Sentence examples for In flavour to from inspiring English sources

Now an introduced species in North America, it is mainly cultivated for its large, juicy, purple-black fruits, which are superior in flavour to those of M. rubra.

"The flavour is incredibly intense," according to Neil Davy, who has an olive grove outdoors, on his farm in Kent: "One British olive is equivalent in flavour to four of the imported table olives".

It's prepared with a host of spices including roasted fenugreek seeds, cinnamon and goraka – a souring and thickening fruit paste similar in flavour to tamarind – plus the usual mustard seeds, cumin seeds, chilli powder and fragrant curry leaves.

The Buckeye suggests using canned damsons, and indeed the fresh sort would no doubt be delicious with appropriate sweeteners, but as all my damsons this year have gone into gin, I've used the more abundant victoria variety instead – which in any case are closer in flavour to the peaches used in many of the recipes I'll be trying.

The scheme is very similar in flavour to the scheme presented in Section 4; its operation is demonstrated in Figure 8 in which, for and, the transmissions of all nodes in the first four time slots are depicted.

Similar in pronunciation (but not in flavour) to Southeast Asian arrack or central Asian aragh (the name for various regional liquors and moonshines), aniseed-flavoured Middle Eastern arak tastes similar to Greek ouzo and Colombian aguardiente, especially when you're only taking shots of it.

He refers to the Kalahari truffle, which to the professor's mind is preferable in its flavour to the European version.

Proteases of LAB help in casein degradation, along with secondary degradation of amino acids, have a major role in imparting flavour to various dairy products.

American magazine Cooks Illustrated pooh-poohs the notion that the roux needs to be cooked as gently and slowly as possibly, deciding sensibly that 20 minutes is the maximum amount of time anyone wants to stand over a pan – in any case "testers discerned little difference in flavour", according to their New Best Recipes book.

Made in this way are crystal (caramel), chocolate (black), and amber malts; used in small and varying proportions (2 to 3 percent of brewing malt), they introduce considerable variations in colour and flavour to finished beers.

Amin said that he had expected the chocolate and chilli flavour to win in a public vote.