| Term | Definition |
|---|
| Flavor | Combination of tastes, aromas and sensations caused by a foreign substance in the mouth |
| Tastes | Sensations we detect when substances come in contact with taste buds |
| Mouthfeel | Sensation created by food's taste, smell, texture and temperature |
| Aromas | Odors that enter the nose or float up the back of the throat to smell receptors |
| Palate | The compendium of flavors and the ability to recognize them |
| Savory | A food that is not sweet |
| Umami | Japanese work meaning delicious. The fifth taste. |
| Name 3 factors effecting perception of flavors | Temperature, consistency, presence of contrasting tastes, presence of fats and color |
| Supertasters | People that detect a greater degree of a taste in foods than others |
| Age, health and smoking | These factors compromise the perception of taste |
| Flavor profile | Food's flavor from the moment the eater gets the first aroma until they swallow the last of it. |
| Seasoning | An item added to enhance natural flavor without dramatically changing its taste |
| Flavoring | Item that adds a new taste to a food and alters its natural flavors |
| Herb | Large group of aromatic plants whose leaves, stems or flowers are used as flavoring |
| Aromatic | A food added to enhance the natural aromas of another food |
| Spice | Large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring |
| Condiment | An item added to a dish for flavor; also prepared flavorings such as prepared mustards, relishes, bottled sauces and pickles. |
| Basil | Has a strong, warm and slightly peppery flavor with a hint of cloves. Varieties include cinnamon, garlic, lemon, chocolate and sweet |
| Bay Leaf | Also known as sweet laurel, is a small Asian tree with tough, glossy leaves and a sweet balsamic aroma and peppery flavor. |
| Chervil | Also known as sweet cicely, has lacy, fernlike liaves similar to parsley. Flavor is similar to parsley with the aroma of anise. |
| Chives | Delicate member of the onion family with hollow, thin green stems with a mild onion flavor and bright green color. |
| Garlic chives | Also known as Chinese chives, they have a flat, solid stems and mild garlic flavor |
| Cilantro | Also known as Chinese parsley, has sharp, tangy flavor with strong aroma and an almost citrus flavor. The green, leafy part of the plant yields seeds known as coriander. |
| Curry leaves | Distinctively flavored leaves of a small tree and looks like shiny bay leaves with a stron currylike fragrance and citrus-curry flavor |
| Dill | Member of parsley family, has feathery blue-green leaves with a taste of parsley and a touch of anise |
| Epazote | Also known as wormseed or stinkweed, it has a strong aroma similar to kerosene and a wild flavor. Used in Mexican and Southwestern cuisines. |
| Lavender | An evergreen with thin leaves and tall stem with spikes of tiny purple flowers, known primarily for its aroma. |
| Lemongrass | Also known as citronella grass, is a tropical grass with strong aroma and flavor of lemon. |
| Lime leaves | Small dark green leaves with a citrus floral aroma are used like bay leaves to flavor soups and stews in Asian cuisines |
| Lovage | Also known as sea parsley and smallage, the leaves, stalks and seeds have a strong celery flavor. |
| Marjoram | A flowering herb native to the Mediterranean; flavor is similar to thyme but sweeter with a stronger aroma. |
| Oregano | Also known as wild marjoram; has a pungent, peppery flavor used mostly in Greek, Italian and Mexican cuisines |
| Rosemary | An evergreen bush with stiff, neetlelike leaves; highly aromatic with slight odor of camphor of pine |
| Sage | Herb with narrow, fuzzy gray-green leaves with a strong, balsamic flavor with notes of camphor. |
| Savory | Herb has small narrow leaves with a sharp, bitter flavor, vaguely like thyme. |
| Tarragon | Long, narrow, dark green leaves with a strong flavor that is essential in many French dishes. |
| Thyme | A small, bushy plan with woody stems; has strong flavor with notes of sage. Often included in bouquet garni |
| Aleppo pepper | Spice made from bright red chiles grown in Turkey and northery Syria with a sharp, sweet, fruity flavor and mild heat |
| Allspice | AKA Jamaican pepper; the dried berry of a Jamaican tree. Flavor is a blend of cinnamon, cloves and nutmeg. |
| Anise | Tiny, gry-green egg-shaped seeds with strong, sweet flavor, similar to licorice and fennel. |
| Star anise | AKA chinese anixe; the dried star-shaped fruit of a Chinese magnolia tree. Flavor similar to anise but more bitter and puncent. |
| Annatto seeds | Small brick-red seds with a mild, peppery flavor; crushed to make Mexican achiote paste. |
| Asafetida | A pale, brown resin made from the sap of t giant fennel-like plant. AKA devil's dung, has a garlicky flavor and a strong, unpleasant aroma. |
| Capers | Unopened flower buds, pickled and used as a condiment |
| Caraway | Used since the stone age; a small, crescent-shaped brown seed with the peppery flavor of rye. |
| Cardamom | An expensive spice, seeds are encased in 1/4 inch long green or brown pods and it highly aromatic. Has lemony flavor with notes of camphor |
| Chiles | Members of the capsicum plant family and come in all shapes and sizes, wide range of flavors, from sweet to extremely hot |
| Cayenne | Ground from a blend of several particularly hot types of dried red chile peppers; has a bright orange color and fine texture |
| Paprika | AKA Hungarian pepper; a bright red power ground from specific varieties of red-ripened and dried chiles. Flavor ranges from sweet to pungent, aroma distinctive and strong |
| Chile powers | Made from a variey of dried chile peppers ranging from sweet and mild to hot and pungent. |
| Crushed chiles | AKA chile flakes, blended from dried, coarsely crushed chiles |
| Cinnamon | One of the oldest known spices, comes from the bark of small evergreen trees, peeled from branches in think layers and sun-dried |
| Cloves | Unopened buts of evergreen trees when dried, have hard, sharp prongs that can be used to push them into other foods. Extremely pungent with a sweet, astringent aroma |
| Coriander | These seeds come from the cilantro plant with a distinctive sweet, spicy flavor and strong aroma |
| Cumin | Seed of a small delicate plant in the parsley family; shaped like caraway, has a stong earthy flavor used in Indian, Middle Eastern and Mexican cuisines, sausages and cheeses |
| Fennel | Perennial plan with feathery leaves and tiny flowers; has a taste and aroma similar to anise but not as sweet. The bulbous stalk is used as a vegetable. |
| Fenugreek | It's pebble shaped seeds transfer their pale orange color to foods; has flavor like burnt sugar with a bitter aftertaste. |
| Galangal | The shizome of a plant native to India and SE Asia with a reddish skin, orange or white flesh and a peppery, gingerlike flavor and piny aroma |
| Ginger | Well-known spice from the shizome of a tall, flowing tropical plant hs grayish-tan skin and pale yellow , fibrous interior with piery but sweet flavor |
| Grains of paradise | Seeds of a perennial reedlike plant related to cardamom with a spicy, warm and slightly bitter flavor; used in the spice blend ras el hanout |
| Horseradish | The large, off-white taproot with a pungent flavor |
| Juniper | Round purple berries from an evergren bush with a sweet flavor similar to pine. |
| Mustard seeds | Small, hard seeds with a bitter flavor, available in black, brown or yellow; seeds have no arome but flavor is sharp and fiery hot |
| Nutmeg | The seed of the plumlike fruit of a large tropical evergreen with a strong and sweet flavor and aroma |
| Mace | The bright red lacy coating of the nutmeg seed |
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