To flavor or season with spices; to make spicy.
From Old English 'be-' (prefix) + 'spice' (from Old French 'espice,' ultimately from Latin 'species,' meaning kinds or varieties of aromatic plants). The prefix suggests thorough seasoning.
Before we had modern food vocabulary, 'bespice' meant to elevate a dish by adding exotic, expensive spices—items that were worth their weight in gold during medieval times. The word captures the sense of luxury and transformation that spices brought to European cuisine.
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