• (noun): (physics) the kinds of quarks and antiquarks.
    Synonyms: flavor
    See also — Additional definitions below

Some articles on flavour, flavours:

Strange Flavour
... Strange Flavour is an independent computer game software developer based in United Kingdom ... Strange Flavour frequently collaborates with Freeverse Software ...
Murphy's Irish Stout - Flavour Profile
... Its flavour is evocative of caramel and malt, and is described as "a distant relative of chocolate milk" ... The resemblance to milk extends beyond flavour to texture Murphy's is free from any hint of carbonation, and is delivered "black as strong cappuccino" with an inch of foam – the head ...
... The most frequently stocked flavour in bars is apple ... However cherry, tropical, raspberry, pineapple and peach flavours also exist along with two limited edition flavours Spirited Summer Berry (summer 2010) and Spirited Cranberry and Apple (winter ... As part of the re-brand a new flavour was released, this being blackcurrant ...
Glutamates - History
... Although they occur naturally in many foods, the flavour contributions made by glutamic acid and other amino acids were only scientifically ... These crystals, when tasted, reproduced the ineffable but undeniable flavour he detected in many foods, most especially in seaweed ... Professor Ikeda termed this flavour umami ...
Master Stock - Use
... poached meats and other ingredients absorb the stock's flavour while imparting their own back into the stock ... In this way, over time, flavour accumulates in the stock, making it richer and more complex with each poaching, while subsequent poached meats absorb this flavour and likewise become ...

More definitions of "flavour":

Famous quotes containing the word flavour:

    ... when the Spaniards persecuted heretics they may have been crude, but they were not being unreasonable or unpractical. They were at least wiser than the people of to-day who pretend that it does not matter what a man believes, as who should say that the flavour and digestibility of a pudding will have nothing to do with its ingredients.
    Rebecca West (1892–1983)