Flavor Profiles & Descriptions Vocabulary

causing a dry, puckering sensation

“Unripe persimmons are unpleasantly astringent.”

Origin: Latin astringere `to bind fast`

pleasantly sharp or spicy

“The mustard added a piquant note.”

Origin: French piquant `pricking`, from piquer `to prick`

rich, smooth, and oily in texture

“The foie gras was unctuous.”

Origin: Latin unctuosus `oily`, from ungere `to anoint`

having flavors of fresh herbs

“The Sauvignon Blanc was herbaceous.”

Origin: Latin herbaceus, from herba `grass, herb`

salty like seawater

“The oysters were briny and fresh.”

Origin: From brine, salty water

having flavors suggesting soil or mushrooms

“The truffle oil was deeply earthy.”

Origin: From earth, suggesting the ground

having lively acidity

“The dish needed a bright, acidic finish.”

Origin: Metaphor from visual brightness suggesting freshness

smooth and balanced without sharp edges

“Oak aging made the wine round.”

Origin: From the geometric shape suggesting completeness

having many layered flavors

“The curry had complex, layered spicing.”

Origin: Latin complexus `embracing, encompassing`

sickeningly sweet or rich

“The dessert was cloying after a rich meal.”

Origin: From cloy, to satiate excessively