
[Alteration of Middle English reles, taste, from Old French, something remaining, from relaissier, to leave behind. See release.]
Culinary term for any spicy or piquant preparation used to enhance flavour of plain food. In the UK, a thin pickle or sauce with a vinegar base; in the USA it includes finely chopped fruit or vegetables with a dressing of salt, sugar, and vinegar, sometimes eaten as a first course (termed apple, garden, or salad relish). See also Gentleman's relish.
noun
verb
Definition: great appreciation of something
Antonyms: dislike, hate, hatred
v
Definition: look forward to; appreciate
Antonyms: dislike, hate
Term for an ornament; a single relish is a trill with a turned ending, or simply a turn, a double relish is a compound ornament, differently understood by writers, but it normally included a trill and often a turn and/or an appoggiatura.
In carpentry and joinery, the projection or shoulder at the side of, or around, a tenon.
| Quantity | Energy (calories) |
Carbohydrates (grams) |
Protein (grams) |
Cholesterol (milligrams) |
Weight (grams) |
Fat (grams) |
Saturated Fat (grams) |
| 1 tbsp | 20 | 5 | 0 | 0 | 15 | 0 | 0 |
Think big thoughts but relish small pleasures.
— H. Jackson Brown
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A relish is a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple. Examples are jams, chutneys, and the North American "relish", a pickled cucumber jam eaten with hot dogs or hamburgers.
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The item generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces. It might consist of a single type of vegetable or fruit, or a combination of these. These fruits or vegetables might be coarsely or finely chopped, but generally a relish is not as smooth as a sauce-type condiment, such as ketchup. The overall taste sensation might be sweet or savory, hot or mild, but it is always a strong flavor that complements or adds to the primary food item with which it is served.
Relish probably came about from the need to preserve vegetables in the winter. In India (where the preparation originated from), this generally includes either vegetables, herbs or fruits.[citation needed]
In the United States, the most common commercially available relishes are made from pickled cucumbers and are known in the food trade as pickle relishes. Two variants of this are hamburger relish (pickle relish in a ketchup base or sauce) and hotdog relish (pickle relish in a mustard base or sauce). Other readily available commercial relishes in the United States include corn (maize) relish. Heinz, Vlasic, and Claussen are well known in the United States as producers of pickles and relishes. One of the best known pickle manufacturers in the UK is Branston.
A notable relish is the Gentleman's Relish, which was invented in 1828 by Ben Elvin and contains spiced anchovy. It is traditionally spread sparingly atop unsalted butter on toast.
Within North America, relish is much more commonly used in Canada and Alaska than in the United States on food items such as hamburgers or hot dogs. American-based fast food chains do not normally put relish on hamburgers even at their locations in China and North Korea, whereas Canadian fast food chains (such as Harvey's) do have it as a regular option just like ketchup, mustard, etc. American-based fast food chains use regular pickles to a greater extent. If it is offered as an option at Canadian locations of American-based fast food restaurants (e.g. Wendy's), it is generally offered in individually portioned packets rather than added atop the burger. Restaurants, fast food franchises and sports stadiums in Canada prominently offer relish as a topping on hamburgers and hot dogs along with ketchup and mustard, whereas this is less common in most of the United States (although there is variation within the United States.)
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Dansk (Danish)
n. - appetit, smag, anstrøg (af), krydderi
v. tr. - nyde, synes om, have et anstrøg af
v. intr. - have en god el. tydelig smag
Nederlands (Dutch)
genot, zin in, (lekkere/ hartige) smaak, pikant sausje, zweem, zich goed laten smaken, genieten van, fijnproeven, lekker smaken, pikant sausje toevoegen
Français (French)
n. - plaisir évident, (fig) goût, délectation, en jubilant, saveur, (fig) attrait, (Culin) condiment
v. tr. - (fig) apprécier, se réjouir de
v. intr. - avoir un goût agréable ou particulier
Deutsch (German)
n. - Vorliebe, Reiz, Würze
v. - genießen
Ελληνική (Greek)
n. - καρύκευμα, σάλτσα, απόλαυση, ευχαρίστηση, νοστιμιά, νοστιμάδα
v. - απολαμβάνω, χαίρομαι, μου αρέσει πολύ, γεύομαι, τρώγω ευχάριστα
Italiano (Italian)
assaporare, mangiare di gusto
Português (Portuguese)
n. - entusiasmo (m), tempero (m), encanto (m)
v. - sentir prazer em, apreciar, ter sabor de
Русский (Russian)
наслаждаться, привкус, привлекательность
Español (Spanish)
n. - buen sabor, gusto, paladar, goce, fruición, apetencia, inclinación, condimento
v. tr. - gozar de, deleitarse con, paladear, condimentar, sazonar
v. intr. - saber bien, ser apetitoso, gustar, agradar, sabor a
Svenska (Swedish)
n. - smak, krydda, aptit
v. - smaka
中文(简体)(Chinese (Simplified))
滋味, 美味, 食欲, 风味, 兴味, 喜爱, 爱好, 欣赏, 品味, 吃得津津有味, 给...加佐料, 有特定滋味, 味道可口, 有特定意味
中文(繁體)(Chinese (Traditional))
n. - 滋味, 美味, 食欲, 風味, 興味
v. tr. - 喜愛, 愛好, 欣賞, 品味, 吃得津津有味, 給...加佐料
v. intr. - 有特定滋味, 味道可口, 有特定意味
한국어 (Korean)
n. - 맛, 향기, 흥미
v. tr. - 맛있게 먹다, 맛보다
v. intr. - ~의 맛이 나다, 풍미가 있다
日本語 (Japanese)
n. - 味, おもしろみ, 好み, 興味, 付け合わせ, 嗜好
v. - 好む, おいしく食べる
العربيه (Arabic)
(الاسم) نكهه, مقدار ضئيل (فعل) يتذوق, يستسيغ, يستطيب
עברית (Hebrew)
n. - טעם מיוחד, תבלין, מחמצים, הנאה, עונג, נותן טעם, שעשוע
v. tr. - התענג על, נהנה
v. intr. - היה נעים, היה טעים
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