Flavoring

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Flavoring

Flavoring (pronunciation: /ˈfleɪvərɪŋ/) refers to the process or the substance used to alter or enhance the taste of food or drink. Flavorings can be derived from natural sources like plants and animals, or created artificially.

Etymology

The term 'flavoring' originates from the Middle English word 'flavour', which is derived from the Old French 'flaur'. The term was first used in the 14th century to describe the taste or smell of something.

Types of Flavoring

There are two main types of flavorings: Natural flavoring and Artificial flavoring.

  • Natural flavoring is derived from plant or animal sources. This includes herbs, spices, fruits, vegetables, meats, and dairy products.
  • Artificial flavoring is chemically created to mimic the taste of natural flavors. These are often used in processed foods and beverages.

Related Terms

  • Essence - A highly concentrated form of natural flavoring, often used in baking and cooking.
  • Extract - A substance made by extracting a part of a raw material, often through a process of distillation, used as a flavoring agent.
  • Spice - A substance used to flavor food, derived from the seeds, fruit, roots, bark, or other parts of a plant.
  • Herb - A plant or plant part used for its scent, flavor, or therapeutic properties in cooking.

Usage

Flavorings are used in a wide variety of applications, from cooking and baking to beverage production and more. They are a key component in the food and beverage industry, used to create or enhance the taste of a wide range of products.

External links

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