3 syllables: An, cho, vies. Stress on cho.
an-CHOH-veez
/æˈntʃoʊviz/
Anchovies is pronounced an-CHOH-veez (/æˈntʃoʊviz/). It has three syllables (An-cho-vies), with the stress on "cho". Anchovies are small, salt-cured or brined fish, typically sold whole or filleted and used as a savory topping or ingredient. The term also refers to any species of small, silvery schooling fish in the family Engraulidae. In culinary contexts, “anchovies” often implies strong, salty flavors and a distinctive umami note that’s common in Mediterranean dishes.
nounAnchovies are small, salt-cured or brined fish, typically sold whole or filleted and used as a savory topping or ingredient. The term also refers to any species of small, silvery schooling fish in the family Engraulidae. In culinary contexts, “anchovies” often implies strong, salty flavors and a distinctive umami note that’s common in Mediterranean dishes.
How to Pronounce Anchovies
"I added anchovies to the pizza for a zesty, umami kick."
"The Caesar dressing traditionally includes anchovies to deepen its depth of flavor."
"She topped her salad with a few anchovies, balancing the brightness of the greens."
Anchovies is pronounced /ˈæntʃəviːz/ in US and UK English, with the primary stress on the first syllable: AN-chi-o- vies. The typical American and British pronunciation reduces the second syllable to a schwa, yielding /ˈæntʃəviːz/. For Australian speakers it’s similar, often pronounced /ˈæntʃəviːz/ with a slightly clipped second syllable. Think: AN-chuh-VEES, with the “ch” as the /tʃ/ sound in “chair.” Audio reference: you can compare with “anchovy” pronounced /ˈæntʃəvi/ and add the final /z/ voice. IPA reference anchors your mouth movements for correct placement.
Common mistakes include misplacing stress (saying ahn-CHO-vee instead of AN-chuh-vee- z), adding an extra syllable in the middle (ajn-CHAV-eez), or rendering the final z as a hard s. Correction: keep primary stress on the first syllable, reduce the second to a weak /ə/ (schwa), and ensure the final sound is voiced /z/ rather than /s/. Practice with minimal pairs like anchovy /ˈæntʃəvi/ vs anchovies /ˈæntʃəviːz/.
In US English, /ˈæntʃəviːz/ emphasizes a clear /æ/ in the first syllable and a long /iː/ in the penultimate position before the final /z/. UK English is similar but may feature a slightly shorter vowel in the second syllable and a less rhotic feel in some regions. Australian English aligns with US/UK but often exhibits a tighter vocalic diphthong in /ə/ and a crisp /z/ at the end. Across all, the stress remains on the first syllable, with the /tʃ/ blend as in “chair.”
Anchovies combines a stressed, multi-syllabic onset with a mid-word vowel cluster and a final voiced consonant, which can trip speakers on vowel reduction and consonant voicing. The /tʃ/ blend after a short /æ/ followed by a central /ə/ before /viːz/ requires precise tongue placement: front tongue for /æ/, mid-central for /ə/, and a long /iː/ before the final /z/. This sequencing is unfamiliar to some non-native speakers, making consistent pronunciation challenging.
Anchovies ends with a voiced alveolar sibilant /z/ after a long /iː/ in many varieties. A common nuance is the length and quality of the /iː/ in the penultimate syllable, which can drift toward /i/ or /iː/ depending on speaker and region. Focus on maintaining a clear, long vowel before the final /z/ without adding extra syllables—AN-chuh-VEES. IPA cues help you lock the exact tongue height for the final vowel sound and keep the final z voiced.
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Anchovy comes from the late Latin anchōvia, from Greek ankhōvia (ankhōvia), from ankon (eel) and ia (suffix indicating plural). The term entered English via Old French anchois or anchouis in the 14th century, originally referring to the fish, particularly the European anchovy (Engraulis encrasicolus). The word’s usage broadened in medieval and modern English culinary contexts as salt-cured or preserved anchovies became a staple in Mediterranean and later global cuisines. Over time, English speakers extended “anchovy” to refer to similar small, briny fish and to the common industry product prepared from these fish, with “anchovies” (plural) indicating multiple fillets or whole fish. The spelling and pronunciation stabilized in early modern English, aligning with Romance-influenced orthography, while colloquial usage introduced regional variations in preparation and salting methods. First known uses appear in culinary treatises and inventories documenting preserved fish for flavoring and sauces. Today, anchovies are prized for their intense savory profile, often used in small quantities to deliver umami without overwhelming other ingredients.
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Words that rhyme with "Anchovies"
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