VOCABULARY BUILDING

WORDS THAT ARE USED TO DESCRIBE FOOD:

• Acidic: A food with a distinctive and sharp taste. Often related to refer to sour or tart foods as well.
• Bitter: A sharp, tart, and sometimes harsh flavour.
• Bittersweet: A less severe taste than bitterness. Couples sourness with sweetness.
• Briny: Different term for salty.
• Citrusy: A rich and bright flavour like that of limes, oranges, lemons, and other citrus fruits.
• Cooling: A taste that simulates the sensation of cold temperature. Often used to express mint.
• Earthy: Reminiscent of fresh soil. Often used to express root vegetables, mushrooms and red wines.
• Fiery: A taste that seems as though it carries off heat. Another word for spicy.
• Fresh: A crisp and light taste. Often used to describe herbs or produce.
• Fruity: Any taste recollective of sweet fruit flavours.
• Full-bodied: Rich and intense flavour that can sense heavy in the mouth. Often practised describing wines.
• Herbal: A fresh, bright, or sometimes earthy taste generated by the incorporation of herbs.
• Honeyed: A candied or sweet taste that may be suggestive of honey.
• Nutty: Any taste related to the flavours of nuts. Often related to describe cheeses.
• Rich: A full, beefy flavour. Often related to describe foods comprising cream.
• Robust: A rich taste with fascinating earthiness. Often related to describe aged liquors or wines.
• Sharp: A harsh, tart or bitter taste. Often related to describe acidic foods.
• Smoky: A taste recollective of the smell of smoke.
• Sour: A tangy, tart, biting flavour.
• Spicy: A burning taste from roasting spices.
• Sweet: A sugary flavour.
• Tangy: A biting, tart taste that senses tingly in the mouth.
• Tart: A sharp, sour or bitter flavour. Often utilised to describe acidic foods.
• Yeasty: An clayey taste reminiscent of yeast. Often used to describe bread and beer.
• Woody: An earthy, sometimes nutty taste. Often related to describe cheeses or coffees.
• Zesty: A fresh, invigorating or vivid flavour.