köken: From Middle High German gewürze, a collective of wurz (“wort, herb, root”), formed around the 14th century. Equivalent to ge- + Wurz. Compare Old High German giwurz f (“spice”) and English wort.
köken: Inherited from Middle Persian [Book Pahlavi needed] (ʾp̄cʾl, ʾp̄zʾl /abzār/, “instrument, means; spice”). See Old Armenian օճառ (ōčaṙ) for more. Doublet of آچار (āčār, “pickle; marinade”).
flavoring/flavouring, seasoning, flavor/flavour, condiment (substance used to produce a taste) · spice (variety of plant matter used to season or flavour food; such plants collectively in the plural)
çekim: çoğul mausteet · tamlayan mausteen
eş: ryyti
köken: maustaa (“to season, add flavor”) + -e. First attested in Frans Ferdinand Ahlman: Ruotsalais-suomalainen sanakirja ("Swedish-Finnish Dictionary", 1865).
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”).