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Matamis, maasim, maalat – three Tagalog words often used to describe our cuisine, and among the few words we regularly use to describe the things we eat.

But if you have ever sat down with the lolos and lolas who use much less Taglish than our generation and are better versed in our local language, you might have come across a series of rarely used words to comment on what they are eating.

In the spirit of Philippine Independence this June, and to commemorate this week’s Manila Day, let’s refresh and learn some Filipino words to incorporate into your food critic dictionary:

Halumanis: Taste and smell of food that is about to spoil

Malinamnam: Describes deliciousness, specifically when something is flavorful or savory

Manamisnamis: Mildy sweet from freshness, not from added sugar.

Nakakatusing: Term used for something that is too sweet

Nakakasuya: Or nakakaumay. Over-satiation from eating one thing all the time.

Kulasim: Sweet-sour taste of overripe fruit.

Bilasa: Fish that is not fresh or about to rot.

Maango: Distinct, game-y taste in lamb, goat, or aged cheese

Mayapa: Dry and tasteless meats or fish

Maaskad: sourish, acidic, and bitter taste like the peel of citrus fruits

Mahilatsa: Stringy or fibrous

Maligat: Gummy, glutinous or with bite, as with fresh squid

Malabsa: Too soft, like watery rice. When something is too "malata."

Makunat: Leathery, tough, or unpleasantly chewy

Maganit: Tough, not smooth, and difficult to slice like in meats

Malabo: Cottony rather than crunchy texture for starchy food like potatoes or apples.

Madulas: Slippery or lubricous to the tongue

Mabuhangin: Sandy texture

Lusaw: Melted or dissolved

Buhaghag: Usually used with malambot. the state of food like rice or crab being nicely soft and fluffy

Try using these words to up your Filipino food connoisseur skills!

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