adj
(cooking) Flavoured with allspice.
n
(idiomatic, abstractly) Healthy eating and living using traditional temperate-zone fresh foods.
n
(graphical user interface, slang) This kind of design in general.
n
A fragrant plant or spice added to a dish to flavour it.
n
A homeopathic solution of brandy and water, with extremely diluted trace amounts of flower material, supposed to treat emotional and spiritual conditions.
v
(transitive) To pepper, to spice with pepper, to add pepper to.
n
A variety of snuff perfumed with bergamot.
n
A fermentation process in certain fruit beyond ripening.
n
The fatty part of butter obtained by removing moisture, protein etc.
n
spice in a figurative sense.
adj
Containing cinnamon, or having a cinnamon taste.
adj
Characteristic (in colour or flavour) of claret
adj
Having the colour of cream.
n
(obsolete) powdered aromatic herbs, sometimes made into little balls and strung together
adj
Resembling grapes, grape-like.
n
(historical) One of various early modern perfumes and elixirs made of rosemary, camomile or later lavender infused in various alcohols.
n
A vegetable gum extracted from the seeds of the carob (locust beans) and used as a food additive; chemically, it is a galactomannan.
adj
(with condition) Like new.
n
A British blend of sweet spices, primarily cinnamon with nutmeg and allspice, often used in baking and desserts.
v
(transitive) To flavour with nutmeg.
n
(obsolete) A medicine prepared from quinces, pomegranates, etc.
n
(idiomatic) A very enjoyable experience. Usually used to describe something being unrealistically idyllic.
n
(cryptography) A randomly-generated value that is added to another value (such as a password) prior to hashing. Unlike a salt, a new one is generated for each value and it is held separately from the value.
n
(Cockney rhyming slang, plural only) Nipples (of a woman)
adj
raspberrylike (especially in describing wine)
n
(slang, uncountable) Tomato ketchup.
n
A rich, sweet cake with a distinctive reddish colour.
n
A form of mead made with rosehips, rose petals, or rose attar.
n
An infusion made by steeping roses in vinegar.
v
To add saffron to (a food), for taste, colour etc.
n
A syrup made from varieties of sorghum grass with a high sugar content, particularly in the Southern United States.
n
(uncountable) The quality of being spicy.
n
(uncommon, historical) One who seasons with spice.
adv
In a manner relating to or concerning spice(s)
adj
Of, pertaining to, or containing spice.
n
Obsolete form of spice. [(countable, uncountable) Aromatic or pungent plant matter (usually dried) used to season or flavour food.]
n
One of the sweet spices used by the ancient Jews in preparing incense; possibly an oil or other form of myrrh or cinnamon, or a kind of storax.
n
(medicine, archaic) A preparation made by macerating or digesting myrrh with alcohol and filtering.
n
A liquid, technically a tincture, used in cooking, prepared by soaking vanilla beans in alcohol.
n
The act of performing a wassail.
adj
Adorned or flavoured with watercress.
n
Alternative form of withwind [A kind of bindweed (Convolvulus arvensis).]
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