Savorysavoury

Savorysavoury is not a distinct culinary term, but a way to reference the overlap between the American English term savory and the British English savoury. Both spellings describe flavors that are not sweet, typically emphasizing salty, spicy, or umami-rich characteristics.

Etymology and usage: The words share origins in Old French and Latin roots related to taste. American English favors the spelling savory, while British English uses savoury. The meanings largely align, with both forms applied to foods, dishes, and flavor profiles that fall outside desserts or sugary categories. In some contexts, savory can also function as a broad category describing non-sweet foods or snacks.

Culinary context and examples: Dishes described as savory or savoury include soups, stews, pies, meats, vegetables, and many snacks such as crackers or pastries seasoned with herbs, salt, or spices. The term is often used to indicate flavor balance that leans away from sweetness, sometimes highlighting herbs, cheese, or umami notes. In cross-dialect writing, savory-savoury discussions may appear to address spelling preferences without implying a different culinary meaning.

Botany note: Savory is also the common name for herbs of the genus Satureja, including summer savory (Satureja hortensis) and winter savory (Satureja montana), which are used to flavor savory dishes.

See also: flavor, taste, umami, seasoning, British English, American English.