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The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae.

Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

Guacamole (or; sometimes informally referred to as "guac" in North America) is an avocado-based dip or salad first created by the Aztecs in what is now Mexico.

In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient.

A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.

In general, preservation is implemented in two modes, chemical and physical.

Chemical preservation entails adding chemical compounds to the product.

Physical preservation entails processes such as refrigeration or drying.

Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality.

Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration.

Chemical preservation and physical preservation techniques are sometimes combined.

Flavor (or flavour; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

The "trigeminal senses", which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall gestalt of flavor perception.

The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses.