The common potato (Solanum tuberosum), of which wild varieties are found, is not commonly used as a vegetable, but as a flavouring for soups and other dishes.
It is an ingredient in pot-pourri, is employed for flavouring beer and is chewed to clear the voice; and its volatile oil is employed by makers of snuff and aromatic vinegar.
The term "herb" is also used of those herbaceous plants, which possess certain properties, and are used for medicinal purposes, for flavouring or garnishing in cooking, and also for perfumes.
Various flavouring materials, such as liquorice, tonka beans (Dipteryx odorata) and other ingredients are added, the natures of which are often trade secrets.
Other vegetables adopted from Mexico are the tomato (tomatl) and the chili, used as flavouring to native dishes.
Juniper, cinnamon, carraway, camomile, cloves and other flavouring agents are also employed in conjunction with the bitter principles, alcohol and sugar.
These liinus, as they are called by the Kanakas, are washed, salted, broken and eaten as a relish or as a flavouring for fish or other meat.
The tea is generally drunk from glasses and while very hot, with a liberal addition of sugar and a flavouring of lemon.
In China and Japan tea is generally drunk without any other qualifying or flavouring addition.
Cinnamon is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of chocolate and liqueurs.
Gariofilum), corrupted from the Latin Caryophyllum, and referring to the spicy odour of the flower, which seems to have been used in flavouring wine and other liquors to replace the more costly clove of India.
Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance, syrupus aromaticus is prepared by adding certain quantities of orange and cinnamon water to simple syrup. Similarly, medicated syrups are prepared by adding medicaments to, or dissolving them in, the simple syrup. Golden syrup is the uncrystallizable fluid drained off in the process of obtaining refined crystallized sugar.
The value of flavouring herbs, condiments and spices is due in a large measure to the essential oils contained in them.
Hence, essential oils are extensively used for the flavouring of liqueurs, aerated beverages and other drinks.
Formic ether gives a peach-like odour, and is used for flavouring fictitious rum.