Reconstruction:Proto-Sino-Tibetan/rtsap

This Proto-Sino-Tibetan entry contains reconstructed terms and roots. As such, the term(s) in this entry are not directly attested, but are hypothesized to have existed based on comparative evidence.

Proto-Sino-Tibetan

Noun

*rtsap

  1. Sichuan pepper

Reconstruction notes

  • The oldest reconstructible word for the Sichuan pepper in any language family. It is reconstructible to the common ancestor of at least Bodish, Lolo-Burmese and rGyalrongic; its reflexes are described extensively in Jacques & D'Alpoim Guedes (2023).[1]
  • This word has a tendency to shift to refer to the flavour of Capsicum chili peppers in modern times.

Derived terms

  • *mə-rtsap (“(to be) spicy”)
    • rGyalrongic
      • West rGyalrongic
        • Horpa
          • Geshiza: rzəu
          • Stau: rzɛv
          • Tangut: 𘟋 (*zar¹)
        • Khroskyabs: rdzɑ́v
      • East rGyalrongic
        • Japhug: mɤrtsaβ
        • Situ: mərtsiɛp (Bragbar), martsáp (Cogtse)
    • Lolo-Burmese
      • Burmish: *dʒap (Gong and Hill, 2020)
        • ⇒ Achang: [Term?] (/⁠tɕap⁵⁵ʂə³¹⁠/)
        • Burmese: စပ် (cap)
        • ⇒ Zaiwa: [Term?] (/⁠tʃap²¹ʃi²¹⁠/)

Descendants

  • Bodish:
  • rGyalrongic:
    • West rGyalrongic:
      • Khroskyabs: rtsʰɑ́v
      • Horpa: rtsʰɛv (Mazar Stau), ltsʰəu (Geshiza, with irregular l-)
        • Tangut: 𘟌 (*tsar¹)
  • → Miju: [Term?] (/⁠tɕʰap⁵³⁠/) (presuming that Miju is not actually Sino-Tibetan)

References

  1. ^ Jacques, Guillaume, D'Alpoim Guedes, Jade (3 April 2023) “Sichuan Peppercorn and the Birth of Numbing Spices in East Asia”, in Ethnobiology Letters‎[1], volume 14, number 1, →DOI, →ISSN, pages 10-23
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