Thai Chili Rice Noodles

Regular readers know I like spicy food, but you can make these noodles far more adaptable to your heat tolerance either to the plus or minus side of the heat scale. Rice noodles are a flat type of noodle made from rice flour. They come in varied widths from very thin to wide. Thai red curry paste is available in supermarkets and Asian shops and it's not expensive.

 

Ingredients:

 

1/2 pound (8 ounces) thin width rice noodles (not the super thin type)

2 tablespoons sesame oil (divided use, 1 tablespoon to start, 1 tablespoon near end)

8 green onions (divided use, 5 for early part of recipe, 3 near the end)

1 1/2 inch piece fresh ginger, chopped

4 cloves garlic, finely chopped

2 tablespoons Thai red curry paste

1 or 2 red chili peppers, finely chopped

4 tablespoons light soy sauce

1 tablespoon rice wine vinegar mixed with 1 teaspoon sugar

1 cup chicken broth

3 tablespoons chopped fresh cilantro (also known to some as coriander)

Soak the noodles in warm water for 25 minutes (you will drain the noodles before adding them to the recipe). While the noodles soak, add 1 tablespoon sesame oil to a large skillet (or to a wok, if you have one) over medium heat. Add 5 chopped green onions and saute for about 90 seconds, then add the chopped ginger and garlic, cook another 30 to 40 seconds. Add the red curry paste, finely chopped chili peppers, soy sauce, rice vinegar/sugar mixture and chicken broth. Bring the mixture to a boil, and as the broth heats, drain the noodles. When the broth boils, add the noodles. After 1 minute, reduce the heat to low and let the noodles begin to soak up the broth, stirring to prevent sticking or burning (adjust the heat to very low when the broth is nearly gone). Add and mix in the chopped coriander, remaining 3 chopped green onions and remaining 1 tablespoon sesame oil. Serve.     

 

WORD HISTORY:

Castle-This word is related to "castration," a Latin word borrowed by English from that language, to "chaste" and to "chateau," Latin-derived words borrowed by English from French. "Castle" goes back to Indo European "kes," which meant "to cut," which gave Old Italic^ "kastro," which meant "a part, a share, a segment," which gave Latin "castrum," meaning "fort, fortified post, fortified town" (from the notion, "an area walled or fenced off;" that is, "cut off from"), which spawned the diminutive "castellum," meaning "fortress, stronghold." Old English borrowed this as "castel," initially with the meaning "village, town,"^^ but then later (1300s?) with the additional meaning, "walled town, fortified area," a meaning borrowed from Old Northern French "castel" (which had "castel" from Latin "castellum"). It was also in the Middle English period (seemingly in the 1400s?) that the spelling changed to "castle."

 

^ Italic is a branch of the Indo European family of languages and includes Latin, Umbrian, Venetic, and others, most of which have died out. Latin's own limited use today is mainly because its dialects evolved into several modern languages: Italian, French, Spanish, Portuguese, Rumanian, Catalan, Sardinian, and several others. Because these Italic languages and dialects originated from Indo European, they are related to English, but further down the family tree, as English is from the Germanic branch of Indo European. 

 

^^ The original English meaning "village, town" may have come from, or was certainly influenced by, scholars of long ago using "castel" to translate Ancient Greek "κώμη," transliterated as "kome," a generally "unfortified community;" thus, "a village," in translations of the New Testament.           

Thai Vegetable Green Curry

 A good curry with lots of vegetables, as well as just a little spiciness to tickle the tongue. Thai or Asian green curry paste is available in supermarkets or Asian markets, and it's not expensive.

Ingredients (about 4 servings):

 

2 tablespoons peanut oil

4 green onions, chopped

1 1/2 inch piece ginger, peeled and finely chopped

2 cloves of garlic, chopped

1 cup chopped red bell pepper

1 cup carrot, peeled and chopped or sliced

1 cup asparagus, cut into 2 inch pieces

1 hot red chili pepper, split or chopped (add another chili if you like more heat)

1 can coconut milk (about 14 ounces)

1 cup vegetable stock

2 tablespoons brown sugar

10 to 12 medium to large basil leaves, torn or chopped

4 tablespoons green curry paste 

1 tablespoon soy sauce

chopped cilantro to garnish (cilantro is also known as fresh coriander)

In a large skillet, heat the peanut oil over medium heat. Saute the chopped green onions, ginger and garlic for about 2 or 3 minutes, then add the carrots, asparagus, red bell pepper and chili pepper; cook for 7 or 8 minutes, then mix in the green curry paste and cook another 2 minutes. Stir in the coconut milk and the vegetable stock, as well as the brown sugar; stir to mix everything. Simmer the mixture for about 10 to 12 minutes (the vegetables should be tender). Stir in the soy sauce and the torn basil leaves. After 2 minutes, remove from the heat. Garnish each serving with chopped cilantro. Serve over rice or with rice on the side.

 

 

WORD HISTORY:

Coco-A separate, but scarce word in its own right, mainly known for its use in the compound "coconut." It is not related to "cocoa," but the two words have long been confused in English; thus resulting in the word "cacao" becoming "cocoa" in English from the influence of "coco." Anyway, the ultimate origin of "coco" is unknown, but it is related to "cocoon," and it goes back to the transliterated Greek noun "kókkos," meaning "seed, kernel, berry." Latin borrowed the word as "coccum," with essentially the same meanings. Portuguese sailing expeditions encountered palm trees and their fruit in the Pacific and Indian Ocean areas and they used the word "coco" for the large shaggy looking, shell-encased fruit of the palm tree. The appearance of the coconut brought the comparison to a skull, with the openings and shaggy exterior looking like a face, although a scary face; thus also, "a bogeyman," and also, "monkey face." Spanish explorers also encountered this palm fruit, and seemingly used the same word for the Spanish terminology, although they picked up the "bogeyman" meaning from Portuguese. English borrowed the word in the mid 1500s likely from both Portuguese and Spanish.        

Thai Pumpkin Curry

This is a great and nutritious curry. Thai red curry paste is available in many supermarkets, Asian grocery stores and some spice and seasoning shops (it's not expensive). It is usually sold in small jars, which is how I buy it, but just to prove me wrong, when I went to buy it for this recipe, they were out of the brands in jars, but they had it in small cans.

 

Ingredients (4 servings): 

 

3 cups chopped fresh pumpkin, in bite-size pieces (you can substitute acorn or butternut squash, if you'd like)

3 tablespoons peanut oil

1/4 cup chopped red onion

4 cloves minced garlic

2 inch piece ginger, peeled and grated

1 red bell pepper, chopped

1 hot chili pepper (preferably red, but green is fine)

3 or 4 tablespoons Thai red curry paste 

1 cup kale, torn into smaller pieces, with no thick stems

1/2 teaspoon ground cinnamon

1 teaspoon ground turmeric

1/2 teaspoon ground white pepper (use black pepper if you don't have white)

3/4 teaspoon ground coriander

2/3 cup mild chicken broth or vegetable broth

1 can (13.5 to 14 ounces) coconut milk

2 teaspoons soy sauce + 1 teaspoon brown sugar

2 tablespoons fresh lime juice

garnish with roasted peanuts and/or cashews or serve on the side 

Heat the peanut oil in a heavy bottom pan over medium heat. Add the red onion, garlic, ginger, chili pepper and red bell pepper; saute for about 3 minutes, then stir in the Thai red curry paste. Cook just about 1 1/2 minutes (don't let anything scorch or get dark in color), then add the pumpkin, ground turmeric, ground cinnamon, ground white pepper, ground coriander, and stir constantly. After another 2 minutes, add the chicken or vegetable broth and let the curry heat up again until it begins to bubble, stirring occasionally. Adjust the heat (to low or to 'simmer,' if you have that setting) to maintain a steady light simmer (not a rolling boil) and let the curry simmer about 10 to 12 minutes, or until the pumpkin is tender (when the pumpkin is about half cooked, add the kale and continue to mix the kale in as it cooks down). When the pumpkin is just tender, stir in the coconut milk, and mix it in well. Do your best to dissolve the brown sugar in the soy sauce and then stir this into the curry (civilization will not end if the brown sugar isn't completely dissolved, as it will dissolve in the hot liquid). Cook a further 2 to 3 minutes, then mix in the fresh lime juice. You can sprinkle some roasted peanuts and/or roasted cashews on top of each serving, or simply serve them on the side. Serve with rice. 

I put the peanuts and cashews in a small dish on the side ... 

WORD HISTORY:

Shawl-The origin of this word is uncertain, but it "could" be as simple as being derived from transliterated Persian "Shaliat," the Persian form of transliterated "Chaliyam," a city in southwestern India.^ The "theory" is, the cloth used for making the piece of clothing used as a large scarf for the head and upper body got its name from the city where it was made. The Persian form, transliterated "shal," was taken by Urdu and Hindi and then borrowed by English in the mid 1600s, when England was getting more and more involved in India. German seems to have had initial exposure to the word from Persian, but it didn't really become more common in German until the 1700s as a borrowing from its cousin, English; and indeed, German used the spelling "Shawl," but later altered it to the more typical German phonetic spelling of "Schal." 

 

^ Chaliyam/Shaliat is in the Indian state of Kerala in southwestern India, along the part of the Indian Ocean known as the Arabian Sea. The main language there is Malayam, which is from the Dravidian family of languages (English is from the Germanic family of languages, which is from the broader Indo European language family).  

Thai Salmon Salad with Peanut Sauce

A great salad with lots of nutrition and the peanut "saucy" flavor of Thailand and Southeast Asia. Well suited for lunch or a light meal. This salad is meant to have some heat from the chilies, but if you do not like heat, you can certainly replace the hot chilies with mild peppers, like some chopped red or green bell pepper. 

Ingredients (5 to 6 servings):

1 pound salmon in 2 or 3 fillets (can have skin, which will be removed after cooking)
1 tablespoon peanut oil for the fish
1/2 cup shredded or grated carrot
1 cup shredded cabbage
4 green onions, chopped with the green part
1 firm mango, peeled and chopped (not completely ripened)
2 chili peppers, sliced (serranos or jalapeños are good)
1/2 cup chopped fresh mixed greens, like spinach and kale
2 medium tomatoes, chopped (or 8 to 10 grape tomatoes, halved)
juice of 1 large lime
2 tablespoons of sesame seeds, lightly toasted, or finely chopped roasted peanuts
(optional) salt to taste (keep in mind, the dressing has salt from some ingredients)
lime wedges for serving

Dressing/Sauce:

1/3 cup peanut butter
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 1/2 inch piece of ginger, peeled
1 hot chili pepper, stem and seeds removed  
2 cloves of garlic
2 teaspoons fish sauce
2 tablespoons honey
a little water

For the dressing/sauce: put all of the ingredients, except water, into a blender; blend together well. If the sauce is too thick, add a tablespoon of water and blend, continue to repeat this step until the desired consistency is reached. 
For the salmon: heat the peanut oil in a nonstick skillet over medium heat and fry the salmon on both sides until it is cooked through and is able to be flaked. Set aside to cool.
For the salad: in a large bowl, add the carrot, cabbage, green onions, mango, chili peppers, mixed greens and tomatoes; toss to mix. Squeeze the lime juice over the salad. Flake the salmon and toast the sesame seeds in a dry skillet for about 1 minute (or chop some store bought roasted peanuts and heat them briefly in a dry skillet). Top each serving with some flaked salmon pieces and either some toasted sesame seeds or chopped peanuts. Drizzle some of the dressing over each salad and serve with a wedge or two of lime on the side.

WORD HISTORY:
Dwindle-This word is related to "dead," "death" and "die," all words from Germanic, with the verb "die" either coming to Old English as a borrowing from Old Norse, itself a Germanic language, or as an original English word and receiving emphasis and reinforcement from Old Norse to help it prevail as the primary word for "to lose one's life." "Dwindle" goes back to Indo European "dheu," which meant, "to die." This gave Old Germanic "dwinanan," meaning, "to lessen, to diminish, to waste away." This gave Old English (Anglo-Saxon) "dwinan," meaning, "to waste away, to fade away." This then became "dwinen" and then "dwine," with the "dwindle" form showing up in William Shakespeare's play "Henry IV, published in about 1598." Exactly why the suffix was added is a mystery to me. Shakespeare's use of "dwindle" certainly boosted overall usage of the word. Some relatives in other Germanic languages: Low German "verdwienen" (to disappear, to lessen), Dutch "verdwijnen" (to disappear), West Frisian "ferdwine" ("to disappear"), Icelandic "dvina" (to diminish, to lessen, to decrease). NOTES: 1) I have found "reference" to a Danish form "tvine," meaning "to pine away," but sources are few and sketchy, so I can't confirm it as a modern form. Old Norse, the forerunner of the modern North Germanic languages, had "dvina" (to diminish, to lessen). 2) I cannot find a form in German, including in Old High German, the ancestor of modern German, but that "might" be because the word did not come into extensive use before the dialects that became German pushed southward. Further, there was obviously no later borrowing of the word from Low German.

Thai Iced Tea

This iced tea is transliterated as "Cha Yen" in Thai, a language of the Tai Kadai language family (also known as Kra Dai languages) of southeastern Asia. Use black tea for this recipe and the tea should be fairly strong, as the ice will dilute the tea. Real loose leaf "Thai tea" is available in some supermarkets and Asian stores, and from what I understand, most, if not all, brands contain the food dye that gives the tea its "orangish" color. I've tried to duplicate the color by using regular red and yellow food coloring, but it didn't work. Understand, the dye doesn't really change the taste of the tea; it just alters the color, and certain types of food dye makes some people uneasy about health side effects. Of course the sight of food does influence our perceptions, and if you've bought Thai tea in bottles or cans, it has the orange color to it. Also, chances are, if you've ordered Thai tea in a Thai restaurant, it likely had the orange color. When I first made the tea, I added some red and some yellow food coloring (just regular food coloring), but it didn't really make the tea orange in color. Now I don't use food coloring very often, so I thought my coloring might have been  in the kitchen cabinet too long, so I went out and bought some fresh food coloring, which was also another brand from what I'd had. I made the tea again, but the food coloring just didn't do it. No matter the color, Thai iced tea is sweet and sort of creamy.   

Ingredients (per cup):

1 tablespoon black tea
1 cup + of boiling water
2 tablespoons sweetened condensed milk
2 tablespoons evaporated milk
1/2 teaspoon sugar
dash of vanilla
(optional) red/yellow food coloring
ice cubes or crushed ice

In a pan, bring the tea and water for whatever amount you are making to a simmer for 2 to 3 minutes. Remove from the heat and let the tea steep for 15 minutes. Strain the tea into a large dish or a large cup (whatever can hold the amount you've made, and remember, it needs to be able to hold HOT liquid) and add the sugar, the vanilla (just a drop or two per cup only) and the sweetened condensed milk, then stir to dissolve the sugar and mix the ingredients. You can also try food coloring at this time, if you'd like (good luck!). Let the tea cool for about 10 minutes, then fill each glass about 2/3 of the way with crushed ice (about half way, if using ice cubes), and pour in the tea. Add the canned evaporated milk on top. Best to use a straw for drinking. I read 20 to 25 recipes for Thai iced tea, and some people drizzle in both the sweetened condensed milk and the evaporated milk, leaving a bottom layer of the dark tea. Other people whisk the tea to give it some froth. 
  

WORD HISTORY:
Chest-This word is closely related to "cistern," a word borrowed from Latin-based French, and Latin  borrowed it from Greek. "Chest" goes back to Indo European "kisteh," which meant, "container of woven twigs;." thus, "basket." This gave transliterated Ancient Greek "kiste," meaning, "basket, box." Latin borrowed the word as "cista," meaning, "box, chest (having a hinged top);" thus also, "casket." It was borrowed by Germanic in the 3rd Century as "kistah," with the same meaning. This later gave Old English (Anglo-Saxon) both "cest" (box, chest) and "cist" (casket, chest), which melded into "cheste," before the modern version. By the second half of the 1300s, the word also began to be used for "upper torso," from the idea, "protective box for the upper torso," which gradually began to replace "breast" as the word for the upper torso (German still uses their form of the word breast, "Brust," with that meaning). Relatives in the Germanic languages: German "Kiste" (box, chest, crate), Low German "Kist" (chest, box, casket), West Frisian "kiste" (chest, crate, box), Dutch "kist" (box, chest, casket), Swedish "kista" (casket, chest), Danish and Norwegian "kiste" (chest, crate), Icelandic "kista" (chest, trunk). 

Thai Shrimp Soup, Spicy or Mild

This is a GREAT soup. If you like "heat," you can add another tablespoon of chili paste, but if you do not like "heat," use just one tablespoon. Thai chili paste or sambal oelek chili paste are available in supermarkets and Asian markets.  

Ingredients:

1/2 pound medium shrimp, peeled and deveined 
1/2 cup rice
1 tablespoon fish sauce
3 cups vegetable stock 
1 can unsweetened coconut milk (13.5 ounce can)
1 red bell pepper, chopped
2 tablespoons Thai chili paste or sambal oelek chili paste
3 green onions/scallions, including most of the green part
1 stalk lemon grass or 1 teaspoon ground/powdered lemon grass (optional) *
1 inch piece ginger, chopped
juice of 1 lime
1/4 cup fresh cilantro leaves

In a heavy bottomed pan, add the broth, the rice, the fish sauce, the red bell pepper, the chili paste, the scallions, the ginger, and the fresh lemon grass (if using, or add ground form in next step). Bring to a simmer over medium heat, then reduce to low heat. Simmer until rice is almost tender. Add the shrimp, the lime juice and the cilantro leaves (also the ground lemon grass, if using). Cook just until the shrimp are about done, then immediately add the coconut milk, stirring well to mix. Let the soup heat up again, and then remove it from the heat. (Note: If the soup gets too thick, you can always add some more vegetable broth, a little at a time, until you reach the desired consistency.)   

* Lemon grass is a plant that grows in long stalks. It is used to some degree on parts of the Indian Subcontinent, but it is used extensively in Southeast Asian cuisine. In more recent times, it is available in some U.S. supermarkets or Asian stores. The outer layers of the stalk will need to be peeled off and discarded, and the more tender interior can be chopped up for use in cooking. It has something of a citrus flavor and aroma; after all, it IS called "lemon grass." It is also available in ground (powdered) form, and it is something you might want to try using, either fresh or ground.

WORD HISTORY:
Slurp-The origin of this word is presumably imitative of sound, and there are similar words in other Indo European languages that have to do with taking in food or liquids. In Old Germanic the imitation produced "slurphan/slorphan," with the meaning, "to sip, drink or eat noisily." This gave Old Low Franconian (the Germanic dialects that became Dutch) "slorpen," with the same meanings, and this then became "slurpen." English borrowed the word from Dutch in the first half of the 1600s. Because of the word originating as an imitative word for sound, there are a number of relatives, with varied spellings and slight variations in meanings: German has "schlürfen" (to sip or drink noisily), but also, "schlurfen" (to drag your foot or feet along noisily when walking), Low German Saxon has "slubbern" (drink noisily) and "slarpen" and "slurren" (drag your feet noisily), Danish "slubre" (slurp), Norwegian "slurpe" (sip/drink noisily), Swedish "slurpa" (drink/sip) and seemingly "slurka" (drink in big gulps).

Sweet & Spicy Thai Chili Sauce

New photos added 11-3-21. 

 

 

There are some very good commercial brands of Thai chili sauce on the market, but for those who like to try making their own food products, here is a good recipe. Of course, with products you make for yourself, you get to control the ingredients. This sauce is great for dipping or for fixing chicken wings, as well as for other recipes. Thai food can have some "heat" from chili peppers, and you can add more chili pepper to this sauce for more "kick." 

Ingredients:

1/2 cup rice wine vinegar
1/2 cup water
1/2 cup sugar
1 tablespoon minced ginger
2 garlic cloves, minced
1 tablespoon minced red chili peppers
1 tablespoon fish sauce
1 tablespoon ketchup
4 teaspoons cornstarch + 3 tablespoons cold water

Bring all ingredients, except 4 teaspoons of cornstarch and 3 tablespoons cold water, to a boil, then lower heat to simmer the sauce for about 5 minutes. Give the mixture a little taste; if it needs a little more sugar, now is the time to add it, when it will dissolve well. Mix together the cornstarch and water, gradually add to the sauce, stirring well until thickened. Refrigerate.

WORD HISTORY:
Pickle-For a fairly common word, this word's history is not totally clear. It first appeared in English in the 1400s, and seems to have been a borrowing from Low German/Middle Dutch "pekel," perhaps with Frisian "pikel" thrown in. Where any of these West Germanic languages got the word remains in question. Its main meaning was, and "generally" remains, "to use a salt, spices and liquid solution to preserve and flavor meat." It "might" be somehow connected to the ancestor of "pike;" that is, "pike," "the long heavy spear used in the Middle Ages," except for ceremony nowadays, with the idea of "sharp, pointed," because of the taste. Low German Saxon has "Pekel," (East) Frisian has " päkel" and German has (verb) "pökeln," but German borrowed the word from Low German. It is "assumed" that the original root word is from Germanic, as there are no other languages seemingly with a form of the word,* except the Germanic languages, and even then, it seems to be confined to the West Germanic languages, which includes English, but, as already noted, it was borrowed by English. Initially in English, it was spelled "pikyll" and "pekille," and it meant a "spicy, sour sauce for meat." During the 1500s, the word came to be used for a bad situation, "We're in a real pickle," probably from the idea of "spicy (hot) and sour" (bad). It wasn't until the early 1700s that the word started to be used for vegetables, often cucumbers, in a brine, often with the brine containing vinegar, with the "pickled cucumber" taking their very name as a derivative of the process, "pickles," although fermented pickles (uncooked and treated with salt, and often with little or no vinegar) and other vegetables have become more common in recent times. When I first ordered "pickles" in an Indian restaurant, many years ago, I was stunned to see things other than what I knew as "pickles," because in the cultures of India, Pakistan and Bangladesh, pickles are any number of fruits and vegetables preserved and strongly seasoned with salt, chili peppers and a variety of wonderful spices. So, if you order pickles in an Indian restaurant, don't expect to see what you get with your corned beef sandwich at the neighborhood deli. Of course, the word was carried to the southern Asian region when Britain controlled the area. The "preserving of meat" meaning in English is now more often referred to as "curing;" as in, "cured ham," which might or might not also be smoked. 

* Hungarian has a form of the word, but it was borrowed from German. By the way, Hungarian is not even an Indo European language, and is therefore not even on the family tree of English, although Hungarian has borrowed many words from Indo European languages, frequently German. Hungarian is related to Finnish, Estonian, and Turkish, to name a few of its relatives.

Thai Cucumber Salad

Great salad with "some" spicy heat, but only as much as you'd like. I use English cucumbers. These are the long, slender cucumbers, often marketed in the U.S. as "seedless cucumbers," although I have seen signs in markets saying, "English cucumbers," or "English cukes." They often come in plastic wrap. If the cucumber says, "Parlez vous français," just say, "Hey, you're not fooling me, you're no English cucumber!" If for some reason you can't find these, use regular cucumbers, split them lengthwise, scrape out the large seeds with a spoon, then slice the cucumbers. The skin can be pretty thick on some regular cucumbers, and it is often coated with wax to preserve them and to make them shiny, so it may be better to peel them, or partially peel them (after washing them well), so that you'll have stripes of dark green and very light green. As for the chili pepper, if you're not fond of much "heat," use just a 1/4 teaspoon of ground cayenne pepper, instead of the fresh chili. Or, if you don't mind the heat of black or white pepper, add up to one teaspoon of either. At least "some" spicy heat is a part of what makes it "Thai," but you don't have to scorch your mouth, either.

Ingredients:

2 English cucumbers, cut lengthwise, then sliced fairly thin (peeled or unpeeled)
1 to 2 tablespoons salt
1/4 cup finely chopped onion (red or white)
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 teaspoon fish sauce
3 tablespoons sweet Thai chili sauce (readily available in supermarkets and not very expensive)
1 or 2 jalapeno or serrano chili peppers, seeded and finely chopped (I don't seed mine, but I like heat)
1/4 cup cilantro, chopped
peanuts, coarsely chopped, then roasted briefly in a skillet (no oil)

Spread the cucumber slices out on a large platter, sprinkle the salt over them and let them drain 30 to 45 minutes, rinse in cold water, pat dry. Mix the vinegar, fish sauce, chili sauce and sugar well, making sure to dissolve the sugar. Add the onion, cucumber, cilantro and chili pepper and toss well to coat the mixture. Top with the briefly roasted chopped peanuts.

WORD HISTORY:
Cucumber-The origins of this word are unknown, but from what I've read over the years, it is thought to have been from some non-Indo European language of the eastern Mediterranean region. What is known is, the word goes back to Latin "cucumis," one of the case forms (ablative) of which was "cucumere." English borrowed the word from Latin as "cucumer" around 1400, although it was already present somewhat earlier, but not commonly used, as English had its own term "earth apple" (then spelled as the compound, "eorþæppel"). French had their forms of the Latin word (French is a Latin-based language) as "coucombre" and "cocombre," which then influenced the spelling and pronunciation in English later on. (Modern French has "concombre.")