country of Iran, where they are referred to by the name khoresh. Varieties include lamb qovurma, liver qovurma and sabzi qovurma.

The directive required that all foodstuffs containing colouring, additives or flavouring, within member states in the EU, would have to be identified clearly on the packaging. The directive was an attempt to harmonise the identification of sweeteners and prohibit additives within certain foods. The directive would come into force in 1994, at which time all foods that did not conform would be banned from sale within the EU.

Vue Weekly wrote, "there's a curious pop-anthem flavouring to Hunting Ghosts that makes the sound gel more than you might expect." The Calgary Herald's critic wrote of the band's album, prior to its release, "Even in its current rough, unfinished form, it's obvious Library Voices have come up with one of 2009's finest records of the year."Hamilton, Mark (November 14, 2008). "Library Voices ", Calgary Herald.

Bacon frying in its own grease Bacon fat liquefies and becomes drippings when it is heated. Once cool, it firms into a form of lard. Bacon fat is flavourful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern US cuisine, and used as a base for cooking and as an all-purpose flavouring, for everything from gravy to cornbread to salad dressing.

Essential oil yields from the fruit are 3–5%. The oil's main component is citral, at 70–85% of the oil.Lawless, J., The Illustrated Encyclopedia of Essential Oils, It is mainly produced in China from plantations and is marketed as "Litsea cubeba", with production estimates between 500 – 1,500 tonnes of oil per annum. The oil is used as a fragrance (especially in bar soap) and for flavouring in its own right.

Though edible, the flower is rarely used in cuisine, with an unusual example being flavouring for ice cream. Jasminum sambac was the subject of the danza song La Flor de Manila, composed by Dolores Paterno in 1879 at the age of 25. The song was popular during the Commonwealth and is now regarded as a romantic classic. The flower is also the namesake of the song Collar de Sampaguita.

The reason for the large scale consumption of tapioca is attribute to its high calorific value. Grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient in Thrissur. Black pepper, cardamom, cloves, ginger, and cinnamon play a large part in Thrissur's food habits. Achappam (rosette cookies) and Kuzhalappam are the most popular snack that you come across in Thrissur Christian families.

Brandy is a common deglazing liquid used in making pan sauces for steak and other meat. It is used to create a more intense flavour in some soups, notably onion soup. In English Christmas cooking, brandy is a common flavouring in traditional foods such as Christmas cake, brandy butter, and Christmas pudding. It is also commonly used in drinks such as mulled wine, drunk during the festive season.

Star rock is less hard and brittle than traditional seaside rock, bearing more resemblance to a particularly hard toffee. Each stick of rock has a diameter similar to a pencil, and it is about 4 inches (10 centimetres) in length. Sticks are not sold singly, but packaged in a paper-wrapped bundle. The rock is of swirling shades of gold which reflect its major ingredients: sugar, golden syrup, margarine and flavouring.

In Brazil, particularly in Rio de Janeiro, one of the most popular beverages is mate or chá mate. Unlike the Argentinian or gaucho mate (also known as chimarrão), the carioca rendering is consumed iced and sweetened. A preferred flavouring is lime juice (not lemon), referred in Rio as "mate com limão". It is a part of the local beach culture, where it is sold by walking vendors in portable coolers.

The nuts are then added to allow them to be coated, with the skins being left particularly when using almonds and hazelnuts. Separately, eggs are beaten together, and then any wet flavouring (e.g., almond extract or liquor), before being added to the dry ingredients. Following twice baking (once in long slab form, secondly in cut sliced form), the biscotti may be dipped in a glaze, such as chocolate.

To make fruit beer the fruit, juice or syrup is added (instead of sugar) to the first brew and refermented, these may be termed fruit lambics or fruit beers, depending on the type of first brew. Beer that has fruit syrup or fruit lemonade added after (the final stage of) fermentation, in other words as a flavouring, are termed "Radlers" ("Shandy" in the UK) definitely not fruit beer.

Additional ingredients are extra flavouring, beeswax for a shiny surface, ammonium chloride and molasses. Ammonium chloride is mainly used in salty liquorice candy, with concentrations up to about 8%. However, even regular liquorice candy can contain up to 2% ammonium chloride, the taste of which is less prominent because of the higher sugar concentration.The Dutch manufacturer Meenk offers detailed ingredient lists of its products: regular and salty liquorice candy (in Dutch).

Earl Grey tea is used as a flavouring for many types of cakes and confectionery, such as chocolates, as well as savoury sauces. For sauces, the flavour is normally created by adding tea bags to the basic stock, boiling for a few minutes and then discarding the bags. For sweet recipes, loose tea is often added to melted butter or hot cream and strained after the flavour is infused.

Pot Noodle is a brand of instant noodle snack foods, available in a selection of flavours and varieties. This dehydrated food consists of wide noodles, assorted dried vegetables and flavouring powder. It is prepared by adding boiling water, which after two to three minutes softens the noodles and dissolves the powdered sauce. The product is packaged in a plastic pot, from which the prepared noodles can be eaten.

Some of Kempthorne Prosser's most well known material: KP/Kempthorne Prosser's products were popular in New Zealand. K.P. Lifesalt was a drink offered in the late 1920s until at least the 1940s when Andrew's Liver Salts gained the market. KP also produced flavouring essences in up to eight different flavours. KP Rockland and Westfield Manures were celebrated manures produced at the Burnside and Westfield Works in Dunedin and Auckland.

Traditional Vietnamese cooking is known for its fresh ingredients, minimal use of oil and reliance on herbs and vegetables; it is considered one of the healthiest cuisines worldwide. The use of meats such as pork, beef and chicken was relatively limited in the past. Instead freshwater fish, crustaceans (particularly crabs), and molluscs became widely used. Fish sauce, soy sauce, prawn sauce and limes are among the main flavouring ingredients.

Debregieasia saenab also known as ajilai is a shrub that can reach a height of 1.5-2.4m. It has dark reddish branchlets and dark green leaves at mature form; the upper side of leaves are green and lower side are white-grey colour. It is an evergreen plant with edible fruit that can be used as a flavouring agent. Its stems are used for fibre and fuel wood.

Unlike other citrus fruits, most varieties of the Buddha's hand fruit contain no pulp or juice. Though esteemed chiefly for its "exquisite form and aroma", the Buddha’s hand fruit can also be eaten (often as a zest or flavouring) in desserts, savory dishes, and alcoholic beverages (such as vodka) or candied as a sweet. The sliced, dried peel of immature fruits is also prescribed as a tonic in traditional medicine.

In October 2002, Spicy was replaced with Roast Beef. It said "NEW" on top and in front of the pack, although not being the same flavouring as the Roast Beef that was previously sold. In February 2007, Walkers changed the packaging for all their snack products, which were Quavers, Wotsits, Squares, French Fries and Monster Munch. This packaging reflected the usage of Sunseed Oil, which was used in all products.

The edible leaves and flowers are also used as a flavouring in desserts, cakes, jellies and teas. Scented-leafed pelargoniums can be used to flavor jellies, cakes, butters, ice cream, iced tea and other dishes, The rose-, lemon- and peppermint-scents are most commonly used. Also used are those with hints of peach, cinnamon and orange. Commonly used lemon-scented culinary species include P. crispum and P. citronellum.

The petals of violets have long been used in herbalism for their medicinal properties, even mentioned by Dioscorides. "Violet tables", a sugary lozenge flavoured with violets, was made before 1620. During the 18th century, crushed violet petals, rosewater and sugar were combined to make an early type of confectionery known as flower pastry. These could be used for flavouring a cake, or moulded into pastils and eaten as sweets.

Because of its pleasant, spicy aroma and taste, eucalyptol is used in flavorings, fragrances, and cosmetics. Cineole-based eucalyptus oil is used as a flavouring at low levels (0.002%) in various products, including baked goods, confectionery, meat products, and beverages. In a 1994 report released by five top cigarette companies, eucalyptol was listed as one of the 599 additives to cigarettes. It is claimed to be added to improve the flavor.

It is often garnished with walnuts, chutney and bananas."Bobotie, a local and international winner" – Independent Online Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity. For example, the dried fruit (usually apricots and raisins/sultanas) contrasts the curry flavouring. The texture of the dish is also complex, the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish.

The caps can be dried, and used as a condiment, or used fresh for flavouring. Mushroom hunters should be sure to pick mature ones, mainly because the younger ones can be confused with several similar poisonous ones that grow along with this mushroom. Every part of the mushroom should be examined before collecting for the table. Also, the stem and the cut cap should be checked to see if there are any fly larvae.

It is not to be confused with bee balm (genus Monarda), although the white flowers attract bees, hence the genus Melissa (Greek for "honey bee"). a bumblebee feeding on a lemon balm flower The leaves are used as a herb, in teas, and also as a flavouring. The plant is used to attract bees for honey production. It is grown as an ornamental plant and for its oil (to use in perfumery).

It is also used for its pickling properties in ceviche. Some guacamole recipes call for lime juice. The use of dried limes (called black lime or loomi) as a flavouring is typical of Persian cuisine and Iraqi cuisine, as well as in Persian Gulf-style baharat (a spice mixture that is also called kabsa or kebsa). Lime is an ingredient of many cuisines from India, and many varieties of pickles are made, e.g.

Flavouring uses of ethane-1,1-dithiol may include drinks, oil, gravy, soup, meat, fruit, seasonings, and snacks. Maximum concentrations in use that are generally recognised as safe (GRAS) is five parts per million (ppm) but typical uses are around 0.2 ppm. It is supplied as a 1% solution in ethanol, due to its strong offensive smell. In the diluted form with 4% ethyl acetate and ethanol the CAS number is 69382-62-3.

3-Methyl-3-octanol (systematically named 3-methyloctan-3-ol) is an organic compound with the chemical formula CH3(CH2)4C(CH3)(CH2CH3)OH (also written as ). This simple tertiary alcohol is a clear colourless liquid under standard conditions, and is tasteless. It is used in the food industry as a flavouring agent as it contributes to the flavour of roast beef. It is known to be biochemically produced by the Antrodia camphorata fungus.

As well as being a houseplant or outdoor perennial depending on climate, Pelargonium tomentosum has a few other uses. Firstly, the leaves are edible and are great as a flavouring for cakes or tea. The leaves are not usually eaten due to the hairiness of the leaves being somewhat repulsive. Secondly, due to the astringent characteristics of the oils in its leaves, a poultice can be made to treat sprains or bruises.

These spices include piri piri (small, fiery chili peppers), black pepper and white pepper, as well as cinnamon, vanilla, clove, cumin, allspice and saffron. Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic is widely used, as are herbs, such as bay leaf, coriander, oregano, thyme, rosemary and parsley, being the most prevalent. Portuguese beverages are also included in this list.

A typical malted milk biscuit design. ("Tesco" brand) A "moo-dy" malted milk biscuit The malted milk is a type of biscuit, first produced by Elkes Biscuits of Uttoxeter (now owned by Fox's Biscuits) in 1924. They are named after their malt flavouring and milk content. The design used varies according to the manufacturer, with variants including two milk churns and a cow, a cow and a gate or a cow and a calf.

This native spice tastes and looks somewhat like a peppercorn, but has cardamom and coriander seed flavor notes. The grains of paradise was once a prized commodity reaching Europe through North African middlemen, during the Middle Ages. Sumbala or soumbala is a flavouring used widely across West Africa, used in a manner not unlike a bouillon cube. It is usually prepared by women over the course of several days, traditionally from néré (Parkia biglobosa) seeds.

Pignolata (Sicilian: Pignulata) is a Sicilian pastry, which originated in Messina and is also common in Calabria. It is a soft pastry, covered in chocolate and lemon-flavoured syrup/icing. This pastry is half covered or iced in one flavouring and the other half in the other flavour, which hardens when the pignolata is ready to be served. Each pastry serves several people, and is meant to be cut into small pieces when served.

Although generally referred to as a plum in English, it is more closely related to the apricot. In East Asian cuisine (Chinese, Japanese and Korean) and Southeast Asian cuisine (Vietnamese), the fruit of the tree is used in juices, as a flavouring for alcohol, as a pickle and in sauces. It is also used in traditional medicine. The tree's flowering in late winter and early spring is highly regarded as a seasonal symbol.

Some commercial varieties of iced coffee are made from instant coffee or espresso coffee, while others contain only coffee flavouring. Iced coffee has been sold commercially in Australia since the late 19th century in the form of a syrup, an example of which is Bushells Coffee And Chicory Essence. In South Australia, Farmers Union Iced Coffee has outsold Coca-Cola and is one of the state’s biggest brands. Other brands include Ice Break and Dare.

Combinations of various aromatic herbs, berries, and even ingredients like wormwood would be combined into a mixture known as gruit and used as hops are now used.Books.google.co.uk Richard W. Unger, Beer in the Middle Ages and the Renaissance, University of Pennsylvania Press (2004), . Retrieved 14 September 2008. Some beers today, such as Fraoch' by the Scottish Heather Ales company and Cervoise Lancelot by the French Brasserie-Lancelot company, use plants other than hops for flavouring.

A bottle of Pepsi Raw Pepsi Raw was a cola soft drink created by PepsiCo and Britvic exclusively introduced in the United Kingdom in 2008 as a "Sparkling Cola Drink with Natural Plant Extracts". Pepsi Raw contained naturally sourced ingredients that are free from artificial flavouring, colourings, preservatives and sweeteners. Advertising for Pepsi Raw presented the product as a natural alternative to other colas. Pepsi Raw was also being marketed in Norway and Australia.

Retrieved 30 December 2013. The terms "Canadian Whisky", "Rye Whisky", and "Canadian Rye Whisky" are legally indistinguishable in Canada and do not require any specific grain in their production and are often blends of two or more grains. Canadian whiskies may contain caramel and flavouring in addition to the distilled mash spirits, and there is no maximum limit on the alcohol level of the distillation. The minimum bottling proof is 40% ABV.

The grapes/clusters are usually red, but also (less commonly) white. The varieties used are inter-specific hybrids, which were developed from crossings between the European species Vitis vinifera with the native North American Vitis labrusca and Vitis riparia. It is Vitis labrusca which lends the wine its characteristic "strawberry" flavouring. "Uhudler" can refer to several varieties and today it is disputed which varieties rank in the "Uhudlergruppe" (Uhudler group) and which do not.

Citronella oil Citronella oil is an essential oil obtained from the leaves and stems of different species of Cymbopogon (lemongrass). The oil is used extensively as a source of perfumery chemicals such as citronellal, citronellol, and geraniol. These chemicals find extensive use in soap, candles and incense, perfumery, cosmetic, and flavouring industries throughout the world. Citronella oil is also a plant-based insect repellent and has been registered for this use in the United States since 1948.

Beer brewed after a 13th-century recipe using gruit herbs Gruit (alternately grut or gruyt) is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. Gruit or grut ale may also refer to the beverage produced using gruit. Historically, gruit is the term used in an area today covered by the Netherlands, Belgium and westernmost Germany. Today however, gruit is a colloquial term for any beer seasoned with gruit-like herbs.

This may have given rise to the lasting popularity of blackcurrant as a flavouring in Britain. In Britain the commercial crop is completely mechanised and about 1,400 hectares of the fruit are grown, mostly under contract to the juicing industry. Commercially, most large-scale cultivation of blackcurrants is done in eastern Europe for the juice and juice concentrate market. As of 2017, major cultivation efforts to improve fruit characteristics occurred in Scotland, New Zealand, and Poland.

37 and "all synthetic aids to flavouring ... Nobody has ever been able to find out why the English regard a glass of wine added to a soup or stew as a reckless extravagance and at the same time spend pounds on bottled sauces, gravy powders, soup cubes, ketchups and artificial flavourings".David (1999), p. 218 Both the English books are in two parts. The first section is historical, putting the subject into context for the modern reader.

According to Spanish and Portuguese versions of European Union spirits regulations,. See Spanish version here and Portuguese version here. aguardiente and aguardente are generic Spanish and Portuguese terms, respectively, for some of the distilled spirits that are fermented and distilled exclusively from their specified raw materials, contain no added alcohol or flavouring substances, and if sweetened, only "to round off the final taste of the product". However, aguardiente and aguardente are not legal denominations on their own.

Roule Cheese is a French cheese, with a soft and creamy texture, that is usually flavoured with herbs and garlic. It was initially made by the Tablanette Fromagerie in the 1980s in the Centre region of France. About 45% of its calories come from fat. It has been made in the northwestern part of France by Rian's company since the 1980s, has the appearance of a jelly roll and is distinguished by its flavouring of garlic and herbs.

The name 'cinnamon myrtle' was originally coined in the late 1980s to describe a specific elemicin variant used as a flavouring spice. However, the name 'cinnamon myrtle' is now used to describe the species in general. Cinnamon myrtle is part of a group of related family Myrtaceae members that were popularized as spices in Australian bushfood cuisine in the late 1980s and early 1990s. This group of plants also includes lemon myrtle (Backhousia citriodora) and aniseed myrtle (Syzygium anisatum).

Drambuie in an older packaging style Drambuie was first commercially produced in Union Street in Edinburgh in 1910. Only twelve cases were originally sold. In 1916, Drambuie became the first liqueur to be allowed in the cellars of the House of Lords and Drambuie began to ship worldwide to British Army officers' messes. About 1940, the company moved to bonded premises in Dublin Street Lane where the liquor was compounded (the process of flavouring and sweetening the whisky spirit).

Australian herbs and spices are generally dried and ground to produce a powdered or flaked spice, either used as single ingredient or in blends. They were used to a limited extent by colonists in the 18th and 19th centuries. Some extracts were used as flavouring during the 20th century. Australian native spices have become more widely recognised and used by non- indigenous people since the early 1980s as part of the bushfood industry, with increasing gourmet use and export.

It is an ingredient in the spirit absinthe, and is used for flavouring in some other spirits and wines, including bitters, bäsk, vermouth and pelinkovac. As medicine, it is used for dyspepsia, as a bitter to counteract poor appetite, for various infectious diseases, Crohn's disease, and IgA nephropathy.European Scientific Cooperative on Phytotherapy (2009) "Absinthii herba (wormwood)" In: ESCOP Monographs: The Scientific Foundation for Herbal Medicinal Products, 2nd ed, Thieme.Abad MJ, Bedoya LM, Apaza L, Bermejo P (2012).

The peppercorn may be used whole or finely ground, as it is in five-spice powder. Ma la sauce (; literally "numbing and spicy"), common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper, and it is a key ingredient in Chongqing hot pot. Sichuan pepper is also occasionally used in pastries such as Jiāo Yán Bǐng. Beijing microbrewery Great Leap Brewing uses Sichuan peppercorns, offset by honey, as a flavouring adjunct in its Honey Ma Blonde.

Bright and Shirriff moved to Niagara Falls to concentrate on the wine business, while the Imperial Extract Co. continued its operations in Toronto. In 1889, the company is listed at 49 Front Street East, sharing space with Bright, listed for essential oils, flavouring extracts, and baking powder. Shirriff's sons Colin, Francis, and William joined the business in the following decades. The company moved to 54 Colborne, sharing space with Bright and the Niagara Falls Wine Company.

Ingredients needed are some kind of liquor to use as a base, usually rye whiskey. The only other ingredient needed to make maple liqueur is pure maple syrup. Table syrup cannot be used as it is often made with high fructose corn syrup and artificial flavouring instead of real maple. Maple syrup comes in various different grades, and the grade of a syrup is determined by its colour, clarity, density, and how strong the maple flavour is.

As part of this study, the panel reviewed available studies on several other flavourings in FGE.11, including diacetyl. Based on the available data, the panel reiterated the finding that there were no safety concerns for diacetyl's use as a flavouring. In 2007, the European Food Safety Authority (EFSA), the EU's food safety regulatory body, stated its scientific panel on food additives and flavourings (AFC) was evaluating diacetyl along with other flavourings as part of a larger study.

The process for making putu mayam consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles. These are steamed, usually with the addition of juice from the aromatic pandan leaf (screwpine) as flavouring. The noodles are served with grated coconut and jaggery, or, preferably, gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener.

Oxo (stylized OXO) is a brand of food products, including stock cubes, herbs and spices, dried gravy, and yeast extract. The original product was the beef stock cube, and the company now also markets chicken and other flavour cubes, including versions with Chinese and Indian spices. The cubes are broken up and used as flavouring in meals or gravy or dissolved into boiling water to produce a bouillon. In the United Kingdom, the OXO brand belongs to Premier Foods.

In order to cover up the theft, Petrov later replaced the stolen canisters with empty ones. Maistrišin proceeded to sell the stolen methanol to Aleksandr Sobolev, a known smuggler, for 76,000 krooni, claiming that it was technical spirit (i.e., laboratory-grade neutral spirit). Sobolev mixed the liquid with water and lemon flavouring agents at about 30% by volume, bottled the resulting liquid, attached fake labels of various well- known vodka brands, and distributed it through an underground network.

A ban on absinthe was enacted in Germany on 27 March 1923. In addition to banning the production of and commercial trade in absinthe, the law went so far as to prohibit the distribution of printed matter that provided details of its production. The original ban was lifted in 1981, but the use of Artemisia absinthium as a flavouring agent remained prohibited. On 27 September 1991, Germany adopted the European Union's standards of 1988, which effectively re-legalised absinthe.

Many Sri Lankan dishes, especially vegetable curries, also include Maldive fish, which acts as a thickening, flavouring and protein component. It is also an essential ingredient in coconut sambol, which is a staple of Sri Lankan cuisine. In other dishes it is used in such small quantities that the flavor is undetectable, adding a certain character to the food. Maldive fish is the Sri Lankan answer to the shrimp pastes and fish sauces of South East Asia.

Although there are records concerning ice cream being available in Britain as early as 1671, Eales was the first to record it in print. The historian Kate Colquhoun describes the first recipe as "confident, practical and details, if slightly roundabout". The recipe is a simple one, according to the food historian Laura Mason, and consisted of cream sweetened and with a fruit flavouring added. The cookery writer Elizabeth David considers that Eales's recipe was derived from a French source.

Midget Gems (or Midgetgems) are chewy, firm sweets similar to wine gums but much harder. They are manufactured from sugar and glucose syrup, corn starch and/or various other starches, animal gelatin, and various colourings and flavouring. Midget Gems were extremely popular in the North of England and were one of The Lion Confectionery Company's biggest selling brands. In 1995 the company joined forces with Cadbury Trebor Bassett brand Maynard's to market the sweet across the country.

Nutmeg and mace have similar sensory qualities, with nutmeg having a slightly sweeter and mace a more delicate flavour. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts. Nutmeg is used for flavouring many dishes, and nowadays is mostly found in Western supermarkets in ground or grated form. Whole nutmeg can also be ground at home using a grater specifically designed for nutmeg or a multi-purpose grating tool.

Some species of this genus are used for constructing baskets, ropes, and fish traps by indigenous peoples. In Australia and New Zealand, Ripogonum berries are known foods for some species of mammals and birds. Ripogonum scandens has a fibrous root rich in starch and used as a beer flavouring. Known to the Māori of New Zealand as kareao or pirita, a concentrated decoction of the supplejack root has a sweetish sarsaparilla-like scent and flavour and is soothing to the throat.

For example, in Western India, cloves and black pepper are expressly avoided, and lemongrass is also often included. The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of flavourings: almonds, cardamom, cinnamon, cloves, and sometimes saffron. In Bhopal, typically, a pinch of salt is added. Other possible ingredients include nutmeg, mace, black cardamom, chilli, coriander, rose flavouring (where rose petals are boiled along with the loose-leaf tea), or liquorice root.

This sweet, sour and spicy sauce is essential for flavouring the pempek, since the pempek dough is very mildly savoury. The sauce of Bangka pempek is chili based, made from the mixture of ground red chili and vinegar and its color is bright red. Traditionally all pempek sauces are served hot and spicy, the ground chilies are mixed in the sauce. However, since some people desire unspicy sauce, or cannot eat hot and spicy sauce, the ground chillis were often separated as sambals.

'Alpinia caerulea'' The white pulp of native ginger has a sour flavour, used to activate salivary glands to moisten the mouth when bushwalking, with the seeds usually being discarded. The capsules can also be used as a flavouring spice, using the whole fruit and seed dried and ground. They can also be used to impart a sour flavour and red color in herbal teas. The centers of new shoots have mild gingery flavour, and are excellent in various dishes as a ginger substitute.

Mastic gum is principally used either as a flavouring or for its gum properties, as in mastic chewing gum. As a spice, it continues to be used in Greece to flavour spirits and liqueurs (such as Chios's native drink Mastiha), chewing gum, and a number of cakes, pastries, spoon sweets, and desserts. Sometimes it is even used in making cheese. Mastic resin is a key ingredient in dondurma and Turkish puddings, giving those confections their unusual texture and bright whiteness.

Old Montreal Distillery was established in 1929 as a Corby Spirit and Wine distillery, it was acquired by Sazerac Company in 2011 and modernized in 2018. It produces Sazerac brands and has taken over bottling of Caribou Crossing. Valleyfield Distillery (formerly the Schenley Distillery) was established in 1945 in a former brewery in Salaberry-de-Valleyfield, Quebec, near Montreal, the distillery has been owned by Diageo in 2008. Seagram's VO is bottled here with flavouring whisky from the Gimli Distillery.

Basson collects wild mushrooms in the Jerusalem Forest Basson specializes in Levantine, Arab, and Jewish cuisine. He is known for his contemporary interpretations of traditional cuisine and the use of biblical ingredients, including the Seven Species. Basson liberally uses regional flavouring herbs, such as hyssop and za'atar. He often goes out to forage in the Jerusalem hills for wild plants to add to his soups, stews, and stuffed vegetables – including wild chicory, mallow, Jerusalem sage, purslane, lemon verbena, sumac, and wild cyclamen.

120 Cookbook. Present- day chefs have begun experimenting in using the nut as a substitute for macadamia nuts or a bush food substitute for almonds, hazelnuts, and others in Southeast Asian-styled cuisine. The oil is also used as a flavour component in different food items, including candy, ice cream, baked food, puddings, alcoholic and nonalcoholic beverages, and gelatin. The flavouring is used at levels below 10 ppm, the highest possible level for use in food products being 90 ppm.

One, the American wintergreen or eastern teaberry, G. procumbens, is the traditional source of wintergreen flavouring; it is called the eastern teaberry because its leaves can be used to make a tea, and its berries can be eaten as are. The fruit of most other Gaultheria species is insipid in flavour and not extensively consumed. One variety of G. leucocarpa shows anti- inflammatory properties and is used in Chinese herbal medicine for the treatment of rheumatoid arthritis, swelling, and pain.

Since buckwheat is less glutinous than most grains, buckwheat flour is particularly difficult to knead, roll, and slice into noodles by hand; thus, the noodles are often created in a hand- cranked noodle-making machine instead. It is difficult to generalise regarding makguksu's accompanying ingredients. Ingredients are traditionally determined by the customer rather than the restaurant owner, and many restaurants also carry their own unique flavouring recipes. In most cases, makguksu is very spicy, sometimes seasoned with gochujang (hot chile pepper paste).

In the United Kingdom, 14 million adults buy ice cream as a treat, in a market worth £1.3 billion (according to a report produced in September 2009). In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style" ice cream. Ice cream that uses eggs to make a custard is sometimes called "French ice cream". American federal labelling standards require ice cream to contain a minimum of 10% milk fat.

Estimates of the average annual production and daily intake of cinnamyl acetate as flavouring agent are reported by the WHO. According to this report, the annual volume of production in Europe is 1498 kg, and in the USA 2255 kg. The daily intake per person in Europe is estimated to be 210 μg, and in the USA 300 μg. Per kg body weight the daily intake is estimated for Europeans to be 4 μg/kg and for Americans to be 5 μg/kg.

In 2009, changes in how the flavour and fragrance industries were regulated led to EFFA to divide into two organisations. After that date, EFFA focused solely on the flavour industry, while the International Fragrance Organisation - Europe (IFRA) assumed responsibility for the fragrance industry in Europe. On 20 June 2017, EFFA hosted the "FlavourDay" in Brussels to bring together food and flavouring industry experts. Additional FlavourDays were held later that year in Copenhagen, London and Paris, and continues in 2018, starting with Istanbul.

It updated the compositional standards, allowing the use of flavouring ingredients such as nutmeg by craft breweries. Intellectual property laws relating to trademarks, service marks, and patents were changed for consistency with the Madrid Protocol, the Singapore Treaty, the Nice Agreement, the Patent Law Treaty, and the Hague Agreement. The budget document also stated that Service Canada would operate the Canada Job Grant, which had been announced in the 2013 federal budget, in jurisdictions with which the federal government failed to secure agreements.

Viscount biscuits are a classic British biscuit which consist of a circular base of biscuit, topped with a creamy mint or orange flavouring and covered with a layer of milk chocolate. They are made by Burton's Foods. Viscounts have shiny foil wrappers with different colours depending on the biscuit inside—mint biscuits are contained within a green foil wrapper and orange flavoured biscuits (now discontinued) were contained within an orange wrapper. The wrapper features the word Viscount printed on it.

In Scotland, the company A.G. Barr uses quinine as an ingredient in the carbonated and caffeinated beverage Irn-Bru. In Uruguay and Argentina, quinine is an ingredient of a PepsiCo tonic water named Paso de los Toros. In Denmark, it is used as an ingredient in the carbonated sports drink Faxe Kondi made by Royal Unibrew. As a flavouring agent in drinks, quinine is limited to less than 83 parts per million in the United States, and in the European Union.

Many modern absinthes are produced using a cold mix process. This inexpensive method of production does not involve distillation, and is regarded as inferior in the same way that cheaper compound gin is regarded as inferior to distilled gin. The cold mixing process involves the simple blending of flavouring essences and artificial colouring in commercial alcohol, in similar fashion to most flavoured vodkas and inexpensive liqueurs and cordials. Some modern cold mixed absinthes have been bottled at strengths approaching 90% ABV.

Exotic flavors of Indonesian spices such as nutmeg, cloves and cinnamon have attracted traders. Foreign traders and immigrants brought their culture, which gradually blended into everyday Indonesian culture. This assimilation has developed a blend of traditions of the archipelago, including culinary. The European Dutch colonial believed to have brought the stew technique, and combine it with local spices and local sweet soy sauce, dark soy sauce with caramelized palm sugar and various spiced added, that has become one of the most popular flavouring.

Chicken salt was originally developed in the 1970s to season chicken for rotisseries. The first recipe for chicken salt consisted of onion powder, garlic powder, celery salt, paprika, chicken bouillon and monosodium glutamate with some curry powder. Chicken salt is not related to the chicken flavouring or seasoning found on potato crisps, although it can be similar in appearance (both have a slight yellow colouring). There are versions of chicken salt that use chicken flavoring as well as vegan versions.

The first documented hop cultivation was in 736, in the Hallertau region of present-day Germany, although the first mention of the use of hops in brewing in that country was 1079. However, in a will of Pepin the Short, the father of Charlemagne, hop gardens were left to the Cloister of Saint-Denis in 768. Not until the 13th century did hops begin to start threatening the use of gruit for flavouring. Gruit was used when the nobility levied taxes on hops.

The use of garlic as a food has ancient origins in Asia. Garlic has been used for centuries as a wholefood, and as a flavouring agent. Garlic can be manipulated in multiple ways to create bi-products, such as powder, oil and salt, to enhance foods in both nutrients and flavour. Garlic powder is a common additive to traditional dishes of central Asia and European countries as it provides the flavour of garlic without the labour of preparing the fresh vegetable and sustains a longer storage life.

It is traditionally made by mixing anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mix to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice, and raw vegetables. It is similar to the in Philippines, in Indonesia, in Burma, in Vietnam, or in Japan, colombo-cure in Indian subcontinent, in China, and in Korea. The fish product is the result of hydrolysis of fish and microbial proteases.

If consumed internally at low dosage as a flavouring component or in pharmaceutical products at the recommended rate, cineole-based 'oil of eucalyptus' is safe for adults. However, systemic toxicity can result from ingestion or topical application at higher than recommended doses. In Australia, eucalyptus oil is one of the many essential oils that have been increasingly causing cases of poisoning, mostly of children. In the period 2014-2018 there were 2049 reported cases in New South Wales, accounting for 46.4% of essential oil poisoning incidents.

It is sometimes used to make shochu. Okinawan brown sugar is sometimes referred to as 'black sugar' for its darker colour compared to other types of unrefined sugar, although when broken up into smaller pieces its colour becomes lighter. Kokuto is commonly used as a flavouring for drinks and desserts, but can also be eaten raw as it has a taste similar to caramel. The sugar is also thought to be rich in nutrients removed during the refinement process of other sugars, such as potassium and iron.

About 75% of Mexico's sesame crop is purchased by McDonald's for use in their sesame seed buns worldwide. In Asia, sesame seeds are sprinkled onto some sushi-style foods. In Japan, whole seeds are found in many salads and baked snacks, and tan and black sesame seed varieties are roasted and used to make the flavouring gomashio. East Asian cuisines, such as Chinese cuisine, use sesame seeds and oil in some dishes, such as dim sum, sesame seed balls (Cantonese: jin deui), and the Vietnamese bánh rán.

The flavouring whiskies are distilled to a lower proof so that they retain more of the grain's flavour. The relative lightness created by the use of base whiskies makes Canadian whisky useful for mixing into cocktails and highballs. The minimum three year aging in small wood barrels applies to all whiskies used in the blend. As the regulations do not limit the specific type of wood that must be used, a variety of flavours can be achieved by blending whiskies aged in different types of barrels.

The fruits of the Illicium species are distinctive star-shaped follicles that have a characteristic refreshing flavour. The fruits of Illicium merrillianum also have an aromatic odor, bland taste and cause numbness of the tongue when chewed. The only economically important product from this genus is the fruit of Illicium verum, or Chinese star anise, which is widely used as a spice for flavouring food and beverages. In contrast, the fruit of Japanese star anise, Illicium anisatum, have been known to be very toxic for several centuries.

Studies have demonstrated that a plant-based diet can be just as edible and palatable as animal-based diets for dogs. Odiferous ingredients that enhance the smell of the food increase palatability, and examples include nutritional yeast, vegetable oil, nori (seaweed), as well as spirulina. Additionally, certain ingredients can be combined to create a palatable flavour. An example is the synergistic combination of hydrolyzed vegetable protein and xylose, as well as a combination of substances derived from glucose, garlic powder, and nature- identical, non-meat chicken flavouring.

Milk chocolate (66%) (sugar, cocoa butter, cocoa mass, dried whole milk, cocoa mass, lactose and proteins from whey, whey powder, emulsifier (sunflower lecithin), butterfat, flavouring), wheat flour, sugar, vegetable fat, cocoa mass, yeast, raising agent (sodium bicarbonate), salt, emulsifier (soya lecithin), flavourings. In 2006, the UK four-finger Kit Kat contained 233 dietary calories (kcal) (975 kilojoules). In 2009, the two-finger Kit Kat contained 107 calories. In 2013, the UK Kit Kat Chunky contained 247 calories which reduced to 207 calories in 2015.

Radicchio rosso di Treviso precoce is a longer head than Chioggia and the white veins are more pronounced. It has a distinctive bitter taste and the heads are blanched as per the endive procedure to achieve the colouring and flavouring (heads are tied and left without light for two to three weeks post-harvest). The IGP area includes 24 towns in the boroughs of Treviso, Venice and Padua. Other varieties include 'Tardivo', Treviso tardivo is considered the king of radicchio in Italy, a real gourmet specialty.

Cinnamon oleoresin obtained by solvent extraction is a dark brown extremely concentrated and viscous liquid, closely approximating the total spice flavour and containing 50% or more volatile oil. It is used mainly for flavouring food products such as cakes and confectionary. Ground spice has been replaced by oils and oleoresin in food industry. Commonly used in the formulation of health and beauty aids, the very distinct scent of cinnamon leaf is less aromatherapeutic and more medicinal than the very familiar, more pleasant cinnamon bark oil.

Commercially produced cordials are generally sold as a concentrated squash and are usually diluted by one part cordial and ten parts water, thus a 500 ml bottle of cordial would be enough for 5.5 litres diluted. The high concentration of sugar in elderflower cordial gives it a long shelf life. There are many commercial producers of elderflower cordial, and cheaper canned fizzy "elderflower drinks" and "elderflower sodas" often use a synthetic cheap elderflower flavouring to save money and labour, as well as a real elderflower extract.

Malted barley before roasting The basic ingredients of beer are water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide); a brewer's yeast to produce the fermentation; and a flavouring such as hops.Alabev.com The Ingredients of Beer. Retrieved 29 September 2008. A mixture of starch sources may be used, with a secondary carbohydrate source, such as maize (corn), rice, wheat, or sugar, often being termed an adjunct, especially when used alongside malted barley.beer-brewing.

The flowers themselves are often called "hops". The first historical mention of the use of hops in beer was from 822 AD in monastery rules written by Adalhard the Elder, also known as Adalard of Corbie, though the date normally given for widespread cultivation of hops for use in beer is the thirteenth century. Before the thirteenth century, and until the sixteenth century, during which hops took over as the dominant flavouring, beer was flavoured with other plants; for instance, grains of paradise or alehoof.

In Senegal, the fruit is used to flavor café Touba, a coffee drink that is the country's spiritual beverage and the traditional drink of the Mouride brotherhood. In the Middle Ages the fruit was exported to Europe as a ‘pepper.’ In the eastern part of Nigeria, the plant's fruit is an essential ingredient in preparation of local soups to aid new mothers in breastfeeding. It remains an important item of local trade throughout Africa as a spice, and flavouring for food and for medicine.

Blamey, M. & Grey-Wilson, C. (1989). Illustrated Flora of Britain and Northern Europe. Interactive Flora of NW Europe: Petroselinum species list and genus description Petroselinum crispum (garden parsley) from southern Europe and northern Africa (southern Italy, Greece, Algeria, Tunisia) is an important culinary herb, widely used for flavouring and as a vegetable. Petroselinum segetum (corn parsley) from western Europe (Great Britain and the Netherlands south through France to Italy, Spain and Portugal) is also edible with a similar flavour, but is not widely cultivated.

The fruit is ellipsoidal, elongated, measuring about 4 – 10 cm and sometimes faintly 5-angled. The skin, smooth to slightly bumpy, thin and waxy turning from light green to yellowish-green when ripe. The flesh is crisp and the juice is sour and extremely acidic and therefore not typically consumed as fresh fruit by itself. Fruit is often preserved and used as a popular flavouring/seasoning and is a key ingredient in many Indonesian dishes such as sambal belimbing wuluh and asam sunti (see Culinary interest).

Common processing methods of tea leaves After basic processing, teas may be altered through additional processing steps before being sold and is often consumed with additions to the basic tea leaf and water added during preparation or drinking. Examples of additional processing steps that occur before tea is sold are blending, flavouring, scenting, and decaffeination of teas. Examples of additions added at the point of consumption include milk, sugar and lemon. Tea blending is the combination of different teas together to achieve the final product.

In the Netherlands, cider is not as commonly available as in its surrounding countries. In 2007, Heineken started testing a cider-based drink branded Jillz in a number of bars throughout the country. The beverage, an alcopop made by blending sparkling water, fruit flavouring, malt, and cider, is marketed towards female drinkers as an alternative to beer. At the same time, Heineken also introduced Strongbow Gold as a secondary brand to provide the choice of a real cider, which was targeted to a male audience.

The oxtail is parboiled and then simmered with large amounts of celery (typically 1.5 kilo of celery for every kilo of tail), carrots, and aromatic herbs. Tomatoes and red wine are added, and then the mixture is cooked further with a soffritto of onions, garlic, prosciutto, pancetta and some other ingredients. During the final phase of cooking, a bouquet garni of bay leaves, celery stalks, and cloves is put in the pot for flavouring. It is cooked until the meat easily separates from the bones.

Before implementation of the current European Union community-wide list of permitted flavouring substances used in food, national food legislation in Germany required that a content from above 2% ammonium chloride (salmiak salt) in salty liquorice, was required to carry the label "Adult Liquorice - Not Children's Liquorice" (Erwachsenenlakritz - Kein Kinderlakritz) on packaging in Germany. When the ingredient content of ammonium chloride (salmiak salt) was between 4.49% and 7.99%, the declaration "extra strong" (extra stark) was also required on packaging. More than 7.99% of ammonium chloride (salmiak salt) was not permitted in Germany.

Burned pieces should not be confused with fond, which is dark brown. The flavour is determined chiefly by the meat, the liquid used for deglazing, and any flavouring or finishing ingredients added, such as aromatics, herbs, or butter. This method is the cornerstone of many well-known sauces and gravies. The resulting liquid can be seasoned and served on its own (sometimes called a jus), or with the addition of aromatic vegetables, such as onions or shallots, carrots, and celery, or used as the base for a soup.

A bottle of Angostura aromatic bitters with its distinctive oversized label Emperor Franz Joseph I of Austria is shown on the label, since Angostura won a medal at the 1873 World Fair in Vienna. Angostura bitters () is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark.

The most recent installment, "Congo Windfall" was chosen in the Top Ten Best Animated Flash films by the website Cold Hard Flash. It also featured the new character to the series, Bouncy the Dog, voiced by Johnny Brennan of the Jerky Boys fame. He directed and animated a music video for the song "Everyone Else Has Had More Sex Than Me" by the band TISM which became a viral hit. Some of his commercial work includes the character design for the cow that is the cartoon mascot for the Sipahh Milk Flavouring Straws brand.

In Southeast Asia, cake-making techniques were brought into the region through European colonization. In the past, Indonesia was a Dutch colony, whilst Malaysia and Singapore were British possessions, and the Philippines was a Spanish colony. Naturally, the European colonists brought their cuisine along with them, with the most obvious impact occurring in bread, cake and pastry-making techniques. In Southeast Asian cuisine, the pandan leaf is a favourite flavouring agent used to give off a pleasant aroma, and added to various dishes ranging from fragrant coconut rice, traditional cakes, to sweet desserts and drinks.

8b05014 Known in the late 18th and early 19th centuries as massoy bark, massoia essential oil was once widely used as a natural coconut flavouring. Natural massoia lactone has been largely superseded by a synthetic alternative because the extraction process is expensive and the process of removing the bark kills the tree. Massoia lactone has an odour that is described as sweet, coconut meat, lactonic, creamy, milky and waxy"Good Scents Company product page for Massoia Lactone" and, at a dilution of 20 ppm, a taste described as creamy, coconut, green, and slightly fruity.

The New York Daily News argued against the use of eggnog flavouring (and other flavours, like blueberry), in coffee, calling the results "Franken-coffee". Consumption in the United States in 2019 was 53.5 million bottles purchased and Americans spent $185 million on eggnog. The consumption of egg nog was down 42 percent since 1969. The drink is more popular in the United States in the 2000s than the United Kingdom, despite the fact that it was developed in Britain and then transplanted to the American colonies in the 1700s.

It is bright yellow in colour with a relatively thick consistency. It is notably stronger than many other mustards and is particularly suited to flavouring as a cooking ingredient but is also used as a table condiment for cold and hot meats. The most famous brand of English mustard is Colman's of Norwich, which first produced their variety in 1814 as a powder in their yellow tin- it is also available as a paste. William Taylor, based in Newport Pagnell, was the first person to sell English mustard in a prepared format in 1830.

Commercially-prepared rompope Rompope is an eggnog-like drink made with eggs, milk, and vanilla flavouring. The egg yolks impart a yellow hue to the emulsified beverage. It is a traditional drink known as such in Honduras, Costa Rica, Ecuador, Nicaragua, El Salvador, Guatemala, Belize and particularly in Mexico, where, it is believed to have been originally made in the convents of the city of Puebla, Mexico. The word rompope is a derivation of the word rompon, which is used to describe the Spanish version of eggnog that came to Mexico.

Sugar-free versions have also been created. Once the syrup blend reaches the target temperature, the candy maker removes it from the heat source and may add citric acid, food dye, and some flavouring, such as a plant extract, essential oil, or flavourant. The syrup concoction, which is now very thick, can be poured into a mold or tray to cool, or a cooling table in case of industrial mass production. When the syrup is cool enough to handle, it can be folded, rolled, or molded into the shapes desired.

As a result, the Abbot allowed wine merchants to distribute on behalf of the Abbey. At the same time, the recipe was changed to be less of a patent medicine and more of a medicated wine. The wine, which comes in distinct brands depending on the market, has achieved popularity in working class, student, and bohemian communities in the United Kingdom and Ireland. In the Republic of Ireland, Buckfast is packaged in a darker bottle, has a slightly lower alcoholic strength, and lacks the vanillin flavouring present in the British version.

Loblaws switched its product from the President's Choice label to No Name, dropped the price by a dollar and gave it prominent display space. Sales subsequently rebounded. Since the launch of No Name in 1978, the generic line has expanded from the original 16 items to more than 2,900 different products. In 2019, Loblaw launched a multi-platform advertising campaign for the brand (its largest since 2009), with a focus on its "Simple Check" program— which covers No Name products produced without ingredients such as hydrogenated oil, or artificial colours and flavouring.

Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium. Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. The fungus has been a constituent of Roquefort, Stilton, Danish blue, Cabrales, Gorgonzola, and other blue cheeses that humans are known to have eaten since around AD 50; blue cheese is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavour.

In the central and peninsula regions of South Australia and in New Zealand, "potato fritter" is most common, while in Western Australia and Northern Territory it is a mixed bag as to which term is used. Potato scallops originate from central England, but can also been found in northern England and Scotland. They are typically called "scallops" in central England and some other areas including Manchester, and "fritters" in other areas. This variant is normally a thin slice of potato, dipped in batter and deep fried, with no additional flavouring added except salt and vinegar.

Capsicum is also used widely in Italian cuisine, and the hot species are used all around the southern part of Italy as a common spice (sometimes served with olive oil). Capsicums are used in many dishes; they can be cooked by themselves in a variety of ways (roasted, fried, deep- fried) and are a fundamental ingredient for some delicatessen specialities, such as nduja. Capsicums are also used extensively in Sri Lankan cuisine as side dishes. The Maya and Aztec people of Mesoamerica used Capsicum fruit in cocoa drinks as a flavouring.

Since cinnamyl acetate is used as both a fragrance material and a food flavouring ingredient, dermal and oral exposure are considered to be the major routes of absorption. The dermal systematic exposure of cinnamyl acetate via cosmetic products is estimated to be 0.0115 mg/kg body weight/day. Several experiments using animals were conducted in the past to assess the toxicity of cinnamyl acetate. In one experiment, the oral toxicity was tested in rats. The rats received oral doses of cinnamyl acetate and the LD50 was found to be 3.3 g/kg.

The combination of α-ionone and β-ionone is characteristic of the scent of violets and used with other components in perfumery and flavouring to recreate their scent. The carotenes α-carotene, β-carotene, γ-carotene, and the xanthophyll β-cryptoxanthin, can all be metabolized to β-ionone, and thus have vitamin A activity because they can be converted by plant-eating animals to retinol and retinal. Carotenoids that do not contain the β-ionone moiety cannot be converted to retinol, and thus have no vitamin A activity.

Although most lalab vegetables are only washed in cold water and served raw, some boiled, steamed and fried variations are also available; for example, petai green beans can be served either raw or fried, while labu siam (chayote), water spinach and cassava leaves are usually served boiled. While most of vegetables are served raw or simply boiled or blanched, the main flavouring agent is its dressing, the hot and spicy sambal terasi which is chili paste in terasi shrimp paste. Most of recipes revolved around specific recipe of sambals.

Retrieved 21 April 2020. Anheuser- Busch's flagship brand Budweiser is aged on American beechwood spirals which promote fermentation and speed up the ageing process.The Daily Meal. What Does Budweiser’s 'Beechwood Aging' Actually Accomplish?. Retrieved 21 April 2020. In 2017 Innis & Gunn decided that barrel ageing did not need to take place in a barrel and could be done in as little as five days. They attempted to redefine the term to include a forced, wood flavouring process that only they use and that the rest of the industry does not recognise as barrel-ageing.

In Sweden and Finland, batavia-arrack has historically been mixed with other ingredients in order to make Swedish punsch (now available in prepackaged bottles). The alcohol content is normally not over 25%, although it has a high sugar content of nearly 30%. The original recipe was a mixture of arrack with water, sugar, lemon, and tea and/or spices (chiefly nutmeg). Today punsch is mostly drunk warm as an accompaniment to yellow split pea soup, although it is also used as a flavouring in several types pastries and sweets as well.

It is widely used for food flavouring and medicinal purposes, in addition to featuring as an ornamental plant in gardens. This small, lanate shrub is easily recognised by the distinctive soft, woolly covering of white-grey hair on its stems and round green leaves, giving it a velvety texture. Tiny rose-pink flowers surrounded by brighter purple-pink bracts add an exuberant splash of colour to the plant in summer and autumn. The dittany is classified as vulnerable on the IUCN Red List of Threatened Plant Species 1997.

Tansy foil Tansy was formerly used as a flavouring for puddings and omelettes, but is now almost unknown, except in Cork, where it is used in a sauce to accompany drisheens. The herbalist John Gerard (c. 1545–1612) noted that tansy was well known as “pleasant in taste”, and he recommends tansy sweetmeats as “an especial thing against the gout, if every day for a certain space a reasonable quantitie thereof be eaten fasting.” In Yorkshire, tansy and caraway seeds were traditionally used in biscuits served at funerals.

Dried and crushed Lemon myrtle leaves Lemon myrtle is one of the well known bushfood flavours and is sometimes referred to as the "Queen of the lemon herbs".The Cook and the Chef, ABC TV . The leaf is often used as dried flakes, or in the form of an encapsulated flavour essence for enhanced shelf-life. It has a range of uses, such as lemon myrtle flakes in shortbread; flavouring in pasta; whole leaf with baked fish; infused in macadamia or vegetable oils; and made into tea, including tea blends.

It may also have a woody or orris-like scent. and is often used in flavouring and cosmetic industries for example, aftershave lotions, bath products, hair care products, moisturizers, perfumes, shampoos and skin care products. It is also an ingredient used in Channel No. 5, and other branded products such as Fidji by Guy Laroche. Perfume fragrances that alpha-isomethyl ionone is used in are for example, amber, chypre, violet, mimosa, reseda, iris, orris, cyclamen, chypre, berries, woody notes, ylang- ylang, leather, orange, nut, pistachio, muscatel, and tobacco.

Blumenthal's recipe uses ice cream without flavouring, but which tastes of egg. In the recipe featured in The Big Fat Duck Cookbook, the bacon is lightly roasted with the fat on, then infused in milk for 10 hours. The infused mix is precisely heated with egg and sugar to overcook the eggs, increasing the "eggy" flavour, then sieved, put through a food processor, churned and frozen. The ice cream is served with caramelised French toast, a tomato compote, a slice of pancetta hardened with maple syrup, and tea jelly.

Recently (2013) Nestlé Canada has been distributing an apparent recreation of the hard Mack bar, though thinner and wrapped in foil. It contains sweetened condensed milk as a main flavouring and has less of the creamy butter flavour of the original Canadian Mack. Nestlé does not distribute the toffees in the US, but it may be ordered online for delivery or found in specialty candy shops. They were also manufactured and sold in New Zealand by Nestlé New Zealand Limited under the "Allen's" Confectionery range, but are now manufactured by RJ's of Levin after Nestlé sold off its NZ confectionery brands in 2018.

Santalum acuminatum, the Desert Quandong, is a hemiparasitic plant in the sandalwood family, Santalaceae, (Native to Australia) which is widely dispersed throughout the central deserts and southern areas of Australia. The species, especially its Edible fruit, is also commonly referred to as Quandong or Native Peach. The use of the fruit as an exotic flavouring, one of the best known Bush tucker (bush food), has led to the attempted domestication of the species. Desert Quandong is an Evergreen tree, its fruit can be stewed to make pie filling for Quandong pies or made into a fruit juice drink.

Tea was the hot beverage most commonly consumed in Australia throughout most of its history from the time the earliest British settlers, though coffee has become overall more common since the 1990s. Since the 19th Century, billy tea was a staple drink for those out in the Australian bush, such as those working on the land or travelling overland. Boiling water for tea in a billy over a camp fire and adding a gum leaf for flavouring remains an iconic traditional Australian method for preparing tea. Famously, it was prepared by the ill-fated swagman in the renowned Australian folksong "Waltzing Matilda".

Grains of Selim seed pods Grains of Selim are the seeds of a shrubby tree, Xylopia aethiopica, found in Africa. The seeds have a musky flavor and are used as a spice in a manner similar to black pepper, and as a flavouring agent that defines , the dominant style of coffee in Senegal. It is also known as Kani pepper, Senegal pepper, Ethiopian pepper, and (historically) Moor pepper and Negro pepper. It also has many names in native languages of Africa, the most common of which is in the Wolof language (this is the name used on most packages of ).

After the cakalang (Minahasan for skipjack tuna) fish has been cleaned (scaled and gutted), the flesh of cakalang is split into two parts and clipped upon a bamboo frame that has been prepared previously. Then the fish meat is cured using soda powder, salt and some spices for flavouring. The cakalang meat later undergoes the smoking process, the heat of fire and smoke must be evenly distributed so that all parts of fish are exposed to the heat, done and dried. The tuna meat curing process takes about four hours and the time needed for cooling is about two hours.

Described by Pierre Bulliard in 1790 as Boletus piperatus, it is only distantly related to other members of the genus Boletus and was reclassified as Chalciporus piperatus by Frédéric Bataille in 1908. The genus Chalciporus was an early branching lineage in the Boletaceae and appears to be related to boletes with parasitic properties. Previously thought to be ectomycorrhizal (a symbiotic relationship that occurs between a fungus and the roots of various plant species), C. piperatus is now suspected of being parasitic on Amanita muscaria. The flesh of C. piperatus has a very peppery taste, and can be used as a condiment or flavouring.

In February 2005, the agency announced the discovery of the dye Sudan I in Worcester sauce, prompting a mass product recall of over 400 products that used the sauce as a flavouring. On 31 March 2006, it published its "Survey of benzene levels in soft drinks", which tested 150 products and found that four contained benzene levels above the World Health Organization (WHO) guidelines for drinking water. The Agency asked for these to be removed from sale. The Food Standards Agency also imposed restrictions on the sheep trade because of the consequences of the 1986 Chernobyl catastrophe which were repealed in March 2012.

Merrilactone A is one of the four sesquiterpenes that were newly discovered from the fruit of Illicium merrillianum in 2000. Members of the genus Illicium include Chinese star anise, widely used as a spice for flavouring food and beverages, and also poisonous plants such as Japanese star anise. Chemical studies of Illicium have developed rapidly over the last 20 years, and merrilactone A has been shown to have neurotrophic activity in fetal rat cortical neuron cultures. This has led researchers to believe that Merrilactone A may hold therapeutic potential in the treatment of neuro- degenerative diseases such as Alzheimer's disease and Parkinson's disease.

Godfrey's Cordial, as well as other tonics given to children that consisted of opiates, used sassafras to disguise other strong smells and odours associated with the tonics. It was also used as an additional flavouring to mask the strong odours of homemade liquor in the United States. Commercial "sassafras oil," which contains safrole, is generally a byproduct of camphor production in Asia or comes from related trees in Brazil. Safrole is a precursor for the manufacture of the drug MDMA, as well as the drug MDA (3-4 methylenedioxyamphetamine) and as such, its transport is monitored internationally.

For preservation, salo is salted and sometimes also smoked and aged in a dark and cold place, where it will last for a year or more. The slabs of fat are first cut into manageable pieces, typically 15×20 cm. Then layers of fat slabs (skin side down) topped with one-centimetre layers of salt go into a wooden box or barrel for curing. For added flavouring and better preservation, the salo may be covered with a thick layer of paprika (usually in the more Western lands; in Russian salo with paprika is called "Hungarian"), minced garlic, or sometimes black pepper.

The expression "chocolate-coated salo" (, salo v shokoladi), originating in an ethnic joke about Ukrainians, has become cliché among Eastern Slavs, referring to an eclectic mix of tastes or desires, such as bacon ice cream. In the 2000s, Odessa Confectionery Factory started production of candies .BBC News - Pork choc on the menu in Ukraine - 21 June 2004Итар-Тасс К 1 апреля украинцы сметают с полок магазинов "сало в шоколаде" The chocolate candies were invented as an April Fool's Day joke. They are not actually salo; they contain a regular caramel filling with a small amount of rendered fat added as a salty flavouring.

In almost all Malay kuih, the most common flavouring ingredients are grated coconut (plain or flavoured), coconut cream (thick or thin), pandan (screwpine) leaves and gula melaka (palm sugar, fresh or aged). While those make the flavour of kuih, their base and texture are built on a group of starches: rice flour, glutinous rice flour, glutinous rice and tapioca. Two other common ingredients are tapioca flour and green bean (mung bean) flour (sometimes called "green pea flour" in certain recipes). They play the most important part in giving kuihs their distinctive soft, almost pudding-like, yet firm texture.

It has a mucilaginous (somewhat "slimy") texture, similar to okra, when cooked. The seeds are used as a flavouring, and a herbal tea is made from the dried leaves. The leaves of Corchorus are rich in betacarotene, iron, calcium, and vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent vitamin E. In North Africa and the Middle East, the young leaves of Corchorus species are known in Arabic as malukhiyah and are used as green leafy vegetables . Malukhiyah is eaten widely in Egypt and some consider it the Egyptian national dish.

Although Melanesia seems characteristically to lack myths of the origin of the world, a tale recounting the source of the sea is quite widely spread. As told by the Baining in New Britain, the story runs as follows. In the beginning the sea was very small—only a tiny water-hole, belonging to an old woman and from which she got the salt water for the flavouring of her food. She kept the hole concealed under a cover of tapa cloth, and though her two sons repeatedly asked her whence she obtained the salt water, she refused to answer.

One key tactic was to "enrich" the product by applying extensive efforts in flavour chemistry and additives. Philip Morris seemed proud of the fact that they had managed this while using "less than 100 flavorants". While the advertising did boast about the product being "enriched", it did not disclose any of these less than 100 flavouring chemicals to consumers. Internal industry documents reveal that in order to convince consumers that Merit had low tar as well as great taste, the ads had to be absolutely believable because the false claims of past years and past brands presented road-blocks.

A wheel of young Milbenkäse Milbenkäse ("mite cheese"), called Mellnkase in the local dialect and often known (erroneously) as Spinnenkäse ("spider cheese"), is a German speciality cheese. It is made by flavouring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months. An enzyme in the digestive juices excreted by the mites causes the cheese to ripen. Milbenkäse is said to taste similar to Harzer cheese, but with a bitter note (increasing with age) and a distinctive zesty aftertaste.

Coca-Cola Light Sango is a blood-orange flavoured variety of Coca-Cola Light/Diet Coke produced by The Coca-Cola Company, available in France since mid-2005. It is the first variety of Coca-Cola to have been developed outside of the company's Atlanta, Georgia, headquarters, primarily due to Belgium's reputation as the worlds top consumer of Coke Light products per capita. Coke Sango's production is also due, in part, to the success of previous citrus- flavoured varieties of Coke Light in Europe. Coke Sango's name is based on sang, the French word for blood, in reference to its blood orange flavouring.

Vampiros may be made in a tall glass or an old fashioned glass. Bartenders may first "rim" the glass with Kosher Salt, which is done by placing a layer of Kosher Salt on a chopping board, moistening the glass' rim with lime juice or water, and then placing the upside down glass rim onto the Kosher Salt, so that the salt sticks to the moistened rim. The second step is to fill half the glass with ice and add one or two shooter glasses full of high quality Tequila. The next stage is to add the flavouring elements.

Fruit beer is beer made with fruit added as an adjunct or flavouring. Lambics, beers originating in the valley of the Zenne (in an around Brussels) Belgium, though copied by brewers in other parts of the world, may be refermented with cherries to make kriek, or fermented with raspberries to make framboise. All kind of Lambic beers, topfermentation beers such as Belgian Golden Ales, Belgian Ambers and Flemish old brown beers usually go through a multiple stage fermentation process. After the first fermentation of the wort, sugar is added and the beer is refermented, on wooden casks.

In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing ethanol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.

This distinctive taste is represented in the marketing slogan: "Love it or hate it." Such is its prominence in British popular culture that the product's name is often used as a metaphor for something that is an acquired taste or tends to polarise opinions. Marmite is a commonly used ingredient in dishes as a flavouring, as it is particularly rich in umami due to its very high levels of glutamate (1960 mg/100g). The image on the front of the jar shows a marmite (), a French term for a large, covered earthenware or metal cooking pot.

A Caesar (also known as a Bloody Caesar) is an Albertan cocktail originating in Calgary and consumed primarily in Canada. It typically contains vodka, a caesar mix (a blend of tomato juice and clam broth), hot sauce, and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime. What distinguishes it from a Bloody Mary is the inclusion of clam broth. The cocktail may also be contrasted with the Michelada, which has similar flavouring ingredients but uses beer instead of vodka.

Forty-four drugs, diluents, flavouring agents and emollients mentioned by Dioscorides are still listed in the official pharmacopoeias of Europe. The Puritans took Gerard's work to the United States where it influenced American Indigenous medicine. Francisco Hernández, physician to Philip II of Spain spent the years 1571–1577 gathering information in Mexico and then wrote Rerum Medicarum Novae Hispaniae Thesaurus, many versions of which have been published including one by Francisco Ximénez. Both Hernandez and Ximenez fitted Aztec ethnomedicinal information into the European concepts of disease such as "warm", "cold", and "moist", but it is not clear that the Aztecs used these categories.

As early as 500 BC, ginger was used as a medicine and for flavouring food in Ancient China and India. In the western hemisphere, ginger was used to spice up drinks. During the Victorian era, it was used to brew an alcoholic beverage termed "ginger beer". Brewed ginger beer originated in Yorkshire in England in the mid-18th centuryThomas Sprat (1702) A history of the Royal Society of London, page 196 "of Brewing Beer with Ginger instead of Hops" and became popular throughout Britain, the United States, Ireland, South Africa and Canada, reaching a peak of popularity in the early 20th century.

Custard with an arrowroot biscuit on top Arrowroot was very popular in the Victorian era, and Napoleon supposedly said the reason for the British love of arrowroot was to support the commerce of their colonies. It can be consumed in the form of biscuits, puddings, jellies, cakes, hot sauces, and also with beef tea, milk or veal broth. Kudzu arrowroot (Pueraria lobata) is used in noodles in Korean and Vietnamese cuisine. In the Victorian era it was used, boiled with a little flavouring added, as an easily digestible food for children and people with dietary restrictions.

Torta de Santiago (in Galician) or Tarta de Santiago (in Spanish), literally meaning cake of St. James, is an almond cake or pie from Galicia with origin in the Middle Ages. The Galician for cake is Torta whilst it is often referred to Tarta, which is the Spanish word for it. The filling principally consists of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used. It is a round shape and can be made with or without a base which can be either puff pastry or shortcrust pastry.

Senior cats tend to become particularly picky with their food as a reduced ability to taste and smell is associated with age, therefore, palatability is an important factor to consider. Cats have shown a preference in studies for diets with a higher protein content regardless of the flavouring of the food. Additionally, cats are unable to effectively regulate their water intake, and seniors are particularly prone to dehydration. Wet diets should be considered to increase water intake and enhance palatability, as well as to alleviate discomfort associated with periodontal disease, a common concern with senior cats.

Reproduced 5 August 2010, It is inhaled or "snuffed" into the nasal cavity, delivering a swift hit of nicotine and a lasting flavoured scent (especially if flavouring has been blended with the tobacco). Traditionally, it is sniffed or inhaled lightly after a pinch of snuff is either placed onto the back surface of the hand, held pinched between thumb and index finger, or held by a specially made "snuffing" device. Snuff originated in the Americas and was in common use in Europe by the 17th century. Traditional snuff production consists of a lengthy, multi-step process, in tobacco snuff mills.

Forshufvud and Weider observed that Napoleon had attempted to quench abnormal thirst by drinking large amounts of orgeat syrup that contained cyanide compounds in the almonds used for flavouring. They maintained that the potassium tartrate used in his treatment prevented his stomach from expelling these compounds and that his thirst was a symptom of the poison. Their hypothesis was that the calomel given to Napoleon became an overdose, which killed him and left extensive tissue damage behind. According to a 2007 article, the type of arsenic found in Napoleon's hair shafts was mineral, the most toxic, and according to toxicologist Patrick Kintz, this supported the conclusion that he was murdered.

In Finnish academic literary circles, critics had generally regarded Waltari as an author of popular fiction. This stigma he had gained for perceived overproductivity, superficiality and looseness of style; for his popular erotic flavouring in clearly-told stories; and not conforming to the "Great Tradition" of Finnish literature (patriotic, realistic depiction of the struggles of poor yet courageous Finns with nature and society) favoured by critics at the time. Despite its popularity and acclaim, the novel was denied the 1946 state literature award, largely due to the efforts of vocal Waltari critic and ideological opponent Raoul Palmgren. Even the overseas success was denounced in Finland as a popular novel's success.

George Cruikshank's engraving of The Gin Shop (1829) The invention and development of the column still (1826 and 1831) made the distillation of neutral spirits practical, thus enabling the creation of the "London dry" style that evolved later in the 19th century. In tropical British colonies gin was used to mask the bitter flavour of quinine, which was the only effective anti-malarial compound. Quinine was dissolved in carbonated water to form tonic water; the resulting cocktail is gin and tonic, although modern tonic water contains only a trace of quinine as a flavouring. Gin is a common base spirit for many mixed drinks, including the martini.

Tamarillos can be added as a secondary fermentation flavouring to Kombucha Tea for a tart and tangy taste. The fruit should be mashed and added at a ratio of 3 Tamarillos to 1 Litre of Kombucha, however great care should be taken to not allow too much carbon dioxide gas to build up in sealed bottles during secondary fermentation. The sugar content of fresh Tamarillos added to Kombucha can generate a rapid carbon dioxide production in secondary fermentation within just 48–72 hours. In Colombia, Ecuador, Panama and parts of Indonesia (including Sumatra and Sulawesi), fresh tamarillos are frequently blended together with water and sugar to make a juice.

The sauce is also commonly used in other Indonesian cuisines traditions, such as Sundanese cuisine and Javanese cuisine. Taucu is generally used in cooking by Chinese Malaysian, Singaporean and Bruneian. The sauce is often used as condiment and flavouring for stir fried dishes such as tahu tauco (tofu in tauco sauce), kakap tahu tausi (red snapper with tofu in soybean sauce), in soup such as swikee oh (frog legs in tauco soup) and pie oh (softshell turtle in tauco soup), or stir fried with kangkung (water spinach). Today the major production centre of tauco in Indonesia is in Cianjur in West Java, and Pekalongan in Central Java.

In several patch test studies, application of some sources of bergamot oil directly to the skin of guinea pigs was shown to have a concentration- dependent phototoxic effect of increasing redness after exposure to ultraviolet light (due to the chemical bergapten, and possibly also citropten, bergamottin, geranial, and neral). This is a property shared by many other citrus fruits and other members of Rutaceae including Rue. Bergapten has also been implicated as a potassium channel blocker; in one case study, a patient who consumed four litres of Earl Grey tea per day (which contains bergamot essential oil as a flavouring) suffered muscle cramps. Bergamot is also a source of bergamottin.

Erica Strange is a young woman, smart and well-educated, but an underachiever who has been perennially unlucky in her career and her love life. After accidentally consuming a drink with hazelnut flavouring, to which she is allergic, she wakes up in the hospital and meets Dr. Tom, who claims that he can help her fix everything that is not going well in her life. Although initially reluctant, she soon learns that what he is offering is the ability to go back in time to relive and even change her deepest regrets. Each time she faces a problem in the present, Dr. Tom sends her back to revisit a related regret.

The terms West African pepper and Guinea pepper have also been used, but are ambiguous and may refer to grains of Selim or grains of paradise. The plants that provide Ashanti pepper are vines that can grow up to 20 m in length, climbing up boles of trees by means of adventitious roots. These are native to topical regions of Central and Western Africa and are semi-cultivated in countries such as Nigeria where the leaves, known as uziza, are used as a flavouring for stews. Like other members of the pepper family, Ashanti pepper contains 5–8% of the chemical piperine which gives them their piquant taste.

Garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them. The composition of ras el hanout differs somewhat from the Baharat spice mix, but they differ more by the types of dishes they are associated with and by region rather than the ingredients in them. Although used by Berber people, it should not be confused with "berbere" spice mix from Ethiopia. Certain supposed aphrodisiacs, including the notoriously dangerous "green metallic beetles", cantharides, have appeared in many Moroccan ras el hanout formulations, but these seem to be irrelevant for flavouring purposes.

Even in West Africa, alligator pepper is an expensive spice, so is used sparingly. Often, a single whole pod is pounded in a pestle and mortar before half of it is added (along with black pepper) as a flavouring to West African soups or boiled rice. The spice can also be substituted in any recipe using grains of paradise or black cardamom to provide a hotter and more pungent flavour. When babies are born in Yoruba culture, they are given a small taste of alligator pepper (atare) shortly after birth as part of the routine baby- welcoming process, and it is also used as an ingredient at traditional meet- and-greets.

A slight variation on the theme is the Magic Funnel, which uses a two-walled funnel holding liquid between the walls. The magician pours a small amount of liquid through the funnel as normal, but it continues to pour when they lift their finger from a hole on the handle. A very different variation on the any drink method uses small packets of dried flavouring or color that can be dropped into the cups before the pour begins. "Think-a- Drink" used this at least for some performances, and prior to one show the seemingly dirty cups were polished by a stage hand and had to be re-prepared.

Herodotus, Book 3, sections 3.107-113. Herodotus, Aristotle and other authors named Arabia as the source of cinnamon; they recounted that giant "cinnamon birds" collected the cinnamon sticks from an unknown land where the cinnamon trees grew and used them to construct their nests. Pliny the Elder wrote that cinnamon was brought around the Arabian peninsula on "rafts without rudders or sails or oars", taking advantage of the winter trade winds. He also mentioned cassia as a flavouring agent for wine, and that the tales of cinnamon being collected from the nests of cinnamon birds was a traders' fiction made up to charge more.

Vanilla fruit drying The dried seed pods of one orchid genus, Vanilla (especially Vanilla planifolia), are commercially important as a flavouring in baking, for perfume manufacture and aromatherapy. The underground tubers of terrestrial orchids [mainly Orchis mascula (early purple orchid)] are ground to a powder and used for cooking, such as in the hot beverage salep or in the Turkish frozen treat dondurma. The name salep has been claimed to come from the Arabic expression ', "fox testicles", but it appears more likely the name comes directly from the Arabic name '. The similarity in appearance to testes naturally accounts for salep being considered an aphrodisiac.

Bow Island is well known for its dry edible bean industry. A 5.5 metre (18 ft) tall statue of the mascot "Pinto MacBean" is located adjacent to Highway No. 3 and greets everyone coming into town. Bow Island is also the largest spearmint-producing region in Canada, with 4 farms in the surrounding area producing 25% of the North American demand for Scotch spearmint essential oil, used in flavouring candy, gum, mints and toothpaste.Bow Island Mint Flavours North American Market, Country 95.5FM, September 18 2014 Less notable but equally important is the operation of Spitz International, originally Alberta Sunflower Seeds, which produces Spitz brand sunflower seeds and pumpkin seeds.

Darran McGrady Eating Royally: Recipes and Remembrances from a Palace Kitchen p.180. Thomas Nelson Inc, 2007 It can be eaten with hard sauce (usually brandy butter or rum butter), cream, lemon cream, ice cream, custard, or sweetened béchamel, and is sometimes sprinkled with caster sugar. An example of a Great Depression era recipe for Christmas pudding can instead be made on Christmas Day rather than weeks before as with a traditional plum pudding, although it is still boiled or steamed. Given the scarce resources available to poorer households during the depression this recipe uses cold tea for flavouring instead of brandy and there are no eggs used in the mixture.

The product family has later expanded to include the "Hot & Sour" (a milder variant of the traditional design, produced in four different flavours; Spicy Citrus, Pepper Liquorice, Chilli Melon and Strawberry Surprise) and "Bonfire" (soft, much milder candies) bagged variants, as well as lollipops and filled liquorice. There has also been a chili-flavoured version and a strongly licorice- flavoured version with less of the ammonium chloride and peppercorn flavouring, but these have since been discontinued. The licorice-flavoured variant can still be found as one of the flavours in the “Hot & Sour” bags, though. is sometimes used to make the Finnish cocktail ' and in similar Scandinavian cocktails.

Faggots are meatballs made from minced off-cuts and offal, especially pork (traditionally pig's heart, liver, and fatty belly meat or bacon) together with herbs for flavouring and sometimes added bread crumbs. It is a traditional dish in the United Kingdom, especially South and Mid Wales and the English Midlands. (payment required) (payment required) Faggots originated as a traditional cheap food consumed by ordinary country people in Western England, particularly west Wiltshire and the West Midlands. Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area.

Irn-Bru is known for its bright orange colour and unique flavour. As of 1999 it contained 0.002% of ammonium ferric citrate, sugar, 32 flavouring agents including caffeine and quinine (but not in Australia), and two controversial colourings (Sunset Yellow FCF E110 and Ponceau 4R E124). On 27 January 2010, A.G. Barr agreed to a Food Standards Agency voluntary ban on these two colourings although no date was set for their replacement. After lobbying by First Minister of Scotland Alex Salmond, a proposed restriction of Sunset Yellow to 10 mg/litre was eased to 20 mg/litre in 2011 — the same amount present in Irn-Bru.

It is also often used in baking in the Nordic countries, in particular in Sweden, Norway, and Finland, where it is used in traditional treats such as the Scandinavian Yule bread Julekake, the Swedish kardemummabullar sweet bun, and Finnish sweet bread pulla. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood or gas, to produce mixtures as much as 40% cardamom.

The bark is used to produce 'Ecuadorian' (or 'American') cinnamon which bears some resemblance to common cinnamon (which also comes from a tree in this family). The tree is known in Quechua languages as ispinku, which specifically refers to the flowers, and more recently as Flor de Canela. The taste of Ecuadorian cinnamon is thought to come from the presence of methyl cinnamate and trans-cinnamaldehyde which are also found in the essential oils which come from the flower calices of the plant. Some reports show it has been used as a flavouring since Incaic times, and modern Ecuadorians still use this spice during general cooking and the production of food for rituals.

The flavouring whiskies are most typically rye whiskies, blended into the product to add most of its flavour and aroma. While Canadian whisky may be labelled as a "rye whisky" this blending technique only necessitates a small percentage (such as 10%) of rye to create the flavour, whereas much more rye is required if it were added to a mash bill alongside the more readily distilled corn. The base whiskies are distilled to between 180 and 190 proof which results in few congener by-products (such as fusel alcohol, aldehydes, esters, etc.) and creates a lighter taste. By comparison, an American whisky distilled any higher than 160 proof is labelled as "light whiskey".

The flavouring of the drink comes from a recipe of ten ingredients: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb, and grains of paradise. Alcohol brought in from another supplier is evaporated three times using a carterhead still, and the alcohol vapours are passed through a mesh/basket containing the ten botanicals, in order to gain flavour and aroma. This is felt to give the gin a lighter, more floral taste compared to those gins that are created using a copper pot still. Water from Lake Vyrnwy is added to bring the strength of Bombay Sapphire down to 40.0% (UK, the Nordics, several continental European markets, Canada and Australia).

Retsina, wine flavoured with pine resin, was also drunk, as it still is in Greece today, producing similar reactions from unfamiliar visitors; "To add to our calamity the Greek wine, on account of being mixed with pitch, resin, and plaster was to us undrinkable," complained Liutprand of Cremona, who was the ambassador sent to Constantinople in 968 by the German Holy Roman Emperor Otto I. The garos fish sauce condiment was also not much appreciated by the unaccustomed; Liutprand of Cremona described being served food covered in an "exceedingly bad fish liquor." The Byzantines also used a soy sauce like condiment, murri, a fermented barley sauce, which, like soy sauce, provided umami flavouring to their dishes..

The Eagle and Child, a 17th-century pub in Oxford The use of hops in beer was written of as early as 822 by a Carolingian Abbot. Flavouring beer with hops was known at least since the 9th century, but was only gradually adopted because of difficulties in establishing the right proportions of ingredients. Before that, a mix of various herbs called gruit had been used, but did not have the same conserving properties as hops. In The Book of Margery Kempe, Margery dictates her story to a scribe, and reports that in the early 15th century she attempted to brew beer in Bishop's Lynn, Norfolk, and makes other references to bottles of beer.

Lift is a range of soft drinks produced by The Coca-Cola Company that has been available in Australia, New Zealand, Latin America, Germany, Austria, Philippines and Eastern Europe since the 1970s, which is carbonated and flavored with fruit juice. Lift Apple was previously one of eight international soda flavors featured and available for tasting at Club Cool in Epcot. In Australia, the only flavour besides limited time flavours is Lemon, in 2015 Lift in Australia was rebranded Fanta Lemon Lift, and then back to Lift in 2016 with a flavour change, making it less sweet and more sour. In Germany, Lift Apfelschorle consists of 55% apple juice and water without additional flavouring.

Dried bark strips, bark powder and flowers of the small tree Cinnamomum verum Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamomum verum, from Koehler's Medicinal-Plants (1887) Close-up view of raw cinnamon Cinnamon is the name for several species of trees and the commercial spice products that some of them produce.

In Bangladesh, paan is chewed throughout the country by all classes and is an important element of Bangladeshi culture. It is the Bengali ‘chewing gum’, and usually for chewing, a few slices of the betel nut are wrapped in a betel leaf, almost always with sliced areca nuts and often with calcium hydroxide (slaked lime), and may include cinnamon, clove, cardamom, catechu (khoyer), grated coconut and other spices for extra flavouring. As it is chewed, the peppery taste is savoured, along with the warm feeling and alertness it gives (similar to drinking a fresh cup of coffee). Paan-shupari (shupari being Bengali for areca nut) is a veritable Bangladeshi archetypal imagery, employed in wide-ranging contexts.

This process can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia Housewife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot. In early American history, the curing and smoking of bacon (like the making of sausage) seems to have been one of the few food-preparation processes not divided by gender.Sarah F. McMahon, "Gender, Dietary Decisions, and Food Technology," in Bacon is distinguished from other salt-cured pork by differences in the cuts of meat used and in the brine or dry packing.

Amazake, Japanese rice milk Glass of horchata de chufa (tiger nut milk) in a café in Spain oat drinks in original, organic, and coffee Plant milk (plant- based liquids, alternative milk, nut milk or vegan milk) refers to manufactured, nondairy beverages made from a water-based plant extract for flavouring and aroma. Plant milks are vegan beverages consumed as plant-based alternatives to dairy milk, and often provide a creamy mouthfeel. For commerce, plant-based liquids are typically packaged in containers similar and competitive to those used for animal lactations, but cannot be labeled as "milk" within the European Union. In 2018, among the roughly 20 plants used to manufacture plant milk, almond, soy, and coconut were the highest-selling plant milks worldwide.

Historians have interpreted that Gajah Mada might have performed what is now known in Javanese tradition as puasa mutih, only consuming plain food of white steamed rice, plain vegetables and clear water, without any coconut or spices for flavouring. Some might also interpret this to mean Gajah Mada was somehow performing a somewhat ascetic ritual by refusing to indulge himself in sensual pleasures, which includes consuming spiced flavoursome food. This oath was probably meant to describe his seriousness and strong will in achieving his goal of furthering the glory of Majapahit. From this manuscript, historians have learnt several names of places and polities in Nusantara at the time the oath was taken, which were not under Majapahit suzerainty, and were targeted by Gajah Mada's ambitious expansive campaign.

Ratafia liqueurs are alcoholic beverages, originally Italian, compound liqueurs or cordials made by the maceration of ingredients such as aromatics, fruits, in pre-distilled spirits, followed by filtration and sweetening, the flavouring ingredients being merely infused in it Froud and Turgeon (1961) Ratafia may be flavored with kernels (almond, peach, apricot, or cherry), lemon peel and spices in various amounts (nutmeg, cinnamon, clove, mint, rosemary, anise, etc.), typically combined with sugar. Other flavorings can be used, such as vegetables and fresh herbs. The liqueur is typical of the Mediterranean areas of Spain, Italy, and north-east of France (Champagne and Burgundy). In the south-central region of Italy (specifically Molise and Abruzzo) Ratafià is made exclusively with fresh cherries and Montepulciano d'Abruzzo wines.

Cooking oils on a shelf in China Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dippings like bread dips, and may be called edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard.

Currently, however, ale usually refers to beer produced through a top- fermentation process, not unhopped beer. The main factor for the replacement of spices by hops is that hops were cheaper (especially in the gruit area, where the price of beer flavouring spices was artificially kept high) and were better at rendering the beer keepable. This preservative effect is thought to have had a large impact on the early movement to switch over, although other plants commonly used in gruit mixes, for example sage, rosemary or bog myrtle, also have antiseptic properties likely to extend the shelf life of beer. Spruce tips as a local food ingredient has a practical aspect as well; it is a plentiful resource in northern latitudes like Alaska, whereas hops must be imported from the lower 48 United States.

D.A.Campbell, 'Monody', P.Easterling and B.Knox (ed.s), The Cambridge History of Classical Literature: Greek Literature, Cambridge University Press (1985), page 216 He composed like Stesichorus in a literary language, largely Epic with some Doric flavouring, and with a few Aeolisms that he borrowed from the love poetry of Sappho and Alcaeus.David A. Campbell, Greek Lyric Poetry, Bristol Classical Press (1982), pages 307 It is possible however that the Doric dialect was added by editors in Hellenistic and Roman times, when the poet's home town, Rhegium, had become more Doric than it had been in the poet's own time.Giuseppe Ucciardello, 'Sulla tradizione del testo di Ibico' in 'Lirica e Teatro in Grecia: Il Testo e la sua ricezione—Atti del 11 incontro di Studi, Perugia, 23–24 gennaio 2003', Edizioni Scientifiche Italiane (2005), pages 21–88.

It is said that La Varenne's first training was in the kitchens of the queen Marie de Medici. At the time his books were published, La Varenne had ten years' experience as chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (marquis d'Uxelles in French), to whom he dedicated his publications and whom he immortalised in duxelles, finely-minced mushrooms seasoned with herbs and shallots, which is still a favourite flavouring for fish and vegetables. The Marquis of Uxelles was the royal governor of Chalon-sur-Saône, thought by some to be the birthplace of La Varenne. Le Cuisinier françois was reprinted in 1983,Three other French cookbooks are included: Le pastissier françois, Le confiturier françois and Le cuisinier friand, from a Rouen almanac of 1693.

The company produces five different brands of lager with slight variations in abv strength and taste, such as "Solera" at 6% abv, called Verde (green) because of its bottle color, "Polar Pilsen" at 5% abv, called Negra (black) or Negrita (Blackie), "Solera Light" at 4.3% abv, called Azul (Azulita), "Polar Ice" at 4.5% abv, "Polar Light" at 4% abv. There is also a nonalcoholic beer called "Polar Zilch". Polar's signature Pilsen product started distribution in the United States in 1985 under the leadership of Carlos Eduardo Stolk, President and Chairman of the Board of Empresas Polar for over 30 years. Their non-alcoholic product aimed at the youth market, Maltin Polar, is basically a type of soft drink called Malta which is similar to ale beers with hops but with some caramel flavouring.

Fresh kaffir lime leaves (bai makrut), fingerroot (krachai), or fresh herbs such as Thai basil (horapa) are often added to Thai curries. Kaffir lime leaves and krachai are often cooked along with the other ingredients but fresh herbs such as Thai basil are nearly always added at the last moment to preserve the full taste and serve as a contrasting note to the flavours of a curry. Fish sauce is not only used when cooking the curry as a flavouring and for its salty taste, but it is usually also available at the table as a condiment, mixed together with sliced green bird's-eye chillies for those that prefer their curries more salty and spicy. Sugar (traditionally palm sugar) is used with curries that need to be sweetened.

While the ingredients vary somewhat from one drink to another, those of the Lucozade Original Energy were listed as follows in 2013: carbonated water, glucose syrup (25%), citric acid (E330), lactic acid (E270), flavouring (unspecified), preservatives (potassium sorbate, sodium bisulphite (E-222)), caffeine, antioxidant (ascorbic acid), colour (sunset yellow (E110), Ponceau 4R). Since the reformulation to lower sugar in 2017, Lucozade Original contains the artificial sweeteners aspartame and acesulfame K. A warning is printed on the packaging that the colouring may have an adverse effect on activity and attention in children. Nutritional information for 380 ml bottle: energy 1129 kjoules = 266 kCal; protein, fat and fibre nil; carbohydrates 65.4 g of which sugars 33.1 g of which 65.4 g glucose-based; and sodium trace.Packaging of Lucozade Energy Original, 2013.

Paxarette, is the name of a Spanish sweet condensed vino de color wine made generally with Pedro Ximenez grapes and finished by mixing the wine with essences, called arrope or sancocho, which are produced by boiling must down to a fifth and a third respectively. Pajarete was popular as a straight dessert wine in England in the 18th century and gets its name from a monastery and vineyards situated near Arcos de la Frontera in the province of Cádiz in Andalusia southern Spain. Paxarette does not enjoy Protected Geographical Status. In the past, the Scotch whisky industry made use of Paxarette to season casks, simply by pouring this rich flavouring into the wood, to help impart a fuller, richer sherry character into the whisky that was aged in them.

Malted barley before kilning or roasting The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring, such as hops,alabev.com The Ingredients of Beer. Retrieved 29 September 2008 to offset the sweetness of the malt. A mixture of starch sources may be used, with a secondary saccharide, such as maize (corn), rice, or sugar, these often being termed adjuncts, especially when used as a lower-cost substitute for malted barley.beer-brewing.com Ted Goldammer, The Brewers Handbook, Chapter 6 – Beer Adjuncts, Apex Pub (1 January 2000), . Retrieved 29 September 2008 Less widely used starch sources include millet, sorghum, and cassava root in Africa, potato in Brazil, and agave in Mexico, among others.

A Japanese appetizer, kinpira gobō, consisting of sauteed gobō (greater burdock root) and carrot, with a side of sautéed dried daikon "Gobō salad" Japanese burdock salad Arctium lappa L. (right), illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804) Greater burdock root is known as niúbàng () in Chinese, which was borrowed into Japanese as gobō and Korean as ueong (), and is widely eaten in Japan, Korea and Taiwan. It was used in Europe during the Middle Ages as a vegetable, but now it is rarely used except in Italy, Brazil and Portugal, where it is known as bardana or "garduna". Plants are cultivated for their slender roots, which can grow about 1 meter long and 2 cm across. The root was traditionally used in Britain as a flavouring in the herbal drink dandelion and burdock, which is still commercially produced.

Arròs negre owes its dark colour to squid ink Cephalopod ink has, as its name suggests, been used in the past as ink for pens and quills; the Greek name for cuttlefish, and the taxonomic name of a cuttlefish genus, Sepia, is associated with the brown colour of cuttlefish ink (for more information, see sepia). Squid ink pasta with truffles and pistachios Modern use of cephalopod ink is generally limited to cooking, primarily in Japan and the Mediterranean, where it is used as a food colouring and flavouring, for example in pasta and sauces, and of course calamares en su tinta. For this purpose it is generally obtainable from fishmongers, gourmet food suppliers, and is widely available in markets in Japan Ohigashi, Hajime; Osawa, Toshihiko; Terao, Junji; Watanabe, Shaw and Yoshikawa, Toshikazu, eds. (2013) Food Factors for Cancer Prevention. Springer. p. 336.

Generally, reports show that frozen vegetables are as nutritionally beneficial when compared to fresh ones. A 1997 study performed by the University of Illinois, 2007 study performed by University of California - Davis and a 2003 Austrian study support that canned or frozen produce has no substantial nutritional difference not attributable to the presence of added salt, syrup or other flavouring, and in fact suggest that canned or frozen produce is nutritionally superior because of the very rapid deterioration of nutrients in fresh produce.Are Frozen Vegetables Nutritious An advantage that frozen vegetables have over canned is that many brands contain little or no added salt because the freezing process by itself is able to stop bacterial growth. However, many canned vegetable brands with little or no sodium have become available and many frozen brands do have salt added for more flavour.

Although commercial production of this non-alcoholic style has grown in recent years, the main provider is still famed casse-croute restaurant Paul Patates in Montreal - using a recipe dating from 1896. Notwithstanding its relative obscurity, spruce beer is an authentic Canadian style of beer, as well as one of the oldest forms of beer in North America. In addition to its unique main ingredient of spruce tips, epinette is also distinguished from other styles of beer from its use of a top-fermented yeast with no malt whatsoever, the addition of toasted bread as well as roasted grain in stages during the brewing process, for its short, in-barrel fermentation period of 24 hours, and for the use of maple syrup, brown sugar, molasses or birch syrup as flavouring agents. Epinette is also typically unhopped.

Hop flower in a hop yard in the Hallertau, Germany Cross-section drawing of a hop hops bines ready for harvest on the Yakama Indian Reservation Humulus on a house Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus, a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to which, in addition to bitterness, they impart floral, fruity, or citrus flavours and aromas. Hops are also used for various purposes in other beverages and herbal medicine. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (nomenclature in the South of England), or hop yard (in the West Country and US) when grown commercially.

On 2 December 2009, China detained three employees of Shaanxi Jinqiao Dairy Company in northwest China suspected of selling 5.25 tons of melamine-laced powdered milk to Nanning Yueqian Food Additive Company, in Guangxi. On 30 December 2009, Xinhua reported continuing problems: powder and flavouring products sold by another company involved in the original scandal–the Shanghai Panda Dairy Company–were found to contain illegal levels of melamine; the dairy was closed and three of its executives arrested. On 25 January 2010, it was reported that three food companies from Hebei, Liaoning and Shandong provinces had produced melamine tainted products in March and April 2009 and that the three companies were banned from selling products in Guizhou. On 10 February 2010 China's state council announced a food safety commission, consisting of three vice premiers and a dozen minister-level officials, to address the nation's food regulatory problems.

A woman in South Dakota holding a Dairy Queen Blizzard, a commercial mix-in In the United States, ice cream made with just cream, sugar, and a flavouring (usually fruit) is sometimes referred to as "Philadelphia style" ice cream. Ice creams made with eggs, usually in the form of frozen custards, are sometimes called "French" ice creams or traditional ice cream. American federal labeling standards require ice cream to contain a minimum of 10% milk fat (about 7 grams (g) of fat per 1/2 cup [120 mL] serving), 20% total milk solids by weight, to weigh no less than 4.5 pounds per gallon (in order to put a limit on replacing ingredients with air), and to contain less than 1.4% egg yolk solids. Federal government regulations pertaining to the process of making ice cream, allowable ingredients, and standards, may be found in Part 135 of Title 21 of the Code of Federal Regulations.21 CFR Part 13521 CFR § 135.110(a)(2).