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Solid substance present in wine that can be recovered after the evaporation of water and alcohol. The higher quantity of these solid substances results in wine higher in body.

A peppermint flavoring, used in baked goods and other desserts, which is made from the essential oils of fresh peppermint leaves.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A food flavoring extracted from oils within sugar maple trees that is processed into a combination of maple flavoring with an alcohol base.

A liquid flavoring derived from a vanilla bean grown in the pod of a plant that is a member of the orchid family.

A flavoring typically in liquid form that is made from rum. Although the alcohol content is very small, if a non-alcohol based extract is desired for various tastes or traditions it is available in some food stores.

A flavoring produced from dissolving the oil of anise seeds into alcohol. The extract has a sweet licorice taste and is used as a flavoring for cooking.

The extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine.

Refers to the extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine.

A cold extraction method of obtaining oil from fruits, nuts, and seeds via an expeller process that occurs in an atmosphere with no oxygen or light.

A process that is used to extract oil from fruits, nuts, and seeds. Chemical solvents are used to extract the oil, which is then boiled to eliminate most of the solvent residue.

A concentrated flavoring made from the combination of almond oil with alcohol. It is used as a flavoring in many recipes, especially cakes and pastries and it can be purchased in various sized bottles.

A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water.

A flavoring for use in providing the taste of champagne to various recipes. Typically, this extract is very concentrated, providing a very intense flavor so it is best to make sure the amount being added is not too excessive for the recipe.

A tool used for pressing garlic cloves through small holes to extract the pulp, oils, and juice from the garlic.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

An alcoholic beverage made from distilled spirits that have been flavored with extracts from herbs, spices, roots, botanicals, or substances such as citrus peel that is used to make orange bitters.

A vanilla flavored powder that is made by grinding dried vanilla beans into a fine textured powder. When heat is applied to the ingredients, Vanilla Powder holds its flavor better than a vanilla extract, making it best suited for flavorings used for foods that are heated in some manner, such as baked goods or tea and coffee.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor.