(بلا طعم)
بارد
describing food that has no flavor or taste
(حار)
لذيذ
having a pleasantly sharp or spicy taste
(قَاسٍ)
مُرَاقِب
having a sharp, bitter, or sour taste
(محشو بالسُكر)
مفرط الحلاوة
excessively sweet to the point of being unpleasant
(غير مستساغ)
غير لذيذ
describing food that does not have a pleasant taste
(عَسَلِيّ)
رَحيقِيّ
having a deliciously sweet and pleasant taste
(نتن)
كريه
having a strong and unpleasant taste or smell
(نتن)
كريه
having an extremely unpleasant taste or smell
(نتن)
ذو رائحة كريهة
having a strong and unpleasant smell
(رطب)
عفن
having a stale, moldy, or damp odor, often associated with a lack of freshness and proper ventilation
(ذو رائحة عطرة)
عطرية
having a distinct and often pleasant natural scent
(راكد)
متعفن
breaking down and rotting, typically referring to organic material
(سمائي)
إلهي
describing food or aromas that are divine or heavenly
(مصدر رائحة قوية)
ذو رائحة كريهة
having a strong, pungent smell, often likened to the scent of a skunk
(مُنتِن)
عَفِن
(of food) having a spoiled or decomposed smell, typically due to the breakdown of fats or oils
(نتن)
كريه
having a strong and unpleasant smell
N/A
causing strong displeasure or disgust, particularly affecting the senses
(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.
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