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From Common Kypchak *qïmïz "koumiss", from Proto-Turkic *kum ("koumiss").

Cognate with Old Uyghur [script needed] (qïmïz), Old Uyghur [script needed] (qumuz, "koumiss"); Tatar (q?m?z), Kazakh (q?m?z), Kyrgyz (k?m?z), Southern Altai (kïmïs), Uzbek qimiz, Turkish k?m?z, Khakas (x?m?s), Tuvan (h?m?s), Yakut (k?m?s, "koumiss").

Evidence exists that this term might originally have had the meaning of "sour". Note, for instance, Karakhanid [script needed] (qïmïz almïla, "sour apple"), as attested in D?w?n Lugh?t al-Turk, Uzbek qimizak ("sour-sweet"), and botanic terms in different languages, all denoting plants with a sour taste: Bashkir (qïmïðlïq, "Polygonum alpinum"), Kazakh (q?m?zd?q, "Rumex spp."), Kyrgyz (k?m?zd?k, "Bistorta officinalis, syn. Polygonum bistorta"), Tuvan - (h?m?s-sïgän, "Rumex spp.").


  • IPA(key): [q'mð]
  • Hyphenation:


o (qïmïð)

  1. koumiss, fermented dairy product made from mare's milk, typical of nomadic Turkic cuisines


  This article uses material from the Wikipedia page available here. It is released under the Creative Commons Attribution-Share-Alike License 3.0.



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