köken: Unknown, identical to Catalan llonja, alonja (“vegetal matter to make birdlime when mixed with resinous substrate”). Hardly related to ajonjolí since this Arabism lacks in Catalan and the composite plant, to which the meaning of birdlime is secondary, has no commonality with sesame. Latin axungia (“lard”) has other descendants.
glutinous rice (a particular type of sticky rice used to make rice cakes)
köken: First attested in the Gugeupganibang eonhae (救急簡易方諺解 / 구급간이방언해), 1489, as Middle Korean ᄎᆞᆯ〮ᄡᆞᆯ〮 (Yale: chól-psól), equivalent to 찰- (chal-, “sticky, glutinous”) + 쌀 (ssal, “rice”); the compound preserves the initial /p/ of Middle Korean ᄡᆞᆯ〮 (psól, “rice”).
köken: Perhaps from Proto-Indo-European *weyḱs-, possibly a European borrowing for a tree similar to the mistletoe. Compare also Ancient Greek ἰξός (ixós, “mistletoe, birdlime”), Proto-Slavic *višьňa, Proto-Germanic *wīhsilō, and probably Italian visciola (“sour cherry”), the last likely a Germanic borrowing. Traditionally associated with vīrus, although this is unlikely. Also compare Proto-Germanic…
köken: Borrowed from Shan ၶဝ်ႈၼဵဝ် (khāo nǎeo) or Northern Thai ข้าวนึ่ง (kâao-nʉ̂ng). MED analyzes the term as a compound of ကောက် (kauk, “rice, paddy”) + ညှင်း (hnyang:, “tinea versicolor”), the second component which makes little sense. It is possible, however, that the first syllable, ကောက် (kauk), was chosen for phono-semantic matching to the likely-unrelated first syllables in the original Kra-Dai…