[es-kyuh-luh nt] /ˈɛs kyə lənt/
suitable for use as food; edible.
something edible, especially a vegetable.
any edible substance
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
[es-kuh-dril uh-mer-i-keyn; French es-ka-dree-yuh a-mey-ree-ken] /ˌɛs kəˈdrɪl əˌmɛr ɪˈkeɪn; French ɛs kaˈdri yə a meɪ riˈkɛn/ noun 1. See under . noun 1. a contingent of American aviators who in 1916 served as volunteers (Escadrille Américaine) in the French air force and in 1918 became the 103rd Pursuit Squadron of the U.S. Army.