قشد

Root entry · 7 derived lemmas

This root primarily concerns the residue or dregs left after processing dairy products, particularly butter and ghee. It also extends to a type of herb known for its milky sap.

Derived headwords

القشدةnoun

1.
Herb with milky sapclassical
A herb that produces abundant milky sap and oily secretions.
2.
Thin butterclassical
Refers to a thin or light form of butter.
3.
Ghee residueclassical
The sediment or dregs remaining at the bottom of ghee after it has been cooked, especially when mixed with 'sawīq' (ground roasted grain).
4.
Sediment of butterclassical
The dregs that remain at the bottom of butter.

اقتشدverb

1.
To collect ghee residueclassical
To gather or collect the sediment or dregs of ghee.

الإثرnoun

1.
Residueclassical
The remaining part or sediment, specifically referring to the dregs of ghee.

الخلاصةnoun

1.
Essence, extractboth
The best part, extract, or essence of something; in this context, referring to the refined ghee.

الألاقةnoun

1.
Ghee residueclassical
A name for the sediment of ghee, so called because it clings to the bottom of the pot.

القلدةnoun

1.
Ghee residueclassical
A term for the sediment or dregs of ghee.

الكدادةnoun

1.
Ghee residueclassical
A term for the sediment or dregs of ghee.

Parallel reading

القشدة، بالكسر: حشيشة كثيرة اللبن والإهالة.

Al-qashdah, with a kasrah: a herb abundant in milk and oiliness.

والقشدة: الزبدة الرقيقة؛

And al-qashdah: the thin butter;

وقيل: هي ثفل السمن،

And it was said: it is the sediment of ghee,

وقيل: هو الثفل الذي يبقى أسفل الزبد إذا طبخ مع السويق ليتخذ سمنا.

And it was said: it is the sediment that remains at the bottom of the butter when cooked with sawīq to make ghee.

واقتشد السمن: جمعه.

And 'iqtashada al-samna: he collected the ghee.

إذا طلعت البلدة أكلت القشدة.

When the heat arrives, the qashdah is eaten.

وتسمى القشدة الإثر والخلاصة والألاقة،

And al-qashdah is called al-ithr, al-khulāṣah, and al-alāqah,

لأنها تليق بالقدر تلزق بأسفلها يصفى السمن ويبقى الإثر مع شعر وعود وغير ذلك إن كان،

Because it clings to the pot, sticking to its bottom; the ghee is strained off and the residue remains with hair, wood, and other things if present,

ويخرج السمن صافيا مهذبا كأنه الحل.

And the ghee comes out clear and refined, as if it were honey.

يقال لثفل السمن: القلدة والقشدة والكدادة.

It is said of the sediment of ghee: al-qaldah, al-qashdah, and al-kadādah.