Decoct boils down to a simple Latin origin: the word decoquere, from de-, meaning "down" or "away," and coquere, meaning "to cook" or "to ripen." Decoct itself is somewhat rare. Its related noun decoction, which refers to either an extract obtained by decocting or the act or process of decocting, is slightly more common but still much less recognizable than some other members of the coquere family, among gastronomical words like biscuit, biscotti, cook, and kitchen. Other coquere descendants include concoct ("to prepare by combining raw materials" or "to devise or fabricate"), concoction ("something concocted"), and precocious ("exceptionally early in development or occurrence" or "exhibiting mature qualities at an unusually early age").
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Devereux says at any given time, about 70 percent of Wayfinder’s taps pour lagers, including the award-winning Hell helles-style lagerbier, C-Z-A-F decocted pilsner, and the Funeral Bock black bock.—Andre Meunier, oregonlive, 31 Oct. 2019 In herbal medicine, roots and harder plant material like seeds and bark are often decocted (cooked over low heat for a length of time) as a way of extracting their healing qualities.—Alaina Sullivan, Bon Appetit, 24 Jan. 2017 In herbal medicine, roots and harder plant material like seeds and bark are often decocted (cooked over low heat for a length of time) as a way of extracting their healing qualities.—Alaina Sullivan, Bon Appetit, 24 Jan. 2017
Word History
Etymology
Middle English, from Latin decoctus, past participle of decoquere, from de- + coquere to cook — more at cook
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