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Valeric :: Valeric (a.) Valerianic; specifically, designating any one of three metameric acids, of which the typical one (called also inactive valeric acid), C4H9CO2H, is obtained from valerian root and other sources, as a corrosive, mobile, oily liquid, having a strong acid taste, and an odor of old cheese..

Distaste :: Distaste (n.) Discomfort; uneasiness.

Sulphocyanide :: Sulphocyanic (a.) Of, pertaining to, derived from, or designating, a sulphacid, HSCN, analogous to cyanic acid, and obtained as a colorless deliquescent crystalline substance, having a bitter saline taste, and not poisonous..

Farinaceous :: Farinaceous (a.) Like meal; mealy; pertainiing to meal; as, a farinaceous taste, smell, or appearance..

Fit :: Fit (superl.) Conformed to a standart of duty, properiety, or taste; convenient; meet; becoming; proper..

Sourish :: Sourish (a.) Somewhat sour; moderately acid; as, sourish fruit; a sourish taste..

Vanillin :: Vanillin (n.) A white crystalline aldehyde having a burning taste and characteristic odor of vanilla. It is extracted from vanilla pods, and is also obtained by the decomposition of coniferin, and by the oxidation of eugenol..

Hyoscyamine :: Hyoscyamine (n.) An alkaloid found in henbane (Hyoscyamus niger), and regarded as its active principle. It is also found with other alkaloids in the thorn apple and deadly nightshade. It is extracted as a white crystalline substance, with a sharp, offensive taste. Hyoscyamine is isomeric with atropine, is very poisonous, and is used as a medicine for neuralgia, like belladonna. Called also hyoscyamia, duboisine, etc..

Acerbity :: Acerbity (n.) Sourness of taste, with bitterness and astringency, like that of unripe fruit..

Daub :: Daub (v. t.) To put on without taste; to deck gaudily.

Bittersweet :: Bittersweet (n.) A climbing shrub, with oval coral-red berries (Solanum dulcamara); woody nightshade. The whole plant is poisonous, and has a taste at first sweetish and then bitter. The branches are the officinal dulcamara..

Gustful :: Gustful (a.) Tasteful; well-tasted.

Haematexylin :: Haematexylin (n.) The coloring principle of logwood. It is obtained as a yellow crystalline substance, C16H14O6, with a sweetish taste. Formerly called also hematin..

Aromatize :: Aromatize (v. t.) To impregnate with aroma; to render aromatic; to give a spicy scent or taste to; to perfume.

Spice :: Spice (n.) A vegetable production of many kinds, fragrant or aromatic and pungent to the taste, as pepper, cinnamon, nutmeg, mace, allspice, ginger, cloves, etc., which are used in cookery and to flavor sauces, pickles, etc..

Bedizen :: Bedizen (v. t.) To dress or adorn tawdrily or with false taste.

Relish :: Relish (n.) A taste for; liking; appetite; fondness.

Relishable :: Relishable (a.) Capable of being relished; agreeable to the taste; gratifying.

Rude :: Rude (superl.) Unformed by taste or skill; not nicely finished; not smoothed or polished; -- said especially of material things; as, rude workmanship..

Fancy :: Fancy (a.) Adapted to please the fancy or taste; ornamental; as, fancy goods..

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