A practice almost as old as the art of cooking itself is the addition or enhancement of taste, or the disguise of a poor flavor, through the use of additional ingredients. Herbs and spices (which have their own separate entries) are added to countless dishes during cooking to provide flavor. Flavoring extracts are also widely used, particularly in the production of candies and in the making of wines, liqueurs, and cordials. These extracts help to provide a concentrated and consistent flavor, and are made by extracting the essential oils or flavors from the source ingredient, such as fruits, nuts, or flowers. The use of these ingredients helps to make food and drinks more enjoyable and flavorful, and can add depth and complexity to a dish or beverage.