A colorless liquid chemical compound with a licorice-like odor, found naturally in tarragon, fennel, and anise plants.
From estrag- (from tarragon, via French estragon from Arabic tarkhūn) + -ole (chemical suffix). It's also called methyl chavicol or 4-allylanisole, a naturally occurring organic compound.
Estragole is so potent that tiny amounts flavor entire dishes—your nose can detect it at concentrations of just a few parts per million, making tarragon one of culinary aromatics' most efficient flavoring agents.
Complete word intelligence in one call. Free tier — 50 lookups/day.