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.
sampling of taste, gustation · condiment, seasoning, relish
köken: Inherited from Middle Persian [Book Pahlavi needed] (cʾšnyk /čāšnīg/), whence also Old Georgian ჭაშნიგი (č̣ašnigi), Georgian ჭაშნიკი (č̣ašniḳi). Related to چشیدن (češidan, “to taste”), ultimately a suffixed form of Proto-Iranian *čaš- (“to taste”).
marinade (seasoned mixture in which food is soaked to prepare it for cooking) · stain (substance used to soak into a surface and color it) · mess, jam, pickle (difficult situation)
çekim: çoğul pácok
köken: Most likely borrowed from Bavarian, or a back-formation from earlier pácol (“to marinate, to stain”). Compare Bavarian paiß, German Beize. First attested in 1787.
aile: páclé
A sertéscombot forró páccal leöntöd és állni hagyod két napig.
A zselatin a fa rostjaiban rögzíti, és tartóssá teszi a pác színét.
Most is hazudsz, pedig a hazudozásod miatt kerültél pácba...
köken: Etymology tree Slovak koreň Slovak -ie Slovak korenie From koreň + -ie.
Slovencezačimba
Etimoloji
From adubar, from Old French adouber (“to equip; to adorn”), ultimately from Proto-Germanic *dub- (“to fit”). Cognate with Portuguese adubo and Spanish adobo.