
(نكهة غنية)
طعم لذيذ
a taste that is not sour, bitter, salty, or sweet, found in some foods such as meat, etc.
Umami is often described as the fifth basic taste, alongside sweetness, sourness, bitterness, and saltiness. It is a savory or meaty taste sensation that is characteristic of foods containing glutamate, a type of amino acid. Umami is often found in foods such as meats, cheeses, mushrooms, tomatoes, and fermented products like aged cheeses and soybean paste. It adds depth, richness, and complexity to dishes, enhancing their overall flavor profile.

(بلا طعم)
بارد
describing food that has no flavor or taste

(مالح)
مُملَّح
having the taste of salt

(بلا طعم)
باهت
(of drink or food) having no pleasant or strong flavor

(حار)
لذيذ
having a pleasantly sharp or spicy taste

(قَاسٍ)
مُرَاقِب
having a sharp, bitter, or sour taste

(عَسَلِيّ)
رَحيقِيّ
having a deliciously sweet and pleasant taste

(نتن)
كريه
having a strong and unpleasant smell

(مصدر رائحة قوية)
ذو رائحة كريهة
having a strong, pungent smell, often likened to the scent of a skunk

(ذو رائحة عطرة)
عطرية
having a distinct and often pleasant natural scent

(سمائي)
إلهي
describing food or aromas that are divine or heavenly

(رطب)
عفن
having a stale, moldy, or damp odor, often associated with a lack of freshness and proper ventilation

(ذو رائحة مُسْكِيّة)
مُسْكِيّ
having a strong and distinctive scent, often associated with musk or similar natural fragrances

(ذُو رائحة طيبة)
عَطِر
having a strong, pleasant smell

(نتن)
ذو رائحة كريهة
having a strong and unpleasant smell

(نتن)
كريه
having a strong and unpleasant taste or smell

(نتن)
كريه
having an extremely unpleasant taste or smell

(راكد)
متعفن
breaking down and rotting, typically referring to organic material

(مُنتِن)
عَفِن
(of food) having a spoiled or decomposed smell, typically due to the breakdown of fats or oils

N/A
causing strong displeasure or disgust, particularly affecting the senses

(شهي)
لذيذ
pleasing in taste

(غير مستساغ)
غير لذيذ
describing food that does not have a pleasant taste
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