A spicy and tangy condiment or pickle made with vegetables, popular in Southeast Asian cuisine.
From Khmer អាចារ (acheary) or related Cambodian origins. The word entered English through culinary borrowing from Southeast Asian languages, particularly associated with Cambodian and Thai food traditions.
Atsara is a perfect example of how food words travel globally—what started as a Khmer cooking word is now becoming familiar to English speakers as Southeast Asian cuisine gains popularity worldwide, showing how language evolves through taste and cultural exchange.
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