Hot water is poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour.

The flavour is typically less malty than a traditional bock, and may be drier, hoppier, and more bitter, but still with a relatively low hop flavour, with a mild spicy or peppery quality from the hops, increased carbonation and alcohol content.

Eisbock is a traditional specialty beer of the Kulmbach district of Germany that is made by partially freezing a doppelbock and removing the water ice to concentrate the flavour and alcohol content, which ranges from 9 % to 13 % by volume.

The flavour is rich and sweet, often with toasty notes, and sometimes hints of chocolate, always balanced by a significant alcohol presence.

The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer.

The spirit is triple distilled using a carterhead still, and the alcohol vapours are passed through a mesh / basket containing the ten botanicals, in order to gain flavour and aroma.

In Cantonese cuisine, a number of ingredients such as spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil, suffice to enhance flavour, although garlic is heavily used in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odours.

Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour.

Celery salt is used as a seasoning, in cocktails ( notably to enhance the flavour of Bloody Mary cocktails ), on the Chicago-style hot dog, and in Old Bay Seasoning.

Sichuan ( spelled Szechuan in the once common Postal Romanization ), is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn ( 花椒, huājiāo ) and zhitianjiao ( 指天椒, zhǐtiānjiāo ).

The ideal quality of the original Somerset Cheddar was described by Joseph Harding in 1864 as " close and firm in texture, yet mellow in character or quality ; it is rich with a tendency to melt in the mouth, the flavour full and fine, approaching to that of a hazelnut ".

The fruit is a small pale pink berry, with a refreshing sharp acidic flavour.

Although many Canadian whiskies are still labelled as “ rye ”, the modern mash bill for a Canadian “ rye ” whisky often contains little or no rye grain, and their flavour is derived in other ways ( such as flavour development from the aging process, blending with stronger-tasting Canadian whiskies, and the addition of flavourings ).

Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved.

Gin is a spirit which derives its predominant flavour from juniper berries ( Juniperus communis ).

This type of gin is sometimes aged in wooden barrels, retains varying degrees of flavour from the grain as a result of its distillation method and may be bottled with a strength as low as 30 % ABV.

London gin-London gin is obtained exclusively from ethyl alcohol of agricultural origin with a maximum methanol content of 5 grams per hectolitre of 100 % ABV equivalent, whose flavour is introduced exclusively through the re-distillation in traditional stills of ethyl alcohol in the presence of all the natural plant materials used, the resultant distillate of which is at least 70 % ABV.

It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot spicy flavour, fresh aroma and deep colour.

Soy and wheat gluten are very versatile materials, because they can be manufactured into various shapes and textures, and they absorb flavourings ( including, but not limited to, meat-like flavourings ), whilst having very little flavour of their own.

Extra Light and Grade A typically have a milder flavour than Grade B, which is very dark, with a rich maple flavour.

The fenugreek seed, a spice with high amounts of sotolon, can be prepared to have a maple-like flavour, and is used to make a very strong commercial flavouring that is similar to maple syrup, but much less expensive ; one such syrup, Mapleine, was popular during the Great Depression.

In this area, dough is only made out of egg yolk and flour resulting in a very refined flavour and texture.

A modern pilsner has a very light, clear colour from pale to golden yellow, and a distinct hop aroma and flavour.

Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as bucatini all ' amatriciana or spaghetti alla carbonara.

In 1839, London coffee merchants Wm Burnie & Co described St Helena coffee as being of “ very superior quality and flavour ”.

In practice, Scotch single malts are generally not distilled to very high levels of alcohol content, so that they can retain more of the flavour of the original wash.

Tomatoes have a rich flavour, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked ( without the need of thickeners like roux ).

In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of.

Still, even scholars who deny this version the exclusive status of " the only real Arabian Nights " recognize it as being the best source on the original style and linguistic form of the mediaeval work and praise the Haddawy translation as " very readable " and " strongly recommended for anyone who wishes to taste the authentic flavour of those tales ".

" It is difficult to find a writer whose vocabulary is so extensive, so constantly surprising, so sharp and yet so exquisitely gamey in flavour, so constantly lucky in its chance finds and in its very inventiveness.

Rose water has a very distinctive flavour and is used heavily in Persian and Mesopotamian cuisine — especially in sweets such as nougat, raahat and baklava.

A very small number of producers, such as Guillon Painturaud and Moyet, do not blend their final product from different ages of eaux-de-vie to produce a ' purer ' flavour ( a practice roughly equivalent to the production of a single-cask Scotch whisky ).

Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes.

Similarly, the world's agricultural food crops are almost exclusively cultivars that have been selected for characteristics such as improved yield, flavour, and resistance to disease: very few wild plants are now used as food sources.

Cabrales has a strong flavour, sometimes quite acidic, which can be very complex when made with mixed milks.

This results in a vastly more consistent flavour ; and very little chance of a whole batch being ruined.

The flavour is aromatic, very strong and complex, inviting comparison with guava, strawberry, pineapple, and often containing a faint wintergreen-like aftertaste.

The very strong, complex flavour can make using feijoas, in combination with other fruits or vegetables, a creative and complex undertaking.

They tend to be very low in fruit juice, around 5-10 % or less and instead flavoured with cheap, low calorie synthetic flavouring ( isoamyl acetate for pear or banana, or mixed with malic acid to make an apple-like flavour, ethyl methylphenylglycidate for strawberry, octyl acetate for orange, allyl hexanoate for pineapple etc.

It produces a very large crabapple, up to 2 " ( 5 cm ) in diameter, that ripens in early September with a pleasant nut-like flavour and good texture for fresh eating.

High levels of alcohol distillation purity can give the whisky a lighter ( but less rich ) flavour.

Yellow onions turn a rich, dark brown when cooked and give French onion soup its tangy sweet flavour.

* Fresco – the fresh cheese is aged for only 2 weeks, with a rich but mild flavour.

* Viejo, aged for one year is firm with a sharper flavour the longer it is aged and a rich deep pepperiness to it.

The flavour of this soy sauce is complex and rich and is used for dipping or in red cooking.

* Dundee Cake, traditional Scottish fruit cake with a rich flavour

* Barhee or ( barhi ) ( from Arabic barh, a hot wind ) — these are nearly spherical, light amber to dark brown when ripe ; soft, with thick flesh and rich flavour.

It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green.

The album has a jazz-rock flavour, rich with African percussion.

However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs and flavourings – that forms the basis of many traditional dishes.

It is a soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture.

Clotted cream has been described as having a " nutty, cooked milk " flavour, and a " rich sweet flavour " with a texture that is grainy, sometimes with oily globules on the crusted surface.

When ripe, the fruits have a light yellow skin, with white flesh, rich in vitamin C – about 8 times the amount found in an orange – are succulent, tart with a strong and distinctive flavour.

Stinging nettle has a flavour similar to spinach and cucumber when cooked and is rich in vitamins A, C, iron, potassium, manganese, and calcium.

This also adds a rich, full flavour.

Many of these are started by deglazing the roasting pan, then reducing to achieve the rich flavour desired.

The resulting flavour is rich and sweet.

It is fawn and white in colour, and is particularly renowned for the rich flavour of its milk, as well as its hardiness and docile disposition.