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It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, aubergine (egg-plant), and courgette (zucchini). The process may last between seconds and days. Different marinades are used in different cuisines. In Indian cuisine the marinade is prepared with yoghurt and other spices.

In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product. A good marinade will have a delicate balance of spices, acid and oil.

Often confused with marinating, macerating is also a form of food preparation. Often soft vegetables, legumes or fruits are used and are also coated in a liquid. This process, again, makes the food tastier and easier to chew and digest.

Suggestions for further writing:

• historical origins: marinade as a means of preserving meat before refrigeration
• origins of the word itself
• other types of marinade
• recipes which include a marination process
• marinades by cuisine