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• piquante

語源

Borrowed from Middle French piquant (“pricking, stimulating, irritating”), present participle of piquer, possibly from Old French pikier (“to prick, sting, nettle”). Doublet of picong. Related to pike.

発音

• IPA: /ˈpiːkənt/, /ˈpiːˌkɑːnt/, /piːˈkɑːnt/, /ˈpiːkwənt/
• 韻: -iːkənt, -ɑːnt
• ハイフネーション: pi‧quant

形容詞

piquant (comparative more piquant, superlative most piquant)

1. (archaic) Causing hurt feelings; scathing, severe. [from 16th c.]
2. Stimulating to the senses; engaging; charming. [from 17th c.]
   • 1791 (date written), Mary Wollstonecraft, A Vindication of the Rights of Woman: With Strictures on Political and Moral Subjects, London: […] J[oseph] Johnson, […], published 1792, →OCLC:

     Their husbands […] leave home to seek for more agreeable, may I be allowed to use a significant French word, piquant society […]

   • 1848 November – 1850 December, William Makepeace Thackeray, chapter 55, in The History of Pendennis. […], volume (please specify |volume=I or II), London: Bradbury and Evans, […], published 1849–1850, →OCLC:

     He looked after her as she retreated, with a fondness which was rendered more piquant, as it were, by the mixture of a certain scorn which accompanied it.

3. Favorably stimulating to the palate; pleasantly spicy; tangy. [from 17th c.]
   • 2000, Lynn Bedford Hall, The Best of Cooking in South Africa, 2nd edition, Cape Town: Struik Publishers, →ISBN, page 103:

     Pork Chops with Apple and Port These chops are baked in a piquant sauce containing fruit, honey, cinnamon, lemon and port, all of which reduces to a spicy syrup.

   • 2005, Clifford A. Wright, Some Like it Hot: Spicy Favorites from the World's Hot Zones, Boston, Mass.: Harvard Common Press, →ISBN, page 170:

     Elsewhere in South America, excepting Bahia in Brazil, one does not encounter piquant cuisine, although one may stumble on a piquant dish now and then […]

   • 2009, Sara Engram with Katie Luber and Kimberly Toqe, The Spice Kitchen: Everyday Cooking with Organic Spices, Kansas City, Mo.: Andrews McMeel Publishing, →ISBN, page 9:

     French charcuterie relies on cloves in the quatre épices, or four-spice powder, for seasoning fine sausages and piquant marinades.

4. Producing a burning sensation due to the presence of chilies or similar spices; spicy, hot.

派生語

• piquancy