einlegen
/ˈaɪ̯nˌleːɡən/
ALMANCA → TR
Almanca "einlegen" kelimesi Türkçe'de baharat katmak, çeşni katmak, çeşnilemek, çeşnilendirmek anlamına gelir.
Çeviri
Genelbaharat katmak
Genelçeşni katmak
Genelçeşnilemek
Genelçeşnilendirmek
Çekim Tablosu
geçmişlegte ein
ortaçeingelegt
şimdikilegt ein
ulaçeinlegend
Tanım
•to insert · to put in · to inlay
Diğer Dillerde
Fransızcaassaisonner, épicer, saler /a.sɛ.zɔ.ne/
to season (to sprinkle with seasoning)
çekim: geçmiş assaisonné · ortaç assaisonné · şimdiki assaisonne · ulaç assaisonnant
köken: From a- + saison (“season”) + -er. Compare Walloon assåjhner.
İspanyolcaaliñar, condir (disused), conservar, curado, curar, curtir /aliˈɲaɾ/
to condiment, to season, to dress (food) · to adorn, decorate · to prepare
çekim: geçmiş aliñé · ortaç aliñado · şimdiki aliña
eş: aderezar, adornar, componer, decorar, engalanar, hermosear
köken: From a- + Latin lineare. Compare English align.
aile: aliñado, aliño, desaliñar
İtalyancacondire, insaporire /konˈdi.re/
to flavour/flavor or season (food) · to dress (a salad) · to spice up, to embellish
çekim: geçmiş condìto · ortaç condìto · şimdiki condìsce · ulaç condènte
eş: insaporire, aromatizzare, costellare, infarcire, riempire, ornare
köken: Inherited from Latin condīre.
Rusçaвя́лить, законсерви́ровать, заса́ливать, засоли́ть, ква́сить, консерви́ровать
Felemenkçeconserveren, inmaken, kruiden, pekelen /kɔnzɛrˈveːrə(n)/
to preserve · to can (preserve)
çekim: geçmiş conserveerden · ortaç geconserveerd · şimdiki conserveert · ulaç conserverend
köken: Borrowed from Middle French conserver, from Latin cōnservō.
aile: conservering, conserveermiddel
Portekizcecondimentar, conservar, salmourar, temperar /kõ.d͡ʒi.mẽˈta(ʁ)/
to season (to flavour food)
çekim: geçmiş condimentei · ortaç condimentado · şimdiki condimenta
eş: acondimentar, adubar
Korece양념하다 /ja̠ŋɲʌ̹mɦa̠da̠/
to season, to spice up
çekim: geçmiş 양념했다
köken: 양념 (yangnyeom) + -하다 (-hada, “to do”, light verb deriving active verbs).
İsveççekrydda, lägga in
seasoning · a culinary herb or spice; culinary herbs and spices · spice (something that adds excitement or the like)
çekim: çoğul kryddor · tamlayan kryddas
köken: From Middle Low German krūde (“herb”). Doublet of krut.
aile: grillkrydda, kryddblandning, kryddsmör, örtkrydda
Oregano och svartpeppar är kryddor
Lehçekisić, peklowanie, przyprawiać, przyprawić /ˈki.ɕit͡ɕ/
to ferment, to pickle · to be fermented · to be secluded (to avoid other people)
çekim: geçmiş kiszono · şimdiki kisi
köken: Etymology tree Polish kisnąć Polish -ić Polish kisić From kisnąć + -ić.
Ukraynacaква́сити
Hintçeअचार बनाना, बघारना /bə.ɡʱɑːɾ.nɑː/
to season while cooking · to show off, put on airs
çekim: geçmiş बघारता · şimdiki बघारता है
köken: Inherited from Sauraseni Prakrit *𑀯𑀖𑀸𑀭𑁂𑀤𑀺 (*vaghāredi), from Sanskrit व्यघारयति (vyághārayati, “to sprinkle over”).
शेख़ी बघारना
नख़रा बघारना
Fincehöystää, kypsyttää, kypsytys, maustaa, pikkelöidä, rekisteröidä /ˈhøy̯stæːˣ/
to season, flavor/flavour · to salt (to include colorful language) · to punctuate (to vary, interrupt, give structure)
çekim: geçmiş höystänyt · şimdiki höystäisi · ulaç höystävä
eş: elävöittää
köken: Possibly hyvä + -istää (from hyvä (“good”)), with the original form being höistää.
aile: höyste, höystyä, höystämätön, höystö
Çekçenaložit, ochutit, okořenit /ˈnaloʒɪt/
to load (goods etc for transport) · to plate (food) · to pickle
çekim: geçmiş naloživše · ortaç naložila · şimdiki naloží
eş: nandat, šoupnout, naládovat, marinovat, zavařit
köken: From na- + ložit.
Rumenceasezona, condimenta, mura
to season
çekim: geçmiş asezonat · ortaç asezonat · şimdiki asezonează
köken: Borrowed from French assaisonner.
Macarcaaszal, bejelent, benyújt, eltesz, érlel, füstöl /ˈɒsɒl/
to dry, dehydrate, desiccate, torrefy (to preserve by drying)
çekim: geçmiş aszaltak
köken: From aszik (“to dry”) + -al (verb-forming suffix).
aile: aszalás, kiaszal, megaszal, összeaszal
Latincecondiō
Norveççekrydre, smaksette
Endonezcemembumbui
memberi bumbu
common salt · salt
köken: From Proto-Vietic *ɓɔːjʔ (“salt”). Cognate with North Central Vietnamese mói, Muong bỏi/vỏi and Arem bɑːjʔ. Compare also Proto-Katuic *ɓɔɔj (whence Pacoh boi). Attested as Northern Middle Vietnamese múôi in the Dictionarium Annamiticum Lusitanum et Latinum (1651). The modern North Central form is not a reflex of this, but descended from an unattested non-Northern Middle Vietnamese form.
aile: cỏ muối, cơm muối, đá muối, đi bán muối, độ muối nước biển, khử muối, mồ hôi muối, mỡ muối, muối ăn, muối ăn quả
Bulgarcaконсервирам, мариновам, пода́вам, слагам подправки
Slovencezačiniti, začinjati
Litvancagardinti, skaninti
Letoncaskābēt
to make sour, to pickle (to preserve food, usually vegetables, by using lactic fermentation)
çekim: geçmiş skābēju · ortaç skābēts · şimdiki skābē
köken: From the same stem as skābt (“to go sour”) (q.v.), of which it was originally the causative form.
skābēt ābolus
skābēt sēnes
skābēti gurķi
Estoncamaitsestama
Taycaดอง /dɔːŋ˧/
to pickle: to preserve or steep in brine or other liquid. · to refrain from picking up for a long time; to leave inactive, untouched, unused, or undone for a long time.
köken: Inherited from Proto-Southwestern Tai *ˀblɔːŋᴬ³ (“to pickle”). Cognate with Northern Thai ᨯᩬᨦ, Isan บอง, Lao ດອງ (dǭng), ບອງ (bǭng), Lü ᦢᦸᧂ (ḃoang), Tai Dón ꪚꪮꪉ, Shan မွင် (mǎung), Zhuang myong (dialectal), Bouyei doongl. Pittayaporn (2009) reconstructs Proto-Tai *ɗoːŋᴬ (“to pickle”) while noting that the words that would point to earlier *ɓoːŋᴬ like Lao ບອງ (bǭng) are probably not related to…
ดองงาน
ศิลปินโดนค่ายดอง
Katalancaamanir, condimentar, conservar, escabetxar /ə.məˈni/
to prepare · to season
çekim: geçmiş amaní · ortaç amanit · şimdiki amaneix
köken: Inherited from Late Latin *ammannire, from earlier *admanuire, an adaptation of Gothic 𐌼𐌰𐌽𐍅𐌾𐌰𐌽 (manwjan, “to prepare”). Compare Italian ammannire.
aile: amanida
Etimoloji
ein + legen