Savory vs. Umami — What's the Difference?

Pertaining to non-sweet, often spicy or herbal tastes.

A basic taste alongside sweet, sour, bitter, and salty.

Suited to the taste buds sensitive to spices and salts.

Taste that is meaty or brothy, rich in flavor.

Describing food that is wholesome and appetizing without sugar.

Sometimes described as a 'savory' taste.

Relating to hearty and flavorful, typically main course meals.

Associated with foods containing glutamates.

Appetizing to the taste or smell

Known for enhancing the depth of flavors in dishes.

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

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.

Morally respectable; inoffensive

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.

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.

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

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

Flavor that is salty or spicy, not sweet.

Umami is a specific taste described as meaty or brothy, enhancing overall flavor depth, while savory is a broader category excluding sweetness.

A savory flavor is typically salty or spicy, without elements of sweetness.

Soy sauce, mushrooms, and aged cheeses are common umami-rich ingredients.

Foods like meats, cheeses, and salty snacks are considered savory.

Yes, umami is acknowledged globally as a fundamental taste category.

Yes, many dishes incorporate both savory and umami elements to create complex flavors.

While MSG is a potent source of umami, many natural foods also provide this flavor.

Chefs use umami-rich ingredients to enhance the flavor and satisfaction of their dishes.

Adding ingredients like tomatoes, soy products, and seaweeds can boost umami in vegetarian dishes.

Savory flavors often form the backbone of the meal, focusing on filling and appetizing tastes.