regarding parmeßan cheese (in italian): well, you don't really say iguana.
a culinary redefinition, notable when seasoning delicate side-dishes, like mash-potatoes, invoking seasoning akin to smoked paprika or some bbq powder... the original term? e.g. a *pinch of salt... well, a pinch regards more of the actual act of cooking... what i wanted was a "spell" regarding the palette once the food is cooked and then ready on the plate to be consumed... i had to redefine pinch with a word more refined... indeed, it popped into my mind just now - a hint of whatever seasoning has been added to a delicate side-dish. delicate? quiet frankly: quite bland if not improved.
on another note though... on today's menu? creamy-tomato bacon pasta... and what is the hint going to be? oregano... diacritical improvement to sound hearty, soulful akin to italian? óregáno - but unlike the orthodox use of the acute vowel in polish, where the use is more of an orthographic utility (aesthetic) replacing a U... i.e. / e.g. attempt: próba... not pruba... you say the word in the same way... but the orthographic aesthetic dictates you write the former, rather than the latter... another e.g. ****: huj rather than hój... but in phonetic terms when trying to sound more passionate italian concerning ingredients for a culinary adventure... i think the acute O can break from slavic orthographic constraints... nurse, once again, pass me the diacritical scalpel - óregáno! pancétta! mascarpóne! ( ch ) | parmígiáno! (zia zia) c | (******* cheated a | whereby g becomes z) p p u c c i n o?!
p.s. rule... you can't finish a word with a diacritical vowel... the tetragrammaton rule states that the H already allows a vowel to exfoliate into a stress-state... but such instaces allow a niqab "decency" of the vowel to cover itself, and not expose a diacritical high-heel and nice little number: a tight red dress of acute stare by the reader.