This adjective describes food that has been cooked by boiling rather than by fire. It appears in precise ritual contexts: the Passover lamb must not be eaten 'boiled in water' but roasted, while the Nazirite's offering includes a boiled shoulder of the ram. The distinction between boiling and roasting mattered greatly in Israelite food preparation, especially for sacrificial meals where the cooking method carried symbolic weight. Related to Assyrian terms for ripeness, the root emphasizes the transformation heat brings.