An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil, or water. Extracts may be sold as tinctures, absolutes, or in powder form. The aromatic principles of many spices, nuts, herbs, fruits, etc., and some flowers, are marketed as extracts, among the best known of true extracts being almond, cinnamon, cloves, ginger, lemon, nutmeg, orange, peppermint, pistachio, rose, spearmint, vanilla, violet, rum, and wintergreen. There are different techniques and methods used to extract natural essences from feedstock, such as blossoms, fruit, and roots, or from intact plants. These include expression (juicing, pressing), absorption (steeping, decoction), maceration, and distillation or separation process. Extracts can also refer to the output from a liquid-liquid extraction process, mainly containing the solvent used to extract the solute. In cooking, extracts are often used as a flavoring when preparing foods, such as lemon extract.