Semisweet: meaning, definitions and examples
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semisweet
[ ˌsɛm.iˈswiːt ]
taste profile
The term 'semisweet' is primarily used to describe a type of chocolate or wine that is only partially sweet. It typically has a balanced flavor that is not overly sugary, making it a popular choice for baking and cooking. In baking, semisweet chocolate is often preferred for its ability to provide rich flavor without overwhelming sweetness. This term can also apply to certain wines that have a hint of sweetness balanced by acidity. Semisweet products often appeal to those who enjoy a more moderate sweetness in their treats.
Synonyms
half-sweet, moderately sweet.
Examples of usage
- I prefer semisweet chocolate in my brownies.
- This semisweet wine pairs perfectly with cheese.
- The recipe calls for semisweet chocolate chips.
- He added semisweet cocoa to enhance the flavor.
Translations
Translations of the word "semisweet" in other languages:
🇵🇹 semidoce
🇮🇳 सेमीस्वीट
🇩🇪 halbsüß
🇮🇩 setengah manis
🇺🇦 напівсолодкий
🇵🇱 półsłodki
🇯🇵 セミスイート
🇫🇷 semi-doux
🇪🇸 semidulce
🇹🇷 yarı tatlı
🇰🇷 세미스위트
🇸🇦 نصف حلو
🇨🇿 polosladký
🇸🇰 polosladký
🇨🇳 半甜
🇸🇮 polsladek
🇮🇸 hálfsætur
🇰🇿 жарты тәтті
🇬🇪 ნახევრად ტკბილი
🇦🇿 yarım şirin
🇲🇽 semidulce
Etymology
The word 'semisweet' is a compound of 'semi,' meaning half or partially, and 'sweet,' which refers to the taste sensation produced by sugar and similar substances. The usage of 'semi-' as a prefix originates from Latin, where it means 'half' or 'partly.' The concept of semisweetness in chocolate has grown in popular culinary language, especially with the rise of baking and cooking enthusiasts in the late 20th century. In the mid-1900s, semisweet chocolate chips were introduced and quickly became a staple in American kitchens, leading to an increased recognition of the term 'semisweet' in relation to other food products, especially wines that exhibit a similar balance of sweetness.