- Thicken or congeal.
“I let the sauce inspissate far too long and now it’s inedible.”
“This honey has inspissated, but if you warm it up in hot tea, it will melt.”
“The lacquer needs to inspissate before it will adhere to the surface of the furniture.”
Late Latin, mid-17th century
Why this word?
When cooking, there are many ways to thicken a sauce, such as by adding flour or butter. However, “inspissate” usually refers to thickening through evaporation. When a recipe calls for letting a sauce simmer until it thickens, that’s inspissation.
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