Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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extracts concentrated flavourings derived from a range of ingredients, from flowers to fish to pure chemicals. Broadly speaking, an extract is any substance separated from a more complex mixture by physical or chemical means. Many foods and drinks are extracts in this sense, including sea salt, sugar, oils, coffee and tea, and meat stock.

Traditional food extracts fall into two groups: those which concentrate the flavour of intrinsically appealing ingredients, and those which create concentrated flavour from unremarkable ingredients.