extratangy en 30 secondes
- Extratangy means exceptionally sharp, sour, or acidic.
- It describes flavors beyond typical tanginess.
- Commonly used for citrus, fermented foods, and sharp sauces.
- Implies a strong, refreshing, and slightly sour bite.
- Definition
- 'Extratangy' is an adjective used to describe a taste that is beyond just tangy; it's intensely sharp, sour, or piquant. Think of it as having an extra kick of tartness or acidity that makes your taste buds tingle significantly.
- Usage Context
- This term is most commonly encountered in culinary discussions, food reviews, and descriptive language when talking about foods or drinks that possess a particularly pronounced sour or acidic profile. It goes beyond the typical tartness of a lemon and suggests a more concentrated or intense sour sensation. It's a word that implies a refreshing yet bracing quality, often associated with vibrant flavors.
- Examples of Foods
- Foods that might be described as 'extratangy' include certain varieties of limes or grapefruits that are particularly sour, unripened fruits, very sharp vinegars like some types of balsamic or apple cider vinegar, or perhaps a particularly potent fermented food like kimchi or a strong sauerkraut. Sauces that rely heavily on citrus or vinegar for their zest can also be considered 'extratangy'. It suggests a flavor that is not just sour, but powerfully so.
- Nuance
- While 'tangy' might describe a pleasant, balanced sourness, 'extratangy' implies an intensity that might even border on being too sharp for some palates, but for those who enjoy a strong acidic punch, it's a desirable characteristic. It suggests a flavor that cuts through richness and provides a clean, vibrant finish to a dish or drink.
The lime sorbet had an unexpectedly extratangy flavor, making it incredibly refreshing on a hot day.
- Sensory Experience
- The sensation of something extratangy is often immediate and pronounced. It can cause a puckering of the mouth, a sharp bite on the tongue, and a stimulating effect that awakens the palate. This intensity is what distinguishes it from merely tangy. It’s a flavor that demands attention and can be a defining characteristic of a food or beverage.
- Culinary Application
- Chefs and food enthusiasts might use 'extratangy' to highlight a specific, bold flavor profile that they want to emphasize. It can be used to describe the surprising zest in a dish or a drink that offers a more complex and invigorating taste experience than one might initially expect. It’s a descriptor that conveys a strong, memorable acidic component.
- Describing Foods
- When you encounter a food with a remarkably sharp, sour taste that goes beyond the usual, 'extratangy' is the perfect adjective. For instance, a particularly bracing vinaigrette for a salad, or a preserved lemon that has intensified in its sourness, could be described this way. It highlights an exceptional level of acidity that makes the flavor pop.
- Beverage Descriptions
- In the realm of drinks, an 'extratangy' beverage is one that offers a powerful, palate-cleansing sourness. This could apply to a very tart lemonade, a potent kombucha, or even a cocktail where the citrus element is intentionally amplified to create a sharp, invigorating profile. It signifies a drink that wakes up your senses with its acidity.
- Comparing Flavors
- You can use 'extratangy' to differentiate between levels of sourness. If one lime is simply tangy, but another is intensely sour and mouth-puckering, you might say the second one is 'extratangy' in comparison. This helps convey a precise degree of acidity that standard terms might not capture effectively.
- Culinary Reviews
- Food critics and bloggers often employ 'extratangy' to describe dishes that feature a bold, acidic component. It can be used to praise a chef's daring flavor combinations or to critique a dish that might be too sharp for some tastes. It’s a descriptive word that adds flair and specificity to written reviews.
- Informal Conversation
- In casual conversation among friends who enjoy strong flavors, you might hear 'extratangy' used to express delight over a particularly zesty sauce or a refreshingly sour snack. It's a word that adds a bit of vividness to everyday descriptions of food and drink.
The chef's new lime-infused ceviche was celebrated for its extratangy profile, which perfectly complemented the fresh seafood.
- Food Blogs and Reviews
- The term 'extratangy' is a favorite among food bloggers and critics who aim to provide vivid descriptions of culinary experiences. You'll frequently find it in reviews of restaurants, specific dishes, or new food products, especially those that emphasize bold, sharp flavors. It's a way to convey that a dish offers more than just a standard level of sourness.
- Gourmet Food Magazines
- Publications dedicated to fine dining and culinary arts often use specialized vocabulary to describe complex tastes. 'Extratangy' fits perfectly into this lexicon, appearing in articles discussing artisanal vinegars, specialty citrus fruits, or innovative sauces that push the boundaries of traditional flavor profiles.
- Specialty Food Product Descriptions
- When companies market products like gourmet pickles, intensely flavored olive oils, or craft beverages, they often use descriptive adjectives to entice consumers. 'Extratangy' can appear on product packaging or in marketing materials to highlight a product's exceptionally sharp and refreshing taste, appealing to consumers who seek bold flavors.
- Culinary Competitions and Shows
- In the fast-paced world of cooking competitions, judges and commentators often need precise language to describe the contestants' creations. 'Extratangy' might be used to pinpoint a specific flavor characteristic that stands out, whether it's a deliberate choice by the chef or an unexpected element of the dish.
- Online Food Communities and Forums
- Enthusiasts discussing food on platforms like Reddit, specialized forums, or social media groups might use 'extratangy' to share their experiences with particularly sour or piquant foods. It's a word that resonates with those who appreciate and actively seek out intense flavor sensations.
The artisanal lime-infused olive oil was described in the food magazine as having an extratangy finish that cut through the richness of the pasta.
- Overuse
- One common mistake is to overuse 'extratangy' for anything that is merely tangy or sour. The word implies an intensity that goes beyond standard tanginess. Using it for a mildly tart lemon might diminish its impact and make the description less precise. Reserve it for flavors that are exceptionally sharp and piquant.
- Confusing with 'Sour' or 'Acidic'
- While 'extratangy' relates to sourness and acidity, it's not a direct synonym for 'sour' or 'acidic'. 'Sour' is a broader category, and 'acidic' refers to the chemical property. 'Extratangy' specifically describes a pronounced, sharp, and often refreshing sour taste that is particularly noticeable and intense, like an amplified tang. It suggests a specific quality of sourness.
- Misapplication to Non-Food Items
- 'Extratangy' is primarily a term used for taste. Applying it to describe the smell or texture of something, even if those qualities are intense, would be a mistake. For example, describing a very strong perfume as 'extratangy' would be incorrect; its intensity relates to aroma, not taste.
- Ignoring the 'Extra' Prefix
- The prefix 'extra-' signifies 'more than' or 'beyond'. A mistake is to treat 'extratangy' as just another word for tangy. It should be understood as 'extra' tangy, meaning it possesses a significantly higher degree of tanginess than what is considered standard. This distinction is crucial for accurate usage.
- Using it for Bitter Flavors
- 'Extratangy' refers to a sharp, acidic, or sour taste. It should not be confused with bitterness, which is a different primary taste. A very bitter coffee, for instance, is not 'extratangy'; it is bitter. The term specifically targets the sour component of flavor.
He mistakenly described the very bitter dark chocolate as extratangy, which was incorrect as it lacked the sharp sourness the word implies.
- Tangy
- This is the base word. 'Tangy' describes a pleasantly sharp, piquant, or acid taste. 'Extratangy' is a step beyond this, indicating a more pronounced and intense version of tanginess.
- Sour
- A broader term for a taste sensation produced by acids. While 'extratangy' implies sourness, it specifies a particular *kind* of sourness – sharp, biting, and intensely refreshing. Something can be sour without being particularly 'extratangy'.
- Acidic
- This refers to the presence of acid, which is the chemical basis for sourness. 'Extratangy' describes the *palatable effect* of high acidity, emphasizing its sharp and piquant quality rather than the chemical property itself.
- Piquant
- 'Piquant' means pleasantly stimulating or exciting to the taste, often with a sharp or spicy quality. 'Extratangy' is a more specific descriptor focusing on the sharp, sour, or acidic aspect of piquancy.
- Zesty
- 'Zesty' often refers to the bright, lively flavor of citrus peel or similar aromatic ingredients. While it overlaps with 'extratangy' in terms of brightness, 'zesty' doesn't necessarily imply the same level of intense sourness.
- Sharp
- 'Sharp' can describe a taste that is intensely sour or acidic, or even pungent. 'Extratangy' is a more specific way to describe this sharpness when it relates to a pronounced tangy or sour flavor.
- Bracing
- 'Bracing' implies something that is invigorating and refreshing, often due to a sharp or bracing taste or sensation. An 'extratangy' flavor can certainly be bracing, as its intensity can awaken the senses.
- Vinegary
- This specifically refers to the taste of vinegar. If an 'extratangy' flavor comes from a vinegar-based sauce, then 'vinegary' could also apply, but 'extratangy' describes the intensity of that sourness.
The lemon juice was so extratangy that it made his eyes water, far more so than a standard lemon.
How Formal Is It?
Le savais-tu ?
While 'tangy' has been in use since the 17th century, 'extratangy' is a much newer coinage, likely emerging in the late 20th or early 21st century, driven by the demand for more descriptive culinary language. It's a great example of how English readily creates new words by combining existing elements to express nuanced concepts.
Guide de prononciation
- Pronouncing 'extra' as 'ex-trah' instead of 'ik-stra'.
- Using a soft 'g' sound at the end instead of a clear 'g'.
Niveau de difficulté
While the word itself is straightforward, understanding its precise nuance requires familiarity with culinary terms and flavor profiles. Readers might need context to fully grasp the intensity it conveys beyond 'tangy'.
Quoi apprendre ensuite
Prérequis
Apprends ensuite
Avancé
Grammaire à connaître
Adjective Placement
Adjectives like 'extratangy' typically precede the noun they modify (e.g., 'an extratangy sauce') or follow a linking verb (e.g., 'The sauce was extratangy').
Comparative and Superlative Forms
While less common, one could theoretically say 'more extratangy' or 'most extratangy' to further emphasize the intensity, though the word itself already implies a high degree.
Use with Linking Verbs
Sentences often use linking verbs like 'to be' or 'to taste' with 'extratangy': 'The grapefruit tasted extratangy.' 'This dressing is extratangy.'
Prepositional Phrases
'Extratangy' can be followed by 'in its...' or 'with its...' to specify the aspect of the flavor: 'The lime was extratangy in its sharpness.'
Adverbial Form (hypothetical)
Although not standard, one might imagine an adverbial form like 'extratangily' to describe how something is done or prepared, e.g., 'The chef prepared the dish extratangily.'
Exemples par niveau
The freshly squeezed grapefruit juice had an extratangy kick that was incredibly invigorating.
The juice was very sharp and sour, making it feel refreshing and energizing.
She added an extratangy balsamic glaze to the salad, which cut through the richness of the cheese.
The glaze was intensely sour and sharp, providing a strong contrast to the rich cheese.
The fermentation process gave the sauerkraut an extratangy flavor profile that was surprisingly complex.
The sauerkraut had a very strong, sharp, and sour taste due to fermentation.
He preferred his margaritas extratangy, with an extra squeeze of lime to enhance the tartness.
He liked his margaritas to be very sharp and sour, with a lot of lime flavor.
The chef used an extratangy marinade to tenderize the pork before grilling.
The marinade was intensely sour and acidic, helping to break down the meat.
The preserved lemons in the tagine offered an extratangy counterpoint to the sweet apricots.
The lemons provided a very sharp and sour contrast to the sweetness of the apricots.
The kombucha had an extratangy finish that left a pleasant tingle on the tongue.
The kombucha's aftertaste was very sharp and sour, causing a slight tingling sensation.
For an extratangy dressing, whisk together lime juice, olive oil, and a touch of Dijon mustard.
To make a very sharp and sour dressing, combine lime juice, oil, and mustard.
Collocations courantes
Phrases Courantes
— A pronounced, sharp, and invigorating sour or acidic sensation.
The ginger beer had an extratangy kick that was surprisingly pleasant.
— A description of a food or drink's taste characterized by intense sharpness and sourness.
The chef aimed for an extratangy flavor profile in the new ceviche recipe.
— Describing an intense sourness that is enjoyable and refreshing, rather than overwhelming.
The lime sorbet was described as 'pleasantly extratangy,' making it a perfect palate cleanser.
— An unexpected level of sharpness or sourness in a food or drink.
The pickled onions were surprisingly extratangy, adding a great zest to the sandwich.
— To choose or prefer intensely sour or sharp flavors.
When it comes to cocktails, I always go for the extratangy options.
— Having the perfect level of intense sourness, not too much and not too little.
The vinaigrette had just the right amount of extratangy to balance the salad's sweetness.
— A sharp, sour sensation that is noticeable and distinct.
The green apple had an extratangy bite that was incredibly refreshing.
— The lingering taste after consuming a food or drink, characterized by sharp sourness.
The craft beer left an extratangy finish that was quite memorable.
— An overall sensation of enjoying a remarkably sharp and sour flavor.
Trying the fermented fruit was a truly extratangy experience.
— To add an ingredient or preparation method that increases the sharpness or sourness of a dish.
Add an extra squeeze of lime to make the marinade extratangy.
Souvent confondu avec
'Tangy' describes a pleasantly sharp, piquant taste. 'Extratangy' implies a significantly higher intensity of this sharpness, going beyond the standard level.
'Sour' is a broader taste category. 'Extratangy' specifies a particular type of intense sourness that is sharp and often refreshing, rather than just generally sour.
'Acidic' refers to the chemical property. 'Extratangy' describes the resulting sensory experience of that acidity – its sharp, biting quality.
Facile à confondre
Both words describe a sharp, acidic taste.
Tangy is a general descriptor for a pleasant sharpness. Extratangy emphasizes an exceptionally high level of this sharpness, suggesting it's beyond the usual or expected degree of tanginess. Think of it as 'extra' tangy.
The lemon is tangy. The key lime pie filling was extratangy.
Extratangy inherently involves sourness.
Sour is a primary taste category. Extratangy describes a specific *quality* of sourness: intensely sharp, biting, and often refreshing. Something can be sour without being extratangy, but something extratangy will always be sour.
Vinegar is sour. The extratangy pickle had a sharp, biting sourness.
Both terms suggest a stimulating and sharp taste.
Piquant is broader and can include spiciness or other exciting flavors. Extratangy specifically focuses on the intensity of the sour or acidic component of that piquancy.
The dish was piquant with chili and lime. The lime dressing was extratangy.
Both can describe bright, lively citrus flavors.
Zesty often refers to the aromatic oils from citrus peel, giving a bright, lively flavor. Extratangy emphasizes the sharp, sour, or acidic *juice* component, implying a more intense tartness.
The orange zest added a zesty aroma. The orange juice was extratangy.
An extratangy flavor can often be bracing.
Bracing describes something that is invigorating and refreshing, often due to a sharp or stimulating quality. Extratangy describes the specific intense sourness that *makes* something bracing.
The cold air was bracing. The extratangy lemonade was also bracing.
Structures de phrases
This [food/drink] is extratangy.
This lime juice is extratangy.
The [food/drink] has an extratangy [flavor/taste/kick].
The grapefruit has an extratangy flavor.
It's extratangy because [reason].
It's extratangy because of the extra lime.
The [noun] was characterized by its extratangy [noun].
The ceviche was characterized by its extratangy citrus marinade.
We added [ingredient] to make it extratangy.
We added more vinegar to make the dressing extratangy.
The [food/drink] offered an extratangy counterpoint to the [other flavor].
The pickled onions offered an extratangy counterpoint to the sweet burger.
For an extratangy [dish/drink], try [method/ingredient].
For an extratangy sorbet, use extra lime zest.
The [adjective] [food/drink] had a surprisingly extratangy [noun].
The plain yogurt had a surprisingly extratangy quality.
Famille de mots
Adjectifs
Apparenté
Comment l'utiliser
Medium (in specific culinary contexts)
-
Using 'extratangy' for mildly sour tastes.
→
Use 'tangy' or 'sour' for milder tastes.
'Extratangy' implies an exceptional intensity of sourness or sharpness, going beyond the standard. Using it for mild flavors dilutes its meaning.
-
Confusing 'extratangy' with 'bitter'.
→
Describe bitter flavors as 'bitter'.
'Extratangy' specifically refers to the sour or acidic taste. Bitterness is a distinct primary taste and should be described using its own term.
-
Applying 'extratangy' to non-flavor senses.
→
Use appropriate adjectives for smell, texture, etc.
'Extratangy' is a taste descriptor. Applying it to scent, sound, or texture is inaccurate.
-
Treating 'extratangy' as just 'very tangy'.
→
Understand it implies a level beyond typical tanginess.
The 'extra-' prefix signifies a significant increase in intensity, not just a slight one. It suggests a notable and perhaps surprising level of sourness.
-
Overusing the word in every sour description.
→
Use 'extratangy' selectively for truly intense flavors.
Like any strong adjective, overuse diminishes its impact. Save 'extratangy' for those instances where the sourness is truly remarkable.
Astuces
Emphasize Intensity
Use 'extratangy' when you want to convey a flavor that is exceptionally sharp, sour, or acidic, going significantly beyond the usual level of tanginess. It suggests a flavor that really makes your taste buds tingle.
Culinary Focus
This word is most effectively used when describing foods and beverages, particularly citrus fruits, vinegars, fermented products, and sharp sauces or dressings. It's a term valued in gastronomy for its descriptive power.
Distinguish from Tangy
Remember that 'extratangy' implies a higher degree of sourness or sharpness than 'tangy.' If something is just mildly tart, 'tangy' might suffice. 'Extratangy' is for when the sourness is a dominant and intense characteristic.
Consider Your Listener
While common in food circles, 'extratangy' might be unfamiliar to some. Be prepared to offer a brief explanation or use it in a sentence that clearly illustrates its meaning, especially in more general conversations.
Stress the Second Syllable
The word 'extratangy' is pronounced with the stress on the second syllable: ik-STRAT-an-gee. Practicing this can help you say it more naturally and be understood clearly.
Visual Association
Imagine an 'extra' large, super-sour lemon that makes your eyes water. This vivid image can help you remember that 'extratangy' means exceptionally sour and sharp.
Expand Your Vocabulary
When 'extratangy' fits, consider related terms like 'sharply sour,' 'intensely tart,' or 'pungently acidic' to add variety and precision to your descriptions.
Know the Opposite
Understanding the antonyms—'sweet,' 'mild,' 'bland,' 'mellow'—reinforces the meaning of 'extratangy' by highlighting what it is NOT: it's intense, sharp, and decidedly not gentle or sweet.
Use in Writing
In writing, 'extratangy' can add vividness to reviews, recipes, or descriptive passages. Ensure it fits the context and enhances the reader's understanding of the flavor profile.
Active Recall
Actively try to use 'extratangy' when describing foods you eat. The more you practice using it in sentences, the more natural it will become.
Mémorise-le
Moyen mnémotechnique
Imagine an 'extra' large lemon that's so sour it makes you 'tang' your lips together in a pucker. The 'extra' sourness makes it 'extratangy'.
Association visuelle
Picture a cartoon character with exaggeratedly wide eyes and a puckered mouth, holding an enormous, intensely yellow lemon that is dripping with a sharp, acidic juice.
Word Web
Défi
Try describing three different foods you ate today using the word 'extratangy' if applicable, or explain why it doesn't fit. This will help you solidify its meaning and usage.
Origine du mot
The word 'extratangy' is a modern, informal compound word formed in English. It combines the prefix 'extra-' with the adjective 'tangy'. The prefix 'extra-' comes from Latin and means 'outside of' or 'beyond'.
Sens originel : The prefix 'extra-' was used in English to mean 'beyond' or 'more than'. When combined with 'tangy', it literally means 'beyond tangy' or 'more than tangy'.
Indo-European (English, derived from Latin)Contexte culturel
While 'extratangy' describes a desirable flavor profile for some, it's important to note that extreme sourness can be off-putting or even painful for individuals with sensitive teeth or certain digestive issues. The term itself doesn't carry negative connotations but describes an intensity that might not be universally appealing.
In English-speaking contexts, 'extratangy' is primarily used in food reviews, culinary discussions, and marketing for foods or drinks that aim to offer a pronounced, sharp, and refreshing sourness. It’s a word that appeals to those who enjoy bold flavors and a lively palate experience.
Pratique dans la vie réelle
Contextes réels
Describing citrus fruits and their products.
- extratangy lime
- extratangy grapefruit
- extratangy lemon juice
- extratangy citrus salad
Discussing fermented foods.
- extratangy kimchi
- extratangy sauerkraut
- extratangy kombucha
- extratangy sourdough
Reviewing sauces and dressings.
- extratangy vinaigrette
- extratangy balsamic glaze
- extratangy dipping sauce
- extratangy marinade
Talking about beverages.
- extratangy lemonade
- extratangy cocktail
- extratangy iced tea
- extratangy craft beer
Describing specific culinary preparations.
- extratangy ceviche
- extratangy sorbet
- extratangy pickle
- extratangy relish
Amorces de conversation
"What's the most extratangy fruit you've ever tasted?"
"Do you prefer your drinks to have an extratangy kick, or do you like them milder?"
"Can you think of a dish where an extratangy sauce would be the perfect complement?"
"When you hear 'extratangy,' what food or drink immediately comes to mind?"
"How would you describe the difference between 'tangy' and 'extratangy' to someone who hasn't heard the word before?"
Sujets d'écriture
Describe a meal where the extratangy element was the star of the show. What was it, and why did it stand out?
Reflect on a time you tried a food or drink that was surprisingly extratangy. How did you react to the intense flavor?
Imagine you are a food critic. Write a short review of a new citrus-based dessert, making sure to use the word 'extratangy' effectively.
If you could create a new dish with an extratangy component, what would it be and what other flavors would you pair it with?
Compare and contrast the taste of a standard lemon with an 'extratangy' lemon. What specific sensations make one more intense than the other?
Questions fréquentes
10 questions'Extratangy' describes a flavor that is exceptionally sharp, acidic, or piquant, surpassing the standard level of tanginess. It implies an intense, refreshing, and slightly sour bite, often associated with foods like very tart citrus fruits, strong vinegars, or intensely fermented products.
While not as common as 'tangy' or 'sour,' 'extratangy' is frequently used in culinary contexts, food reviews, and descriptive language for foods and beverages that possess a pronounced and intense sourness. It's a word that appeals to those who appreciate bold flavors.
Yes, examples include very tart limes or grapefruits, strong balsamic or apple cider vinegars, intensely sour pickled vegetables, certain types of kombucha, or sharp citrus-based sauces and marinades.
'Tangy' describes a pleasantly sharp or piquant taste. 'Extratangy' takes this further, indicating a significantly higher intensity of sharpness and sourness, going beyond what is typically considered tangy.
For people who enjoy bold, sharp, and sour flavors, 'extratangy' is usually a positive description, highlighting a desirable intensity. However, for those who prefer milder tastes, an 'extratangy' flavor might be perceived as too sharp or even unpleasant. The positivity depends on the palate.
Primarily, 'extratangy' is used to describe taste. While one might metaphorically use it for a sharp smell or sensation, its core meaning is related to flavor. It's best to stick to food and drink descriptions for accurate usage.
Similar words include 'sharply sour,' 'intensely tart,' 'pungently acidic,' 'bitingly tart,' and 'piercingly sour.' These terms all convey a high degree of sharpness or sourness.
It's pronounced /ɪkˈstrætæŋ.ɡi/, with the main stress on the second syllable ('STRAT'). The sounds are 'ik-stra-tang-gee'.
'Extratangy' is generally considered neutral to informal. It's common in everyday food descriptions and reviews but might be used more formally in specialized culinary writing to convey a precise flavor profile.
'Extratangy' is a compound word formed by adding the prefix 'extra-' (meaning 'beyond' or 'more than') to the adjective 'tangy'. It's a relatively modern coinage, likely emerging in the late 20th or early 21st century.
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Summary
Use 'extratangy' to describe flavors that are intensely sharp, sour, and piquant, going significantly beyond the usual level of tanginess, often found in vibrant citrus fruits, potent fermented foods, or sharp vinegar-based sauces.
- Extratangy means exceptionally sharp, sour, or acidic.
- It describes flavors beyond typical tanginess.
- Commonly used for citrus, fermented foods, and sharp sauces.
- Implies a strong, refreshing, and slightly sour bite.
Emphasize Intensity
Use 'extratangy' when you want to convey a flavor that is exceptionally sharp, sour, or acidic, going significantly beyond the usual level of tanginess. It suggests a flavor that really makes your taste buds tingle.
Culinary Focus
This word is most effectively used when describing foods and beverages, particularly citrus fruits, vinegars, fermented products, and sharp sauces or dressings. It's a term valued in gastronomy for its descriptive power.
Distinguish from Tangy
Remember that 'extratangy' implies a higher degree of sourness or sharpness than 'tangy.' If something is just mildly tart, 'tangy' might suffice. 'Extratangy' is for when the sourness is a dominant and intense characteristic.
Consider Your Listener
While common in food circles, 'extratangy' might be unfamiliar to some. Be prepared to offer a brief explanation or use it in a sentence that clearly illustrates its meaning, especially in more general conversations.
Exemple
I really enjoy this extratangy lemonade on a hot summer afternoon.
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