Definition
The exact definition of Chaashni varies. According to Persian dictionaries, a chaashni is a combination of honey with vinegar or lemon juice to increase the food delicacy. Some definitions also refer to Chaashni as the taste of the food. Others restrict the definition to include only "a little amount of the food that is tasted". Moreover, Chaashni is used as prepared food compounds which are added to food after the cooking process such as the chili sauce.Etymology
The term Chaashni in New Persian roots in the term “Kweks” or “Kwok” in Indo-European languages meaning to see; show. Then, in Avestan, one of the languages of Old Persian as a branch of the Indo-European languages in their Indo-Iranian subdivision, the term has changed to Cāsh-, kash-, Chash- meaning to behold, see, and taste. In Middle Persian, terms such as Chaashnig, Chaashnik, čāšišn, čašitan, and čaxšišn were used to mean taste, tasting, and teaching. According to Henning, C’šny in Parthian language and C’šnyg in Middle Persian language were used to mean taste. “A Concise Pahlavi Dictionary by D. N. Mackenzie” refers to č’šnyg as meaning taste in Middle Persian. According to Iranica, “With Aristotle it has been observed that it is through the faculties of sight (wēnišn), touch (pahrmānišn), taste (čāšišn), smell (bōyišn, hanbōyišn), hearing (āšnawišn) that, in association with the organs of the body, principally the tongue (mādayān uzwān), man conveys his thoughts (mēnišn) in the form of language (Dēnkard, p. 48, tr., p. 66).” “Ka dārūg ē ō kāmēd xwardan ud ka dārūg az ān ī pad xwarišn mehmānīh pad drōn frāz nihišn u-š čāšīng pēš ēn az dārūg kunišn. When one desires to take a drug is among the edibles assembled and set out with the drōn, he should taste the drug before.” According to this, the word originates from Persian, in which it means ''taste'', or ''flavor''.History of using Chaashnies in Iran
In ancient Persia, saffron (kurkum in Middle Persian) was cultivated in the 10th century BC. Saffron was used by ancient Persian as a brilliant yellow dye, perfume, and a medicine and they mixed it into hot teas as a curative for bouts of melancholy. Indeed, Persian saffron threads used to spice foods and teas. In addition, Persian saffron was dissolved in water with sandalwood to use as a body wash after heavy work and perspiration under the hot Persian sun. Later, Persian saffron was heavily used by Alexander the Great and his forces during their Asian campaigns. They mixed saffron into teas and dined on saffron rice. Alexander personally used saffron sprinkled in warm bath water, taking after Cyrus the Great. Much like Cyrus, he believed it would heal his many wounds, and his faith in saffron grew with each treatment.; Pages 41, 54-55 Golpar (Heracleum persicum, commonly known as Persian hogweed), originally native to the region of Iran, has been used as a spice in Persian cooking since ancient times. Moreover,See also
*References
{{reflist Condiments Indian desserts Syrup