Rancidity meaning in Urdu
Rancidity Definitions
1) Rancidity : بدبو : (noun) the state of being rancid; having a rancid scent or flavor (as of old cooking oil).
Useful Words
Nose : پتا لگانا , Check : رک جانا , Incense : لوبان کی خوشبو , Musk : ہرن کی ناف سے رسنے والا خوشبودار مادہ , Courser : شکاری , Damask Violet : رات کی رانی کا پودا , Flavorful : ذائقے دار , Flavorlessness : بد مذاقی , Flavor : مصالہ لگانا , Nutlike : اخروٹ سے متعلق , Flavorsomeness : ذائقہ , Tasteless : بے ذائقہ , Full-Bodied : مزیدار , Bland : بد مزہ , Brew : ابال کر ذائقہ پانی میں ڈالنا , Clove Oil : لونگ کا تیل , Mellow : پکا ہوا , Garnish : کھانے کی ڈش وغیرہ سجانا , Essential Oil : نباتی تیل , Caramel : بھنی شکر , Limburger : بادامی رنگ کا ذائقے والا پنیر , Condiment : لوازمات , Common Jasmine : گل یاسمین , Earth-Nut Pea : یورپی پودا , Bine : رازک کا پودا , Cooker : پکانے والا , Dredge : پکانے سے پہلے حفاظت سے رکھنا , Culinary : پکانے کے متعلق , Caldron : دیگ , Put On : چڑھنا , Handi : ہانڈی
Useful Words Definitions
Nose: catch the scent of; get wind of.
Check: stop in a chase especially when scent is lost.
Incense: the pleasing scent produced when incense is burned.
Musk: the scent of a greasy glandular secretion from the male musk deer.
Courser: a huntsman who hunts small animals with fast dogs that use sight rather than scent to follow their prey.
Damask Violet: long cultivated herb having flowers whose scent is more pronounced in the evening; naturalized throughout Europe to Siberia and into North America.
Flavorful: full of flavor.
Flavorlessness: the property of having no flavor.
Flavor: lend flavor to.
Nutlike: having the flavor of nuts.
Flavorsomeness: having an appetizing flavor.
Tasteless: lacking flavor.
Full-Bodied: marked by richness and fullness of flavor.
Bland: lacking taste or flavor or tang.
Brew: sit or let sit in boiling water so as to extract the flavor.
Clove Oil: essential oil obtained from cloves and used to flavor medicines.
Mellow: having a full and pleasing flavor through proper aging.
Garnish: something (such as parsley) added to a dish for flavor or decoration.
Essential Oil: an oil having the odor or flavor of the plant from which it comes; used in perfume and flavorings.
Caramel: burnt sugar; used to color and flavor food.
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.
Cooker: a utensil for cooking.
Dredge: cover before cooking.
Culinary: of or relating to or used in cooking.
Caldron: a very large pot that is used for boiling and cooking.
Put On: put on the stove or ready for cooking.
Handi: a cooking pot in which food is cooked.