a type of chile that is dried and smoked to make it last
(Valley of Mexico, 1570–1587)
The Mexican Treasury: The Writings of Dr. Francisco Hernández, ed. Simon Varey, transl. Rafael Chabrán, Cynthia L. Chamberlin, and Simon Varey (Stanford: Stanford University Press, 2000), 110.
any type of wood that smokes a lot when put on the fire (probably most likely what is called "green" wood today in English) Digital Florentine Codex/Códice Florentino Digital, edited by Kim N. Richter and Alicia Maria Houtrouw, "Book 11: Earthly Things", fol. 114r, Sahagún, Bernardino de. Florentine Codex: General History of the Things of New Spain. Transcribed and translated with notes by Arthur J. O. Anderson and Charles E. Dibble. 2nd rev. ed. Santa Fe, NM: School of American Research / University of Utah Press, 1950–82. Getty Research Institute, 2023. https://florentinecodex.getty.edu/en/book/11/folio/114r Accessed 11 November 2025.
to get smoky, to smoke something, or to fill something with smoke (Karttunen), such as a house or a wall (Molina); or, for grains/maize/bread to get overcooked, overheated (Molina)
a silk cotton tree (Ceiba pentandra), a "large and beautiful" tree (see Molina and Karttunen); frondous, this tree produces something that looks like cotton bolls
# Un árbol, ropa o otro tipo de comida nada más se revienta cuando ya no sirve. “La leña de mi papá ya se está desasiendo porque no lo careó antes y espesaron a picar los mosquitos”.
fat (sixteenth century, central Mexico) Fr. Bernardino de Sahagún, Florentine Codex: General History of the Things of New Spain; Book 10 -- The People, No. 14, Part 11, eds. and transl. Arthur J. O. Anderson and Charles E. Dibble (Santa Fe and Salt Lake City: School of American Research and the University of Utah, 1961), 98.