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Synonyms

sapid

American  
[sap-id] / ˈsæp ɪd /

adjective

  1. having taste or flavor.

  2. agreeable to the taste; palatable.

  3. agreeable, as to the mind; to one's liking.


sapid British  
/ ˈsæpɪd, səˈpɪdɪtɪ /

adjective

  1. having a pleasant taste

  2. agreeable or engaging

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Etymology

Origin of sapid

1625–35; < Latin sapidus tasty; cf. sage 1

Explanation

Something that's sapid is very flavorful or savory. A sapid beef stew tastes rich and delicious. The adjective sapid is a fairly uncommon way to describe something with a rich, deep flavor. You can declare your grandmother's Thanksgiving feast sapid, though you may have to reassure her that it's a compliment — sapid is more often used in scientific or industry writing about food than in cooking magazines. It comes from the Latin sapidus, "savory, or having a taste," from the root sapere, which means both "to taste" and "to be wise."

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Vocabulary lists containing sapid

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

It’s a particularly toothsome, sapid red marked by notes of red fruit and spice, and a wonderful match with a wide range of foods.

From The Wall Street Journal • Dec. 22, 2025

Unlike animals raised in feedlots and pens, Stone Barns' animals oxygenate their muscles with all their ranging and grass-eating, and thereby develop more sapid meat.

From Time Magazine Archive

The cup furnishes a thin film like swan-skin which imbibes the sapid exudations from the stem, the source of nourishment.

From Social Life in the Insect World by Miall, Bernard

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.

From The Physiology of Taste by Robinson, Fayette

The seasoned, sapid Cheddar-type, so indispensable, includes dozens of varieties under different names, regional or commercial.

From The Complete Book of Cheese by Brown, Robert Carlton

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