An enzyme found in pineapple plants that breaks down proteins, similar to the enzyme papain from papaya.
From 'bromelia' (pineapple genus) + '-in' (suffix for enzymes). Named in the late 19th century when chemists isolated and identified this protein-digesting enzyme.
Bromelin is why pineapple makes your mouth tingle—it's literally digesting the cells in your mouth's lining; this is also why pineapple can't be used in gelatin desserts unless you heat it first (bromelin destroys gelatin's structure).
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