1.
extract, essence, concentrated liquid
A concentrated substance obtained by extracting the essential components from a plant, food, or other material. Common in cooking, health products, and cosmetics.
Etymology
From Dutch "extract" (via the abbreviated form). Entered Japanese during the Edo period through Dutch medical and scientific knowledge.
Usage
エキス is used in food (broth, concentrates), health supplements, and cosmetics. In cooking, it describes the rich flavor extracted from ingredients by simmering. In product labels, it refers to concentrated active ingredients.