Savory vs. Umami — What's the Difference?

Appetizing to the taste or smell

Umami ( from Japanese: 旨味 Japanese pronunciation: [ɯmami]), or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products.

Piquant, pungent, or salty to the taste; not sweet.

A taste sensation produced by the presence of glutamates and nucleotides and associated with meats and other high-protein foods. It is sometimes considered to be a fifth basic taste along with the tastes sweet, sour, salty, and bitter.

Morally respectable; inoffensive

One of the five basic tastes, the savory taste of foods such as seaweed, cured fish, aged cheeses and meats.

A dish of pungent taste, such as anchovies on toast or pickled fruit, sometimes served in Great Britain as an hors d'oeuvre or instead of a sweet dessert.

An annual Mediterranean aromatic herb (Satureja hortensis) of the mint family, having pale lavender to white flowers. Also called summer savory.

A related Mediterranean aromatic perennial herb (Satureja montana), having white or pink flowers. Also called winter savory.

The leaves of either of these plants, used as seasoning.

Tasty, attractive to the palate.

Salty and/or spicy, but not sweet.

Umami, modern

(figuratively) Morally or ethically acceptable.

(American spelling) A savory snack.

Any of several Mediterranean herbs, of the genus Satureja, grown as culinary flavourings.

The leaves of these plants used as a flavouring.

Pleasing to the organs of taste or smell.

An aromatic labiate plant (Satureia hortensis), much used in cooking; - also called summer savory.

Any of several aromatic herbs or subshrubs of the genus Satureja having spikes of flowers attractive to bees

Dwarf aromatic shrub of Mediterranean regions

Either of two aromatic herbs of the mint family

An aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre

Morally respectable or inoffensive;

Having an agreeably pungent taste

Pleasing to the sense of taste