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Discover Ludwig"fiery flavor" is a correct and usable phrase in written English.
You can use it to describe something that has a strong, spicy taste, often associated with heat or spice. Here is an example sentence: "The dish had a fiery flavor that left my tongue tingling with the perfect amount of spice."
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Some of these are outstanding, like Mr. Schop's pollo a la brasa consomme, which puts soft pork belly, slick wontons and pickled mushrooms into an intensely smoky chicken broth of astonishing richness and slightly fiery flavor.
The popcorn sold at the Dale & Thomas stores has a ruddy tint and a fiery flavor: it's $4.75 for a 5-cup bag or $30 for a two-gallon tin.
Similar(58)
Cabbage's sweet, mustardy leaves work well with other strong, meaty or fiery flavors like spices, chiles, garlic, bacon and mushrooms.
There are chilies, of course, in every shade of purple-black, green, orange, yellow and red, with fiery flavors from hot to inflammable.
Suddenly, I was awash in fiery flavors that exploded under my tongue and squeezed tears from my eyes.
DOMAINE FAMILIAL L. DUPONT, CALVADOS DU PAYS D' AUGE, VIEILLE RESERVE $29 Pale brown, caramel apple aroma, fiery apple juice flavor.
Try using garlic in some of the following ways: Add fresh garlic to salad dressings, salsas and butters to add a fiery and pungent flavor.
When I'm craving Indian food, I'm usually in the mood for assertive flavors: fiery peppers, onions, garlic, coriander, mint, tamarind.
Imports of Sichuan peppercorn, the fiery and floral flavoring agent present in some of his dishes, were banned for nearly 40 years until 2005.
Still, it was not just fiery, but also flavor-packed with Thai herbs, lemongrass and lime juice, as well as chili paste; the slices of chicken in it were juicy.
Goa Portuguesa The state of Goa, south of Bombay, on India's Malabar coast, is a former Portuguese colony; its cuisine encompasses Portuguese dishes, such as caldo verde (vegetable soup) but is also characterized by strong flavors (fiery vindaloo is Goan) and tropical notes, such as lots of coconut.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com