Journal

On the poverty of smell-words

English has a thousand words for what we see and almost none for what we smell. The gap is not a curiosity. It shapes what we can perceive.

Ask someone to describe a colour and the words arrive without effort. Scarlet, ochre, cerulean, slate. Each is abstract, it names a quality that lives across many objects and belongs to none of them. A scarlet thread and a scarlet sky share the word without sharing a source. The vocabulary of sight floats free.

Now ask the same person to describe a smell. The sentence almost always bends the same way: it smells like something. Like cut grass, like rain on stone, like the inside of a leather glove. The nose reaches and the language hands it a comparison, never a name. We describe odour by pointing at its origin because, in English, there is rarely anything else to point at.

This is not a failure of attention. It is a structural absence. The language simply lacks abstract odour terms the way it possesses abstract colour terms, and the absence does work on perception itself.

What the source-word costs

To say a thing smells like coffee is to fold the smell back into the object and lose the smell as a quality in its own right. The description cannot travel. It cannot be applied to a second, unrelated thing without dragging the first along behind it. Coffee and wet bark and certain dark beers share something at the back of the nose, a roasted, bitter depth, but English offers no clean word for that shared quality, so the kinship goes unspoken. The smells stay separate because the words keep them separate.

Compare this with sight, where the abstract term does exactly the opposite. Slate gathers the sky, the roof, the sea, and the stone under one name and lets us notice they belong together. The word makes the resemblance visible. Without it, each grey would remain a private fact of its object.

Smell, lacking such words, remains a field of private facts. We perceive it vividly and describe it poorly, and over time the poor description quietly limits the perception. What cannot be named with precision tends to be noticed with less of it.

The languages that name the smell itself

That this is a fact of English, and not a fact of human noses, becomes clear the moment one looks elsewhere. The linguist Asifa Majid, working with speakers of Jahai, a language of hunter-gatherers in the Malay Peninsula, documented something English does not possess: a set of genuinely abstract odour terms. Words that name a smell directly, the way scarlet names a colour, without reference to any source object.

One such term gathers the smell of petrol, smoke, and certain flowers under a single quality. Another names the bloody odour shared by raw meat and crushed insects. These are not comparisons. They are categories of smell, held as cleanly in the mind as we hold categories of colour.

The consequence is measurable. When Jahai speakers are asked to describe odours, they agree with one another far more closely than English speakers do, and they answer with the same fluency they would bring to naming colours. Asked to describe the same smells, English speakers slow down, grope, and disagree, because each of them is improvising a private comparison rather than reaching for a shared word. The smell is the same. The vocabulary is not, and the vocabulary decides how well the smell can be thought about at all.

What better words make available

None of this is mystical. It is the ordinary fact that a name is a tool, and a missing tool is a missing capacity. With a richer set of smell-words, a person does not perceive new molecules; they perceive new relations between the molecules they already meet. They notice that two unlike things share a quality. They can hold a smell still long enough to examine it, rather than letting it dissolve into the object that produced it.

For anyone whose work is built on scent, this is the quiet discipline beneath the craft, to resist the easy comparison, to ask not only what a smell resembles but what it is. Bergamot does not merely smell like bergamot. There is a brightness in it, a green bitterness behind the sweetness, a coolness that arrives a moment late. The source-word stops at the rind. The harder vocabulary keeps going.

We are short the words. That is reason to look harder, not less.