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.
savory, plant of the genus Satureja, used in particular of those species and varieties used as culinary herbs
eş: boonkruid
köken: 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.
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).