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Origanum :: Origanum (n.) A genus of aromatic labiate plants, including the sweet marjoram (O. Marjorana) and the wild marjoram (O. vulgare)..

Saffron :: Saffron (n.) The aromatic, pungent, dried stigmas, usually with part of the stile, of the Crocus sativus. Saffron is used in cookery, and in coloring confectionery, liquors, varnishes, etc., and was formerly much used in medicine..

Aromatizing :: Aromatizing (p. pr. & vb. n.) of Aromatiz.

Drimys :: Drimys (n.) A genus of magnoliaceous trees. Drimys aromatica furnishes Winter's bark.

Vinaigrette :: Vinaigrette (n.) A small perforated box for holding aromatic vinegar contained in a sponge, or a smelling bottle for smelling salts; -- called also vinegarette..

Ketine :: Ketine (n.) One of a series of organic bases obtained by the reduction of certain isonitroso compounds of the ketones. In general they are unstable oily substances having a pungent aromatic odor.

Hyssop :: Hyssop (n.) A plant (Hyssopus officinalis). The leaves have an aromatic smell, and a warm, pungent taste..

Pinole :: Pinole (n.) An aromatic powder used in Italy in the manufacture of chocolate.

Trimesitic :: Trimesitic (a.) Of, pertaining to, or designating, a tribasic acid, C6H3.(CO2)3, of the aromatic series, obtained, by the oxidation of mesitylene, as a white crystalline substance..

Cumin :: Cumin (n.) A dwarf umbelliferous plant, somewhat resembling fennel (Cuminum Cyminum), cultivated for its seeds, which have a bitterish, warm taste, with an aromatic flavor, and are used like those of anise and caraway..

Sassafras :: Sassafras (n.) An American tree of the Laurel family (Sassafras officinale); also, the bark of the roots, which has an aromatic smell and taste..

Chervil :: Chervil (n.) A plant (Anthriscus cerefolium) with pinnately divided aromatic leaves, of which several curled varieties are used in soups and salads..

Zest :: Zest (n.) A piece of orange or lemon peel, or the aromatic oil which may be squeezed from such peel, used to give flavor to liquor, etc..

Calamus :: Calamus (n.) A species of Acorus (A. calamus), commonly called calamus, or sweet flag. The root has a pungent, aromatic taste, and is used in medicine as a stomachic; the leaves have an aromatic odor, and were formerly used instead of rushes to strew on floors..

Allspice :: Allspice (n.) The berry of the pimento (Eugenia pimenta), a tree of the West Indies; a spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name. The name is also given to other aromatic shrubs; as, the Carolina allspice (Calycanthus floridus); wild allspice (Lindera benzoin), called also spicebush, spicewood, and feverbush..

Serpentaria :: Serpentaria (a.) The fibrous aromatic root of the Virginia snakeroot (Aristolochia Serpentaria).

Seedcake :: Seedcake (n.) A sweet cake or cooky containing aromatic seeds, as caraway..

Quesal :: Quesal (n.) The long-tailed, or resplendent, trogon (Pharomachus mocinno, formerly Trogon resplendens), native of Southern Mexico and Central America. Called also quetzal, and golden trogon..

Thyme :: Thyme (n.) Any plant of the labiate genus Thymus. The garden thyme (Thymus vulgaris) is a warm, pungent aromatic, much used to give a relish to seasoning and soups..

Paraxylene :: Paraxylene (n.) A hydrocarbon of the aromatic series obtained as a colorless liquid by the distillation of camphor with zinc chloride. It is one of the three metamers of xylene. Cf. Metamer, and Xylene..

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