n
(medicine) In botanical medicine, a vinegar extract of herbs.
v
(transitive) To season with spice, or with some spicy drug.
v
(cooking) To bring out the flavor of a spice by cooking it in oil.
n
Alternative form of blue John (“mineral”) [(obsolete, brewing) Afterwort, partially fermented wort.]
n
(dated) A short but scintillating play or other work.
adj
(humorous, very rare) Containing bourbon, or having the flavour of bourbon.
adj
Like brine; somewhat salt.
v
(transitive) To add caffeine to.
v
(cooking) To cook in, or coat with, sugar syrup.
adj
(informal) Of or resembling candy; candylike.
n
(cooking) The browning of sugars by heat.
n
The sweetness or flavor associated with chocolate.
n
Synonym of honeycomb toffee
adj
Having applied cocoa butter; with skin that has been treated with cocoa butter.
v
(transitive) To season with condiments.
n
A form of sugar made from dried dates.
adj
diable, flavoured with hot spices
v
To cook or flavor with dill
adj
Tasting or smelling of garlic.
adj
(chiefly Britain, regional, Canada, US) Very careful or cautious; also, delicate, sensitive.
adj
That produces gum (or latex etc)
adj
Resembling gum (the substance).
n
(chiefly US) Any of many corn syrups that has undergone an enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness
n
An equal mixture of glucose and fructose formed by the enzymatic hydrolysis of sucrose; it is found in honey and some fruits, and also produced industrially.
n
(Southern US, Midland US) A viscous, syrupy sweetener, generally molasses, but sometimes table syrup.
adj
(archaic, poetic) Full of milk; abounding with food.
n
(US) Any similarly thick and sweet syrup produced by boiling down fruit juices, tree saps, etc., especially concentrated maple syrup.
n
A thick gluey substance (gum) produced by many plants and some microorganisms.
n
(sugar refining, sugar trade) An unprocessed sugar; a batch of such.
adj
Resembling or tasting of rum.
n
A form of caramel produced by heating sugar (sucrose)
n
Obsolete spelling of sugar. [(uncountable) Sucrose in the form of small crystals, obtained from sugar cane or sugar beet and used to sweeten food and drink.]
n
Pronunciation spelling of sugar. [(uncountable) Sucrose in the form of small crystals, obtained from sugar cane or sugar beet and used to sweeten food and drink.]
n
Obsolete spelling of syrup [Any thick liquid that has a high sugar content and which is added to or poured over food as a flavouring.]
n
(UK, slang, obsolete) Milk excessively diluted with water, or from which the cream was too closely skimmed.
v
(US, Canada, regional) In making maple sugar, to complete the process of boiling down the syrup till it is thick enough to crystallize; to approach or reach the state of granulation; with the preposition off.
n
A type of beet whose root contains a high concentration of sucrose.
v
(intransitive) To reduce maple sap by boiling to make maple syrup, maple sugar or maple toffee.
n
The time that is spent collecting sap from trees.
n
Sweetened tea, especially (Southern US) iced tea supersaturated with sugar by adding it during or just after boiling the water.
n
(by extension) Any viscous liquid.
n
(chiefly Britain) A syrupy byproduct of sugar refining; molasses or golden syrup.
n
Alternative spelling of vinegaroon [A whip scorpion (arachnid of order Thelyphonida), which when threatened may eject a liquid containing acetic acid.]
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