köken: From Bohne (“bean”) + Kraut (“herb”). So named because savory in German cuisine is used especially with beans (green beans as well as broad beans). Compare Dutch bonenkruid.
köken: From a Middle Persian simple term seen in the first compound part of Arabic مَرْزَنْجُوش (marzanjūš, “marjoram”) + ـه (-a), look there for more.
delicious, tasty, something that tastes good · attractive, appealing, desirable · physically and/or sexually attractive, hot.
zıt: 不味い
köken: Originally from 御 (o-, honorific prefix) + 美しい (ishii, “good; delicious”, possibly obsolete in modern contexts; the delicious sense evolved out of 女房詞 (nyōbo kotoba, “women's word”) usage).
köken: Borrowed from Japanese 旨味, うまみ (umami), from 旨い (umai, “delicious”), which describes the quality of a pleasant, savory taste. Cognate with Lao ອູມາມີ (ʼū mā mī), Khmer អ៊ុំម៉ាមី (ʼummaamii) (not in TDP).
köken: From Old Galician-Portuguese saboroso, from Late Latin sapōrōsus, from Latin sapor.
Etimoloji
Compound of boon (“bean”) + -en- + kruid (“herb”). Named for its use along with legumes, its primary use in Dutch cooking. Cf. German Bohnenkraut, one of the two terms might have been calqued from the other.