An herb (Tanacetum balsamita) historically used to flavor and preserve ale; also called costmary.
From ale (Old English ealu) + cost (possibly from costus, a sweet spice plant from Latin). A medieval culinary herb with a compound name.
Alecost was medieval brewers' secret weapon—they'd throw this minty, bitter herb into ale to preserve it and add flavor, making it way more palatable than the chunky, cloudy brews without it!
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