4 syllables: in, gre, di, ent. Stress on gre.
in-GREE-dee-uhnt
/ˌɪnˈɡɹidiənt/
ingredient is pronounced in-GREE-dee-uhnt (/ˌɪnˈɡɹidiənt/). It has four syllables (in-gre-di-ent), with the stress on "gre". Ingredient refers to any component or substance used in a mixture or recipe to achieve a desired result. In everyday use it can mean a component of a dish, chemical formulation, or part of a larger process. The term emphasizes the individual elements that combine to form a whole. It is typically used in culinary, manufacturing, and scientific contexts.
Ingredient refers to any component or substance used in a mixture or recipe to achieve a desired result. In everyday use it can mean a component of a dish, chemical formulation, or part of a larger process. The term emphasizes the individual elements that combine to form a whole. It is typically used in culinary, manufacturing, and scientific contexts.
- Misplacing stress: many say in-GRI-di-ənt; correct by stressing the second syllable: in-GREE-di-ənt. - Shortening the middle vowel: avoid /ɡriːd/ or /ɡriːdi/; keep /ɡriː/ with a long /iː/. - Dropping the final -ent too quickly: practice with a crisp /-ənt/ rather than a quick /-nt/ or /-ə/; ensure the /t/ is audible.
"The recipe lists salt, pepper, and two other ingredients."
"All the ingredients were sourced locally for the project."
"One of the key ingredients in this serum is hyaluronic acid."
Typically /ɪnˈɡriːdiənt/. The stress is on the second syllable: in-GREE-di-ənt. Start with a short, lax initial /ɪ/ as in 'kit', then the /n/ sound, followed by /ˈɡriː/ with a long 'ee' vowel and a hard /g/. The third syllable uses /di/ with a clear /i/ as in 'eat', and finally /ənt/ or /ənt/ with a light schwa + nt. In careful speech you’ll hear: in-GREE-dee-ənt.
Common mistakes include stressing the wrong syllable (e.g., in-GRĒ-diənt instead of in-GREE-diənt), turning the second syllable into /ɪ/ or mispronouncing /ɡr/ as /ɡrɪ/; and reducing the final -ent too much, making it sound like /-ənt/ or /-ə/ rather than a crisp /-ənt/. To correct: emphasize /ˈɡriː/ with a longer vowel, keep /di/ clean, and end with a clear /ənt/ with a light touch on the final consonant.
In US, UK, and AU, the primary rhotic and vowel differences surface in the middle vowel cluster. US tends to have a tighter /ɪnˈɡriːdiənt/ with a clear rhotic approximate on the /r/ and slightly shorter secondary vowels. UK often features a sharper /ɪnˈɡriːdiənt/ with non-rhotic tendencies in some speakers, subtle vowel quality shifts in /ɪ/ vs /iː/ and a crisper /t/. Australian generally aligns with non-rhotic patterns but can show a more centralized /ə/ in the second syllable and a slightly broader /ɡriː/ vowel. Overall, the second syllable /ˈɡriː/ remains prominent across accents.
The difficulty lies in the multi-syllabic rhythm and the sequence /ɪn-ˈɡriː-di-ənt/ where the middle /riː/ combines a long vowel with a consonant cluster (/ɡr/). Many speakers also struggle to lengthen the /iː/ in stressed syllable while maintaining an unstressed, quick final /ənt/. Fine-tuning the transition from the /riː/ to the /di/ and ensuring the final /nt/ is crisp without sounding like /nt/ or /nd/ is the key challenge.
A notable feature is the secondary syllable stress and the smooth /ɡr/ cluster immediately after the initial /n/. The sequence /nˈɡriː/ can tempt speakers to reduce or misplace the /g/ or soften the /r/. Keeping a distinct /g/ release and a clear /riː/ helps maintain the expected rhythm. Also, ensure the final /ənt/ is present in careful speech, not replaced by a silent or ultra-short ending.
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- US: /ɪnˈɡriːdiənt/ with rhotic linking; keep /ɡr/ together and a clear /iː/ before /ə/. - UK: /ɪnˈɡriːdiənt/ with slightly clipped /t/ and potential non-rhoticity; maintain a crisp /t/. - AU: /ɪnˈɡriːdiənt/ with broader vowels and potential vowel centralization in /ə/. Emphasize the second syllable, maintain a long /iː/ and an audible final /nt/ across accents.
The word ingredient comes from the Latin ingredientem, the present participle of ingredi, meaning to enter or to go in. The English adoption traces to the 14th–15th centuries, initially appearing in cookery and alchemical texts to denote elements that enter into a mixture. The root ingred- derives from in- (in) + gradi (to step, go). As culinary and technical vocabularies expanded, ingredient broadened from food-specific components to any constituent part in a process or formulation. In Middle English, it often implied a quantity or portion that contributes to a dish or compound; by the 17th–18th centuries, it took on more formal usage in chemistry and manufacturing, retaining the sense of discrete parts that together form a whole. Today, ingredient is ubiquitous in recipes, product labeling, and technical documentation, with the emphasis on individual components that are necessary for the final result.
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Words that rhyme with "ingredient"
-ent sounds
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