Savanyú

Savanyú is a Hungarian adjective meaning sour or tart, used to describe taste, acidity, and related sensory impressions. It is commonly employed in everyday language and in cooking to denote a sharp, tangy flavor. The term can describe foods, drinks, and even certain fermentation-derived flavors that are characteristic of many Hungarian dishes.

Etymology and related forms: Savanyú is native to Hungarian. It is connected to a broader family of words tied to sourness and fermentation, such as savanyít (to sour or ferment) and savanyúság (sourness). The word appears across culinary and descriptive contexts in standard Hungarian.

Common usage and examples: In cuisine, savanyú occurs in numerous compound names. Savanyú káposzta refers to sauerkraut, while savanyú uborka means pickled cucumber. Savanyú leves or savanyú étel can describe sour soups or dishes dominated by tangy flavors produced through fermentation or the addition of acidic ingredients. The term is also used more generally to note a sour taste in beverages or sauces.

Cultural and linguistic notes: Sour flavors play a notable role in Hungarian cooking, often achieved through fermentation or the use of acidic components. Savanyú functions as a straightforward descriptor in menus, recipes, and food writing, and it forms part of a small but productive family of terms related to acidity and preservation in Hungarian.

See also: savanyúság, savanyít, savanyúkáposzta, savanyúuborka.