A popular edible mushroom with a rounded brown cap, also called a porcini mushroom or Boletus edulis, prized in European cuisine.
From Catalan 'cep' or French 'cèpe,' derived from Latin 'cepe,' which may come from Iberian languages or pre-Latin sources. The term spread through European languages as the mushroom became culinarily important.
Porcini mushrooms are called 'ceps' in English and French but 'porcini' in Italian—it's the same fungus with different cultural names, showing how food names reveal historical trade and culinary influence across Europe.
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