խմոր

Etymology

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

Pronunciation

• (Eastern Armenian, standard) IPA^(key): [χəˈmɔɾ]

Noun

խմոր • (xmor)

1. dough

Etymology

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

խմոր • (xmor)

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

References

• Petrosean, H. Matatʿeay V. (1879), “խմոր”, in Nor Baṙagirkʿ Hay-Angliarēn [New Dictionary Armenian–English], Venice: S. Lazarus Armenian Academy
• Awetikʿean, G.; Siwrmēlean, X.; Awgerean, M. (1836–1837), “խմոր”, in Nor baṙgirkʿ haykazean lezui [New Dictionary of the Armenian Language] (in Old Armenian), Venice: S. Lazarus Armenian Academy
• Ačaṙean, Hračʿeay (1971–1979), “խմոր”, in Hayerēn armatakan baṙaran [Dictionary of Armenian Root Words] (in Armenian), 2nd edition, Yerevan: University Press