խմոր

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Armenian[edit]

Etymology[edit]

From Old Armenian խմոր (xmor, leaven, ferment, yeast).

Pronunciation[edit]

Noun[edit]

խմոր (xmor)

  1. dough

Declension[edit]

Derived terms[edit]


Old Armenian[edit]

Etymology[edit]

From the root խում- (xum-, leavening, fermentation) +‎ -որ (-or). The root is found in անխում (anxum, unleavened) and խմեալ (xmeal, leavened) and is borrowed from Classical Syriac ܚܡܥ (ḥma, to ferment, to become light by the action of leaven or yeast), of native Semitic origin: compare Aramaic ܚܡܥ/חמע (xmʿ, to ferment, to leaven), Hebrew root ח־מ־ץ (kh-m-ts) and Arabic حمض (ḥamḍ, to sour, acidify).

Noun[edit]

խմոր (xmor

  1. leaven, ferment, yeast
  2. (figuratively) religious sect

Declension[edit]

Derived terms[edit]

Related terms[edit]

Descendants[edit]

References[edit]

  • խմոր in Mathias Bedrossian (1879), New Dictionary Armenian–English, Venice: S. Lazarus Armenian Academy
  • խմոր in Gabriēl Awetikʿean, Xačʿatur Siwrmēlean, Mkrtičʿ Awgerean (1836–37), Nor baṙgirkʿ haykazean lezui [New Dictionary of the Armenian Language], in 2 vols, Venice: S. Lazarus Armenian Academy
  • խմոր in Hračʿeay Ačaṙean (1971–79), Hayerēn armatakan baṙaran [Dictionary of Armenian Root Words], in 4 vols (second edition), Yerevan: Yerevan State University