• The red oxygenating liquid that circulates around the body of animals, usually drained after killing and used as a commercial raw material. Pig’s blood is used for making black puddings, hare’s blood in jugged hare and chicken’s blood in coq au vin. It adds flavour and can be used in the same way as and with the same precautions as egg for thickening sauces. It is often sold in a coagulated cooked state for use in various dishes. When blood is not drained from the animal, the meat is very dark.


  • noun a red liquid moved around the body by the pumping action of the heart


  • noun a term of endearment or address used by black men to fellow males, it is a shortening of ‘blood brother’, or a version of ‘young blood’ as applied to tribal warriors. By 2005 it was a common greeting among youths in East London, usually pronounced ‘blad’.

Origin & History of “blood”

Blood is a Germanic word, occurring as German blut, Dutch bloed, Swedish blod, etc. as well as in English (the romance languages take their words from Latin sanguis, whence English sanguine (14th c.), while Greek had haima, as in English haemorrhage, haemoglobin, etc). The ultimate source of all these was Germanic *blōtham, a derivative of which, *blōthjan, produced English bleed. Old English had the adjective blōdig, from which we get bloody; its use as an expletive dates from the 17th century.