oology

/əʊˈɒləd͡ʒi/

LL-Q1860_(eng)-I learned some phrases-oology.wav

From oo- (prefix meaning ‘relating to eggs or ova’) + -logy (suffix indicating a branch of learning or study of a subject). The word is cognate with French oologie, Late Latin oologia.

confix

Yet it is not difficult to see that Oölogy promises to become an important auxiliary both in aiding to determine natural divisions, and to enable us to decide in regard to varieties the specific identity of which is in doubt. Let us take an instance. [...] Without looking at all to the external structure of these birds, Oölogy would seem to indicate that the Cat-Bird, though closely allied to the true Mocking-Bird, is at least one step, and that the Brown Thrush is even farther, removed.

1857, Thomas M[ayo] Brewer, “Introduction”, in North American Oölogy (Smithsonian Contributions to Knowledge; XI), part I (Raptores and Fissirostres), Washington, D.C.: Published by the Smithsonian Institution, published 1859, →OCLC, page vi:

Now here is just one of those cases, which bring the study of Oology, and very justly, into more discredit than any other thing. M. [Alfred] Moquin-Tandon's egg is very likely that of a Booted Eagle; but where is the proof of the fact? Absolutely, as we read it, there is none. [...] There are many collectors in this country, who yearly spend large sums in buying eggs from dealers—utterly un-identified, or with (since identification of eggs has lately become somewhat fashionable) a plausible history, but one that will not bear investigation.

1858 December, “IX. Review of Mr. [C. R.] Brees ‘Birds of Europe Not Observed in the British Isles.’”, in Philip Lutley Sclater, editor, The Ibis, a Magazine of General Ornithology, volume I, number I, London: N[icholas] Trübner and Co., […], published January 1859, →ISSN, →OCLC, pages 96–97:

A short sketch, such as Mr. [Cholmondeley] Pennell's, of the economy of the Bird, would be a most valuable addition to our ordinary ornithologies and oologies. He said oologies, for even in the egg of the bird the special needs of the forthcoming bird seemed to be more especially provided for than in the eggs of other families much higher in the scale.

[1864 February, [George] Rolleston, “Meeting of British Association. [Physiology.]”, in David A. P. Watt, editor, The Canadian Naturalist and Geologist: A Bi-monthly Journal of Natural Science […], volume I (Second Series), Montreal, Que.: Dawson Brothers, […], →OCLC, page 76:

When we come to examine the oölogy of the great Columbo-gallinaceous group, one well represented in the avifauna of the United States, it is possible to make the comparisons quite extensive, owing to [Charles] Bendire's exhaustive labors, as seen in his fine quarto volume already spoken of at the beginning of this paper.

1893, R[obert] W[ilson] Shufeldt, “Comparative Oölogy of North American Birds”, in Annual Report of the Board of Regents of the Smithsonian Institution, Showing the Operations, Expenditures, and Condition of the Institution for the Year Ending June 30, 1892: Report of the U.S. National Museum (The Miscellaneous Documents of the House of Representatives for the Second Session of the Fifty-second Congress; Mis. Doc. 114, part 2), Washington, D.C.: Government Printing Office, →OCLC, page 473:

The philosophy behind this meeting was to bring together scientists who specialised in the incubation and physiology of avian embryos with those workers interested in reptilian eggs and embryos. Leading authorities within many fields of incubation, oology and embryology were invited to give a presentation reviewing current knowledge within their sphere of research.

1991, D. Charles Deeming, Mark W. J. Ferguson, editors, Egg Incubation: Its Effects on Embryonic Development in Birds and Reptiles, Cambridge, Cambridgeshire: Cambridge University Press, →ISBN, page ix:

Besides his life as a student, Han [Henri Jacob Victor Sody] continued to be interested in ornithology, particularly oology. Apparently, he was a diligent collector of birds' eggs, both in the vicinity of Wageningen, and on excursion for this purpose to other places (Breda, Texel, etc.), and compiled a catalogue of eggs collected by him in The Netherlands.

1989, J. H. Becking, “Biography”, in Henri Jacob Victor Sody (1892–1959): His Life and Work: A Biographical and Bibliographical Study, Leiden: E[vert] J[an] Brill, →ISBN, section c (Scientific Interests and Achievements), page 8:

In the late nineteenth century, there was a huge upsurge of interest in natural history collections by scientists and ordinary citizens. Victorian homes were commonly decorated with collections of stuffed birds, and oology, the study and collection of eggs blown clean of their contents, was all the rage.

2010, Peter Capainolo, Carol A. Butler, “Raptor Reproduction”, in How Fast can a Falcon Dive?: Fascinating Answers to Questions about Birds of Prey (Animal Q&A), New Brunswick, N.J.: Rutgers University Press, →ISBN, page 84:

Dave Marshall, Frank Graham, Chuck Henny, Lloyd Kiff, Phil Cuthbert, and Joe Mazzoni shared their knowledge of hunting, oölogy, and bird-skin preservation, and provided philosophical insight concerning men's desire to hunt.

2011 December, Renée Thompson, “Acknowledgements”, in The Plume Hunter, Torrey, Ut.: Torrey House Press, →ISBN, page 260:

Rudolf II's mania for [Bartholomeus] Spranger's porny Roman goddesses, Ferdinand II's devotion to big altarpieces, sudden gusts of oology, a bouquet of flowers made from precious stones given to Franz I by Maria Theresa – these all now became part of public sensibility.

2013, Simon Winder, Danubia: A Personal History of Habsburg Europe, London: Picador, →ISBN; republished London: Picador, 2014, →ISBN, page 425:

Barely a day went by when Franklin [Delano Roosevelt] didn't talk about the world of birds. At ten years old he started dabbling in oology, the collecting of eggs and nests.

2016, Douglas Brinkley, “‘All that is in Me Goes back to the Hudson’”, in Rightful Heritage: Franklin D. Roosevelt and the Land of America, New York, N.Y.: Harper, HarperCollins, →ISBN, part I (The Education of a Hudson River Conservationist, 1882–1932), section III:

Oology is the 'pseudo-science' of egg-collecting. For much of the 19th and early 20th centuries this was a respectable and popular activity, very much part of the ornithological establishment. However, as bird protection gradually gained in popularity, egg-collecting declined, and was finally made illegal under various Bird Protection Acts following the Second World War.

2016, Stephen Moss, “How Do We Relate to Birds?”, in Do Birds have Knees?: All Your Bird Questions Answered (RSPB series), London, New York, N.Y.: Bloomsbury Natural History, Bloomsbury Publishing, →ISBN, page 225, column 2:

The hobby or practice of collecting birds' eggs, especially those of wild birds.


fraise

en-verb

fraise (third-person singular simple present fraises, present participle fraising, simple past and past participle fraised)

fraises (present singular third-person)
fraising (participle present)
fraised (participle past)
fraised (past)

From Middle English fraisen, from Old English frāsian (“to ask, try, tempt”), from Proto-Germanic *fraisōną (“to attempt, try”), from Proto-Indo-European *per- (“to attempt, try; risk, peril”). Cognate with West Frisian freezje (“to fear”), Dutch vrezen (“to fear, dread, be afraid”), German freisen (“to put at risk, endanger, terrify”).
Alternatively the Middle English fraisen was borrowed from Middle Dutch vreisen, vresen (“to be afraid; to endanger, threaten, frighten”), from Old Dutch *freisōn, *frēsōn, from the same Proto-West Germanic source above.

cog

(transitive, archaic) To put in danger, in terror, or at risk.


Jaffa orange

Named after Jaffa, where it was first produced for export.

A sweet, nearly seedless variety of orange.


bok choy

/ˌbɒkˈt͡ʃɔɪ/

Borrowed from Cantonese 白菜 (baak⁶ coi³, “white vegetable”). Doublet of pechay.

A new highway near Hong Kong has the right-of-way where a farmer now squeezes in a patch of bok choy. In the past decade development has overrun much of China's arable land.

1998 October, T. R. Reid, “Feeding the Planet”, in National Geographic, number 4, page 75:

Brassica rapa subsp. chinensis#Translingual

Chinese cabbage, Brassica rapa subsp. chinensis, an East Asian leafy vegetable related to the Western cabbage.

pak-choi

Chinese cabbage, Brassica rapa chinensis


broccoli

en-noun

broccoli (countable and uncountable, plural broccolis or broccoli)

→ Japanese: ブロッコリー (burokkorī)

1699, Italian broccoli, plural of broccolo (“cabbage sprout, head”), diminutive of brocco (“shoot, sprout”) (which is also the origin of brocade), from Latin broccus (“pointed, sharp, projecting; buck-toothed”), possibly of Gaulish origin, related to Proto-Celtic *brokkos (“badger”) or Proto-Celtic *brozdos (“tip, point”) (compare Scottish Gaelic brog (“pointed instrument, awl”), Welsh procio (“thrust, poke”), Old English brord (“point, spike”)). More at brochure, brad.

cog

You can also get oriental broccolis such as kailaan and nabana, which are easy to grow and really tasty.

2010, Sven Wombwell, Allotment Gardening For Dummies, John Wiley & Sons, Growing Oriental Leaf Vegetables

Examples of leafy vegetables are broccoli, spinach, celery, and chicory.

2013, Anselm Anyoha, MD, How Broccoli-Head Lost Thirty Pounds: A Handbook for Healthy Living, iUniverse, →ISBN, page 83:

A plant, Brassica oleracea var. italica, of the cabbage family, Brassicaceae; especially, the tree-shaped flower and stalk that are eaten as a vegetable.


groundnut

From ground + nut. Compare Icelandic jarðhneta, German Erdnuss and Hungarian földimogyoró.

Arachis hypogaea
Arachis hypogaea#Translingual

A plant which bears its nutlike seeds underground, such as a peanut (Arachis hypogaea) or a Bambara groundnut (Vigna subterranea).


egg yolk

en-noun

egg yolk (countable and uncountable, plural egg yolks)

From Middle English egyolk, egge yolk, equivalent to egg + yolk. Compare Dutch eigeel (“egg yolk”), German Low German Eigeel (“egg yolk”), German Eigelb (“egg yolk”), Swedish äggula (“egg yolk”).

The central part of a chicken’s (or other bird’s) egg, yellow when fresh.


bugle

From Middle English bugle (“bugleweed”), from Anglo-Norman and Old French bugle, from Medieval Latin bugilla, probably related to Late Latin bugillo.

Ajuga reptans
Ajuga reptans#Translingual

A plant in the family Lamiaceae grown as a ground cover Ajuga reptans, and other plants in the genus Ajuga.


passion fruit

passion fruit (countable and uncountable, plural passion fruit or passion fruits)

passion fruit (plural)
passion fruits (plural)

Etymology tree
Proto-Indo-European *peh₁-der.?
Proto-Indo-European *pet-der.?
Latin patior
Proto-Italic *-tjō
Latin -tiō
Latin passiōbor.
Old English passion
Latin passiōbor.
Old French passionbor.
Middle English passioun
English passion
Latin frūctus
Old French fruitbor.
Middle English fruyt
English fruit
English passion fruit
From passion + fruit.

etymon

“Ah my little passion fruit,” José cooed, “I knew it. You are feeling the love too!”

(colloquial) A person whom one cherishes very much, especially a woman.


mandarin orange

en-noun

mandarin orange (plural mandarin oranges)

Citrus reticulata
Citrus reticulata#Translingual

A small citrus tree (Citrus reticulata) with oblate fruits smaller than the (so-named) sweet oranges.

Citrus unshiu
Citrus unshiu#Translingual

The fruit of this tree; in loose, informal usage, the term may include other similar citrus fruits such as Citrus unshiu (satsuma or mikan).


elderberry

Etymology tree
Middle English eldre
English elder
Proto-Germanic *bazją
Proto-West Germanic *baʀi
Old English berġe
Middle English berye
English berry
English elderberry
Compound of elder + berry.

etymon

Any shrub or tree of the genus Sambucus;


mung

en-noun

mung (countable and uncountable, plural mungs)

From Hindi मूँग (mūṅg), from Sanskrit मुद्ग (mudga).

Vigna radiata
Vigna radiata#Translingual

mung bean (Vigna radiata, syn. Phaseolus aureus), cultivated for its sprouts.


amaranth

amaranth (countable and uncountable, plural amaranths)

Borrowed from French amarante, or directly from its etymon Latin amarantus (the word ending influenced by plant names derived from Ancient Greek ἄνθος (ánthos, “a bloom, blossom, flower”)), from Ancient Greek ἀμάραντος (amárantos, “eternal, undying, unfading, unwilting; amaranth; everlasting flower”) (modern Greek αμάραντος (amárantos)), from ᾰ̓- (a-, the alpha privativum, a prefix forming words having a sense opposite to the word or stem to which it is attached) + μαραίνω (maraínō, “to shrivel, wither”) + -τος (-tos, suffix forming adjectives).

edible amaranth

Chinese amaranth, Ganges amaranth, willow-leaf amaranth; Amaranthus tricolor

In the Beginning of September, the Amaranths will have perfected their Seeds, ſo that you muſt make Choice of the largeſt, moſt beautiful, and beſt branching Plants of each Kind for Seed; […]

1733, Philip Miller, “AMARANTHUS, or AMARANTUS”, in The Gardeners Dictionary: […], 2nd edition, volume I, London: […] C[harles] Rivington, […], →OCLC, column 1:

Floral Decorations. […] Two pyramids of flowers, amaranths, asters, &c. A shield, or circular design, the ground of moss, ornamented with dahlias and globe amaranths.

1848 December, “Art. III. Exhibitions of Horicultural Societies.”, in The Magazine of Horticulture, Botany, and All Useful Discoveries and Improvements in Rural Affairs, volume XIV, number XII, Boston, Mass.: Hovey and Co., →OCLC, page 556:

To-morrow, oh, to-morrow, / In pastures green, where living waters swell, / And feed that fruitful tree, / We'll find the amaranth and asphodel, / There Mary's peerless lilies blossom well.

1905 January 19, Hetta L. H. Ward, “To-day”, in Henry Chandler Bowen, editor, The Independent, volume LVIII, number 2929, New York, N.Y.: The Independent, […], →OCLC, page 130, column 2:

[…] Chrysanthemum coronarium, L. (hao-ts‘ai (蒿菜), and an amaranth (Amarantus gangeticus, L.), hsien-ts‘ai (莧菜), are cultivated for the sake of their leaves.

1924, “[Reports from Ports] Hangchow”, in Decennial Reports on the Trade, Industries, etc., of the Ports Open to Foreign Commerce, and on the Condition and Development of the Treaty Port Provinces. 1912–21. Fourth Issue. […] (China. The Maritime Customs. I.—Statistical Series; no. 6), volumes II (Southern and Frontier Ports), Shanghai: Published at the Statistical Department of the Inspector General of Customs; sold by Kelly & Walsh, Limited [et al.], →OCLC, page 86:

[A]s she stood by the grilled entrance waiting for an answer to the message on her card, she might have been looking into Hollywood. The bizarre débris of some recent picture, a decayed street scene in India, a great cardboard whale, a monstrous tree bearing cherries large as basketballs, bloomed there by exotic dispensation, autochthonous as the pale amaranth, mimosa, cork oak, or dwarfed pine.

1934, F[rancis] Scott Fitzgerald, Tender is the Night: A Romance, New York, N.Y.: Charles Scribner’s Sons, →OCLC; republished as chapter VI, in Malcolm Cowley, editor, Tender is the Night: A Romance … With the Author’s Final Revisions, New York, N.Y.: Charles Scribner’s Sons, 1951, →OCLC, book II (Rosemary’s Angle: 1919–1925), page 79:

Such vegetable amarants have a fair content of protein and are rich in Vitamins A and C, as well as in minerals; but they contain also slight amounts of anti-nutritional factors, especially oxalates and nitrates. These leaf-producing amarants are adapted to many different ecological environments.

1989, Heinz Brücher, “Farinaceous Plants”, in Useful Plants of Neotropical Origin and Their Wild Relatives, Berlin, Heidelberg: Springer-Verlag, →DOI, →ISBN, section 1 (Amaranthus spp.), page 54:

While seabeach amaranth is a fugitive annual, its habitat requirements are known; it is found on sandy ocean beaches, where its primary habitat consists of overwash flats at accreting ends of islands and the sparsely vegetated zone between the high-tide line and the toe of the primary dune on non-eroding beaches. This narrow habitat niche for seabeach amaranth is bounded by its relative intolerance of flooding in lower beach settings and competition with other plants in upper beach and dune settings.

2010 November, “Appendix C: Concern Response Report [NPS Response to Comments on the Draft Plan/EIS]”, in Cape Hatteras National Seashore Off-road Vehicle Management Plan Final Environmental Impact Statement (NPS FES 10-55), volume 2, [Washington, D.C.]: National Park Service, U.S. Department of the Interior, →OCLC, page C-223:

Any of various herbs of the genus Amaranthus.

amaranth:

[F]rom the mixture of blue and ſcarlet are form'd amaranth, violet, and panſy; from the ſame mixture of blue and crimſon red are form'd the columbine or dove Colour, purple, crimſon, amaranth, panſy and crimſon violet.

1735, “COLOURS us’d in DYING”, in Dictionarium Polygraphicum: Or, The Whole Body of Arts Regularly Digested. […], volume I, London: Printed for C. Hitch and C. Davis […], and S. Austen […], →OCLC:

Almost all the specimens [of stamps] with this watermark are perforated. They are—the amaranth penny with two florets and two letters; the same with four letters, whatever the value of the minute figure at the sides; and the current penny with four letters, deep amaranth colour.

1866 February 1, “Postage-stamp Paper & Watermarks”, in The Stamp-collector’s Magazine, volume IV, London: E. Marlborough & Co., […]; Bath, Somerset: Alfred Smith & Co., […], →OCLC, page 18, column 1:

Cotton stuff mordanted with alumina alone takes an amaranth, red or violet rose red colour. […] Amaranth, red, bluish rose, poppy, and scarlet are the colours prepared by the dyer with ordinary cochineal. Ammoniacal cochineal gives amaranth colours, and is employed in combination with many other colours.

1872 June, “Chemicals and Dye Wares. VI.”, in The Chemical Review: A Monthly Journal […], volume I, number 10, London: The Chemical Review Office, […], →OCLC, page 155, column 2:

As a colour, too, amaranth has gone to a decline. It was well enough known in the eighteenth and nineteenth centuries to make it into both dictionaries and fashion reports. […] Time, sadly, has given the lie to Aesop: the rose’s beauty is as beloved as ever, while amaranth’s fortunes have withered.

2016, Kassia St Clair, “Amaranth”, in The Secret Lives of Colour, London: John Murray, →ISBN:

The characteristic purplish-red colour of the flowers or leaves of these plants.

Amaranth, the most common red food colour in both the US and UK, was banned last week in the US after a study suggested that it caused cancer in rats. […] The situation is confused, however, because the test rats were mixed up with the controls in the US tests, and because some tests have indicated hazards while similar tests show the dye to be safe. In April 1975, the joint FAO/WHO Expert Committee on Food Additives (JECFA) gave amaranth temporary approval through 1978.

1976 January 29, “US Bans Commonest Red Food Colour”, in Bernard Dixon, editor, New Scientist, volume 69, number 985, London: New Science Publications, →ISSN, →OCLC, page 234, column 1:

Amaranth is a red azo-dye with the chemical name trisodium 2-hydroxyl-1-(4-sulfonato-1-naphthylazo)naphthalene-3,6-disulfonate […]. Amaranth appears to be relatively unstable in solution and in processed food. Biscuits containing Amaranth showed a loss of 39–45% promoted by the use of baking soda, sucrose, and dextrose. The degradation of Amaranth may lead to the presence of naphthenic acid equivalent to the loss of Amaranth.

2015, J. König, “Food Colour Additives of Synthetic Origin”, in Michael J. Scotter, editor, Colour Additives for Foods and Beverages (Woodhead Publishing Series in Food Science, Technology and Nutrition; no. 279), Amsterdam: Elsevier; Cambridge, Cambridgeshire: Woodhead Publishing, →ISBN, part 1 (Development and Regulatory Issues for Food Colourings), section 2.2.4 (Amaranth), page 41:

(organic chemistry) A red to purple azo dye used as a biological stain, and in some countries in cosmetics and as a food colouring. See Amaranth (dye).

They [the Aztecs] considered the plant sacred and it played a key role in many rituals. The Catholic Spaniards were particularly disturbed by the practice of mixing a little blood from human sacrifices into amaranth dough, baking it into cakes which were then broken up and eaten by the faithful. […] In the nineteenth century there were reports of rosaries being made out of the stuff, and popped amaranth, mixed with honey, is still used to make a sweet called alegria ('happiness') in Mexico.

(cooking) The seed of these plants, used as a cereal.


chili

en-noun

chili (countable and uncountable, plural chilis or chilies)

Borrowed from Spanish chile, from Classical Nahuatl chīlli.

Capsicum—the dried ripe fruit of Capsicum fastigiatum—is also known as Chilly pepper, Chillies, Guinea, or pod pepper, and is chiefly brought from Zanzibar. The several varieties differ in shape and size, are of a red colour, and filled with numerous red-brown, pungent seeds.

1874, Finlay Dun, “Peppers”, in Veterinary Medicines: Their Actions and Uses, 4th edition, New York, N.Y.: William Wood & Company, →OCLC, pages 442–443:

Kama Indian Bistro, […] Everything is made from scratch, including the spice blends and sauces; the ingredients are quality; and the heat is no-holds-barred. Planks of crispy, "chilly" potatoes and elegant, delicately flavored shrimp Sunnaina in white-wine garlic-tomato concassé are hits.

2014, Jennifer Olvera, “Suburban Stunners, Stalwarts & Surprises”, in Amy Lyons, editor, Food Lovers’ Guide to Chicago: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers’ Series), 2nd edition, Guilford, Conn.: Globe Pequot Press, →ISBN, page 187:

(countable) The pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used in cooking.

(uncountable) Powdered chili pepper, used as a spice or flavouring in cooking.


chili

Ellipsis of chili con carne, from Spanish chile con carne (literally “chili with meat”).

der

(chiefly US) A dish made with chili peppers and other ingredients, such as beans and beef.


labiate

en-adj

labiate (comparative more labiate, superlative most labiate)

more labiate (comparative)
most labiate (superlative)

(botany, of flowers such as the snapdragon) Having the corolla divided into two liplike parts.

huulimainen

having corolla divided into two liplike parts

(botany) of, or belonging to the mint family (Labiatae, now Lamiaceae).


labiate

(botany) A plant of the mint family (Labiatae)


oregano

en-noun

oregano (usually uncountable, plural oreganos)

/ɒɹɪˈɡɑːnəʊ/

From Spanish orégano (“wild marjoram”), from Latin orīganum, from Ancient Greek ὀρίγανον (oríganon). Doublet of origanum.

Mexican oregano

Lippia graveolens and Poliomintha longiflora

Other herbs with a similar flavor, including other species in the genus Origanum, and Mexican oregano, Lippia graveolens


aubergine

Bislama: obesin

Unadapted borrowing from French aubergine, from Catalan albergínia, from Arabic اَلْبَاذِنْجَان (al-bāḏinjān, “the aubergine”), from Persian بادنجان (bâdenjân), from باتنجان (bâtenjân), from Sanskrit वातिगगम (vātigagama, “the plant that cures the wind”), cognate with Malayalam വഴുതന (vaḻutana). Doublet of brinjal.

der

اَلْبَاذِنْجَان

Solanum melongena
Solanum melongena#Translingual

(British, Ireland) An Asian plant, Solanum melongena, cultivated for its edible purple, green, or white ovoid fruit; eggplant.

(British, Ireland) The fruit of this plant, eaten as a vegetable.


quoin

In Casterbridge there stood a noble pile, […]
But evil days beset that domicile;
The stately beauties of its roof and wall
Passed into sordid hands. Condemned to fall
Were cornice, quoin, and cove,
And all that art had wove in antique style.

1901, Thomas Hardy, A Man (In Memory Of H. Of M.):

Any of the corner building blocks of a building, usually larger or more ornate than the surrounding blocks.

(firearms) A wedge of wood or iron put under the breech of heavy guns or the muzzle of siege-mortars to raise them to the proper level.

(horticulture) A number of apple varieties with a distinctive ribbed appearance, like corners of a coin.


quoin

en-verb

quoin (third-person singular simple present quoins, present participle quoining, simple past and past participle quoined)

quoins (present singular third-person)
quoining (participle present)
quoined (participle past)
quoined (past)

(transitive) To wedge or steady with quoins.


aloo

From Hindustani آلو (ālo) / आलू (ālū), ultimately from Sanskrit आलु (ālu), said to mean the edible root of a variety of Amorphophallus paeoniifolius.


tabontabon

A fruit, Atuna racemosa, used to make kinilaw.


quince

en-noun

quince (countable and uncountable, plural quinces)

→ Thai: ควินซ์ (kwíns)

→ Welsh: cwins

From Middle English quynce, coince, a variant of coins, coin (“quince”), from Old French cooing (modern coing), from Late Latin cotōneum, from Latin mālum cotōneum, a variant of mālum Cydonium (“Cydonian apple”), translating Ancient Greek μηλοκυδώνιον (mēlokudṓnion).

der

μηλοκυδώνιον

Cydonia oblonga
Cydonia oblonga#Translingual

(countable) The pear-shaped fruit of a small tree of the rose family, Cydonia oblonga.


eggshell

From Middle English eggeshell, ege schelle, egg-shel, egg shelle (also as Middle English eye schell, ey-schel, ey-schelle), partially continuing Old English ǣġsċill, ǣġsċyll (“eggshell”), equivalent to egg + shell. Cognate with Saterland Frisian Oaierskil (“eggshell”), Dutch eierschaal (“eggshell”), German Eierschale (“eggshell”), Danish æggeskal (“eggshell”), Swedish äggskal (“eggshell”).

cog

Like Egge-ſhels mou'd upon their Surges, crack'd / As eaſily ’gainſt our Rockes.

1611 April (first recorded performance), William Shakespeare, “The Tragedie of Cymbeline”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act III, scene i], page 380:


eggshell

en-adj

eggshell (comparative more eggshell, superlative most eggshell)

more eggshell (comparative)
most eggshell (superlative)

eggshell porcelain

Exhibiting the thinness, translucency or near-transparency, and fragility of an eggshell.

This clear varnish is available in gloss, matt and eggshell finishes.

Very matt, having a low reflexivity, like an eggshell.


eggplant

en-noun

eggplant (countable and uncountable, plural eggplants)

From egg + plant, originally applied only to the white-colored, egg-shaped variety.

(Canada, US, Australia, New Zealand, Philippines) The plant Solanum melongena.


balloon vine

A tropical perennial climbing vine, Cardiospermum halicacabum, having ornamental balloon-like fruits, and used in traditional Chinese medicine.


ait

From Scots ait, ate, from Middle English ate, from Old English āte. More at oat.

Let husky wheat the haughs adorn,
An' aits set up their awnie horn,


honeydew

honeydew (countable and uncountable, plural honeydews)

The noun is derived from honey + dew, originally believed to be a form of dew that fell from the sky like rain onto plants (see sense 1).
The adjective is derived from the noun.

[T]here reſteth on the leaves of this tree a kinde of red thicke dew in the hotteſt time of Summer more then on any other tree round about it, which will be rather dry then bedewed at all, which honey dew being taken doth ſlake the thirſt wonderfully: […]

1640, John Parkinson, “Nux Inglans. The Wallnut.”, in Theatrum Botanicum: The Theater of Plants. Or, An Herball of a Large Extent: […], London: […] Tho[mas] Cotes, →OCLC, page 1415:

(uncountable) A sweet, sticky substance deposited on leaves and other plant parts by insects (especially aphids and scale insects) feeding on plant sap, or by fungi.

مغثر

sweet, sticky substance deposited on leaves, etc., by insects feeding on plant sap, or by fungi

[F]reſh teares / Stood on her cheeks, as doth the honie dew, / Vpon a gathred Lillie almoſt withered.

c. 1588–1593 (date written), [William Shakespeare], The Most Lamentable Romaine Tragedie of Titus Andronicus: […] (First Quarto), London: […] Iohn Danter, and are to be sold by Edward White & Thomas Millington, […], published 1594, →OCLC, [Act III, scene i]:

In India, and eſpecially in the region of the Praſians, it raineth many times a dew like liquid hony falling vppon the hearbs and graſſe of the earth: wherefore the ſhepheards lead their flocks vnto thoſe places, wherwithal their cattle are much delighted, and ſuch as is the food they eat, ſuch alſo is the taſt of the milke they render; […] Such a kind of dew the Hæbrewes call Manna, the Græcians Aeromelos, and Droſomelos: The Germaines Himmelhung: and in Engliſh Honny-dew: […]

1658, Edward Topsel [i.e., Edward Topsell], “Of the Sheepe”, in The History of Four-footed Beasts and Serpents: […], London: […] E. Cotes, for G. Sawbridge […], T. Williams […], and T. Johnson […], →OCLC, page 603:

Weave a circle round him thrice, / And close your eyes with holy dread: / For he on honey-dew hath fed, / And drank the milk of Paradise.

1797, S[amuel] T[aylor] Coleridge, “Kubla Khan: Or A Vision in a Dream”, in Christabel: Kubla Khan, a Vision: The Pains of Sleep, London: […] John Murray, […], by William Bulmer and Co. […], published 1816, →OCLC, page 58:

(uncountable) A sweet liquid substance resembling the substance mentioned in sense 1, such as honey, nectar, or manna in the Bible.

مَنّ

(uncountable) A blackish mould (often called sooty mould) produced by fungi of the order Dothideales, feeding on the substance mentioned in sense 1.

ма́на

blackish mould (often called sooty mould) produced by some fungi feeding on the substance mentioned in sense 1

(uncountable, originally US) In full honeydew tobacco: a fine sort of tobacco moistened with a sweet substance (originally molasses).

(countable) Short for honeydew melon (“a melon from the Cucumis melo Inodorus cultivar group, with sweet, light green or white flesh and a smooth greenish-white or yellow rind”).

honeydew melon

honeydew:

(uncountable) A light green colour, like the flesh of some honeydew melons.


honeydew

en-adj

honeydew (comparative more honeydew, superlative most honeydew)

more honeydew (comparative)
most honeydew (superlative)

Of a light green colour, like the flesh of some honeydew melons.


Jonathan

/ˈd͡ʒɒnəθən/

/ˈd͡ʒɑnəθɪn/

Borrowed from Hebrew יְהוֹנָתָן (iehonatán), יוֹנָתָן (ionatán, literally “God has given”), apparently with influence from Aramaic [Term?].

bor+

Here crashed a sturdy oath of stout John Bull,
Who damned away his eyes as heretofore;
There Paddy brogued “By Jasus!”—“What’s your Wull?”
The temperate Scot exclaimed; the French Ghost swore
In certain terms I shan’t translate in full,
As the first Coachman will; and midst the roar
The voice of Jonathan was heard to express,
“Our president is going to war, I guess.”—

1822, Lord Byron, The Vision of Judgement, stanza 59:

The best single source of comment on Marble's capacities as a low comedian, as with the other Yankees, is the record of his London reception. […] One viewer thought it was not as outrageous as Jonathans usually are, […]

2014, Francis Hodge, Yankee Theatre: The Image of America on the Stage, 1825–1850:

(dated, slang) An American; a Yank; Brother Jonathan.


Bailey

Sherburne County
Sherburne County#English

A number of places in the United States:

An unincorporated community in Sherburne County, Minnesota.


sorrel

en-noun

sorrel (countable and uncountable, plural sorrels)

From Middle English sorel, from Old French sorel, surele (“sorrel”), from Old French sur (“sour”), of Germanic origin, ultimately from Proto-Germanic *sūraz (“sour”); equivalent to sour + -el (diminutive suffix). Compare Old English sūre (“sorrel”), Icelandic súra (“sorrel”), Dutch zuring (“dock (plant), sorrel”). More at sour.

Rumex acetosa
Rumex acetosa#Translingual

Any of various plants with acidic leaves of the genus Rumex, especially

Rumex acetosa (common sorrel, garden sorrel), sometimes used as a salad vegetable.


beetroot

beetroot (countable and uncountable, plural beetroots)

[ˈbiː.t͡ʃɹʉːt]

(UK, New Zealand, Australia) A normally deep-red-coloured root vegetable usually cooked or pickled before eating; Synonym of beet.


Orient

/ˈɔː.ɹɪ.ənt/


cornmeal

cornmeal (countable and uncountable, plural cornmeals)

She made a kind of polenta from cornmeal and chicken broth, with some cheese sprinkled on top.

Dried corn (maize) milled (ground) to a coarse meal.


ortanique

Pink grapefruit and ortaniques littered the earth.

2021, Leone Ross, This One Sky Day, Faber & Faber Limited, page 297:

A cross between an orange and a tangerine.


ugli fruit

ugli fruit (plural ugli fruits or ugli fruit)

ugli fruits (plural)
ugli fruit (plural)


ugli

Proprietary name, an alteration of ugly, from the fruit's often lumpy and discoloured appearance.

In a world of fruit — from apples to uglis — why is wine made from grapes?

2009, Wine Enthusiast, volume 22, numbers 8-13, page 36:

Citrus paradisi
Citrus paradisi#Translingual

Citrus × paradisi, a cross between a tangerine, Citrus reticulata and grapefruit Citrus paradisi, grown in the West Indies.

نَرَنْج

cross between a tangerine and grapefruit


clementine

From French clémentine, from Clément + -ine, named after French missionary Clément Rodier (1839–1904), who is said to have first bred it.

named-after

A type of small, sweet-tasting orange, the result of a hybrid cross between the willowleaf variety of mandarin orange (C. × deliciosa) and a sweet orange (C. × sinensis).


betel nut

An egg-shaped seed of the betel palm; wrapped in the leaves of the betel pepper and chewed.


tangelo

/ˈtænd͡ʒələʊ/

A citrus fruit that is a cross between a tangerine and a pomelo or a grapefruit.

Citrus aurantium Tangelo Group [= Citrus ×paradisi × Citrus reticulata]


wampee

Borrowed from Cantonese 黃皮／黄皮 (wong⁴ pei⁴⁻², “wampee”, literally “yellow skin”).

bor+

A tree, Clausena lansium, cultivated in China and the East Indies.

(proscribed) Pontederia species, especially Pontederia cordata.


satsuma

After a Japanese place name in Kyūshū, 薩摩 (さつま, Satsuma), from where it was first exported to the west.

When satsumas are ready to eat, the skin is so supple, they damn near peel themselves.

2015, Paul Beatty, The Sellout, Oneworld Publications (2016), page 188:

A seedless and easy-peeling cultivar of mandarin orange of Japanese origin; Citrus unshiu.


potato bread

en-noun

potato bread (countable and uncountable, plural potato breads)

A type of bread made with potatoes, often served shallow-fried as part of a cooked breakfast, common in Northern Ireland and Scotland.

Kartoffelbrot

a type of bread made with potatoes and onions


black bean

black bean (countable and uncountable, plural black beans)

Phaseolus vulgaris
Phaseolus vulgaris#Translingual

A dried black seed of certain varieties of the common bean (Phaseolus vulgaris).

A fermented soybean, used in Asian cooking.

An Australian tree of species Castanospermum australe.


napoleon

napoleon (countable and uncountable, plural napoleons)

/nəˈpəʊlɪən/

Borrowed from French Napoléon (“given name, usually in reference to Napoleon Bonaparte”). In reference to coins, via French napoléon (“(slang) a coin that originally had the appearance of Napoleon's face in the obverse”). In reference to guns and possibly cards, in reference to Napoleon III.

bor

Always an eloquent speaker, Polk became known as the Napoleon of the stump.

2011, Robert Morgan, Lions of the West::

(fashion, obsolete) Clipping of Napoleon boot: a form of topboot worn by officers during the Napoleonic Wars.

Napoleon boot

(historical weaponry) Clipping of Napoleon gun: a 12-pounder cannon first used by the Second French Empire.

наполео́н

12-pounder cannon of the Second French Empire

Fascinated, Miss Manvers thrust aside a garnished plate, took a gulp of the decoction called coffee, and attacked her napoleon.

1914 November, Louis Joseph Vance, “An Outsider […]”, in Munsey’s Magazine, volume LIII, number II, New York, N.Y.: The Frank A[ndrew] Munsey Company, […], published 1915, →OCLC, chapter I (Anarchy), page 373, column 1:

(food, originally US slang) Clipping of Napoleon cake: another name for a millefeuille pastry.


bell pepper

en-noun

bell pepper (countable and uncountable, plural bell peppers)

Capsicum annuum
Capsicum annuum#Translingual

(Canada, US, Philippines) Capsicum annuum, an edible, sweet, generally mild (not spicy) fruit, originating in the New World.


gherkin

From a form of Dutch gurk, an archaic variant of augurk (“small pickled cucumber”), from Low German, from Middle Low German agurke, augurke, probably via Slavic (compare Polish ogórek), from Byzantine Greek ἀγγούριον (angoúrion, “cucumber”). The underlying Dutch form may be a diminutive (gurkijn) or perhaps more probably the plural (gurken), which was then associated with the English suffix -kin (itself incidentally from Dutch or Low German). Compare German Gurke.

der

Informal nickname for the well-known tall office building situated 30 St Mary Axe, London EC3 ("The Gherkin").


lychee

/laɪ̯ˈt͡ʃiː/

From Cantonese 荔枝 (lai⁶ zi¹). Doublet of litchi.

Litchi chinensis
Litchi chinensis#Translingual

The Chinese tropical fruit tree Litchi chinensis, of the soapberry family.


calabash

From French calebasse, from Spanish calabaza (“gourd; pumpkin”), possibly from Arabic قَرْعَةٌ يَابِسَةٌ (qarʕatun yābisatun, “dry gourd”) or directly from its etymon Persian خربزه (xarboze, “melon”), possibly ultimately from Sanskrit त्रपुस (trapusa, “colocynth fruit”) (compare Persian تربزه (tarboze, “watermelon”)). The English word is cognate with Catalan carabassa (“pumpkin; orange colour”), Galician cabaza (“gourd, pumpkin, squash; calabash (container)”), Occitan calebasso, carabasso, carbasso, Portuguese cabaça (“gourd; calabash (container)”), Sicilian caravazza (and caramazza).

قَرْعَةٌ يَابِسَةٌ

cog

As we were absolutely destitute of large vessels, to contain and mix liquids, we poured, by means of a tutuma (fruit of crescentia cujete, calabash), the water of the river into one of the holes of the rock. To this we added sugar, and the juice of acid fruits. In a few minutes we had an excellent beverage, which was almost a refinement of luxury in that wild spot; […]

1821, Alexander de Humboldt [i.e., Alexander von Humboldt], Aimé Bonpland, chapter XXI, in Helen Maria Williams, transl., Personal Narrative of Travels to the Equinoctial Regions of the New Continent, during the Years 1799–1804. … Written in French […], and Translated into English […], volume V, London: Printed for Longman, Hurst, Rees, Orme, and Brown, […], →OCLC, book VII, page 129:

There was a teacher who taught children to read under a calabash tree, and this teacher's name was Goso.

1870, “Goso, the Teacher”, in Edward Steere, transl., Swahili Tales, as Told by Natives of Zanzibar. With an English Translation, London: Bell & Daldy, […], →OCLC, page 287:

Crescentia cujete
Crescentia cujete#Translingual

A tree (known as the calabash tree; Crescentia cujete) native to Central and South America, the West Indies, and southern Florida, bearing large, round fruit used to make containers (sense 3); the fruit of this tree.

The calabash, is a kind of gourd, and belongs to that family of twining plants which were called among the Hebrews, "wild vines," but by the botanists of modern times, the cucurbitaceæ, or cucurbitaceous plants. […] That playful variety of form and magnitude, so remarkable in the calabash, renders it fit for all kinds of uses. Sometimes we have a globular base, terminating in a long neck, and then it answers the purpose of a bottle, and the American fastens it to his girdle, or the pommel of his saddle, when about to pass through regions which abound not in water.

1839 January, “L.”, “The Calabash (Cucurbita Lagenaria)”, in The Visitor, or Monthly Instructor, London: The Religious Tract Society; … sold by John Davis, […], →OCLC, page 75:

CALABASH GOURD (LAGENARIA SICERARIA) […] Appropriately bowing to AHP, the American Herbal Products Association, for the betterment of the herbal industry, I will now use its standardized common name, Calabash Gourd, a vine, not to be confused with the Calabash tree (Crescentia).

2008, James A. Duke, with Peggy-Ann K. Duke and Judith L. duCellie, “Catalog of ‘Faith-based’ Farmaceuticals”, in Duke’s Handbook of Medicinal Plants of the Bible, Boca Raton, Fla.: CRC Press, →ISBN, page 233:

Asian gourds grow like cucumbers […] and feature strong flavors that are often used in Indian, Chinese, and Southeast Asian soups and stews. Some types to try in your garden include the bitter gourd and calabash gourd.

2009, Charlie Nardozzi and editors of the National Gardening Association, “Sweet Corn and an A to T of Other Worthy Veggies”, in Vegetable Gardening for Dummies (For Dummies series), 2nd edition, Hoboken, N.J.: Wiley Publishing, →ISBN, part II (Vegging Out), page 167:

Lagenaria siceraria
Lagenaria siceraria#Translingual

The bottle gourd (calabash vine, Lagenaria siceraria), believed to have originated in Africa, which is grown for its fruit that are used as a vegetable and to make containers (sense 3); the fruit of this plant.

On Sunday, Oct. 12. being ſtored vvith all things needful for their Journey, viz. Ten Days Proviſion, a Baſin to boil their Provision in, two Calabaſhes to fetch VVater in, and tvvo great Tallipat Leaves for Tents, with Jaggory, Svveet-meats, Tobacco, Betell, Tinder-Boxes, and a Deer-Skin for Shoes, to keep their Feet from Thorns, becauſe to them they chiefly truſted.

1720, [Daniel Defoe], The Life, Adventures, and Pyracies, of the Famous Captain Singleton, London: […] J[ohn] Brotherton, […], J[ohn] Graves […], A[nne] Dodd, […], and T[homas] Warner, […], →OCLC, page 304:

[T]he manner of separating the gold from the sand, is very simple, and is frequently performed by the women in the middle of the town; for when the searchers return from the valleys in the evening, they commonly bring with them each a calabash or two of sand, to be washed by such of the females as remain at home.

1799, Mungo Park, “Of Gold-dust, and the Manner in which It is Collected.—Process of Washing it.— […]”, in Travels in the Interior Districts of Africa: Performed under the Direction and Patronage of the African Association, in the Years 1795, 1796, and 1797. […], London: Printed by W[illiam] Bulmer and Co. for the author; and sold by G[eorge] and W[illiam] Nicol, […], →OCLC, page 302:

[page 65] The people of his island of Rokovoko, it seems, at their wedding feasts express the fragrant water of young cocoanuts into a large stained calabash like a punchbowl; and this punchbowl always forms the great central ornament on the braided mat where the feast is held. […] [page 105] [I]t seemed to me that he was dogging us, but with what intent I could not for the life of me imagine. This circumstance, coupled with his ambiguous, half-hinting, half-revealing, shrouded sort of talk, now begat in me all kinds of vague wonderments and half-apprehensions, and all connected with the Pequod; and Captain Ahab; and the leg he had lost; and the Cape Horn fit; and the silver calabash; […]

1851 November 14, Herman Melville, “Wheelbarrow” and “The Prophet”, in Moby-Dick; or, The Whale, 1st American edition, New York, N.Y.: Harper & Brothers; London: Richard Bentley, →OCLC, pages 65 and 105:

Saje put the calabash in the king's hands. There was a hush from the crowd. The calabash was large and painted with beautiful designs. Few people had seen it up close.

1997, Olajire Olanlokun, chapter 3, in Karen Morrison, editor, The Missing Calabash, Oxford, Gaborone, Botswana: Heinemann Educational Publishers, →ISBN, page 13:

[...] we would pour water from the tank over ourselves with a calabash and finish by splashing on the Agua Florida from Lanman & Kemps […]

2003, Gabriel García Márquez, chapter 2, in Edith Grossman, transl., Living to Tell the Tale: Translated from the Spanish, New York, N.Y.: Alfred A. Knopf, →ISBN:

[T]he motorcycle drivers say that new helmets are too expensive and instead have been found wearing pumpkin-like calabashes – dried fruit shells usually used to carry water – cooking pots tied with string or strips of rubber from old tyres.

2009 January 7, Mike Pflanz, “Nigerian motorcyclists arrested for wearing pumpkin helmets”, in The Daily Telegraph, London: Telegraph Media Group, →ISSN, →OCLC, archived from the original on 2010-05-22:

A container made from the mature, dried shell of the fruit of one of the above plants; also, a similarly shaped container made from some other material.

кратуна

container made from the shell of the fruit of one of the above plants


comice

French (Doyenne du) Comice, (Dean of the) Show, from comice (agricole), (agricultural) show, from Old French, convention, from Latin comitia.

A cultivated variety of pear with yellowish-green and reddish skin, and having juicy flesh.


haricot bean

(UK) A herbaceous plant from the Americas, Phaseolus vulgaris, the bean of which is eaten as both a green bean and dried, when it is cooked slowly as Boston baked beans


lemon balm

en-noun

lemon balm (countable and uncountable, plural lemon balms)

, sweet balm

Melissa officinalis
Melissa officinalis#Translingual

A perennial herb, of species Melissa officinalis, of southern Europe; used as a flavouring in ice cream etc.

melissa f citronèla f poncidara f abelhana


cilantro

cilantro (usually uncountable, plural cilantros)

/sɪˈlæntɹəʊ/

From Spanish cilantro, from Late Latin coliandrum, from Latin coriandrum (“coriander”). Doublet of coriander and culantro.

Coriandrum sativum
Coriandrum sativum#Translingual

(US) The stems and leaves of the coriander plant, Coriandrum sativum, used as a seasoning and garnish in cooking.


loganberry

From Logan + berry, named for the American lawyer and horticulturist James Harvey Logan (1841-1928).

Brad hesitated, peering at the grid of spun sugar that jutted from his loganberry parfait.

2004, Alan Hollinghurst, The Line of Beauty […], 1st US edition, New York, N.Y.: Bloomsbury Publishing, →ISBN, page 379:

A hybrid berry, produced by crossing a raspberry with a blackberry, considered a species Rubus loganobaccus, a variety Rubus ursinus var. loganobaccus, or a nothospecies Rubus × loganobaccus.


weld

From Middle English welde, wolde, from Old English *weald, weard, variant form of wād, Proto-West Germanic *waiʀd, from Proto-Germanic *waizdaz. Alternatively reborrowed from or contaminated by Anglo-Norman wold, wolde (compare Old French guaide). Doublet of woad. Dutch wouw is derived from the same basic form with -l-.

Reseda luteola
Reseda luteola#Translingual

A herb (Reseda luteola) related to mignonette, growing in Europe, and to some extent in America, used to make a yellow dye.


savory

savory (countable and uncountable, plural savories)

Wikispecies
From Middle English saverey, possibly from Old English sæþerie, from Latin satureia, influenced by or via Old French savereie.

Any of several Mediterranean herbs, of the genus Satureja, grown as culinary flavourings.

the name is also used for other similar herbs


coconut

coconut (countable and uncountable, plural coconuts)

→ Japanese: ココナッツ (kokonattsu)

From coco + nut. In reference to assimilated Hispanic or Black people, derived from the fruit's exotic origins and the slur that they are "brown on the outside, white on the inside". In reference to Polynesians, from the ubiquity of coconut palms in the area.

that accounts for the milk in the coconut

Your mum is a white whore, you coconut.

2016 June 8, “Containment”, in Cleverman, episode 2, spoken by Waruu West [speaking to half-brother Koen West]:

(South Africa, Australia, derogatory, ethnic slur) A black person considered to have overly assimilated to white culture, a black race traitor.


tatty

I'm buying fucking tatties.

2022, Liam McIlvanney, The Heretic, page 245:

(Scotland, Northern England, Geordie) A potato.


angelica

angelica (countable and uncountable, plural angelicas)

Angelica archangelica
Angelica archangelica#Translingual

A tall plant, with hollow stems, genus Angelica, especially garden angelica (Angelica archangelica).

بلدرغو (baldarğu) (Afghanistan; also means hogweed)


Anaheim

Borrowed from German Anaheim (literally “home of Ana”). Likely a reference to the local Santa Ana River.

bor

A city in Orange County, in southern California, United States; the home of Disneyland.


Anaheim

A cultivar of the green or red pepper, Capsicum annuum, having long, tapering fruit.


hemlock

en-noun

hemlock (countable and uncountable, plural hemlocks)

From Middle English hemlok, hemeluc, from Old English hemlīc, hymlīc m and hymlīce f (“hemlock, bryony, convolvulus”), of uncertain origin.
speculative etymology
Compare Old English hymele (“hop-vine, hops”), Old English humele (“bryony, widerton, hair moss, gold-hair, morning glory”), Danish and Swedish humle (“hops”), Icelandic humall (“hops”). Perhaps from Scythian, from Proto-Iranian *háwHmah (“ephedra; juice”), from Proto-Indo-Iranian *sáwHmas from Proto-Indo-European *sewh₁- (“to press out, extract”).
;cognates
* (from Sarmato-Scythian *haumala) Ossetian хумӕллӕг (xumællæg, “hops”)
* (from Sarmato-Scythian *hauma) Avestan 𐬵𐬀𐬊𐬨𐬀 (haoma), Baluchi [script needed] (hum), Persian هوم (hôm))
* (from Proto-Indo-Iranian *sauma) Sanskrit सोम (soma))
More at suck.

der

The wind blows and the hemlocks wave their feathery leading shoots. Such a graceful profile, so elegant a tree.

2018, Richard Powers, The Overstory, Vintage (2019), page 380:

Any of several coniferous trees, of the genus Tsuga, that grow in North America; the wood of such trees.


triticale

en-noun

triticale (countable and uncountable, plural triticales)

Blend of Latin trīticum (“wheat”) + Latin sēcale (“rye”).

blend

(countable) Any particular variety of triticale.


scallion

From Middle English scaloun (“shallot”), from Anglo-Norman scalun (variant of Old French eschaloigne), from a Proto-Romance derivation of Vulgar Latin *escalonia, from Latin Ascalonius (in caepa (“onion”) Ascalonius, "shallot"), from Ascalo (“Ascalon”), from Ancient Greek Ἀσκάλων (Askálōn, “Ascalon, an ancient port city in the Levant”), borrowed from Biblical Hebrew אַשְׁקְלוֹן (ʾašqəlôn).

der

(now chiefly US, Ireland) Any of various similar members of the genus Allium.


fruiterer

From Late Middle English fruiterē̆r (“fruit grower; fruit dealer”), from fruitē̆r (“fruit dealer; household official having charge of fruit”) + -er (it is unclear why the second suffix was added). Fruitē̆r is derived from Anglo-Norman fruitier or French fruitier (“fruit-seller”), from fruit (“fruit”) (from Latin frū̆ctus (“produce, product, fruit; enjoyment, satisfaction”), ultimately from Proto-Indo-European *bʰruHg- (“to have enjoyment of; make use of”)) + -ier (suffix forming names of jobs).

der

[T]he very ſame day did I fight with one Samſon Stockefiſh a Fruiterer behinde Greyes Inne: Ieſu, Ieſu, the mad dayes that I haue ſpent!

c. 1596–1599 (date written), William Shakespeare, The Second Part of Henrie the Fourth, […], quarto edition, London: […] V[alentine] S[immes] for Andrew Wise, and William Aspley, published 1600, →OCLC, [Act III, scene ii]:

And Knight laughed, and drew her close and kissed her the second time, which operations he performed with the carefulness of a fruiterer touching a bunch of grapes so as not to disturb their bloom.

1872 September – 1873 July, Thomas Hardy, “‘I Lull a Fancy, Trouble-Tost’”, in A Pair of Blue Eyes. […], volume III, London: Tinsley Brothers, […], published 1873, →OCLC, page 24:

A good few Indian fruiterers who were right in the centre of Johannesburg never made the 'mistake' of serving a black man, or even another Indian, before a white customer, no matter who had come first.

1962, Ezekiel Mphahlele, “The Nationalist”, in The African Image, New York, N.Y.: Frederick A. Praeger, →OCLC, page 70:


radish

en-noun

radish (countable and uncountable, plural radishes)

→? Malay: rades

→ Maori: rātihi

From Middle English radiche, from Old English rǣdiċ, from Proto-West Germanic *rādik, borrowed from Latin rādīcem (“root of a plant; radish”); later influenced by Anglo-Norman radich and Middle French radice, borrowed from Italian radice, from the same Latin source. Doublet of radix.

大根

ダイコン, だいこん, daikon

Many times they ſow divers ſeeds in a Bed together, as Radiſhes and Carrots, that by ſuch time as the Carrots come up, the Radiſhes may be gone. Upon beds newly ſet with Licorice they ſow Onions or Radiſh, or Lettice if their Licorice plants or ground be but weak, ſo as not quickly to cauſe a ſhadow with their leaves.

1659 (indicated as 1660), Robert Sharrock, “Of Propagation by Seed”, in The History of the Propagation & Improvement of Vegetables by the Concurrence of Art and Nature: …, Oxford: Printed by A. Lichfield, printer to the University, for Tho[mas] Robinson, →OCLC, pages 14–15

The newly-introduced radish, which has attracted the attention of horticulturists so much of late, is certainly a novelty, inasmuch as the edible portion of the plant is the seed-vessel, and not the root. The common radish, in its numerous varieties, in such an exceedingly popular salad-plant, that we are scarcely prepared to look to this genus for new economic products or floral novelties. When we consider the many varieties of radish known to this country, from the long and tapering red-root to the white turnip-radish, we might, in some measure, be prepared for a wider development of nature's laws in tropical countries.

1866 June 1, J. R. Jackson, “The New Vegetable (Raphanus caudatus.)”, in Nature and Art, volume I, number I, London: Day & Son, Limited. 6 Gate Street, Lincoln's Inn Fields, (W.C.), →OCLC, page 8:

Although hardly coming under my theme, I cannot omit this: "Against a woman's chatter: Taste at night fasting a root of radish, that day the chatter cannot harm thee."

1940, Rosetta E. Clarkson, Green Enchantments: The Magic Spell of Gardens, The Macmillan Company, page 257:

Raphanus sativus
Raphanus sativus#Translingual

Raphanus raphanistrum subsp. sativus#Translingual

A plant of the Brassicaceae family, Raphanus sativus or Raphanus raphanistrum subsp. sativus, having an edible root.

大根

ダイコン, だいこん, daikon

Fat people ſhould not eat freely of oily, nouriſhing diet. They ought frequently to eat radiſh, garlic, ſpices, or ſuch things as are heating, and promote perſpiration and urine.

1791, Mary Cole, “[The Family Physician; or, The Country Lady’s Benevolent Employment.] General instructions, which will, if followed, infallibly prolong life.”, in […] The Lady’s Complete Guide; or, Cookery in All Its Branches. […], 3rd edition, London: […] G[eorge] Kearsley, […], →OCLC, page 418:

The flavors of radicchio and radish are delicious with only a touch of balsamic vinegar for a dressing.

1993, Linda Gassenheimer, “Veal Dinners”, in Dinner in Minutes: Memorable Meals for Busy Cooks, New York, N.Y.: Houghton Mifflin Company, →ISBN, page 290:

Purple shoots had grown up from the wheat seeds sown in the furrows. He fell to his knees and dug up a radish. There was a sound like a bubble popping as the thin roots parted from the earth.

2015, Mo Yan [pseudonym; Guan Moye], translated by Howard Goldblatt, Radish (Penguin Specials), Melbourne, Vic.: Penguin Books Australia, →ISBN:

The root of this plant used as food. Some varieties are pungent and usually eaten raw in salads, etc., while others have a milder taste and are cooked.

rat-tail radish (Raphanus caudatus); wild radish (Raphanus raphanistrum)

The Wild Radish (Raphanus raphanistrum), is Edward's trophy, brought from a piece of waste ground near Hawkhurst, in Kent. The petals are white or pale lilac, veined distinctly with a deeper shade. The Sea Radish (R. maritimus,[…]), is primrose-coloured, also veined. Fanny brought it from the beautiful cliffs near Lizard Point.

1863, Margaret Plues, “Cruciferæ”, in Rambles in Search of Wild Flowers, and How to Distinguish Them, London: Journal of Horticulture and Cottage Gardener Office, 162, Fleet Street, E.C., →OCLC, page 39:

Radishes were something new for me. The first time I tried growing for seed, I was surprised by the shape of the pods; they looked like hot peppers. Being the curious type I nibbled on a few pods and found they were delicious when still in the immature stage. I thought I had discovered something novel when, lo and behold, I found out that radishes grown in India just for their pods—a variety called Rat-Tail radish—for many years.

2015 August, Peter Burke, “Seeds”, in Year-round Indoor Salad Gardening: How to Grow Nutrient-dense Soil-sprouted Greens in Less Than 10 Days, White River Junction, Vt.: Chelsea Green Publishing, →ISBN, page 56:

With a distinguishing word: some other root plant of genus Raphanus or family Brassicaceae.


Japanese bunching onion

en-noun

Japanese bunching onion (plural Japanese bunching onions)

Allium fistulosum
Allium fistulosum#Translingual


shallot

Borrowed from French échalote, from Middle French eschalote, alteration of Old French eschaloigne, from Medieval Latin escalonia, from Latin ascalonia (cēpa) (“onion of Ashkelon”). Doublet of scallion.

كراث أندلسي

vegetable in the onion family, A. ascalonium or A. oschaninii

Any vegetable of certain species in the onion family.

Allium oschaninii
Allium oschaninii#Translingual


spring onion

A species of onion (Allium fistulosum) from Asia, with slender bulbs.

بَصَل أَخْضَر m (baṣal ʔaḵḍar, literally “green onion”)

зелёный лук m (zeljónyj luk, literally “green onion”)


Forelle

From German Forelle (“trout”), because of its speckled coloration.


green bean

The immature pods of any kind of bean plant, eaten as a vegetable.

The immature pods of numerous varieties of the common bean, Phaseolus vulgaris.

green bean galaxy
green bean galaxy#English


tarragon

en-noun

tarragon (usually uncountable, plural tarragons)

General American, Mary–marry–merry merger

Borrowed from Middle French targon (cf. modern estragon), from Medieval Latin tragonia, from Arabic طَرْخُون (ṭarḵūn), ultimately from Ancient Greek δρακόντιον (drakóntion, “dragonwort, Dracunculus vulgaris”), from δράκων (drákōn, “dragon, serpent”). Doublet of estragon.

der

Arabic طَرْخُون (ṭarḵūn)

Artemisia dracunculus
Artemisia dracunculus#Translingual

A perennial herb, the wormwood species Artemisia dracunculus, from Europe and parts of Asia.


bramble

From Middle English brembel, from Old English bræmbel, from earlier brǣmel, brēmel, from dialectal Proto-West Germanic *brāmil, diminutive of *brām (English broom).

Rubus fruticosus
Rubus fruticosus#Translingual

(chiefly Scotland) The soft fruit borne by the species Rubus fruticosus formed of a black (when ripe) cluster of drupelets.


kanna

Sceletium tortuosum, a Southern African succulent with psychoactive properties.

Platysace cirrosa, a Western Australian perennial herb.


jake

en-noun

jake (countable and uncountable, plural jakes)

It is possible that the governments have found the cause of the poisoned “jake” in their investigations into the Jamaica ginger deaths throughout the South and Southwest.

1930, United States. Congress. Senate. Committee on Agriculture and Forestry, Administration of Federal Food and Drugs Act: Hearings..., page 1854:

(US, slang, uncountable) Jamaica ginger.


ginseng

ginseng (countable and uncountable, plural ginsengs)

Borrowed from Hokkien 人參／人参 (jîn-sim, “ginseng”). Doublet of ninzin.

bor+

Panax quinquefolius
Panax quinquefolius#Translingual

Any plant of two species of the genus Panax (Panax ginseng and Panax quinquefolius), having forked roots supposed to have medicinal and aphrodisiac properties.

جِينْسِنْغ

any of several plants, of the genus Panax


parsley

en-noun

parsley (usually uncountable, plural parsleys)

From Middle English persely, from Old French peresil, from Latin petroselīnum, from Ancient Greek πετροσέλῑνον (petrosélīnon, “parsley”), from πέτρος (pétros, “rock, stone”) + σέλῑνον (sélīnon, “celery”). Displaced Old English petersiliġe, which goes back to the same root.

der

πετροσέλῑνον

Petroselinum crispum
Petroselinum crispum#Translingual

(countable, uncountable) A bright green, biennial herb, Petroselinum crispum, having many cultivars.

(uncountable) The leaves of this plant used in Middle Eastern, European, and American cooking.

(by extension, loosely) Any herb resembling parsley, such as cilantro (Chinese parsley) or chervil (French parsley).


popolo

en-noun

popolo (countable and uncountable, plural popolos)

Borrowed from Hawaiian pōpolo from Proto-Polynesian *polo; cognate with Maori poroporo and pōporo (Solanum aviculare), Tongan polo (“Solanum nigrum”) and Tuvaluan 'opolo (“capsicum”). Skin color meaning comes from analogy to the color of its berries.

The only lack of Kalelealuaka and his comrades was animal food (literally fish) but they supplied its place as well as they could with such herbs as the tender leaves of the popolo, which they cooked like spinach, and with inamona made from the roasted nuts of the kukui tree.

Popolo is a branching green herb with a tendency to being woody at the base. This annual grows one to three feet high on cultivated land and is regarded as a common weed.

1975, L. R. McBride, Practical folk medicine of Hawaii, page 67:

This mite was collected at the Maui Community College agricultural field (Kahului) on popolo berry on 19 July 1995 by C. McGrath.

1998, Hawaiian Entomological Society, Proceedings of the Hawaiian Entomological Society:

He turned and went back at the call of the messenger, taking some popolo fruit and leaves in his cloak.

2011, William D. Westervelt, Hawaiian Legends of Ghosts and Ghost-Gods, →ISBN:

Solanum nigrum
Solanum nigrum#Translingual

(Hawaii) black nightshade (Solanum nigrum).


crabapple

/ˈkɹæbˌæpəl/

Malus domestica
Malus domestica#Translingual

Any of the wild species of apple tree, genus Malus, which generally yield small, bitter fruit (in comparison to domestic apples, Malus domestica).


tabasco pepper

tabasco pepper (countable and uncountable, plural tabasco peppers)

Capsicum frutescens
Capsicum frutescens#Translingual

A variety of chili pepper having a conical shape and a bitter and burning taste, Capsicum frutescens variety tabasco.


cornstarch

cornstarch (usually uncountable, plural cornstarches)

A very fine starch powder derived from corn (maize) used in cooking as a thickener, to keep things from sticking, or as an anti-caking agent.


eggcup

From egg + cup. Compare West Frisian aailokje, Dutch eierdopje; German Eierbecher; Danish æggebæger; Swedish äggkopp; Norwegian eggeglass.

(British) A small dish used to support a boiled egg while it is eaten.

dalc'her-vioù

a small dish used to support a boiled egg while it is eaten


hard-boiled

en-adj

hard-boiled (comparative more hard-boiled, superlative most hard-boiled)

more hard-boiled (comparative)
most hard-boiled (superlative)

Cooked to a solid consistency. (of a boiled egg)

He told me afterward that he tried to find his folks and square himself—and maybe it was the truth—but some of the hard-boiled townspeople found him, instead, and he had a running fight all the way to the depot.

1916 March 11, Charles E. Van Loan, “His Folks”, in Saturday Evening Post:

'Some big, hard-boiled egg meets up with a pretty face, and bingo! He cracks up and melts.'

1932, Delos W. Lovelace, King Kong, published 1965, page 31:

Christ, maybe that blond was only a bitch after all. Maybe she put out even to the punks. Come to think of it, she looked a little hard-boiled. The kind of a broad who knew a hell of a lot.

1934, James T. Farrell, chapter 17, in The Young Manhood of Studs Lonigan:

Callous and unsentimental. (of a person, especially a detective)

(literature, especially detective fiction) Written in a laconic, dispassionate, often ironic style for a realistic, unsentimental effect.


chili pepper

Audio (US)

Any fruit of a plant of the botanical genus Capsicum, which contains capsaicin and typically has a spicy/burning flavour.


son-in-law egg

A calque of Thai ไข่ลูกเขย (khai luuk kheeuy), from ไข่ (khai, “egg”) + ลูกเขย (luuk kheeuy, “son-in-law”).

A boiled egg that has been shelled and then deep-fried.

kai leuk koey

variously spelled; a Romanization of the Thai term


broccoflower

en-noun

broccoflower (countable and uncountable, plural broccoflowers)

Coordinate term: Romanesco

This colorful combo is just the thing for a busy weeknight. If you have never tasted broccoflower, its flavor is a blend of, you guessed it, broccoli and cauliflower.

2003, Christy Rost, The Family Table: Where Great Food, Friends, and Family Gather Together, Capital Books, →ISBN:

Have you met the broccoflower? Some mad scientist has crossed the cauliflower with broccoli and created an incredible veggie. Hence, the broccoflower.

2011, Jan McCracken, Healthy Carb Cookbook For Dummies, John Wiley & Sons, →ISBN, page 101:

Brassica oleracea
Brassica oleracea#Translingual

Either of two edible plants of the species Brassica oleracea with light green heads.


aprium

A three-quarter apricot is an aprium, which is very apricotlike in tree type and fruit. Plumcots are extremely flavorful fruits that tend to bear poorly for the first few years.

2007, The home orchard: growing your own deciduous fruit and nut trees (ISBN-10: 1-879906-72-4), page 33

For an excellent plain Aprium jam, you may omit the almonds.

2010, Rachel Saunders, Sara Remington, The Blue Chair Jam Cookbook, page 140:

When the puppet is finished, we wander through the farmer's market and stop at the local foods booth, where our friend Aaron lets us sample farm-direct apriums. Amy spots a bevy of belly dancers and says she wants to watch.

2010, Michael Perry, Coop: A Family, a Farm, and the Pursuit of One Good Egg, page 216:

(neologism) A plum-apricot cross, with characteristics of both fruits.


celery seed

celery seed (countable and uncountable, plural celery seeds)

Apium graveolens
Apium graveolens#Translingual

The seed of the plant celery, Apium graveolens, used as a seasoning in cooking.


pluot

A portmanteau from blend of plum + apricot. Compare earlier plumcot.

A fruit which is a cross between a Japanese plum and an apricot, featuring more characteristics of plums than those of apricots.


corn syrup

corn syrup (countable and uncountable, plural corn syrups)

LL-Q1860 (eng)-Flame, not lame-corn syrup.wav

A sticky sweet liquid, consisting of sugars dissolved in water, produced from corn (maize). Used as a sweetener in cooking, especially in commercial kitchens but also in candy making.


capsaicin

capsaicin (usually uncountable, plural capsaicins)

(organic chemistry) A chemical compound found in chilli peppers, which is responsible for their piquancy.


crowberry

From crow + berry. Apparently so-called due to birds' fondness for the fruit. Yet the dark color (compare Old Norse blár (“blue-black, like a raven's sheen”)) may be the main or another factor; compare Inuktitut paurngaq (“crowberry”) (allegedly meaning "which looks like soot").

noncog

Empetrum nigrum
Empetrum nigrum#Translingual

Empetrum; a small genus of dwarf evergreen shrubs that bear edible fruit.

Empetrum nigrum; a species of crowberry.


snow pea

Pisum sativum
Pisum sativum#Translingual

A group of pea (Pisum sativum) cultivars, with flat and edible pods.


ancho

From Spanish (chile) ancho (literally “wide chile”).

bor

Add stock, tomato sauce, beans, roasted red pepper, garlic, paprika, ancho powder, ground chipotles and habaneros, cocoa powder, salt and pepper.

2009 January 30, “Fire-roasted hot chili”, in Toronto Star:

A broad, flat, dried poblano pepper, often ground into a powder.


cloudberry

Rubus chamaemorus
Rubus chamaemorus#Translingual

A species of slow-growing bramble, Rubus chamaemorus.


runner bean

Phaseolus coccineus
Phaseolus coccineus#Translingual

A climbing plant of species Phaseolus coccineus, having long bean pods.

荷包豆

a climbing plant, Phaseolus coccineus, having long bean pods


eggy

en-adj

eggy (comparative eggier, superlative eggiest)

eggier (comparative)
eggiest (superlative)

an eggy smell/taste


licorice root

en-noun

licorice root (countable and uncountable, plural licorice roots)

Any of several other species of plants whose roots have a similar aroma and taste.

Ligusticum canbyi (Canby's licorice root)


bittersweet

[ˈbɪɾɚˌswiʔt̚]

From Middle English bitterswete, biterswete, equivalent to bitter + sweet. Cognate with Saterland Frisian bitterswäit (“bittersweet”), West Frisian bittersoet (“bittersweet”), Dutch bitterzoet (“bittersweet”), German bittersüß (“bittersweet”), Danish bittersød (“bittersweet”), Swedish bittersöt (“bittersweet”).

cog

Bitter ſweete bringeth foorth wooddie ſtalks as doth the Vine, parted into many ſlender creeping braunches, by which it climeth and taketh holde of hedges and ſhrubbes next vnto it. […] Bitter ſweet doth grow in moiſt places about ditches, riuers, and hedges, almoſt euery where.

1597, John Gerarde [i.e., John Gerard], “Of Bitter Sweete, or Woode Nightshade”, in The Herball or Generall Historie of Plantes. […], London: […] Edm[und] Bollifant, for Bonham and Iohn Norton, →OCLC, book II, pages 278–279:

Solanum dulcamara
Solanum dulcamara#Translingual

Bittersweet nightshade (Solanum dulcamara).

acıtəhər quşüzümü

bittersweet nightshade, Solanum dulcamara

I had once before visited these three villages, Skedans, Tanoo and Cumshewa. The bitter-sweet of their overwhelming loneliness created a longing to return to them.

1941, Emily Carr, chapter 18, in Klee Wyck:

bittersweet:

A pinkish-orange color. Any color in between scarlet and orange.


pudding rice

(chiefly British) a short-grained rice used to make rice pudding; also makes reasonable risotto


white rice

en-noun

white rice (usually uncountable, plural white rices)

She always ordered white rice at Chinese restaurants, even though she knew the brown rice was healthier.

Rice which has had the brownish hull polished off, leaving a white-colored grain.


mint tea

mint tea (countable and uncountable, plural mint teas)

An herb tea made by steeping leaves of plants of the mint family in hot water.


brown rice

brown rice (usually uncountable, plural brown rices)

As an unabashed health nut, she always asked for brown rice to go with her vegetarian entrees.

Rice with the brownish hull not polished off as in white rice. The hull contains important vitamins, including vitamin B complex, which are missing in white rice.


hot sauce

hot sauce (usually uncountable, plural hot sauces)

Any liquid spicy condiment or cooking ingredient made from chili peppers.


pennyroyal

/pɛ̝nɪˈɹɔɪ̯əl/

Apparently an alteration (after penny) of Anglo-Norman puliol royal, from Latin pūlegium.

Dioscorides says that Pennyroyal makes thin, tough phlegm, warms the coldness of any part whereto it is applied, and digests raw or corrupt matter.

1653, Nicholas Culpeper, The English Physician Enlarged, Folio Society, published 2007, page 216:

Mentha pulegium
Mentha pulegium#Translingual

Mentha pulegium, a plant of the mint family, formerly much used in various medicinal treatments and as a flea repellent.


black horehound

The plant Ballota nigra possessing a disagreeable odor. Traditionally used as a medicinal herb as an antispasmodic, stimulant and vermifuge.


bee balm

bee balm (countable and uncountable, plural bee balms)

Because bees are attracted to its nectar-rich blossoms.

Monarda didyma
Monarda didyma#Translingual

The aromatic plant Monarda didyma or bergamot, native to North America.


spearmint

spearmint (countable and uncountable, plural spearmints)

From spear (“sprout of a plant, spire”) + mint, so named due to its spiry blooms.

af

Mentha spicata
Mentha spicata#Translingual

A herb of the mint family (Mentha spicata), commonly used in herb tea, candy and to treat mild stomach ache.


menthol

en-noun

menthol (countable and uncountable, plural menthols)

(organic chemistry) A cyclic monoterpene alcohol; the major component of the essential oil of peppermint; used in pharmaceutical preparations as an antitussive and antipruritic agent, as a nasal decongestant, and in menthol cigarettes.


green pepper

A green variety of dried peppercorn, made from the unripe berries by treating them in a manner that retains the green colour.


horehound

horehound (countable and uncountable, plural horehounds)

From Middle English horehoune, from Old English hārhūne, hārehūne.

Marrubium vulgare
Marrubium vulgare#Translingual

A herb (Marrubium vulgare), of the mint family, traditionally used as a cough remedy and to make a type of hard candy.


century egg

Almonds, parched watermelon seeds—esteemed as a great delicacy—spareribs covered with a mixture of molasses sugar, fried fish, chicken livers and century eggs were put on the table at once.

1912 November 15, “Chop suey hoax exposed”, in The Mixer & Server, volume 21, number 11, page 35:

More or less is heard about the Chinese "century eggs." These are duck eggs which have been preserved by a coating of mud, rice hulls, lime and wood ashes.

1922 December 20, E. C. Heinsohn, “Eggs and Poultry in China”, in The Egg Reporter, page 28:

In the middle of the platter were century eggs, eggs which have been left in lime for a long, long time until the yolk has become dark and the white gelatinous.

1953, Dorothy Snapp McCammon, We tried to stay, page 95:

There are many varieties of congee but the most common is this salted pork with century egg.

2015, Deborah Lowe Kwok Yun, The Little Cantonese Cookbook:

King Chef (2F Main Mall, 0932 323 1871) serves healthy food and authentic Cantonese cuisine in a fine dining setup. For Father's Day, treat the whole family to its dim sum platters! It has a roasted platter which includes soyed chicken, roast duck, barbecued pork asado, fried five-spice roll, and soyed cucumber with century egg. Another option is the steamed dim sum platter, where you can devour a spread of hakaw, pork & shrimp siomai, Japanese siomai, beancurd roll, and Taosi spareribs.

2022 June 18, “Go on a Binondo food trip this Father's Day at Lucky Chinatown”, in Manila Bulletin, Manila: Manila Bulletin Publishing Corporation, →ISSN, →OCLC, archived from the original on 2022-06-22:

A Chinese delicacy made by preserving a duck, chicken or quail egg in a mixture of clay, ash, salt, quicklime and rice hulls for several weeks to several months, depending on the method of processing.


allheal

From all + heal. Compare Latin panax and panacea.

Prunella vulgaris
Prunella vulgaris#Translingual

Any of several plants supposed to have broad healing powers.

Prunella vulgaris, a species in the mint family.

Stachys, a genus of plants in the mint family, heal-all, self-heal, woundwort, betony, lamb's ears, hedgenettle.

Along the river Neb, at Ballig, the common valerian (Valeriana officinalis) is blooming thickly; tall, slender, pale pink, beautifully scented, moving in the wind. Also called ‘all-heal’, ‘cut-finger’ and ‘cat's love’.

[1986, Richard Adams, A Nature Diary, Penguin Group, →ISBN, page 82:

Valeriana officinalis
Valeriana officinalis#Translingual

Valeriana officinalis, a species in the valerian family.


peppermint

peppermint (countable and uncountable, plural peppermints)

→ French: paparmane

→ Japanese: ペパーミント (pepāminto)

→ Korean: 페퍼민트 (pepeominteu)

A hybrid herb of the mint family (Mentha × piperita), formed by crossing watermint and spearmint, which has a high menthol content and a sharp flavor and is used in cooking, especially in herb teas and in confections.

In the hissing flames, Greenhill and Travers boiled the bark from peppermint gums and roasted their kangaroo-skin jackets.

2004, Nicholas Shakespeare, In Tasmania, Harvill Press, p. 76

(Australia) Any of various eucalypts of southeastern Australia whose leaves yield peppermint-like essential oils.


disseminule

A seed fruit that has been modified for migration.


skeg

From a dialectal term for a stump, branch, or wooden peg; compare Swedish skog. Compare also shaw.

Some take them for Damascen plums, or rather for Bullois, Skegs, or such like wilde Plums.

1601, C[aius] Plinius Secundus [i.e., Pliny the Elder], “[Book II.]”, in Philemon Holland, transl., The Historie of the World. Commonly Called, The Naturall Historie of C. Plinius Secundus. […], (please specify |tome=1 or 2), London: […] Adam Islip, →OCLC:

Prunus spinosa
Prunus spinosa#Translingual

(obsolete) A sort of wild plum (Prunus spinosa or Prunus domestica subsp. insititia (syn. Prunus institia)).


eddo

Colocasia esculenta
Colocasia esculenta#Translingual

Colocasia antiquorum
Colocasia antiquorum

A plant (Colocasia esculenta, but often identified as Colocasia antiquorum, among numerous other synonyms), which is usually considered a variety of C. esculenta, with edible starchy tubers.


phaseolus

any of several domesticated beans, of the genus Phaseolus, native to the Americas


kaoliang

kaoliang (countable and uncountable, plural kaoliangs)

From the Wade-Giles romanization of the former pronunciation of Mandarin 高粱 (gāoliáng).

高粱酒

こうりゃんしゅ, kōryanshu, こうりょうしゅ, kōryōshu


chico

Perhaps from Spanish choclo, influded by chico.

(American Southwest, chiefly in the plural) Sweet corn that has been cooked and dried on the cob.


masa

masa (usually uncountable, plural masas)

From Spanish masa (“dough”). Doublet of mass.

The chef Fermín Núñez of Suerte, in Austin, Texas, considers masa “the canvas of what Mexican cooking is all about.” “Without masa,” he said, “there’s no tortillas, and, without tortillas, there’s no tacos!”

2023 July 7, Rick A. Martínez, quoting Fermín Núñez, “For the Best Tortillas (and Gorditas and Tetelas), You Need Fresh Masa”, in The New York Times, →ISSN:

(US) Maize dough made from freshly prepared hominy, used for making tortillas, tamales, etc.


apple of Sodom

apple + of + Sodom; compare the common assumption that the forbidden fruit of the Garden of Eden was an apple. Possibly also imitative of Hebrew תַּפּוּחַ (tapuah, “apple”) + סְדוֹם (Sdom, “Sodom”).

(botany) The names of various plants, often bearing bitter or poisonous fruit.

A number of plants of the genus Solanum, the nightshades.

The bitter apple, bitterball, or bitter tomato (Solanum incanum), a plant native to sub-Saharan Africa, the Middle East, and India.


butter bean

Any bean of certain species, including:
A wax bean (Phaseolus vulgaris)

Phaseolus vulgaris
Phaseolus vulgaris#Translingual


blackcap

Other times the cat would run off to the hunting grounds, either the swamps or the Astroni, and when the hunters shot down an oriole or a great tit or a blackcap [translating capofuscolo], she collected them and presented them to the king with the same message.

2007, Giambattista Basile, translated by Nancy L. Canepa, Tale of Tales, Penguin, II.4:

black-capped chickadee
black-capped chickadee

(obsolete, UK, US, dialectal) Any of various species of titmouse (of the family Paridae), including the black-capped chickadee (Poecile atricapillus, syn. Parus atricapillus).


string bean

LL-Q1860 (eng)-Flame, not lame-string bean.wav

Any long, slender green bean.
A common bean (Phaseolus vulgaris)

An immature runner bean (Phaseolus coccineus)

Vigna unguiculata subsp. sesquipedalis#Translingual

A yardlong bean (Vigna unguiculata subsp. sesquipedalis)

Lablab purpureus
Lablab purpureus#Translingual

Any long, slender green bean.
A hyacinth bean (Lablab purpureus)


shrub celery

The crisp, thick leafstalk of the celery plant; used as a vegetable, or eaten raw.

bleekselderij

the crisp thick leafstalk of the celery plant


blood orange

Derives its name from the crimson-colored flesh.

Citrus sinensis
Citrus sinensis#Translingual

A type of orange (a variety of Citrus sinensis) notable for its dark, crimson red flesh.


ramp

(Appalachia, derogatory) A worthless person.


sunny side up

(US) Of an egg: fried on one side, served with the unbroken relatively soft yolk on the top.

(of a newborn) Born with one's head facing upward, as opposed to the normal downward-facing birth.


gean

From Middle French guine (modern French guigne).

Thus in the early year the blue pearl clusters of the grape hyacinth bloomed, and in autumn the geans rejoiced us with the red Chinese lantern gleam of their fruit.

1947 [1939], Ernst Jünger, translated by Stuart Hood, On the Marble Cliffs, New Directions, translation of Auf den Marmorklippen (in German), →LCCN, →OCLC, page 12:

‘Given the circumstances, Effie,’ he whispered, ‘I could blossom again like a gean-tree.’

1955, Robin Jenkins, The Cone-Gatherers, Canongate, published 2012, page 45:

(now dialectal) A wild cherry tree, Prunus avium, native to Europe and western Asia or its small, dark fruit.


Indian corn

→ Welsh: india-corn

a variety of candy corn that contains chocolate in addition to honey-based candy


abdelavi

From Arabic عَبْد اللَّاوِي (ʕabd al-lāwī, “a variety of melon”).

der

عَبْد اللَّاوِي

A variety of muskmelon from North Africa and Arabia, Cucumis melo.


grapple

From Middle English *grapple, *graple, from Old French grappil (“a ship's grapple”) (compare Old French grappin (“hook”)), from Old French grape, grappe, crape (“hook”), of Germanic origin, from Frankish *krappō (“hook”), from Proto-Indo-European *grep- (“hook”), *gremb- (“crooked, uneven”), from Proto-Indo-European *ger- (“to turn, bend, twist”). See further at grape. Influenced in some senses by grapple (“seize”, verb) (see above).

derived

A tool with claws or hooks which is used to catch or hold something.

(nautical) A device consisting of iron claws, attached to the end of a rope, used for grasping and holding an enemy ship prior to boarding; a grappling iron.


buckwheat

en-noun

buckwheat (usually uncountable, plural buckwheats)

Ultimately from Middle Low German bōkwête (“beech-wheat”) (so called because of its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat), probably via Middle Dutch boecweit, boecweite. Compare German Buchweizen.
Despite the name, buckwheat is not related to wheat, as it is not a grass.

der

(Western US) Any of the wild buckwheats in the genus Eriogonum.


fava bean

An edible bean (Vicia faba) native to Africa and Southwest Asia with a long tradition of cultivation.


hawthorn

From Middle English hawthorn, from Old English hagaþorn, hæguþorn, from Proto-West Germanic *haguþorn; equivalent to haw (“hedge, enclosure”) + thorn.

Proust, an author to whom Humboldt had introduced me and in whose work he gave me heavy instruction, said he was often attracted to people whose faces had something in them of a hawthorn hedge in bloom.

1976 September, Saul Bellow, Humboldt’s Gift, New York, N.Y.: Avon Books, →ISBN, page 59:

Any of various shrubs and small trees of the genus Crataegus having small, apple-like fruits and thorny branches


blackthorn

/ˈblækˌθɔːn/

/ˈblækˌθɔɹn/

A large shrub or small tree, Prunus spinosa, that is native to Europe, western Asia, and north Africa. It has a dark bark and bears thorns.

إِجَّاص شَائِك

ʔijjāṣ šāʔik


blaeberry

From Middle English bloberi; equivalent to blae (“bluish gray”) + berry.

Vaccinium myrtillus
Vaccinium myrtillus#Translingual

(Northern England, Scotland, dialect) The bilberry, Vaccinium myrtillus.


broad bean

The term 'bean' originally referred to the seed of the broad bean.

An edible bean that has broad seeds (Vicia faba).


dewberry

Rubus caesius
Rubus caesius#Translingual

Small brambles of the genus Rubus which have stems that trail along the ground.

American dewberry, species of Rubus sect. Flagellares

The purple to black berries of these plants.


sweet basil

Ocimum basilicum
Ocimum basilicum#Translingual

An herb used for seasoning (Ocimum basilicum)


lovage

en-noun

lovage (countable and uncountable, plural lovages)

From Middle English loveache, a folk-etymological alteration, after love and ache (“parsley”), of Anglo-Norman luvasche and Old French luvache, loveche et al., and Middle French levesche, from Latin levisticum, probably alteration of Latin ligusticum, substantivization of the neuter of Ligusticus (“Ligurian”), ultimately from Ancient Greek Λιγυστικός (Ligustikós, “Ligurian”), from Λίγυς (Lígus, “Ligurian”). This replaced the Old English name lufestiċe (literally “love-stitch”), which was also derived from levisticum and altered by folk-etymology.

der

Levisticum officinale
Levisticum officinale#Translingual

A perennial Mediterranean herb, Levisticum officinale, with odor and flavor resembling celery.

Various species in the genus Ligusticum (generally with an adjective to differentiate them from Levisticum)


breadfruit

en-noun

breadfruit (plural breadfruits or breadfruit)

breadfruits (plural)
breadfruit (plural)

From bread + fruit, from the texture of the fruit.

African breadfruit (Artocarpus treculianus and Treculia africana

There is also a fine tract of guano, inland, where grow limes, oranges, breadfruit and mummy-apples.

1929, Robert Dean Frisbee, The Book of Puka-Puka, Eland, published 2019, page 53:

Artocarpus altilis
Artocarpus altilis#Translingual

An evergreen tree, Artocarpus altilis, native to islands of the east Indian Ocean and western Pacific Ocean.


yarrow

yarrow (usually uncountable, plural yarrows)

Friedrich Kluge
John Francis Davis
Nicoline van der Sijs

From Middle English ȝarowe, yarowe, yarwe, from Old English ġearwe, from Proto-West Germanic *garwā (“yarrow, yarrow-like herbs”), perhaps derived from *garu (“prepared, ready (of food)”), as the plant was used medicinally for digestion.
Cognate with Dutch gerw (“yarrow”) and German (Schaf-)garbe.

inh

The Yarrow, where-with-all he stops the wound-made gore:

1612, Michael Drayton, Poly-Olbion, song 13 p. 218:

“Oh, yarrow! This is it,” she said, extracting a single long stemmed ferny grass with clusters of small white flowers from the bouquet in her hand.

1979, Victor Kaplan, The Woman who Gathered Yarrow; The Box; Miss Vesey's Other Leg, →ISBN, page 11:

Achillea millefolium
Achillea millefolium#Translingual

Common yarrow, Achillea millefolium, the type species of the genus.


chervil

en-noun

chervil (countable and uncountable, plural chervils)

/ˈt͡ʃɜː(ɹ)vɪl/

From Middle English chervell, from Old English cerfille, from Anglo-Norman chervele (compare Jèrriais chèrfi), from Latin chaerephylla, plural of chaerephyllum, from Ancient Greek χαιρέφυλλον (khairéphullon).

der

The life of one plant would be affected by another. Rue was definitely hostile to basil, rosemary to hyssop, but coriander, dill and chervil lived on the friendliest of terms[.]

1940, Rosetta E. Clarkson, Green Enchantments: The Magic Spell of Gardens, The Macmillan Company, page 253:

Anthriscus cerefolium
Anthriscus cerefolium#Translingual

(countable) A leafy herb, Anthriscus cerefolium, resembling parsley.

No herb, except perhaps tarragon, is quite so French as chervil, an association that is not surprising for a nation known for its celebration of fine food and the subtle use of herbs.

2016, Susan Belsinger, Arthur O. Tucker, The Culinary Herbal, Timber Press, →ISBN, page 57:

Cook fresh chervil leaves very little, if at all. They are best when added to a dish after it has been cooked, or toward the end of the cooking time.

2017, Alice Arndt, Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings, CRC Press, →ISBN:

(uncountable) Leaves from the plant, used as an herb in cooking, which have a mild flavor of anise.


damson

From Middle English damascene, damasyn, damacene, from Latin prūnum damascēnum (“Damascene plum, plum of Damascus”). Doublet of damascene.

A subspecies of plum tree, Prunus domestica subsp. insititia, native to Eurasia.


Spartan

From Middle English Spartan, Spertan, from Latin Spartānus, from Sparta + -ānus.

A red apple cultivar from British Columbia, Canada


cantaloupe

From French cantaloup, from Italian Cantalupo (a place name), from Italian canto + lupo, literally "howl of the wolf".
Named after a former Papal summer estate near Rome, where the melons were first grown after being introduced to Europe.

Cucumis melo Cantalupensis Group, a cultivar group melon with sweet aromatic orange flesh, including two main types:

(UK, Ireland) Cantalupensis Group sensu stricto, with non- or slightly netted rind, also known as true cantaloupe or European cantaloupe, found in the Middle East and Europe.


soursop

/ˈsaʊəɹˌsɒp/

Annona muricata
Annona muricata#Translingual

A small tropical evergreen tree, Annona muricata.

Bermuda buttercup (Oxalis pes-caprae), an edible wood sorrel native to South Africa

(by extension) any wood sorrel, especially when used as food


codling

From Middle English codling, codeling, equivalent to cod + -ling.

A hake (cod-related food fish), notably from the genus Urophycis.


beech mast

en-noun

beech mast (usually uncountable, plural beech masts)

the fruit or mast of the beech tree; beechnuts


rockmelon

1998, FAO, Pesticide Residues in Food, 1998, Evaluations: Part 1: Residues, Volume 1, page 459,
Australia reported trials on cucumbers, zucchini, rockmelons and watermelons. […] Twenty-four rockmelons were dipped, followed by 24 cucumbers. The dimethoate dip solution was analysed before and after the dippings and contained 409 mg/l and 404 mg/l respectively. Four samples each of rockmelon and cucumber were taken 0, 3 and 7 days after treatment and homogenized.

rockmelon ginger whip
Put 280 g (10 oz/2 cups) chopped ripe rockmelon (or other orange-fleshed melon), 125 ml (4 fl oz/1/2 cup) orange juice, 1 tablespoon chopped fresh ginger and 8 ice cubes in a blender. Blend until smooth and pour into tall glasses.

2004, Michele Cranston, Marie Claire Kitchen, page 41:

Also called ‘netted’ melon (because of the raised webbing on its skin) or muskmelon on account of its glorious smell when ripe, rockmelon has deep, peachy-coloured flesh which is rich in beta carotenes (vitamin A).

2006, Leanne Kitchen, Grower′s Market, page 148:

(Australia, New Zealand) A type of melon, Cucumis melo var. reticulatus, with sweet orange flesh and a rough skin resembling netting.


ladyfinger

LL-Q1860 (eng)-Flame, not lame-ladyfinger.wav

Ladyfingers soaked in liqueur are the base of tiramisu, but I suppose you could just cut up a sponge cake instead.

A small sponge cake, shaped approximately like a finger.


fauxtatoes

Blend of faux (“artificial, fake”) + potatoes.

blend

Cauliflower Purée (a.k.a. "Fauxtatoes") This is a wonderful substitute for mashed potatoes with any dish that has a gravy or sauce.

2010, Dana Carpender, “Sides”, in 1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert that Let You Live Your Low-Carb Lifestyle and Never Look Back, Beverly, Mass.: Fair Winds Press, →ISBN, page 209:

Are your kids begging for mashed potatoes with their grilled chicken and Brussels sprouts (hooray for you if your kids eat Brussels sprouts!)? Make a healthier choice by switching to faux-tatoes, a blend of pureed cauliflower and coconut milk.

2014, J. J. Virgin, “Top Swaps and the Virgin Plate”, in The Virgin Diet Cookbook: 150 Easy and Delicious Recipes to Lose Weight and Feel Better Fast, New York, N.Y.: Grand Central Life & Style, →ISBN:

Fauxtatoes are a great stand-in for mashed potatoes, especially if you have a super tasty gravy to soak up.

2015, Dana Carpender, “Hot Vegetable Sides”, in Paleo/Primal in 5 Ingredients or Less: More than 200 Sugar-Free, Grain-Free, Gluten-Free Recipes, Beverly, Mass.: Fair Winds Press, →ISBN, page 128:

A dish of mashed cauliflower used as an alternative to potatoes by followers of a low-carbohydrate diet.


slivovitz

en-noun

slivovitz (countable and uncountable, plural slivovitzes)

From Serbo-Croatian šljȉvovica, шљи̏вовица (“slivovitz”), from šljȉva, шљи̏ва (“plum”) + -ica, -ица (suffix forming a feminine noun, often a diminutive). Šljȉva may be derived from Proto-Indo-European *sliwo-, the suffixed form of *(s)leh₃y- (“bluish”), describing the colour of the fruit.

The spirit called Sirmischer Slivovitz is met with at Trieste. It is distilled from fermented plums, and is made in Sirmia near Belgrade. This kind of spirit is also in use at Vienna and Prague.

1820, W[illiam] A[rchibald] Cadell, chapter I, in A Journey in Carniola, Italy, and France, in the Years 1817, 1818, […] In Two Volumes, volume I, Edinburgh: Printed for Archibald Constable and Co.; London: Hurst, Robinson, and Co. Cheapside, →OCLC, page 18:

Four fairs are held at Pest annually; and while they last, it is calculated that 20,000 strangers and 14,000 waggons pass the outer lines. 8000 large barges unload at the quay in the course of the year: the principal trade lies in wines, raw hides, honey, wax, and a vile spirit, called Slivovitz, made from plums.

1850, “Route 282. The Danube (F[rance]).—Presburg to Pest.”, in A Hand-book for Travellers in Southern Germany; […], 5th corrected and enlarged edition, London: John Murray, […] ; Paris: A[nthony] & W[illiam] Galignani & Co.; Stassin and Xavier; Leipzig: Longman, →OCLC, section XV (Hungary), page 420, column 1:

There is a great abundance of all the necessaries of life and even many of its luxuries, as game, fish, very good wine, tobacco, plum brandy (‘slivovitz’), an excellent spirit, and silk in considerable quantity.

1872 September, “D.”, “Servia”, in James Anthony Froude, editor, Fraser’s Magazine, volume VI, number XXXIII (New Series), London: Longmans, Green, and Co. […], →OCLC, page 351, column 1:

"There is a flask of slivovitz (the plum brandy of the country) underneath the seat, if you should require it."

1897, Bram Stoker, Dracula, published 1899, page 11:

We went in the hotel bar, sat down and proceeded to order some Slivovitz. When I first tasted it I thought that it was nice, but it tasted so much like apple cider that I said to myself, "This stuff ain't so bad," and, before long, I had ordered many of these bad drinks.

1986, Buck Clayton, assisted by Nancy Miller Elliott, “Humphrey Lyttelton and My English Tours”, in Buck Clayton’s Jazz World, Basingstoke, Hampshire, London: The Macmillan Press, →ISBN, page 176:

[W]hen I reach the bridge and begin to run across it, I will pray that the sniper who killed old man Samir yesterday and little Lejla the day before, is looking the other way, or moving position as the snipers do, or warming his fingers round a mug of hot coffee, or glancing up and downing a slivovic.

1996, Gordon Stevens, chapter 1, in Kara’s Game, London: HarperCollins, →ISBN, page 31:

It is almost impossible to attend a meeting, visit someone at home, or even call upon the sisters at the monastery and not be offered slivovic. Morning, noon, or night … it doesn't matter. When my meeting with the pcelari ended, Mesam presented me with a gift. It was a bottle of slivovic.

2008, Frank E. Wismer III, “The Reverend Canon Andrew White”, in War in the Garden of Eden: A Military Chaplain’s Memoir from Baghdad, New York, N.Y.: Seabury Books, →ISBN, pages 33–34:

(countable, uncountable) A type of rakija made mostly in Eastern European countries from distilled, fermented plum juice.

Schligowitz

rakija made from distilled, fermented plum juice


stevia

From the Latin genus name Stevia, after 16th century Spanish botanist Pedro Jaime Esteve (latinized as Petrus Jacobus Stevus).

A naturally sweet herb called stevia is gaining in popularity as a sugar substitute, especially in beverages. Food additives must provide evidence of their safety and effectiveness before receiving FDA approval, and stevia lacks this approval for use as a sweetener because so little is known about its effects on human health, save that it can be absorbed by the human digestive tract.

2006, Frances Sizer, Ellie Whitney, Nutrition: Concepts and Controversies, 10th edition, page 49:

Another natural sweetener comes from the stevia plant. In December 2008, the Food and Drug Administration (FDA) gave a “generally recognized as safe” status to Truvia and PureVia, both of which are wholly derived from the stevia plant and have no calories.

2010, Rita Girouard Mertig, What Nurses Know...Diabetes, page 18:

My absolute preference for a sweetener is the herb stevia—not the white crystalline extract, but the chopped green leaves. Stevia has no calories and does not cause any insulin response.

2010, Sam Graci, The Food Connection: The Right Food at the Right Time, page 139:

Any of the sweet herbs of genus Stevia, native to tropical and subtropical regions of South America and western North America.


ladies' fingers

From a supposed resemblance to women's fingers.

Synonym of okra: the edible capsules of the okra plant.


sweet pepper

sweet pepper (countable and uncountable, plural sweet peppers)

Capsicum annuum
Capsicum annuum#Translingual

(UK) The fruit of a non-spicy cultivar of pepper, Capsicum annuum, marketed in green-, red-, yellow- and orange-skinned varieties.


nonpareil

nonpareil (countable and uncountable, plural nonpareils)

LL-Q1860 (eng)-I learned some phrases-nonpareil.wav

/ˌnɑnpəˈɹɛl/

From Late Middle English non-parail (“unparalleled, nonpareil”) [and other forms], from Middle French nonpareille, nonpareil (“unparalleled”) (obsolete), from non- (prefix meaning ‘not’) + pareil (“alike, like, same”). Pareil is derived from Old French pareil, from Late Latin pāriculus (“equal; like; of a number: even”), from Latin pār (“equal; like; of a number: even; suitable”) + -culus (a variant of -ulus (suffix forming diminutives)).
Noun sense 4 (size of type standardized at 6-point) is usually taken to derive from the attractive type cut by the brothers Giovanni and Gregorio De Gregori (fl. 1482–1503 and 1496–1527 respectively) for their 1498 edition of the divine offices in Venice; it was for a long time the smallest-sized type in use.

nb...

nonparaille, nonpareyl, nounparalle, nowimparaile

nonpareillo

quasi-Italian, obsolete, chiefly 17th–18th c.

I believe that letters which are less than a millimetre and a half (1/17 inch) high, will finally prove injurious to the eye. How little attention has hitherto been paid to this important subject is exemplified in the fact that even oculistic journals and books frequently contain nonpareil, or letters only a millimetre (1/25 inch) high.

1881 May 19, Hermann Cohn, “Eyes and School-Books”, in Popular Science Monthly:

A Handbook of Astronomy (cover, brown leather, detached, 5 plates, antique letterpress long primer, author’s footnotes nonpareil, marginal clues brevier, captions small pica).

1922 February, James Joyce, “[17]”, in Ulysses, Paris: Shakespeare and Company, […], →OCLC:

(uncountable, typography, chiefly historical) A size of type between ruby and emerald (or, in the United States, between agate and minion), standardized as 6-point; (countable) a slug of this size.

nonparej

size of type standardized at 6-point; slug of this size


chaya

A large, fast-growing leafy perennial Mexican shrub which is popular in Mexico and Central America as a leafy vegetable, cooked and eaten like spinach, from species Cnidoscolus aconitifolius or Cnidoscolus chayamansa.


red pepper

A red-colored, ripe, bell or sweet pepper. Unripe peppers of this variety are green and edible but not as sweet.