α. 1800s cassaripa, 1800s casserepo.
β. 1800s casareep, 1800s casserip, 1800s cassareb, 1800s–1900s cassaripe, 1800s– cassareep, 1800s– cassarip.
cassareepn.
/ˈkasəriːp/, U.S. /ˈkæsəˌrip/, Caribbean English /ˈkazˌriːp/, /ˈkazrɪp/, /ˈkasˌriːp/ A thick dark liquid made from the concentrated juice of cassava root, thought to have preservative and antiseptic properties and used in Caribbean cookery (esp. to flavour pepperpot: see pepperpot n. 2a) and (formerly) medicinally, esp. in the treatment of certain eye diseases.
ΘΚΠ
the world > food and drink > food > substances for food preparation > [noun] > plant juices
honey1558
liquorice juice1657
cassareep1807
Solazzi juice1861
chicle1915
1807 H. Bolingbroke Voy. Demerary xiii. 265 The juice is boiled with meat and seasoned, and makes excellent soup, which is termed Casserepo, and used in pepper-pot and sauces.
1859 All Year Round 3 Dec. 125 Casareep..being also a powerful antiseptic.
1898 Philadelphia Med. Jrnl. 30 July 200/2 (heading) New treatment of ulcers and other infectious diseases of the eye by cassareep.
1949 Caribbean Q. 1 21 To this is added pepper (capsicum) and cassareep to taste.
2010 Independent 15 Mar. 30/5 A big thank you to Mark Hix for the best cookery tip I've had in ages: ‘If you can't find cassareep, use pomegranate molasses.’
This entry has been updated (OED Third Edition, September 2021; most recently modified version published online March 2022).
<
n.1807