ҡымыҙ

From Common Kipchak *qïmïz (“koumiss”), from Proto-Turkic *kumɨŕ (“koumiss”).

Cognate with Old Uyghur [script needed] (qïmïz), Old Uyghur [script needed] (qumuz, “koumiss”); Tatar кымыз (qımız), Kazakh қымыз (qymyz), Kyrgyz кымыз (kımız), Southern Altai кымыс (kïmïs), Uzbek qimiz, Turkish kımız, Khakas хымыс (xımıs), Tuvan хымыс (xımıs), Yakut кымыс (kımıs, “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 Dīwān Lughāt al-Turk, Uzbek qimizak (“sour-sweet”), and botanic terms in different languages, all denoting plants with a sour taste: Bashkir ҡымыҙлыҡ (qımıźlıq, “Polygonum alpinum”), Kazakh қымыздық (qymyzdyq, “Rumex spp.”), Kyrgyz кымыздык (kımızdık, “Bistorta officinalis, syn. Polygonum bistorta”), Tuvan хымыс-сиген (xımıs-sigen, “Rumex spp.”).

• IPA^(key): [qɯ̞ˈmɯ̞ð]
• Hyphenation: ҡы‧мыҙ

ҡымыҙ • (qımıź)

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