(kat sweetness)
k sweetness
the sensory experience of a pleasing or sugary flavor
(sour)
asim
the sharp or tangy flavor often associated with acidic or tart substances
(salinitas)
alat
the characteristic taste sensation associated with the presence of salt in food
(hinanakit)
pait
the sharp and unpleasant taste often found in coffee, dark chocolate, or certain vegetables
(malasa)
umami
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.
(timpla)
panghi
the strong, sharp taste or sensation often associated with spicy or intensely flavored foods
Pungency refers to a strong, sharp, or intense sensation that is often perceived as a burning or prickling feeling in the mouth, nose, or throat. It is typically associated with certain foods, spices, or ingredients that have a sharp or spicy flavor profile. Foods with pungent flavors can stimulate the senses and add depth and complexity to dishes, but they can also be overpowering if used in excess. Pungency is often experienced as a temporary sensation that fades relatively quickly, leaving behind a lingering warmth or spiciness.
(pang-alim)
pangangasim
the quality of having a strong or fiery taste due to the presence of spices or chili peppers
(ang init)
ang anghang
the level of spiciness or heat in food
(pagtigwas)
pagtuyo
the dry, puckering, or rough sensation experienced in the mouth, often caused by substances like tannins in tea or unripe fruits
(maalat)
maasim
(of flavour) tangy and sour, often due to the presence of acid
(asam)
mapakla
having a sharp, bitter, or sour taste
(maasim)
mapait
having a strong taste that is unpleasant and not sweet
(mapait na matamis)
mapait-tamis
having a taste that is a blend of both bitter and sweet flavors
(sabaw na sagwan)
maalat-alat
describing water that is slightly salty, typically where freshwater mixes with seawater
(mainit)
maanghang
(of food) having a spicy or peppery flavor that causes a burning sensation in the mouth
(malambot)
banayad
having a flavor that is not sharp or overpowering
(malasa)
siksik
featuring a rich taste
(spicy)
maalat
(of food) salty or spicy rather than sweet
(may pino na lasa)
naka-sahog
(of food) flavored with spices, herbs, or other ingredients to improve its taste and smell
(mapait)
maasim
describing a flavor that is intense and tangy, often with a biting or pungent quality
(mapait)
maasim
having a sharp acidic taste like lemon
(maanghang na pagkain)
maanghang
having a strong taste that gives your mouth a pleasant burning feeling
(tamis-tamis)
medyo matamis
characterized by a taste that is somewhat sweet but not overwhelmingly so
(napaka-syrupy)
matamis na matamis
having an overly sweet flavor
(maasim-asim)
maasim
having a sharp taste that stings the tongue
(hindi maalat)
walang asin
(of food) not containing added salt
(maasim)
maputik
having too much water and little taste
(tamis-asim)
sarap
a sharp and distinctive taste, typically associated with acidity or a lively and refreshing quality
(linamnam)
sarap
the distinctive and enjoyable taste or aroma of food or drink
(tamang-tama)
sipa
the intense taste experience of food, particularly characterized by a sharp or strong flavor
(sukli ng lasa)
pang-malanghap
the lingering flavor that remains in the mouth after eating or drinking something
(maalat na lasa)
maalat
having the taste of salt
(may amoy/ lasa ng prutas)
matamis-tamis
having a sweet, fresh, or juicy taste or smell associated with various types of fruits
(naka-nuts)
may lasa ng mani
having a taste or aroma reminiscent of nuts, often rich, earthy, and slightly sweet
(masagana)
mayaman
containing a high amount of fat, sugar, or other indulgent ingredients
(may lasa ng usok)
may usok
having a taste like smoke
(maanghang)
maasim
having a sharp, refreshing taste with a slight sourness or acidity
(masustansyang)
may lasa ng lebadura
having a taste or aroma resembling yeast, often found in bread, beer, or other fermented foods
(maanghang)
masarap
(of food) having a sharp, strong, and refreshing taste
(mabahong-kahoy)
kahoy
describing a flavor or aroma that is reminiscent of wood, often earthy, rich, and sometimes slightly sweet or spicy
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Natuto ka ng 40 mga salita mula sa Tastes and Flavors. Upang mapabuti ang pag-aaral at pagsusuri ng bokabularyo, magsimula ng pag-eehersisyo!
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