See kasundi on Wiktionary
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "bn",
"3": "কাসুন্দি"
},
"expansion": "Borrowed from Bengali কাসুন্দি (kaśundi)",
"name": "bor+"
},
{
"args": {
"1": "en",
"2": "pra",
"3": "*𑀓𑀸𑀲𑀫𑀤𑁆𑀤𑀻𑀆"
},
"expansion": "Prakrit *𑀓𑀸𑀲𑀫𑀤𑁆𑀤𑀻𑀆 (*kāsamaddīā)",
"name": "der"
},
{
"args": {
"1": "sa",
"2": "कासमर्दिका"
},
"expansion": "Sanskrit कासमर्दिका (kāsamardikā)",
"name": "cog"
},
{
"args": {
"1": "en",
"2": "sa",
"3": "कासमर्द"
},
"expansion": "Sanskrit कासमर्द (kāsamarda)",
"name": "der"
},
{
"args": {
"1": "sa",
"2": "कास्",
"3": "मर्द",
"lit": "cough-crushing",
"nocat": "1"
},
"expansion": "कास् (kās) + मर्द (marda), literally “cough-crushing”",
"name": "af"
},
{
"args": {
"1": "as",
"2": "কাহুন্দি",
"t": "kasundi"
},
"expansion": "Assamese কাহুন্দি (kahundi, “kasundi”)",
"name": "cog"
},
{
"args": {
"1": "Cassia occidentalis",
"2": "species"
},
"expansion": "Cassia occidentalis",
"name": "taxlink"
},
{
"args": {
"1": "hi",
"2": "कसौंदी",
"t": "Cassia occidentalis"
},
"expansion": "Hindi कसौंदी (kasaundī, “Cassia occidentalis”)",
"name": "cog"
},
{
"args": {
"1": "or",
"2": "କାଶଣ୍ଡୀ",
"t": "Cassia sophora"
},
"expansion": "Odia କାଶଣ୍ଡୀ (kāśaṇḍi, “Cassia sophora”)",
"name": "cog"
}
],
"etymology_text": "Borrowed from Bengali কাসুন্দি (kaśundi), from Prakrit *𑀓𑀸𑀲𑀫𑀤𑁆𑀤𑀻𑀆 (*kāsamaddīā) (compare Sanskrit कासमर्दिका (kāsamardikā)), from 𑀓𑀸𑀲𑀫𑀤𑁆𑀤 (kāsamadda, “Cassia spp.”), from Sanskrit कासमर्द (kāsamarda), from कास् (kās) + मर्द (marda), literally “cough-crushing”.\nCompare Assamese কাহুন্দি (kahundi, “kasundi”), Hindi कसौंदी (kasaundī, “Cassia occidentalis”), Odia କାଶଣ୍ଡୀ (kāśaṇḍi, “Cassia sophora”), କାସୁନ୍ଦି (kāsundi, “kasundi”).",
"forms": [
{
"form": "kasundis",
"tags": [
"plural"
]
}
],
"head_templates": [
{
"args": {
"1": "~"
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"expansion": "kasundi (countable and uncountable, plural kasundis)",
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"lang_code": "en",
"pos": "noun",
"senses": [
{
"categories": [
{
"kind": "other",
"name": "English entries with incorrect language header",
"parents": [
"Entries with incorrect language header",
"Entry maintenance"
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"source": "w"
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{
"kind": "other",
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"parents": [],
"source": "w"
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{
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"parents": [],
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{
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"parents": [],
"source": "w"
},
{
"kind": "other",
"name": "Terms with Assamese translations",
"parents": [],
"source": "w"
},
{
"kind": "other",
"name": "Terms with Bengali translations",
"parents": [],
"source": "w"
},
{
"kind": "other",
"name": "Terms with Odia translations",
"parents": [],
"source": "w"
},
{
"kind": "topical",
"langcode": "en",
"name": "Condiments",
"orig": "en:Condiments",
"parents": [
"Foods",
"Eating",
"Food and drink",
"Human behaviour",
"All topics",
"Human",
"Fundamental"
],
"source": "w"
}
],
"examples": [
{
"ref": "1992, John Fuller, Edward Renold, “Meat, Poultry, and Game”, in The Chef's Compendium of Professional Recipes, 3rd edition, Butterworth-Heinemann, →ISBN, page 227:",
"text": "9 Adjust seasoning (including hot mango-kasundi) and remove surplus fat. / 10 Serve with plainly-boiled rice, separately.",
"type": "quote"
},
{
"ref": "2012 December 24, Vikas Khanna, “Kasundi Jhinga: Mustard Prawns”, in My Great Indian Cookbook, Penguin Books Limited, →ISBN, page 67:",
"text": "I once set up a contest on my website, asking people to send in dishes that had kasundi as the main ingredient. The response I got was overwhelming and it was difficult to select a winner.",
"type": "quote"
},
{
"ref": "2021 October 12, Cecily Wong, Dylan Thomas, “Pantry Staple: Mustard”, in Gastro Obscura: A Food Adventurer's Guide, Workman Publishing Company, →ISBN, page 172:",
"text": "Originally, only Brahmins (the highest Indian caste) were allowed to make the mustard sauce, but now it's open season for kasundi making. The spicy chutney is the preferred dipping sauce for fried foods, especially the beloved Bengali vegetable fritter, called a chop.",
"type": "quote"
}
],
"glosses": [
"A kind of Bengali pickle relish made with dried slices of green mango preserved in mustard and salt."
],
"id": "en-kasundi-en-noun-XjtcfWYG",
"links": [
[
"Bengali",
"Bengali"
],
[
"pickle",
"pickle"
],
[
"relish",
"relish"
],
[
"green",
"green"
],
[
"mango",
"mango"
],
[
"mustard",
"mustard"
]
],
"tags": [
"countable",
"uncountable"
],
"translations": [
{
"code": "as",
"lang": "Assamese",
"roman": "kahundi",
"sense": "Bengali pickle relish",
"word": "কাহুন্দি"
},
{
"code": "bn",
"lang": "Bengali",
"roman": "kaśundi",
"sense": "Bengali pickle relish",
"word": "কাসুন্দি"
},
{
"code": "or",
"lang": "Odia",
"roman": "kāsundi",
"sense": "Bengali pickle relish",
"word": "କାସୁନ୍ଦି"
}
],
"wikipedia": [
"kasundi"
]
}
],
"sounds": [
{
"ipa": "/kəˈsʊndi/"
},
{
"ipa": "/ˈkʌsʊndi/"
}
],
"word": "kasundi"
}
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "bn",
"3": "কাসুন্দি"
},
"expansion": "Borrowed from Bengali কাসুন্দি (kaśundi)",
"name": "bor+"
},
{
"args": {
"1": "en",
"2": "pra",
"3": "*𑀓𑀸𑀲𑀫𑀤𑁆𑀤𑀻𑀆"
},
"expansion": "Prakrit *𑀓𑀸𑀲𑀫𑀤𑁆𑀤𑀻𑀆 (*kāsamaddīā)",
"name": "der"
},
{
"args": {
"1": "sa",
"2": "कासमर्दिका"
},
"expansion": "Sanskrit कासमर्दिका (kāsamardikā)",
"name": "cog"
},
{
"args": {
"1": "en",
"2": "sa",
"3": "कासमर्द"
},
"expansion": "Sanskrit कासमर्द (kāsamarda)",
"name": "der"
},
{
"args": {
"1": "sa",
"2": "कास्",
"3": "मर्द",
"lit": "cough-crushing",
"nocat": "1"
},
"expansion": "कास् (kās) + मर्द (marda), literally “cough-crushing”",
"name": "af"
},
{
"args": {
"1": "as",
"2": "কাহুন্দি",
"t": "kasundi"
},
"expansion": "Assamese কাহুন্দি (kahundi, “kasundi”)",
"name": "cog"
},
{
"args": {
"1": "Cassia occidentalis",
"2": "species"
},
"expansion": "Cassia occidentalis",
"name": "taxlink"
},
{
"args": {
"1": "hi",
"2": "कसौंदी",
"t": "Cassia occidentalis"
},
"expansion": "Hindi कसौंदी (kasaundī, “Cassia occidentalis”)",
"name": "cog"
},
{
"args": {
"1": "or",
"2": "କାଶଣ୍ଡୀ",
"t": "Cassia sophora"
},
"expansion": "Odia କାଶଣ୍ଡୀ (kāśaṇḍi, “Cassia sophora”)",
"name": "cog"
}
],
"etymology_text": "Borrowed from Bengali কাসুন্দি (kaśundi), from Prakrit *𑀓𑀸𑀲𑀫𑀤𑁆𑀤𑀻𑀆 (*kāsamaddīā) (compare Sanskrit कासमर्दिका (kāsamardikā)), from 𑀓𑀸𑀲𑀫𑀤𑁆𑀤 (kāsamadda, “Cassia spp.”), from Sanskrit कासमर्द (kāsamarda), from कास् (kās) + मर्द (marda), literally “cough-crushing”.\nCompare Assamese কাহুন্দি (kahundi, “kasundi”), Hindi कसौंदी (kasaundī, “Cassia occidentalis”), Odia କାଶଣ୍ଡୀ (kāśaṇḍi, “Cassia sophora”), କାସୁନ୍ଦି (kāsundi, “kasundi”).",
"forms": [
{
"form": "kasundis",
"tags": [
"plural"
]
}
],
"head_templates": [
{
"args": {
"1": "~"
},
"expansion": "kasundi (countable and uncountable, plural kasundis)",
"name": "en-noun"
}
],
"lang": "English",
"lang_code": "en",
"pos": "noun",
"senses": [
{
"categories": [
"English countable nouns",
"English entries with incorrect language header",
"English lemmas",
"English nouns",
"English terms borrowed from Bengali",
"English terms derived from Bengali",
"English terms derived from Prakrit",
"English terms derived from Sanskrit",
"English terms with quotations",
"English uncountable nouns",
"Entries using missing taxonomic name (species)",
"Entries with translation boxes",
"Pages with 1 entry",
"Pages with entries",
"Terms with Assamese translations",
"Terms with Bengali translations",
"Terms with Odia translations",
"en:Condiments"
],
"examples": [
{
"ref": "1992, John Fuller, Edward Renold, “Meat, Poultry, and Game”, in The Chef's Compendium of Professional Recipes, 3rd edition, Butterworth-Heinemann, →ISBN, page 227:",
"text": "9 Adjust seasoning (including hot mango-kasundi) and remove surplus fat. / 10 Serve with plainly-boiled rice, separately.",
"type": "quote"
},
{
"ref": "2012 December 24, Vikas Khanna, “Kasundi Jhinga: Mustard Prawns”, in My Great Indian Cookbook, Penguin Books Limited, →ISBN, page 67:",
"text": "I once set up a contest on my website, asking people to send in dishes that had kasundi as the main ingredient. The response I got was overwhelming and it was difficult to select a winner.",
"type": "quote"
},
{
"ref": "2021 October 12, Cecily Wong, Dylan Thomas, “Pantry Staple: Mustard”, in Gastro Obscura: A Food Adventurer's Guide, Workman Publishing Company, →ISBN, page 172:",
"text": "Originally, only Brahmins (the highest Indian caste) were allowed to make the mustard sauce, but now it's open season for kasundi making. The spicy chutney is the preferred dipping sauce for fried foods, especially the beloved Bengali vegetable fritter, called a chop.",
"type": "quote"
}
],
"glosses": [
"A kind of Bengali pickle relish made with dried slices of green mango preserved in mustard and salt."
],
"links": [
[
"Bengali",
"Bengali"
],
[
"pickle",
"pickle"
],
[
"relish",
"relish"
],
[
"green",
"green"
],
[
"mango",
"mango"
],
[
"mustard",
"mustard"
]
],
"tags": [
"countable",
"uncountable"
],
"wikipedia": [
"kasundi"
]
}
],
"sounds": [
{
"ipa": "/kəˈsʊndi/"
},
{
"ipa": "/ˈkʌsʊndi/"
}
],
"translations": [
{
"code": "as",
"lang": "Assamese",
"roman": "kahundi",
"sense": "Bengali pickle relish",
"word": "কাহুন্দি"
},
{
"code": "bn",
"lang": "Bengali",
"roman": "kaśundi",
"sense": "Bengali pickle relish",
"word": "কাসুন্দি"
},
{
"code": "or",
"lang": "Odia",
"roman": "kāsundi",
"sense": "Bengali pickle relish",
"word": "କାସୁନ୍ଦି"
}
],
"word": "kasundi"
}
Download raw JSONL data for kasundi meaning in All languages combined (4.9kB)
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2025-01-25 from the enwiktionary dump dated 2025-01-20 using wiktextract (c15a5ce and 5c11237). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.