A substance used to produce a taste. Flavoring.
One of the six types of quarks (top, bottom, strange, charmed, up, and down) or three types of leptons (electron, muon, and tauon).
The characteristic quality of something.
A variety (of taste) attributed to an object.
The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.
A kind or type.
To add flavoring to something.
The pulverized rhizome of the turmeric plant, used for flavoring and to add a bright yellow color to food.
An Indian plant, Curcuma longa, with aromatic rhizomes, part of the ginger family (Zingiberaceae).
A yellow to reddish-brown dye extracted from the turmeric plant.