طعم

Arabic

Etymology

From the root ط ع م (ṭ-ʿ-m).

Verb

طَعِمَ (ṭaʿima) I, non-past يَطْعَمُ‎ (yaṭʿamu)

  1. to degust, to taste

Conjugation

Verb

طَعَّمَ (ṭaʿʿama) II, non-past يُطَعِّمُ‎ (yuṭaʿʿimu)

  1. to insert, to inoculate, to graft, to introduce
    • c. 1200, يحيى بن محمد بن أحمد بن العوام‎ [Yaḥyā ibn muḥammad ibn ʾaḥmad ibn al-ʿawwām], José Antonio Banqueri, editor, كتاب الفلاحة [Book on Agriculture], volume 1, Madrid: Imprenta Real, published 1802IA, Cap. 8, Art. 1, page 417:
      قال يونيوس يطعم الأترج كتطعيم الكرم وتطاعم التوت في الأترج والأترج في التفاح والتفاح في الأترج ويكون التفاح أحمر بالطبع إن ركب في شجر الدلب والقراسيا يحب التطعيم ويطعم في كرمة
      Junius said that the citron can be inoculated into the vine, and the mulberry into the citron, and the citron into the apple, and the apple into the citron, and the apple is naturally incarned if grafted onto the plane, and the cherry loves inoculation and can be inoculated into a vine.
  2. to put bait on

Conjugation

Noun

طَعْم (ṭaʿm) m (plural طُعُوم (ṭuʿūm))

  1. verbal noun of طَعِمَ (ṭaʿima) (form I)
  2. taste, flavor
Descendants
  • Kazakh: дәм (däm)
  • Kurdish:
    Northern Kurdish: tam m
    Central Kurdish: تام (tam)
    Southern Kurdish: تام (tam)
    Laki: تام (tam), تەم (tem),
  • Persian: طعم (ta'm)

Declension

Noun

طُعْم (ṭuʿm) m (plural طُعُوم (ṭuʿūm))

  1. morsel of food, chunk
    Synonym: مُضْغَة (muḍḡa)
  2. pith pulp, medulla; serum, lymph
  3. truncheon for grafting

Declension

Noun

طُعَم (ṭuʿam) pl

  1. plural of طُعْمَة (ṭuʿma)

Persian

Etymology

From Arabic طَعْم (ṭaʿm).

Pronunciation

Noun

طعم (ta'm) (plural طعم‌ها (ta'm-hâ))

  1. taste

Synonyms

Derived terms

  • خوش‌طعم (xoš-ta'm)
Descendants
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