Japanese
atsui temp hot
karai spicy hot
But salty is shio karai, just karai if context makes it clear.
So they have to pay back the gourmet cachet they got for umami as the 5th taste.
Horrible example, since cinnamon is considered spicy hot. All sorts of candy refer to extra cinnamon as “hot.” Hot Tamale, anyone?
Finnish:
kuuma = temperature
tulinen (“fiery”) = spicy
mausteinen = spicy as in lots of spices
Tagalog
mainit - hot
malasa - tasty/well-seasoned/spicy
maanghang - piquant/pungent/too spicy
And as usual Swedish and Norwegian go hand in hand, though I would say:
Varm
Stark (or kryddstark)
Kryddig
In México there is also another word, perhaps unique to this country, for hot as in picante, enchiloso(a). It comes from the word chile.
And I think for spicy you will hear the word condimentado used more commonly. Again, I am speaking of the Mexican Spanish dialect.
Johanna, that is fascinating, that Arabic does the “spicy=hot” thing.
Whoever made the point about English having the hots for “hot” (many extended uses of the term) – great observation.
CBEscapee, good point about the (Mexican) Spanish verb “enchilar(se)”. It’s amusing that this word can encompass what takes a whole phrase, at least, in English: “Me enchilé” = “I ate too much of some spicy food and now I feel like I’m burning up.”
Yeah, I’m with you. I’d never say spicy to mean a lot of spices (that aren’t hot).
Aaand now spicy looks weird. Stupid semantic satiation.
In Thai:
Hot (temperature) = rawn (drawn-out vowel, high tone)
Hot (spicy) = phet (with a hard P sound, short-duration vowel, high tone)
Hindi , Hot (Warm) - *garam *| Hot (Spicy) - *Teekha *| Salty - *Namkeen *| Spicy (Lots of Spices) - Masaledaar
*teekha *is used for sharp as well.
*garam, teekha, Namkeen *are sometimes used to describe hot women as well. I guess this might the same in other languages as well.
What they said, although in Spain we douldn’t use especiado. I’ve heard both that and especioso from Latin American people (I heard especioso in Costa Rica). Something with lots of non-hot spices would be described, rather than get a single word; often the specific spice would be named (tiene mucho clavo, this has a lot of cloves).
Catalan has the same distinction between* calent* and picant.
Note that a person will not “be caliente/calent” as in “it’s too hot here”: we “have heat” (tenemos calor, tenim calor). Saying estoy caliente does mean “I’m hot”, but in the sexually aroused sense.
OOT: soy caliente means “I get aroused at the drop of a nail”. So yeah, it’s one of those things that lead to a lot of pregnant silences when someone with Spanish as a second language slips up. Very pregnant silences…
Mandarin:
Hot (Temperature): shao, re, tang
Hot (Capsaicin): la
Spicy: I’m not sure, actually. If it was moderately spiced, it would be “xiang” (lit. fragrant) as in “zhe ge ping guo pai hao xiang ah” (this apple pie is quite fragrant), but if it were too spicy, you’d go straight to “la” (as in you dumped a pot of cinnamon in). If it’s just too strong tasting, you might say “wei dao tai zhong le” (lit. the flavour is too [strong/heavy]) or “wei dao hen/tai zhong” (lit. flavour (is) very/too [strong/heavy]).
“Xiang” is used for lots of nice flavours/scents, though. The smell of sesame oil in stir fries is commonly referred to as being “xiang”, and flowers are “xiang” as well. It has positive connotations, and would never be used in a negative sense.
Mandarin Chinese:
Hot: “Tung”
Spicy: “La”