1845, "thing that gives flavor," verbal noun from flavor (v.). Middle English flauryng meant "perfume."
c.1300, "a smell, odor" (usually a pleasing one), from Old French flaour "smell, odor," from Vulgar Latin flator "odor," literally "that which blows," from Latin flator "blower," from flare "to blow, puff," which is cognate with Old English blawan (see blow (v.1)).
The same Vulgar Latin source produced Old Italian fiatore "a bad odor." Sense of "taste, savor" is 1690s, perhaps 1670s; originally "the element in taste which depends on the sense of smell." The -v- is perhaps from influence of savor.
: That's a very flava lady
nounA sexually attractive woman (1960s+ Black)
any of the liquid extracts, essences, and flavours that are added to foods to enhance their taste and aroma. Flavourings are prepared from essential oils, such as almond and lemon; from vanilla; from fresh fruits by expression; from ginger by extraction; from mixtures of essential oils and synthetic organic chemicals; or entirely from synthetic chemicals, with alcohol, glycerol, propylene glycol, alone or in combination, as solvents. Water is added and sometimes certified food colour as well.
in particle physics, property that distinguishes different members in the two groups of basic building blocks of matter, the quarks and the leptons. There are six flavours of subatomic particle within each of these two groups: six leptons (the electron, the muon, the tau, the electron-neutrino, the muon-neutrino, and the tau-neutrino), and six quarks (designated up, down, charm, strange, top, and bottom).