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Origin and history of *pekw-

*pekw-

Proto-Indo-European root meaning "to cook, ripen." 

It might form all or part of: apricot; biscuit; charcuterie; concoct; concoction; cook; cuisine; culinary; decoct; decoction; drupe; dyspepsia; dyspeptic; eupeptic; kiln; kitchen; peptic; peptide; peptone; precocious; pumpkin; ricotta; terra-cotta.

It might also be the source ofy: Sanskrit pakvah "cooked, ripe;" Avestan -paka- "cooked;" Greek peptein "to cook, ripen, digest," pepon "ripe;" Latin coquere "to cook, prepare food, ripen, digest, turn over in the mind," Oscan popina "kitchen;" Lithuanian kepti "to bake, roast;" Old Church Slavonic pecenu "roasted;" Welsh poeth "cooked, baked, hot."

Entries linking to *pekw-

apricot(n.)

roundish, orange-colored, plum-like fruit, 1550s, abrecock, from Catalan abercoc, related to Portuguese albricoque, from Arabic al-birquq, through Byzantine Greek berikokkia which is probably from Latin (mālum) praecoquum "early-ripening (fruit)" (see precocious). The form has been assimilated to French abricot.

Latin praecoquis early-ripe, can probably be attributed to the fact that the fruit was considered a variety of peach that ripened sooner than other peaches .... [Barnhart]

Native to the Himalayas, it was introduced in England in 1524. The older Latin name for it was prunum Armeniacum or mālum Armeniacum, in reference to supposed origin in Armenia. As a color name, by 1906.

biscuit(n.)

"kind of hard, dry bread baked in thin flat cakes," respelled early 19c. from bisket (16c.), ultimately (besquite, early 14c.) from Old French bescuit "biscuit" (12c.), altered under influence of cognate Old Italian biscotto, both from Medieval Latin biscoctum, literally "twice-baked," from Latin (panis) bis coctus "(bread) twice-baked;" see bis- + cook (v.). The U.S. sense of "small, round soft bun" is recorded from 1818.

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charcuterie
"cold cuts of pork, sausage, etc.," 1858, from French charcuterie, literally "pork-butcher's shop," from charcutier "pork-butcher" (16c.), from obsolete char (Modern French chair) cuite "cooked flesh," from chair "meat" (Old French char, from Latin carnem "flesh," originally "a p
concoct
1530s, "to digest" (a sense now obsolete), from Latin concoctus, past participle of concoquere "to digest; to boil together, prepare; to consider well," from assimilated form of com "together" (see con-) + coquere "to cook, prepare food, ripen, digest," from PIE root *pekw- "to c
concoction
1530s, "digestion" (a sense now obsolete), from Latin concoctionem (nominative concoctio) "digestion," noun of action from past participle stem of concoquere "to digest; to boil together, prepare; to consider well," from assimilated form of com "together" (see con-) + coquere "to
nail
Old English negel "tapering metal pin," nægl "fingernail (handnægl), toenail," from Proto-Germanic *naglaz (source also of Old Norse nagl "fingernail," nagli "metal nail;" Old Saxon and Old High German nagel, Old Frisian neil, Middle Dutch naghel, Dutch nagel, German Nagel "finge
run
Old English, "move swiftly by using the legs, go on legs more rapidly than walking," also "make haste, hurry; be active, pursue or follow a course," and, of inanimate things, "to move over a course." The modern verb is a merger of two related Old English words, in both of which t
virtual
late 14c., "influencing by physical virtues or capabilities, effective with respect to inherent natural qualities," from Medieval Latin virtualis, from Latin virtus "excellence, potency, efficacy," literally "manliness, manhood" (see virtue). The meaning "being something in essen
experience
late 14c., "observation as the source of knowledge; actual observation; an event which has affected one," from Old French esperience "experiment, proof, experience" (13c.), from Latin experientia "a trial, proof, experiment; knowledge gained by repeated trials," from experientem
doctor
c. 1300, doctour, "Church father," from Old French doctour and directly from Medieval Latin doctor "religious teacher, adviser, scholar," in classical Latin "teacher," agent noun from docere "to show, teach, cause to know," originally "make to appear right," causative of decere "
obsess
c. 1500, "to besiege" (a sense now obsolete), from Latin obsessus, past participle of obsidere "watch closely; besiege, occupy; stay, remain, abide" literally "sit opposite to," from ob "against" (see ob-) + sedere "to sit," from PIE root *sed- (1) "to sit." Of evil spirits, "to
bosom
Old English bosm "breast; womb; surface; ship's hold," from West Germanic *bōsmaz (source also of Old Frisian bosm, Old Saxon bosom, Middle Dutch boesem, Dutch boezem, Old High German buosam, German Busen "bosom, breast"), which is perhaps from PIE root *bhou- "to grow, swell," o

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