1. Processes in the conversion of rough hides into leather.
2. Savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type; SYN. salad dressing.
3. The activity of getting dressed; SYN. grooming.
One that flattens; especially; a flat-faced swage used in smithing
The quality or state of being piquant
Flavorful relish or dressing or topping served as an accompaniment to food.
Food preparation that usually is liquid or soft, taken as a relish. Nutritionally sauces add little to the diet unless used in large quantities. Sugar is a major ingredient in chutney, French dressing, and tomato ketchup. Other sauces are white sauce and salad cream. Mayonnaise has a high fat content.
The act of adding a seasoning to food.
ETYM Old Eng. spice, spece, spice, species, Old Fren. espice, espece, French épice spice, espčce species, from Latin species particular sort or kind. Related to Spy, Species.
1. Any of a variety of pungent aromatic vegetable substances used for flavoring food.
2. Aromatic substances of vegetable origin used as a preservative.
Any aromatic vegetable substance used as a condiment and for flavoring food. Spices are mostly obtained from tropical plants, and include pepper, nutmeg, ginger, and cinnamon. They have little food value but increase the appetite and may facilitate digestion.
ETYM French zeste, probably from Latin schistos split, cleft, divided, Greek zelos. Related to Schism.
1. A piece of orange or lemon peel, or the aromatic oil which may be squeezed from such peel, used to give flavor to liquor, etc.
2. Hence, something that gives or enhances a pleasant taste, or the taste itself; an appetizer; also, keen enjoyment; relish; gusto.
3. The woody, thick skin inclosing the kernel of a walnut.