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entity go
that which is perceived or known or inferred to have its own distinct existence (living or nonliving)

physical entity go
an entity that has physical existence

matter go
that which has mass and occupies space

substance go
a particular kind or species of matter with uniform properties

food, nutrient go
any substance that can be metabolized by an animal to give energy and build tissue

foodstuff, food product go
a substance that can be used or prepared for use as food

fixings, ingredient go
food that is a component of a mixture in cooking

seasoning, flavorer, flavourer, flavoring, flavouring, seasoner go
something added to food primarily for the savor it imparts

herb
aromatic potherb used in cookery for its savory qualities

noun.food

28 Subcategories

fines herbes go
a mixture of finely chopped fresh herbs
basil, sweet basil go
leaves of the common basil
bay leaf go
dried leaf of the bay laurel
borage go
an herb whose leaves are used to flavor sauces and punches
hyssop go
bitter leaves used sparingly in salads
caraway go
leaves used sparingly in soups and stews
chervil go
fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach
chives go
cylindrical leaves used fresh as a mild onion-flavored seasoning
comfrey, healing herb go
leaves make a popular tisane
coriander, Chinese parsley, cilantro go
parsley-like herb used as seasoning or garnish
costmary go
leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
fennel, common fennel go
leaves used for seasoning
lemon balm go
lemony leaves used for a tisane or in soups or fruit punches
lovage go
stalks eaten like celery or candied like angelica
marjoram, oregano go
pungent leaves used as seasoning with meats and fowl and in stews and soups and omelets
mint go
the leaves of a mint plant used fresh or candied
parsley go
aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food
rosemary go
extremely pungent leaves used fresh or dried as seasoning for especially meats
rue go
leaves sometimes used for flavoring fruit or claret cup but should be used with great caution: can cause irritation like poison ivy
sage go
aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc
savory, savoury go
either of two aromatic herbs of the mint family
sweet woodruff, waldmeister go
fragrant dark green leaves used to flavor May wine
sweet cicely go
fresh ferny leaves and green seeds used as garnish in salads and cold vegetables
tarragon, estragon go
fresh leaves (or leaves preserved in vinegar) used as seasoning
thyme go
leaves can be used as seasoning for almost any meat and stews and stuffings and vegetables
angelica go
aromatic stems or leaves or roots of Angelica Archangelica
dill, dill weed go
aromatic threadlike foliage of the dill plant used as seasoning
tea, tea leaf go
dried leaves of the tea shrub