There are four varieties of commercially viable coffee: Arabica, Liberica, Excelsa, and Robusta. Growers predominantly plant the Arabica species. Although less popular, Robusta tastes slightly more bitter and contains more caffeine.
blistered
simple past tense and past participle of blister
blistered (comparative more blistered, superlative most blistered)
Having one or more blisters
Source: Wiktionary
Blis"ter, n. Etym: [OE.; akin to OD. bluyster, fr. the same root as blast, bladder, blow. See Blow to eject wind.]
1. A vesicle of the skin, containing watery matter or serum, whether occasioned by a burn or other injury, or by a vesicatory; a collection of serous fluid causing a bladderlike elevation of the cuticle. And painful blisters swelled my tender hands. Grainger.
2. Any elevation made by the separation of the film or skin, as on plants; or by the swelling of the substance at the surface, as on steel.
3. A vesicatory; a plaster of Spanish flies, or other matter, applied to raise a blister. Dunglison. Blister beetle, a beetle used to raise blisters, esp. the Lytta (or Cantharis) vesicatoria, called Cantharis or Spanish fly by druggists. See Cantharis.
– Blister fly, a blister beetle.
– Blister plaster, a plaster designed to raise a blister; -- usually made of Spanish flies.
– Blister steel, crude steel formed from wrought iron by cementation; -- so called because of its blistered surface. Called also blistered steel.
– Blood blister. See under Blood.
Blis"ter, v. i. [imp. & p. p. Blistered; p. pr. & vb. n. Blistering.]
Definition: To be affected with a blister or blisters; to have a blister form on. Let my tongue blister. Shak.
Blis"ter, v. t.
1. To raise a blister or blisters upon. My hands were blistered. Franklin.
2. To give pain to, or to injure, as if by a blister. This tyrant, whose sole name blisters our tongue. Shak.
Source: Webster’s Unabridged Dictionary 1913 Edition
11 February 2025
(noun) shad-like food fish that runs rivers to spawn; often salted or smoked; sometimes placed in genus Pomolobus
There are four varieties of commercially viable coffee: Arabica, Liberica, Excelsa, and Robusta. Growers predominantly plant the Arabica species. Although less popular, Robusta tastes slightly more bitter and contains more caffeine.