Poczenie

Poczenie is a Polish noun that designates the act or state of sweating. It derives from the verb pocić, meaning to sweat, and is related to the more common form pocenie, which is used in everyday language to refer to perspiration. In modern usage, pocenie appears as the standard term for sweating, while poczenie is encountered primarily in older texts, formal registers, or specific linguistic contexts to describe the same phenomenon.

In medical and physiological contexts, pocenie (often written pocenie się) describes diaphoresis, the body's production of sweat in response to heat, fever, exertion, or emotional stress. The concept is used to explain symptoms, bodily regulation, and thermoregulation, and it appears in clinical descriptions and patient information.

In culinary contexts, pocenie is a technique meaning to sweat vegetables, aromatics, or other ingredients in fat or oil at low to moderate heat. The goal is to release moisture and soften components without browning, thereby building a flavor base for soups, stews, sauces, and other dishes. The process is common in Polish and Central European cooking and is often one of the first steps in recipe instructions.

Geographically, Poczenie may also appear as a place name in Poland, reflecting its use as a toponym in some localities. As a surname, Poczenie is rare. The term therefore appears in multiple senses, spanning language, medicine, cuisine, and geography.