[es-kyoo-ley-pee-uh n] /ˌɛs kyʊˈleɪ pi ən/
[es-kyuh-luh nt] /ˈɛs kyə lənt/ adjective 1. suitable for use as food; edible. noun 2. something edible, especially a vegetable. /ˈɛskjʊlənt/ noun 1. any edible substance adjective 2. edible adj. 1620s, from Latin esculentus “good to eat, eatable,” from esca “food,” from PIE *eds-qa- (cf. Lithuanian eska “appetite”), from root *ed- “to eat” (see edible).
[es-kyuh-lin] /ˈɛs kyə lɪn/ noun, Chemistry. 1. a white, crystalline, slightly water-soluble glucoside, C 15 H 16 O 9 , obtained from the bark of the common horse chestnut and used chiefly in skin preparations as a protective against sunburn.
[e-skyoo r-ee-uh l] /ɛˈskyʊər i əl/ noun 1. . /ɛˌskjʊərɪˈɑːl; ɛˈskjʊərɪəl/ noun 1. a variant of Escorial
Economic and Social Commission for Western Asia