Flavorous meaning in Urdu
Flavorous Synonyms
Flavorous Definitions
1) Flavorous, Flavorful, Flavorsome, Flavourful, Flavourous, Flavoursome, Sapid, Saporous : ذائقے دار, بامزہ, خوش ذائقہ : (satellite adjective) full of flavor.
Useful Words
Mellow : پکا ہوا , Spice : مزید مزیدار بنانا , Topping : اوپر سے ڈش وغیرہ کو سجانا , Sauce : چٹنی , Consomme : شوربا , Chicken Karahi : مرغ کڑاہی , Tasteless : بے ذائقہ , Flavorlessness : بد مذاقی , Nutlike : اخروٹ سے متعلق , Flavor : مصالہ لگانا , Flavorsomeness : ذائقہ , Bland : بد مزہ , Brew : ابال کر ذائقہ پانی میں ڈالنا , Full-Bodied : مزیدار , Caramel : بھنی شکر , Clove Oil : لونگ کا تیل , Essential Oil : نباتی تیل , Garnish : کھانے کی ڈش وغیرہ سجانا , Limburger : بادامی رنگ کا ذائقے والا پنیر , Condiment : لوازمات , Common Jasmine : گل یاسمین , Earth-Nut Pea : یورپی پودا , Bine : رازک کا پودا , Beet : چقندر , Common Juniper : شراب میں استعمال ہونے والی بوٹی , Rancidity : بدبو , Fill : بھرجانا , To The Hilt : مکمل طور پر , Air-Filled : ہوا سے بھرا ہوا , Hopefulness : پر امیدی , Bright : پر امید
Useful Words Definitions
Mellow: having a full and pleasing flavor through proper aging.
Spice: make more interesting or flavorful.
Topping: a flavorful addition on top of a dish.
Sauce: flavorful relish or dressing or topping served as an accompaniment to food.
Consomme: consomme is a clear soup made by simmering meat or vegetables with aromatics and clarified to remove impurities. It is flavorful and often served as a starter or used as a base for other dishes.
Chicken Karahi: Chicken Karahi, also spelled Chicken Karahi or Kadai, is a popular and flavorful dish in Pakistani and North Indian cuisine. It is named after the traditional cooking utensil called a .
Tasteless: lacking flavor.
Flavorlessness: the property of having no flavor.
Nutlike: having the flavor of nuts.
Flavor: lend flavor to.
Flavorsomeness: having an appetizing flavor.
Bland: lacking taste or flavor or tang.
Brew: sit or let sit in boiling water so as to extract the flavor.
Full-Bodied: marked by richness and fullness of flavor.
Caramel: burnt sugar; used to color and flavor food.
Clove Oil: essential oil obtained from cloves and used to flavor medicines.
Essential Oil: an oil having the odor or flavor of the plant from which it comes; used in perfume and flavorings.
Garnish: something (such as parsley) added to a dish for flavor or decoration.
Limburger: a soft white cheese with a very strong pungent odor and flavor.
Condiment: a preparation (a sauce or relish or spice) to enhance flavor or enjoyment.
Common Jasmine: a climbing deciduous shrub with fragrant white or yellow or red flowers used in perfume and to flavor tea.
Earth-Nut Pea: European herb bearing small tubers used for food and in Scotland to flavor whiskey.
Bine: European twining plant whose flowers are used chiefly to flavor malt liquors; cultivated in America.
Beet: a root vegetable with a deep purple-red color and a sweet, earthy flavor. It is often used in salads, soups, and as a side dish when cooked.
Common Juniper: densely branching shrub or small tree having pungent blue berries used to flavor gin; widespread in northern hemisphere; only conifer on coasts of Iceland and Greenland.
Rancidity: the state of being rancid; having a rancid scent or flavor (as of old cooking oil).
Fill: become full.
To The Hilt: in full.
Air-Filled: full of air.
Hopefulness: full of hope.
Bright: full or promise.