soupçon

Culinary enthusiasts may think "soupçon" originated with a dash of garlic in the coq au vin or a splash of vanilla in the crème anglaise, but the etymology of the word has more to do with inklings and suspicions than with food. Sometime in the 18th century, English speakers borrowed "soupçon" from the French, who were using the word to mean "drop," "touch," or "suspicion." The Old French form of the word was "sospeçon," which in turn comes from the Latin forms suspection- and suspectio. Etymologists have further traced the word's Latin ancestry to the verb suspicere, meaning "to suspect." "Suspicere," as you might expect, is also the source of the English words "suspect" and "suspicion."