aromatic
air-uh-MAT-ik
/ˌær.əˈmæt.ɪk/
Having a pleasant and distinctive smell; (in cooking) ingredients like herbs and spices that provide the primary scent and flavor base.
In cooking, 'aromatics' (noun) are the foundation of a dish (like onions, carrots, and celery), while 'aromatic' (adjective) describes the finished scent.
The story behind the word. In Ancient Greek, 'aroma' referred specifically to spices and seasonings brought from the East. It wasn't until later that it became a general word for any pleasant smell. In chemistry, 'aromatic' refers to a specific ring-shaped structure of molecules, many of which happen to have strong smells.
Word relationships
- fragrant: Fragrant is more general and often used for flowers or perfumes; aromatic often implies a spicy or savory scent.
- odorless: Having no smell at all.
- malodorous: Having a bad smell.
Commonly confused with
- pungent: Pungent is a sharp, biting smell that can be overwhelming; aromatic is generally pleasant.
Word family
- aroma (noun): A distinctive, typically pleasant smell.
- aromatics (noun): Vegetables or herbs used to add flavor and scent to a dish.
Collocations
- aromatic herbs
- aromatic spices
- aromatic oils
- highly aromatic
Example sentences
- "The kitchen was filled with the aromatic scent of cumin, coriander, and fresh ginger." Describing a curry.
- "This white wine is highly aromatic, with notes of elderflower and citrus." Describing a wine.
Memory hook
AROMATIC = A ROMA (Rome) TIC. Imagine the smell of fresh Italian cooking in Rome. Scent of the spices.
When not to use
Don't use it for bad smells (use 'pungent' or 'stinky').
Fun facts
- The 'holy trinity' of aromatics in French cooking is mirepoix: onions, carrots, and celery.
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