Cremor

Part of speech: noun

Definitions

1. A thick, creamy substance often used in culinary preparations or cosmetics as a base or ingredient
2. a viscous liquid that can enhance texture and flavor in various foods and products
3. a silky mixture that provides richness and smoothness in both cooking and beauty applications

Etymology: Latin "cremor" originally meant the thick juice or broth that rises from cooked or pounded food, the liquid essence of a dish rather than anything we would call cream. The word belongs to a family of Latin terms for things that are pressed, boiled or thickened, and it is the root from which English "cream" also descends, which is why the two words sit side by side in the same etymological family. English borrowed "cremor" directly from Latin rather than inheriting it through French, so it kept its Latin shape and its sense of a rich, thickened essence. Its modern meanings stretch from the culinary (a smooth, enriching base in sauces and soups) to the cosmetic (a silky preparation applied to the skin), both of which still draw on that original idea of something concentrated and thick.

Synonyms: cream, fat, butterfat, milkfat, dairy fat