Re: Herbs and Spices
| From: | Herman Miller <hmiller@...> |
|---|
| Date: | Thursday, February 19, 2009, 5:16 |
|---|
Peter Bleackley wrote:
> Reading Sally Caves' book about Lingua Ignota recently has left me
> wanting to create more vocabulary for Khangaþyagon - indeed last week I
> jotted down 3 pages of new words in a notebook, mostly to do with the
> body. Next thing I want to tackle is herbs and spices. However, I'm
> finding that one tough, as I feel that the words should be particularly
> evocative. So far, I've got "kivek" for "pepper", which I'm fairly happy
> with, and I think that mustard and horseradish should analyse as
> "fire-seed" and "oath-root" respectively (the latter from an ancient
> custom of eating a sliver of horseradish to purge the mouth of falsehood
> before testifying). What words for herbs and spices does everybody have
> in their conlangs?
>
> Pete
Generally the words I have for things like spices don't have any
particular meaning. I haven't done as much as I probably should with
things like etymology.
Ginger: ultimately from Jarda "dhlü", the Tirelat word is "dłyh", and
"dly" in Minza.
Nutmeg: Minza "niŋga".
Oregano: Minza "päška".
Pepper (black): "star" (Tirelat: "stahr"), ultimately from Jarda. Ground
pepper (or any ground spice) is generally called "drambi" in Tirelat
(which means "sand").
Rosemary: Minza "sřylwa".
Sesame: Tirelat "varahn", Minza "varán".