spice

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• spīs
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• /spaɪs/
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• US: Recorded audio is listed in the source snapshot.
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• rhymes with -aɪs
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• CMU ARPABET: S P AY1 S Digits mark lexical stress: 1 primary, 2 secondary, 0 unstressed.
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Etymology tree Proto-Indo-European *speḱ- Proto-Indo-European *-yeti Proto-Indo-European *spéḱyeti Proto-Italic *spekjō Latin speciō Proto-Italic *-jēs Latin -iēs Late Latin speciēs Old French espicebor. Anglo-Norman specebor. Middle English spice English spice Inherited from Middle English spice, from Old French espice (modern épice), from Late Latin speciēs (“spice, good, ware”), from Latin speciēs (“kind, sort”). Doublet of species.

Formed by analogy with lice and mice as the plurals of louse and mouse. First attested use Christopher Morley in “Morley's Magnum” (1935). Made popular by Robert A. Heinlein in Time Enough for Love (1973).

182 source translations are retained for this English entry.

• Albanian: erëz — plant matter used to season or flavour food
• Arabic: بَهَار (bahār) — plant matter used to season or flavour food
• Arabic: تَوَابِل (tawābil) — plant matter used to season or flavour food
• Arabic: توابل (tawābel) — plant matter used to season or flavour food
• Arabic: بهار (bahār) — plant matter used to season or flavour food
• Arabic: بَهَار (bahār) — plant matter used to season or flavour food
• Arabic: توابل (tawābil) — plant matter used to season or flavour food
• Arabic: عطرية (ʕaṭriyya) — plant matter used to season or flavour food
• Arabic: بَهَار (bahār) — plant matter used to season or flavour food
• Arabic: توابل (tawābil) — plant matter used to season or flavour food
• Armenian: համեմունք (hamemunkʻ) — plant matter used to season or flavour food
• Assamese: মচলা (mosola) — plant matter used to season or flavour food
• Azerbaijani: ədviyyat — plant matter used to season or flavour food
• Basque: espezia — plant matter used to season or flavour food
• Belarusian: спе́цыя (spjécyja) — plant matter used to season or flavour food
• Belarusian: прыпра́ва (prypráva) — plant matter used to season or flavour food
• Bengali: মসলা (mosla) — plant matter used to season or flavour food
• Bulgarian: подпра́вка (podprávka) — plant matter used to season or flavour food
• Burmese: အမွှေးအကြိုင် (a.hmwe:a.kruing) — plant matter used to season or flavour food
• Catalan: espècia — plant matter used to season or flavour food
• Cebuano: panakot — plant matter used to season or flavour food
• Chinese Mandarin: 香料 (xiāngliào) — plant matter used to season or flavour food
• Cornish: spis — plant matter used to season or flavour food
• Crimean Tatar: baharat — plant matter used to season or flavour food
• Czech: koření — plant matter used to season or flavour food
• Danish: krydderi — plant matter used to season or flavour food
• Dutch: kruid — plant matter used to season or flavour food
• Dutch: specerij — plant matter used to season or flavour food
• Esperanto: spico — plant matter used to season or flavour food
• Estonian: vürts — plant matter used to season or flavour food
• Faroese: krydd — plant matter used to season or flavour food
• Faroese: kryddarí — plant matter used to season or flavour food
• Finnish: mausteet — plant matter used to season or flavour food
• French: épices — plant matter used to season or flavour food
• Gagauz: baharat — plant matter used to season or flavour food
• Galician: especia — plant matter used to season or flavour food
• Georgian: სანელებელი (sanelebeli) — plant matter used to season or flavour food
• German: Würze — plant matter used to season or flavour food
• German: Gewürz — plant matter used to season or flavour food
• Greek: καρύκευμα (karýkevma) — plant matter used to season or flavour food
• Greek: μπαχαρικό (bacharikó) — plant matter used to season or flavour food
• Greek: μπαχάρι (bachári) — plant matter used to season or flavour food
• Ancient Greek: ἄρωμα (árōma) — plant matter used to season or flavour food
• Hebrew: תַּבְלִין (tavlín) — plant matter used to season or flavour food
• Hindi: मसाला (masālā) — plant matter used to season or flavour food
• Hungarian: fűszer — plant matter used to season or flavour food
• Icelandic: krydd — plant matter used to season or flavour food
• Ido: spico — plant matter used to season or flavour food
• Indonesian: bumbu — plant matter used to season or flavour food
• Irish: spíosra — plant matter used to season or flavour food
• Italian: spezie — plant matter used to season or flavour food
• Japanese: 香辛料 (kōshinryō) — plant matter used to season or flavour food
• Japanese: スパイス (supaisu) — plant matter used to season or flavour food
• Javanese: ꦧꦸꦩ꧀ꦧꦸ (bumbu) — plant matter used to season or flavour food
• Karaim: baharat — plant matter used to season or flavour food
• Karakhanid: اُتيَم (otyam) — plant matter used to season or flavour food
• Kazakh: дәмдеуіш (dämdeuış) — plant matter used to season or flavour food
• Khmer: ទេស (teeh) — plant matter used to season or flavour food
• Khmer: គ្រឿង (krɨəng) — plant matter used to season or flavour food
• Korean: 향신료 (hyangsinnyo) — plant matter used to season or flavour food
• Kyrgyz: курчутма (kurcutma) — plant matter used to season or flavour food
• Kyrgyz: даамдагыч (daamdagıc) — plant matter used to season or flavour food
• Lao: ຜັກຫອມ (phak hǭm) — plant matter used to season or flavour food
• Latin: arōma — plant matter used to season or flavour food
• Latin: condīmentum — plant matter used to season or flavour food
• Latvian: garšviela — plant matter used to season or flavour food
• Lithuanian: prieskonis — plant matter used to season or flavour food
• Livonian: virts — plant matter used to season or flavour food
• Luxembourgish: Gewierz — plant matter used to season or flavour food
• Macedonian: зачин (začin) — plant matter used to season or flavour food
• Malay: rempah — plant matter used to season or flavour food
• Maltese: ħwawar — plant matter used to season or flavour food
• Māori: raukikini — plant matter used to season or flavour food
• Māori: amiami — plant matter used to season or flavour food
• Mongolian: халуун ногоо (xaluun nogoo) — plant matter used to season or flavour food
• Norwegian Bokmål: krydder — plant matter used to season or flavour food
• Occitan: espècia — plant matter used to season or flavour food
• Old English: wyrt — plant matter used to season or flavour food
• Old English: wyrtġemang — plant matter used to season or flavour food
• Pannonian Rusyn: присмачка (prismačka) — plant matter used to season or flavour food
• Pannonian Rusyn: присмак (prismak) — plant matter used to season or flavour food
• Iranian Persian: اَدْوِیِه (adviye) — plant matter used to season or flavour food
• Iranian Persian: اَبْزار (abzâr) — plant matter used to season or flavour food
• Polish: przyprawa — plant matter used to season or flavour food
• Portuguese: especiaria — plant matter used to season or flavour food
• Portuguese: tempero — plant matter used to season or flavour food
• Quechua: haya — plant matter used to season or flavour food
• Réunion Creole French: zépis — plant matter used to season or flavour food
• Romanian: condiment — plant matter used to season or flavour food
• Russian: пря́ность (prjánostʹ) — plant matter used to season or flavour food
• Russian: спе́ция (spécija) — plant matter used to season or flavour food
• Russian: припра́ва (pripráva) — plant matter used to season or flavour food
• Scottish Gaelic: spìosradh — plant matter used to season or flavour food
• Serbo-Croatian: зачин — plant matter used to season or flavour food
• Serbo-Croatian: začin — plant matter used to season or flavour food
• Slovak: korenie — plant matter used to season or flavour food
• Slovene: začimba — plant matter used to season or flavour food
• Spanish: especia — plant matter used to season or flavour food
• Swahili: kiungo — plant matter used to season or flavour food
• Swedish: krydda — plant matter used to season or flavour food
• Sylheti: ꠝꠡꠟꠣ (mośola) — plant matter used to season or flavour food
• Tagalog: pampalasa — plant matter used to season or flavour food
• Tagalog: rekado — plant matter used to season or flavour food
• Tagalog: espesya — plant matter used to season or flavour food
• Tajik: дорувор (doruvor) — plant matter used to season or flavour food
• Tajik: адвиё (adviyo) — plant matter used to season or flavour food
• Thai: เครื่องเทศ (krʉ̂ʉang-têet) — plant matter used to season or flavour food
• Tibetan: སྨན་སྣ (sman sna) — plant matter used to season or flavour food
• Turkish: baharat — plant matter used to season or flavour food
• Ukrainian: пря́нощі (prjánošči) — plant matter used to season or flavour food
• Ukrainian: спе́ція (spécija) — plant matter used to season or flavour food
• Ukrainian: припра́ва (prypráva) — plant matter used to season or flavour food
• Urdu: مَصالِحَہ (masāliha) — plant matter used to season or flavour food
• Urdu: مَصالْحَہ (masālha) — plant matter used to season or flavour food
• Uzbek: dorivor — plant matter used to season or flavour food
• Uzbek: ziravor — plant matter used to season or flavour food
• Vietnamese: gia vị — plant matter used to season or flavour food
• Vietnamese: hương liệu — plant matter used to season or flavour food
• Armenian: համեմունք (hamemunkʻ) — any variety of spice
• Chinese Mandarin: 香料 (xiāngliào) — any variety of spice
• Czech: koření — any variety of spice
• Danish: krydderi — any variety of spice
• Dutch: specerij — any variety of spice
• Estonian: maitseaine — any variety of spice
• Estonian: maitsed — any variety of spice
• Finnish: mauste — any variety of spice
• French: épice — any variety of spice
• German: Gewürz — any variety of spice
• Greek: καρύκευμα (karýkevma) — any variety of spice
• Greek: μπαχαρικό (bacharikó) — any variety of spice
• Greek: μπαχάρι (bachári) — any variety of spice
• Icelandic: krydd — any variety of spice
• Italian: spezia — any variety of spice
• Japanese: 香辛料 (kōshinryō) — any variety of spice
• Japanese: スパイス (supaisu) — any variety of spice
• Javanese: bumbon crakèn — any variety of spice
• Korean: 향신료 (hyangsinnyo) — any variety of spice
• Macedonian: зачин (začin) — any variety of spice
• Norwegian: krydder — any variety of spice
• Pannonian Rusyn: присмачка (prismačka) — any variety of spice
• Pannonian Rusyn: присмак (prismak) — any variety of spice
• Portuguese: tempero — any variety of spice
• Russian: пря́ность (prjánostʹ) — any variety of spice
• Russian: спе́ция (spécija) — any variety of spice
• Scottish Gaelic: spìosradh — any variety of spice
• Slovene: začimba — any variety of spice
• Spanish: especia — any variety of spice
• Spanish: aliño — any variety of spice
• Spanish: condimento — any variety of spice
• Spanish: aderezo — any variety of spice
• Swahili: kiungo — any variety of spice
• Turkish: baharat — any variety of spice
• Bulgarian: подправям (podpravjam) — to add spice or spices to
• Dutch: kruiden — to add spice or spices to
• Estonian: maitsestama — to add spice or spices to
• Estonian: vürtsitama — to add spice or spices to
• Finnish: maustaa — to add spice or spices to
• French: épicer — to add spice or spices to
• Galician: condimentar — to add spice or spices to
• German: würzen — to add spice or spices to
• Greek: καρυκεύω (karykévo) — to add spice or spices to
• Greek: νοστιμεύω (nostimévo) — to add spice or spices to
• Ancient Greek: ἀρτύω (artúō) — to add spice or spices to
• Hungarian: fűszerez — to add spice or spices to
• Italian: speziare — to add spice or spices to
• Latin: condiō — to add spice or spices to
• Macedonian: зачинува (začinuva) — to add spice or spices to
• Norwegian: krydre — to add spice or spices to
• Occitan: condimentar — to add spice or spices to
• Occitan: especiar — to add spice or spices to
• Old English: wyrtian — to add spice or spices to
• Polish: przyprawiać — to add spice or spices to
• Polish: przyprawić — to add spice or spices to
• Portuguese: temperar — to add spice or spices to
• Serbo-Croatian: začiniti — to add spice or spices to
• Slovene: začiniti — to add spice or spices to
• Spanish: aliñar — to add spice or spices to
• Spanish: condimentar — to add spice or spices to
• Spanish: sazonar — to add spice or spices to
• Spanish: aderezar — to add spice or spices to
• Spanish: especiar — to add spice or spices to
• Swedish: krydda — to add spice or spices to