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AromaticAromatic Ar`o*mat"ic, Aromatical Ar`o*mat"ic*al, a. [L.
aromaticus, Gr. ?: cf. F. aromatique. See Aroma.]
Pertaining to, or containing, aroma; fragrant; spicy;
strong-scented; odoriferous; as, aromatic balsam. Aromatic
Aromatic Ar`o*mat"ic ([a^]r`[-o]*m[a^]t"[i^]k), n.
A plant, drug, or medicine, characterized by a fragrant
smell, and usually by a warm, pungent taste, as ginger,
cinnamon, spices.
Aromatic compound Aromatic compound (Chem.), one of a large class of organic
substances, as the oils of bitter almonds, wintergreen,
and turpentine, the balsams, camphors, etc., many of which
have an aromatic odor. They include many of the most
important of the carbon compounds and may all be derived
from the benzene group, C6H6. The term is extended also
to many of their derivatives.
Aromatic vinegar. See under Vinegar. Aromatic vinegar Aromatic compound (Chem.), one of a large class of organic
substances, as the oils of bitter almonds, wintergreen,
and turpentine, the balsams, camphors, etc., many of which
have an aromatic odor. They include many of the most
important of the carbon compounds and may all be derived
from the benzene group, C6H6. The term is extended also
to many of their derivatives.
Aromatic vinegar. See under Vinegar. AromaticalAromatic Ar`o*mat"ic, Aromatical Ar`o*mat"ic*al, a. [L.
aromaticus, Gr. ?: cf. F. aromatique. See Aroma.]
Pertaining to, or containing, aroma; fragrant; spicy;
strong-scented; odoriferous; as, aromatic balsam. Aromatization
Aromatization Ar`o*mat`i*za"tion, n. [Cf. F. aromatisation.]
The act of impregnating or secting with aroma.
AromatizeAromatize A*ro"ma*tize (?; 277), v. t. [imp. & p. p.
Aromatized; p. pr. & vb. n. Aromatizing.] [L.
aromatizare, Gr. ?: cf. F. aromatiser.]
To impregnate with aroma; to render aromatic; to give a spicy
scent or taste to; to perfume. --Bacon. AromatizedAromatize A*ro"ma*tize (?; 277), v. t. [imp. & p. p.
Aromatized; p. pr. & vb. n. Aromatizing.] [L.
aromatizare, Gr. ?: cf. F. aromatiser.]
To impregnate with aroma; to render aromatic; to give a spicy
scent or taste to; to perfume. --Bacon. Aromatizer
Aromatizer A*ro"ma*ti`zer, n.
One who, or that which, aromatizes or renders aromatic.
--Evelyn.
AromatizingAromatize A*ro"ma*tize (?; 277), v. t. [imp. & p. p.
Aromatized; p. pr. & vb. n. Aromatizing.] [L.
aromatizare, Gr. ?: cf. F. aromatiser.]
To impregnate with aroma; to render aromatic; to give a spicy
scent or taste to; to perfume. --Bacon. Aromatous
Aromatous A*ro"ma*tous, a.
Aromatic. [Obs.] --Caxton.
Eugenia or Caryophullus aromaticaClove Clove, n. [OE. clow, fr. F. clou nail, clou de girofle a
clove, lit. nail of clove, fr. L. clavus nail, perh. akin to
clavis key, E. clavicle. The clove was so called from its
resemblance to a nail. So in D. kruidnagel clove, lit.
herb-nail or spice-nail. Cf. Cloy.]
A very pungent aromatic spice, the unexpanded flower bud of
the clove tree (Eugenia, or Caryophullus, aromatica), a
native of the Molucca Isles.
Clove camphor. (Chem.) See Eugenin.
Clove gillyflower, Clove pink (Bot.), any fragrant
self-colored carnation. Ravensara aromaticaNutmeg Nut"meg, n. [OE. notemuge; note nut + OF. muge musk, of
the same origin as E. musk; cf. OF. noix muguette nutmeg, F.
noix muscade. See Nut, and Musk.] (Bot.)
The kernel of the fruit of the nutmeg tree (Myristica
fragrans), a native of the Molucca Islands, but cultivated
elsewhere in the tropics.
Note: This fruit is a nearly spherical drupe, of the size of
a pear, of a yellowish color without and almost white
within. This opens into two nearly equal longitudinal
valves, inclosing the nut surrounded by its aril, which
is mace The nutmeg is an aromatic, very grateful to the
taste and smell, and much used in cookery. Other
species of Myristica yield nutmegs of inferior
quality.
American, Calabash, or Jamaica, nutmeg, the fruit of
a tropical shrub (Monodora Myristica). It is about the
size of an orange, and contains many aromatic seeds
imbedded in pulp.
Brazilian nutmeg, the fruit of a lauraceous tree,
Cryptocarya moschata.
California nutmeg, tree of the Yew family (Torreya
Californica), growing in the Western United States, and
having a seed which resembles a nutmeg in appearance, but
is strongly impregnated with turpentine.
Clove nutmeg, the Ravensara aromatica, a laura ceous tree
of Madagascar. The foliage is used as a spice, but the
seed is acrid and caustic.
Jamaica nutmeg. See American nutmeg (above).
Nutmeg bird (Zo["o]l.), an Indian finch (Munia
punctularia).
Nutmeg butter, a solid oil extracted from the nutmeg by
expression.
Nutmeg flower (Bot.), a ranunculaceous herb (Nigella
sativa) with small black aromatic seeds, which are used
medicinally and for excluding moths from furs and
clothing.
Nutmeg liver (Med.), a name applied to the liver, when, as
the result of heart or lung disease, it undergoes
congestion and pigmentation about the central veins of its
lobules, giving it an appearance resembling that of a
nutmeg.
Nutmeg melon (Bot.), a small variety of muskmelon of a rich
flavor.
Nutmeg pigeon (Zo["o]l.), any one of several species of
pigeons of the genus Myristicivora, native of the East
Indies and Australia. The color is usually white, or
cream-white, with black on the wings and tail.
Nutmeg wood (Bot.), the wood of the Palmyra palm.
Peruvian nutmeg, the aromatic seed of a South American tree
(Laurelia sempervirens).
Plume nutmeg (Bot.), a spicy tree of Australia
(Atherosperma moschata). Xylopia aromaticaGuinea Guin"ea (g[i^]n"[-e]), n.
1. A district on the west coast of Africa (formerly noted for
its export of gold and slaves) after which the Guinea
fowl, Guinea grass, Guinea peach, etc., are named.
2. A gold coin of England current for twenty-one shillings
sterling, or about five dollars, but not coined since the
issue of sovereigns in 1817.
The guinea, so called from the Guinea gold out of
which it was first struck, was proclaimed in 1663,
and to go for twenty shillings; but it never went
for less than twenty-one shillings. --Pinkerton.
Guinea corn. (Bot.) See Durra.
Guinea Current (Geog.), a current in the Atlantic Ocean
setting southwardly into the Bay of Benin on the coast of
Guinea.
Guinea dropper one who cheats by dropping counterfeit
guineas. [Obs.] --Gay.
Guinea fowl, Guinea hen (Zo["o]l.), an African
gallinaceous bird, of the genus Numida, allied to the
pheasants. The common domesticated species (N.
meleagris), has a colored fleshy horn on each aide of the
head, and is of a dark gray color, variegated with small
white spots. The crested Guinea fowl (N. cristata) is a
finer species.
Guinea grains (Bot.), grains of Paradise, or amomum. See
Amomum.
Guinea grass (Bot.), a tall strong forage grass (Panicum
jumentorum) introduced. from Africa into the West Indies
and Southern United States.
Guinea-hen flower (Bot.), a liliaceous flower (Fritillaria
Meleagris) with petals spotted like the feathers of the
Guinea hen.
Guinea peach. See under Peach.
Guinea pepper (Bot.), the pods of the Xylopia aromatica,
a tree of the order Anonace[ae], found in tropical West
Africa. They are also sold under the name of Piper
[AE]thiopicum.
Guinea pig. [Prob. a mistake for Guiana pig.]
(a) (Zo["o]l.) A small Brazilian rodent (Cavia cobaya),
about seven inches in length and usually of a white
color, with spots of orange and black.
Meaning of Aromat from wikipedia
-
Aromat is a food seasoning,
invented in
Switzerland by
Walter Obrist for
Knorr Thayngen, the
Swiss branch of the
German food
company Knorr, in 1952. Aromat...
- are sold in
Israel and the
United States.
Companies portal Food
portal Aromat Bouillon cube
Broth List of
dried foods Wells, John C. (2007). "Knorr"....
- A
coffee percolator is a type of pot used for the
brewing of
coffee by
continually cycling the
boiling or
nearly boiling brew
through the
grounds using...
- NLM (alt) ·
MathSciNet (alt ) ISO 4 Bol. Latinoam.
Caribe Plantas Med.
Aromat.
Indexing CODEN (alt · alt2) ·
JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) ·...
- ties with its
brother company, MEI. In 2005, the
company was
renamed from
Aromat to
Panasonic Electric Works. On July 29, 2010,
Panasonic reached an agreement...
-
Bluebook (alt) NLM (alt) ·
MathSciNet (alt ) ISO 4 Open
Access J. Med.
Aromat.
Plants Indexing CODEN (alt) ·
JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) ·...
-
Flora Telluriana 4: 10. as
Plectronema candida "Katoch D and
Singh B, Med
Aromat Plants" (PDF).
Wikimedia Commons has
media related to
Zephyranthes candida...
- Äppelmos –
apple sauce,
served with pork
dishes and used on havregrynsgröt
Aromat Cenovis Maggi Würze
Maqaw Hai Shan
sauce Taiwanese mayonnaise Taiwanese...
- (Poland)
Amora –
French mayonnaise and
dressings (France,
Belgium and Morocco)
Aromat –
seasoning (South Africa, Sweden, Switzerland) Best
Foods – mayonnaise...
-
Synopsis Plantarum 2: 1176,
Zephyranthes minuta Biota of
North America Propject,
Zephyranthes grandiflora "Katoch D and
Singh B, Med
Aromat Plants" (PDF)....
