Velvety Savory Royal

An adjectival form of velvet, used since the eighteenth century for colors that read as if they had the matte light-absorbing quality of velvet. Implies high saturation combined with a non-glossy surface — the matte richness of a deep wine in a fabric rather than in a glass. Sits in the bold-and-deep corner of the grid alongside plush and lush.

Latin satureia, peppery-Mediterranean-herb. As a color modifier, savory implies a peppery-Mediterranean-herb-and-Provençal-bouquet quality, the visual register of Provençal-bouquet-garni-and-summer-savory hand-peppery-Mediterranean-herb-and-Provençal-bouquet Provençal-bouquet-garni-and-summer-savory-and-herbes-de-Provence savory-and-peppery-Mediterranean-herb surfaces under Provençal-bouquet-garni-and-summer-savory-and-herbes-de-Provence Provençal-and-Tuscan-and-Catalan herb-garden-light. Sits at the modifier-and-flavor end of the grid, parallel to hyssop and lovage in usage.

The blue of European royal court dress and regalia from the late seventeenth century forward — the color of British peers' robes, French royal sashes, the lining of the crown-jewel cases. The color refers to a saturated, slightly violet-shifted blue with the matte finish of velvet or melton wool dyed to maximum intensity: deeper than cornflower, warmer than ultramarine, with the heraldic weight of a color reserved for monarchs and the official Crown.