Unflavored: meaning, definitions and examples

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unflavored

 

[ สŒnหˆfleษชvษ™rd ]

Adjective
Context #1 | Adjective

taste description

Unflavored refers to something that lacks any added taste or flavoring. It is often used to describe foods, beverages, or products that have not been enhanced with specific flavors. This term can apply to a variety of substances, including plain yogurt, unflavored protein powder, or water. Foods labeled as unflavored are typically in their most natural state, making them suitable for those who prefer to control the flavors they consume. In some cases, unflavored items provide versatility for cooking or baking, allowing users to customize their dishes according to personal tastes.

Synonyms

natural, neutral, plain

Examples of usage

  • I prefer unflavored yogurt with fresh fruits.
  • She added unflavored extract to the cake batter.
  • They sell unflavored protein powder at the health store.
  • Unflavored water is often recommended for hydration.

Translations

Translations of the word "unflavored" in other languages:

๐Ÿ‡ต๐Ÿ‡น sem sabor

๐Ÿ‡ฎ๐Ÿ‡ณ เคฌเคฟเคจเคพ เคธเฅเคตเคพเคฆ เค•เคพ

๐Ÿ‡ฉ๐Ÿ‡ช ungeschmackt

๐Ÿ‡ฎ๐Ÿ‡ฉ tanpa rasa

๐Ÿ‡บ๐Ÿ‡ฆ ะฑะตะท ัะผะฐะบัƒ

๐Ÿ‡ต๐Ÿ‡ฑ bez smaku

๐Ÿ‡ฏ๐Ÿ‡ต ็„กๅ‘ณใฎ (ใ‚€ใฟใฎ)

๐Ÿ‡ซ๐Ÿ‡ท sans saveur

๐Ÿ‡ช๐Ÿ‡ธ sin sabor

๐Ÿ‡น๐Ÿ‡ท tatsฤฑz

๐Ÿ‡ฐ๐Ÿ‡ท ๋ฌด๋ฏธ์˜ (๋ฌด๋ฏธ์˜)

๐Ÿ‡ธ๐Ÿ‡ฆ ุจุฏูˆู† ู†ูƒู‡ุฉ

๐Ÿ‡จ๐Ÿ‡ฟ bez chuti

๐Ÿ‡ธ๐Ÿ‡ฐ bez chuti

๐Ÿ‡จ๐Ÿ‡ณ ๆ— ๅ‘ณ็š„ (wรบwรจi de)

๐Ÿ‡ธ๐Ÿ‡ฎ brez okusa

๐Ÿ‡ฎ๐Ÿ‡ธ รกn bragรฐi

๐Ÿ‡ฐ๐Ÿ‡ฟ ะดำ™ะผัั–ะท

๐Ÿ‡ฌ๐Ÿ‡ช แƒ’แƒ”แƒ›แƒแƒก แƒ’แƒแƒ แƒ”แƒจแƒ”

๐Ÿ‡ฆ๐Ÿ‡ฟ dadฤฑ olmayan

๐Ÿ‡ฒ๐Ÿ‡ฝ sin sabor

Word origin

The term 'unflavored' is derived from the prefix 'un-' meaning 'not' and the word 'flavored,' which itself originates from the Middle English word 'flavoured' and the Old French 'flavore' from Latin 'flavorare,' meaning 'to make pleasing or agreeable.' The use of 'flavor' in English began to be commonly noted in the 14th century, pertaining to the quality of taste or smell of substances. In the culinary context, 'unflavored' became an important descriptor as the food industry began to expand toward more specialized products in the late 20th century, especially with the rise of dietary trends focusing on natural ingredients and tailored food choices.