"tequesquite" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "es",
        "3": "tequesquite"
      },
      "expansion": "Spanish tequesquite",
      "name": "bor"
    },
    {
      "args": {
        "1": "en",
        "2": "nah",
        "3": "tequixquitl"
      },
      "expansion": "Nahuatl tequixquitl",
      "name": "uder"
    }
  ],
  "etymology_text": "Borrowed from Spanish tequesquite, from Nahuatl tequixquitl.",
  "head_templates": [
    {
      "args": {
        "1": "?"
      },
      "expansion": "tequesquite",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
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            "Entry maintenance"
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          "source": "w"
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          "source": "w"
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          "parents": [],
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          "source": "w"
        },
        {
          "kind": "other",
          "name": "Terms with Spanish translations",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "2000, Rick Bayless, Mexico One Plate At A Time, page 88:",
          "text": "The old-fashioned way is to use tequesquite, the naturally occurring form of sodium bicarbonate (sold in many Mexican markets). Because tamales don't contain strongly acidic ingredients, tequesquite's leavening is gentle, producing a lovely but less fluffy texture.",
          "type": "quote"
        },
        {
          "ref": "2013, Diana Kennedy, My Mexico: A Culinary Odyssey with Recipes, page 213:",
          "text": "Tequesquite is a type of mineral salt that combines chloride and sodium carbonate. It forms in a thin, brittle gray crust over the land around the edges of the highland lakes in central Mexico, particularly around Texcoco and the salt meadows of Puebla.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A natural mineral salt containing compounds of sodium chlorate and sodium carbonate, used by the Aztecs and later Mexicans as a food seasoning and leavening agent."
      ],
      "id": "en-tequesquite-en-noun-XIXrZkZw",
      "synonyms": [
        {
          "word": "tequexquite"
        },
        {
          "word": "tequixquite"
        }
      ],
      "translations": [
        {
          "code": "es",
          "lang": "Spanish",
          "sense": "salt",
          "word": "tequesquite"
        }
      ]
    }
  ],
  "word": "tequesquite"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "es",
        "3": "tequesquite"
      },
      "expansion": "Spanish tequesquite",
      "name": "bor"
    },
    {
      "args": {
        "1": "en",
        "2": "nah",
        "3": "tequixquitl"
      },
      "expansion": "Nahuatl tequixquitl",
      "name": "uder"
    }
  ],
  "etymology_text": "Borrowed from Spanish tequesquite, from Nahuatl tequixquitl.",
  "head_templates": [
    {
      "args": {
        "1": "?"
      },
      "expansion": "tequesquite",
      "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 nouns with unknown or uncertain plurals",
        "English terms borrowed from Spanish",
        "English terms derived from Nahuatl",
        "English terms derived from Spanish",
        "English terms with quotations",
        "English undefined derivations",
        "Entries with translation boxes",
        "Pages with 1 entry",
        "Pages with entries",
        "Terms with Spanish translations"
      ],
      "examples": [
        {
          "ref": "2000, Rick Bayless, Mexico One Plate At A Time, page 88:",
          "text": "The old-fashioned way is to use tequesquite, the naturally occurring form of sodium bicarbonate (sold in many Mexican markets). Because tamales don't contain strongly acidic ingredients, tequesquite's leavening is gentle, producing a lovely but less fluffy texture.",
          "type": "quote"
        },
        {
          "ref": "2013, Diana Kennedy, My Mexico: A Culinary Odyssey with Recipes, page 213:",
          "text": "Tequesquite is a type of mineral salt that combines chloride and sodium carbonate. It forms in a thin, brittle gray crust over the land around the edges of the highland lakes in central Mexico, particularly around Texcoco and the salt meadows of Puebla.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A natural mineral salt containing compounds of sodium chlorate and sodium carbonate, used by the Aztecs and later Mexicans as a food seasoning and leavening agent."
      ]
    }
  ],
  "synonyms": [
    {
      "word": "tequexquite"
    },
    {
      "word": "tequixquite"
    }
  ],
  "translations": [
    {
      "code": "es",
      "lang": "Spanish",
      "sense": "salt",
      "word": "tequesquite"
    }
  ],
  "word": "tequesquite"
}