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Etymological Dictionary of Arabic
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EtymArab
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¹ḫamar‑ خمر , u (ḫamr)
meta
ID … • Sw – • BP – • APD … • © SG | 15Feb2021
√ḪMR
gram
vb., I
engl
to leaven, raise (dough); to ferment, cause fermentation; for another value cf. ↗ḫamara_2 – WehrCowan1979.
conc
▪ From Ar root √ḪMR ‘to cover, conceal’ – Huehnergard2011.
…
hist
▪ …
cogn
▪ DRS 10 (2012)#ḪMR-1: Hbr ḥāmar ‘bouillonner, fermenter’, ḥamīr, Syr ḥᵃmīrā, Mand hmira, Ar ḫamraẗ ‘ferment, levain’, ḫamīraẗ ‘parcelle de levain’, ḫamara ‘faire lever (la pâte)’, MġrAr ‘fermenter, lever, cuver, macérer, s’imbiber’; Ug ḫmr, Hbr ḥā̈mär, Phn ḫmr, Syr ḥamrā, Mand hamra ‘vin’, Ar ḫamr ‘vin, toute boisson fermentée et enivrante’, YemAr ḫamr ‘grappe de raisin’, MġrAr ḫmər ‘fermenter, enter en transe’, Mhr ḫāmər, Jib ḫä̃r ‘vin’, oḫõr ‘enivrer’, ḫotmər ‘fermenter, pourrir, sentir mauvais’, ? Akk ḫammurt sorte de bière. — Outside Sem, there is Copt ḥamir ‘levure, levain’, but this is probably a loan from Aram.
disc
▪ Ar lexicographers regard this value as secondary, derived from ↗ḫamara_2 ‘to cover’, the leavening of dough, or fermentation of juice, etc. being the result of letting the dough, juice, etc., stand covered in a place for some time. EtymArab follows DRS where the value is listed separately.
▪ Ar ḫamr ‘wine’ (and deriv.), though belonging to the same Sem root, may not be taken directly from Sem, but have come in only later via Aram., see s.v..
west
–
deriv
► ḫammara, vb. II, = I. – Cf. also ↗ḫamara_2.
► ḫāmara, vb. III, to permeate, pervade, mix, blend; to seize, permeate (s.o., feeling, thought, doubt):.
► ʔaḫmara, vb. IV, 1 to leaven, raise (dough); 2 to ferment, cause fermentation; to harbour, entertain; 3 to bear a grudge, feel resentment (li‑ against):.
► taḫammara, vb. V, to ferment, be in a staate of fermentation; to rise (dough); – For another value cf. ↗ḫamara_2.
► taḫāmara, vb. VI, to conspire, plot, collude, scheme, intrigue (ʕalà against):.
► ĭḫtamara, vb. VIII, 1 to ferment, be in a state of fermentation; to rise (dough); 2 to become ripe, ripen (also fig.: an idea in s.o.’s mind).

► BP#2982ḫamr, n.m. & f., wine; pl. ḫumūr, alcoholic beverages, liquor: ↗s.v..
► ḫamraẗ, n.f., wine: ↗ ḫamr.
► ḫamrī, adj., golden brown, reddish brown, bronze-coloured: ↗ ḫamr.
► ḫamriyyaẗ, n.f., wine poem, bacchanalian verse: ↗ ḫamr.
► ḫumār, n., aftereffect of intoxication, hang-over: ↗ ḫamr.
► ḫamīr, 1 adj., leavened (dough); ripe, mature, mellow; leaven; 2 n., leavened bread
► ḫamīraẗ, pl. ḫamāʔirᵘ, n., 1 leaven; ferment; barm, yeast; enzyme (chem.); 2 (fig.) starter, nucleus, basis (from which s.th. greater develops): according to Jeffery1938 directly of Aram origin, e.g. Syr ḥᵃmīrā ‘leaven’.
► ḫammār, n., wine merchant, keeper of a wineshop: ↗ ḫamr.
► ḫammāraẗ, n.f., wineshop, tavern; bar: ↗ ḫamr.
► ḫimmīr, n., winebibber, drunkard, tippler, sot: ↗ ḫamr.
► taḫmīr, n., leavening, raising (of dough); fermenting, fermentation
► ĭḫtimār, n., (process of) fermentation
► maḫmūr, adj., drunk, intoxicated, inebriated: ↗ ḫamr.
► muḫtamir, adj., 1 fermenting, fermented; 2 alcoholic: PA VIII; 2 ↗ ḫamr.

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