| Word | Description |
| Saccharases | Refer to a group of enzymes that attack sugars to liberate glucose or fructose depending on the type of saccharase. |
| Saccharic Acid | Dibasic acid which is derived from glucose. |
| Saccharimeter | A polarimeter which is used to determine the purity of sugar, graduated on the International Sugar Scale-degrees sugar. 26% solution of pure sucrose reads 100º sugar in a 200 mm tube. |
| Saccnarin | Chemical, benzoic sulphimide. It is 550 times as sweet as cane sugar. Soluble saccharin is the sodium salt. Having no food value; useful as a sweetening agent for diabetics and slimmers. |
| Saccharometer | A floating device which is used to determine the specific gravity of sugar solutions (distinct from saccharimeter). |
| Saffron | Dried stigma of Crocus sativus (related to garden crocus). It is haing glycoside picrocrocin, and colouring principles crocin and crocetin. Used as natural dyestuff (permitted food colour) and spice. Very soluble in water. |
| Sage | Refers to the dried leaf of the Dalmatian sage, Saliva officinalis, of the mint family, fragrant and spicy and is the most important herb used in the kitchen for flavouring meat and fish dishes and in poultry stuffing. |
| Sago | Starchy grains which are prepared from the pith of the sago plam (Metrozylon sago); almost pure starch free from protein. |
| Seithe | Plachius virens. Also termed as coley coal fish. Apart from being eaten cooked, it is smoked, salted and dyed red, when it is similar to smoked salmon. |
| Sake | japanese beer which is made from rice. Cooked whole rice grains are fermented with a yeast-like fungus culture for 10-14 days and stored in wooden barrels. Having about 17% alcohol, by volume. Also known as rice wine. |
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