Rare

Rare is an adjective used to describe something that does not occur often, is scarce, or is not widely available. It can also function as a descriptor for degrees of intensity or rarity across different domains. In everyday language, rare items are prized for their unusualness or limited supply, while in science and statistics, rare events are those with low probability.

Etymology: The word originates from Old French rare, from Latin rarus meaning thin, scattered, or sparse. It entered Middle English with the sense of infrequency, later extending to other senses such as undercooked in culinary usage.

Usage: Rare is a gradable adjective and often occurs with modifiers like very or increasingly. It contrasts with common, frequent, and widespread. In phrases such as "rare disease," "rare coin," or "rare bird," it signals exceptional or unusual status rather than mere small quantity.

Culinary use: In cooking, "rare" describes meat that is lightly cooked and still red inside. For beef, a rare steak is seared on the outside and hot pink to red inside, typically around 120–130°F (49–54°C). Safety guidelines vary by country and meat type, and cooking assumptions depend on consumer preference and health advisories.

Science and culture: In statistics and risk assessment, rare events have low probability but potentially high impact. In geology and mineralogy, "rare" is used in terms such as rare-earth elements or rare minerals, indicating relative scarcity in the Earth's crust. In culture, rare items or moments are valued as distinctive or collectible.