sépaissit

Sépaissit is a term used in certain contexts, particularly in older or specialized agricultural or culinary discussions, to refer to a process or substance that thickens or makes something more viscous. The word itself is derived from the French verb "épaissir," meaning to thicken. Therefore, "sépaissit" broadly implies a thickening agent or the action of thickening.

In historical agricultural practices, particularly concerning winemaking, a sépaissit might have referred to ingredients or methods used to increase the body or viscosity of wine. This could involve natural reductions or the addition of specific components. Similarly, in older culinary texts, it could describe a thickening substance added to sauces, stews, or other dishes to achieve a desired consistency.

The precise nature of what constitutes a "sépaissit" is context-dependent. It is not a universally recognized modern scientific or culinary term. Instead, it serves as a descriptive word indicating the effect of making a liquid less fluid. Modern equivalents would typically be specific ingredients like flour, cornstarch, or roux in cooking, or specific chemical processes in industrial applications. Its usage is largely historical or regional, appearing in older literature where more direct terminology might not have been as standardized.