What is another word for sapid?

Pronunciation: [sˈapɪd] (IPA)

Sapid is an adjective that describes something as having a pleasant flavor or taste. Some synonyms for sapid include tasty, delicious, flavorful, appetizing, enjoyable, delectable, savory, delightful, palatable, and mouthwatering. These words can be used to describe various foods, from sweet desserts to savory entrees. The use of synonyms helps to add variety and depth to our vocabulary, allowing us to better describe the nuances of tastes and flavors. Whether describing a homemade meal or reviewing a restaurant dish, using synonyms for sapid can help to better convey the sensory experience of tasting delicious food.

Synonyms for Sapid:

What are the hypernyms for Sapid?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the opposite words for sapid?

Sapid means having a strong and pleasant taste or flavor. Its antonyms would be bland, tasteless, insipid, vapid, and unappetizing. These words describe food or drink that lack any notable or memorable taste or have a lack of flavor. Bland food is particularly unexciting to the taste buds, while tasteless food has no flavor at all. When something is insipid, it can be described as boring, uninteresting, or dull. Vapid refers to something that is flavorless or lacks any life or energy, while unappetizing describes food that does not seem appealing or delicious. So, while sapid refers to something flavorful and enjoyable, its antonyms are opposite in nature and imply a lack of such qualities.

What are the antonyms for Sapid?

Usage examples for Sapid

Also, by means of the more or less numerous pores which cover it, it becomes impregnated with the sapid and soluble portions of the bodies which it is placed in contact with.
"The Physiology of Taste"
Brillat Savarin
Pure water creates no sensation, because it contains no sapid particle.
"The Physiology of Taste"
Brillat Savarin
If asked how a sapid body acts, we reply that it acts when it is reduced to such a state of dissolution that it enters the cavities made to receive it.
"The Physiology of Taste"
Brillat Savarin

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