flavour, combination of taste and smell, wide range, a large, diverse selection of items, subjects, or options, stir-fry, to cook pieces of meat or vegetables quickly in very hot oil, moving them around all the time, taste sensation, sensory perception of chemicals in the mouth that occurs when food interacts with taste receptors on the tongue, liquid, a substance that is not solid or a gas and that can be poured easily, contain, to have something inside or include something as a part, crop, a plant such as a grain, fruit, or vegetable grown in large amounts, savoury, a food or dish that is salty or spicy and not sweet in taste, boil off, remove a substance by boiling, to extract, take out something, earthy, similar to soil in colour, smell, or taste, meaty, tasting strongly like meat, broth, soup, often with vegetables or rice in it, usually made with the liquid in which meat bones have been boiled, glutamate, a chemical that is sometimes added to food to improve the taste, molecule, the simplest unit of a chemical substance, usually a group of two or more atoms, bland, not having a strong taste, aged, to mature in a temperature-controlled environment for weeks to several years, resulting in a firmer texture and more intense, complex flavor, seaweed, a green, brown, or dark red plant that grows in the sea or on land very close to the sea.

Umami

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