Words to describe taste

Here are some words that are commonly used to describe food: Acidic: A food with a sharp taste. Often used to refer to tart or sour foods as well. Bitter: A tart, sharp, and sometimes harsh flavor. Bittersweet: A less harsh taste than bitterness. Couples tartness with sweetness. Briny: Another word for salty. Citrusy: A bright flavor like that of lemons, limes, oranges, and other citrus fruits.

Cooling: A taste that mimics the feeling of cold temperature. Often used to describe mint. Earthy: Reminiscent of fresh soil. Often used to describe red wines, root vegetables, and mushrooms. Fiery: A taste that feels as though it gives off heat. Another word for spicy. Fresh: A light and crisp taste. Often used to describe produce or herbs. Fruity: Any taste reminiscent of sweet fruit flavors.

Full-bodied: Rich flavor that can feel heavy in the mouth. Often used to describe wines. Herbal: A bright, fresh, or sometimes earthy taste created by the incorporation of herbs. Honeyed: A sweet or candied taste that may be reminiscent of honey. Nutty: Any taste similar to the flavors of nuts. Often used to describe cheeses. Rich: A full, heavy flavor. Often used to describe foods containing cream. Robust: A rich taste with some earthiness. Often used to describe wines or aged liquors.

Sharp: A harsh, bitter, or tart taste. Often used to describe acidic foods. Smoky: A smoky taste is reminiscent of the smell of smoke. Sour: A biting, tangy, tart flavor. Spicy: A burning taste from hot spices. Sweet: A sugary flavor. Tangy: A tart, biting taste that feels tingly in the mouth.

Tart: A sharp, bitter, or sour flavor. Often used to describe acidic foods. Yeasty: An earthy taste reminiscent of yeast. Often used to describe beer and breads. Woody: An earthy, sometimes nutty taste. Often used to describe coffees or cheeses. Zesty: A fresh, vivid, or invigorating flavor.

Astringency – Dry, chalky sensation in the mouth Acidic – Sharp, tart, sour Acrid – Pungent, sharp, biting, bitter Alkaline – Dry, somewhat bitter Ashy – Dry, burnt, smoky, bitter Barnyard – Dusty, musty, earthy Burnt – Scorched, bitter Buttery – Fatty, creamy, rich

Candy-like – Sweet, cooked sugar, cotton-candy Cardboard – Papery, stale, oxidized Caustic – Biting, acidic, astringent, stinging Citrus – Ripe citrus fruit like lemon, lime, grapefruit, orange Chalky – Dusty, powdery, gritty Chemical – Medicinal, metal, sulphur Clean – Without off-flavors or undesirable traits Cooked – Sulfurous, caramelized, burnt

Delicate – Pleasant, mild, mellow Earthy – Musty, green Green – Vegetative, grassy, leguminous Jammy – Preserved fruit, ripe, pungent, sweet Lactic – Fresh, heated, acidified or transformed (burnt, rotten) milk Lipid – Fatty, rich Malt-like – Sweet, nutty

Medicinal – Chemical, plastic Musty – Stale, moldy, mildew, damp Piquant – Pleasantly pungent, tart, zesty, zingy Pungent – Sharp, intense, penetrating Phenolic – Plastic, chemical, medicinal Rancid – Rotten, spoiled, stale, bad Resinous – Woody, pine, cedar, oak Smoky – Wood smoke, burnt, char

Sulfur – Rotten eggs, burning, match-like Tangy – Tart, zesty, mouthwatering Tart – Sour, sharp, bitter, acidic Vegetal – Green, beany, raw, grassy Yeasty – Bready, doughy

Here are some words that are commonly used to describe texture: Airy: A light, pillowy texture often created by the incorporation of air. Buttery: A smooth and creamy texture similar to that of butter. Chewy: The texture of a food that needs to be chewed thoroughly before swallowing. Can be light and bouncy or heavy and sticky. Creamy: A smooth and rich texture that usually comes from the incorporation of dairy.

Crispy: A light texture with a slight crunch. Crumbly: The texture of a food with a loose structure that falls apart into small pieces or crumbs. Crunchy: A firm, crisp texture often identified by the sharp, audible noise that the food makes when being eaten. Crusty: The texture of a food with a hard outer layer and soft interior. Delicate: A light, fine texture that may come apart easily. Doughy: A soft and heavy texture that is often coupled with pale coloring.

Fizzy: A texture brought on by the presence of many small bubbles, usually referring to carbonated liquids. Flaky: A light texture characterized by layers that come apart during eating. Fluffy: A light and airy texture. Gooey: A viscous, sometimes sticky texture arising from the presence of moisture in a dense solid food. Hearty: A firm, robust texture. Juicy: A succulent, tender texture characterized by the presence of liquid in a solid food.

Silky: A fine, smooth texture characterized by a sleek feel in the mouth. Sticky: A texture characterized by gluiness in the mouth. Smooth: A consistent texture free of grit, lumps, or indentations. Succulent: A tender, juicy texture. Tender: A soft texture that is easy to break down. Velvety: A smooth and rich texture.