25 brilliant words to add to your foodie dictionary

25 brilliant words to add to your foodie dictionary

By Rebecca Brett

Linguist Susie Dent has, along with Sainsbury’s, created The Taste Dictionary: 101 ways to describe each mouthful to add some more descriptive words to the nation’s foodie vocabulary.

Susie said: “I have so many favourite words in this list, and each of them offers a rich or sumptuous alternative to our usual taste repertoire. I particularly like mordacious, a word to describe something sharp and with a real bite – it brings to life foods such as mustard and gooseberries beautifully.”

My new discovery is neptunian – see if you can guess what it means before scrolling down to number 13 to find out.

You can download the full book, and discover all 101 words, here.

But before you go, here are 25 of my favourite words to describe food…

1. Amarine (a-muh-reen)
Meaning: bitter and sour in taste
Can be used to describe: cooking apples, grapefruit, pomegranate molasses, gooseberries
gooseberries

2. Brackish (brak-ish)
Meaning: fresh-flavoured, but with a salty tang
Can be used to describe: feta, anchovies, oysters

3. Claggy (klagi)
Meaning: clotted and sticky in texture
Can be used to describe: peanut butter, houmous, malt loaf

4. Douce (doos)
Meaning: sweet and soft
Can be used to describe: sorbet, marshmallows, chocolate mousse, dulce de leche, pavlova

5. Effervescent (ef-er-ves-uh nt)
Meaning: fizzy and lively on the tongue
Can be used to describe: sherbet, cola, sparkling water, prosecco

champagne

6. Fire-fanged (fahyur fanged)
Meaning: having a scorched appearance or taste
Can be used to describe: crème brûlée, chargrilled aubergine, cinder toffee

7. Friable (frahy-uh-buh l)
Meaning: easily crumbled
Can be used to describe: feta, shortbread, marzipan, digestive biscuits, wensleydale cheese

8. Gloppy (glop-ee)
Meaning: food of a semi-liquid consistency
Can be used to describe: very soft butter, melted ice cream, thick custard, rice pudding

9. Herbaceous (hur-bey-shuh s)
Meaning: relating to or assuming the characteristic of a herb
Can be used to describe: basil, thyme, sage, oregano, rosemary, pesto

10. Lickerous (lik-er-uh s)
Meaning: sweet and tempting
Can be used to describe: caramel, raspberries, choux pastry

caramel

11. Medulline (med-oo-lin)
Meaning: relating to the soft pulp or pith of a fruit
Can be used to describe: oranges, persimmon, lemons, limes

12. Mordacious (mawr-dey-shuh s)
Meaning: sharp and possessing a real bite
Can be used to describe: Worcestershire sauce, Granny Smith apples, gooseberries, mustard

13. Neptunian (nep-too-nee-uh n)
Meaning: carrying the strong flavour of the sea
Can be used to describe: capers, samphire, oysters, mussels

14. Nippy (nip-ee)
Meaning: sharp-tasting and tangy
Can be used to describe: fennel, rhubarb, celeriac

15. Odorate (oh-der-eyt)
Meaning: highly scented
Can be used to describe: garlic, smoked salmon, cauliflower, chutney, cabbage

smoked-salmon

16. Pertish (purt-ish)
Meaning: with a brisk taste
Can be used to describe: tomatoes, tarte au citron, natural yogurt

17. Piscose (pis-kohs)
Meaning: fishy in taste
Can be used to describe: Thai fish sauce, tiger prawns, anchovy essence

18. Redolent (red-l-uh nt)
Meaning: fragrant or sweet-smelling
Can be used to describe: melon, fruit flavoured tea, baked quince

19. Scorpacciata (scorpac-ci-ata)
Meaning: a food that is in season for the time of the year
Can be used to describe: rhubarb, asparagus, pumpkin

20. Stith (st-i-th)
Meaning: intensely flavoured
Can be used to describe: gruyère, cordial, stock

488787-1-eng-GB_elderflower-cordial

21. Succouring (suhk-er-ing)
Meaning: restorative, to provide comfort
Can be used to describe: roast chicken, toad in the hole, cottage pie, chicken noodle soup

22. Tremulous (trem-yuh-luh s)
Meaning: producing a quivering sensation
Can be used to describe: panna cotta, quiche, rice puddding

23. Uliginous (yoo-lij-uh-nuh s)
Meaning: creamy, soft and smooth to taste
Can be used to describe: poached eggs, avocado, crème caramel, chocolate mousse

24. Verdured (vur-jer-d)
Meaning: floral and grassy in taste
Can be used to describe: chamomile tea, elderflower cordial, asparagus, sauvignon blanc, olive oil

25. Vinous (vahy-nus s)
Meaning: having a distinct wine-like flavour
Can be used to describe: coq au vin, syllabub

coq-au-vin

Words taken from The Taste Dictionary: 101 ways to describe each mouthful. You can download the full book here.

taste-dictionary

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