astringent
uh-STRIN-junt
/əˈstrɪn.dʒənt/
Causing the contraction of skin cells and other body tissues; sharp or severe in manner.
In food, it refers to a drying, puckering sensation in the mouth, common in strong tea, red wine, or unripe fruit.
The story behind the word. From 'ad-' (to) and 'stringere' (to draw tight). It literally describes the way the tannins in food 'bind' or tighten the proteins in your saliva and mouth lining.
Word relationships
- harsh: Harsh is more general; astringent specifically implies a physical puckering or drying.
- acerbic: Acerbic is usually used for sourness or sharp speech, while astringent is more about the drying sensation.
- mellow: Smooth and pleasant, lacking any sharp or drying qualities.
Commonly confused with
- bitter: Bitter is a flavor detected by taste buds; astringent is a physical sensation of the mouth tissues tightening.
Word family
- astringency (noun): The quality of being astringent.
Collocations
- astringent taste
- astringent quality
- highly astringent
- astringent effect
Example sentences
- "The young red wine was overly astringent, leaving a dry, chalky feeling on the tongue." Describing the quality of a wine.
- "Her astringent wit was famous for cutting through the pretenses of high society." Describing a person's personality (metaphorical).
Memory hook
Astringent 'strings' your mouth shut by making it feel dry and tight. Astringent: The 'dry-cleaner' of the mouth.
When not to use
Do not confuse with 'bitter'. Bitterness is a taste; astringency is a tactile sensation of dryness.
Fun facts
- Tannins in tea and wine are the primary cause of astringency; they bind to the lubricating proteins in your saliva, causing the 'dry' feeling.
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