Gurih

Gurih is a term used in Indonesian and Malay cuisine to describe a savory, rich, umami-like taste and mouthfeel. It denotes depth and fullness in flavor and is often associated with fats and browned or fermented components. Although not one of the formal five tastes, gurih is a recognized flavor dimension in everyday language and cooking.

Gurih arises from ingredients and techniques that release fats, peptides, and umami compounds. Coconut milk and other fats (butter, ghee), fried shallots, and toasting spices contribute to a creamy, rounded sensation. Fermented products such as shrimp paste (terasi), fish sauce, soy sauce, or aged cheeses can enhance gurih. Browning and slow reduction also deepen the profile.

In practice, gurih is often used to describe dishes with coconut curry, nasi goreng, rendang, opor ayam, and other gravies where the sauce feels rich and savory. Snacks such as keropok or fried foods may also be described as gurih when their texture and fat content linger on the palate.

Culturally, gurih is a common descriptor across Malay and Indonesian cooking, valued for its sense of fullness and comfort. It complements sweet and sour, salty and spicy elements, and guides both recipe writing and tasting.