γλυκό ή αλμυρό αλλά συνήθως πικάντικο καρύκευμα, με προέλευση από την ανατολική Ινδία, το οποίο παρασκευάζεται από διάφορα φρούτα ή/και λαχανικά και συνήθως περιέχει σημαντικές ποσότητες φρέσκων πράσινων ή αποξηραμένων κόκκινων πιπεριών τσίλι
mash (soft pulpy mass) · puree/purée (food that has been ground or crushed into a thick liquid) · dip (used of relatively firm dips such as guacamole)
çekim: çoğul soseet · tamlayan soseen
köken: Possibly borrowed from Sami (compare Northern Sami suossa), originally in the sense “slush, frazil ice”. Adopted as a culinary term in the 1896 book Kodin sanasto by Ilmi Hallsten and Lilli Lilius.
a small portion of meat or fish eaten as a starter to a meal (later applied to larger savory dishes) · a condiment, sauce, relish, eaten with bread
çekim: çoğul pulmenta · tamlayan pulmentī
köken: Disputed. Perhaps a contraction of pulpāmentum, from pulpa + -mentum. Alternatively, De Vaan suggests a derivation from earlier *pelp-mento-. Compare Umbrian pelmner (“meat”).
köken: Etymology tree Proto-Indo-European *ǵews- Proto-Indo-European *-tus Proto-Indo-European *ǵéwstus Proto-Italic *gustus Latin gustusbor. Spanish gustobor. Tagalog gusto Borrowed from Spanish gusto, borrowed from Latin gustus, from Proto-Italic *gustus, from Proto-Indo-European *ǵéwstus, from *ǵews- + *-tus. The ultimate stress pronunciation was due to the word having a closed penultimate syllable.