Crafting Kyrgyzstan’s Traditional Beverages
Take a sip of the traditional drinks of Kyrgyzstan—sip their famous kymyz and the not-so-well-known ones too—while you read about their cultural relevance and how they are made.
In Kyrgyzstan, a country with a rich nomadic legacy, a variety of national cultures and lifestyles are strongly associated with a culture of beverages. Starting from kymyz to some other special local drinks, they testify to the history and traditions of this country. We will present the most iconic Kyrgyz beverages in this article, their preparation methods, and some cultural peculiarities.
One of the most famous traditional Kyrgyz drinks is kymyz —a fermented mare’s milk— in its use dating back to ancient times. Kymyz is not just a drink but also a symbol of the Kyrgyz nomadic way of life. Kymyz is the fermented fresh mare’s milk prepared in a traditional way by fermenting the milk in a particular leather vessel called saba. This is why kymyz gets its characteristic sour taste and light effervescence through the process of fermentation. Traditional thought held that kymyz has many health benefits: it aids digestion and strengthens the immune system. It is widely used during summer, when the mares give large amounts of milk, and making it involves all family members.
Another traditional drink is bozo, a fermented millet or corn beverage. Bozo has a thick, creamy consistency with a somewhat sour taste. This has been recommended for taking during winter months to provide both warmth and nourishment. Bozo is prepared by boiling the grains and then fermenting it and eventually adding water to it along with sugar. Normally, this drink is served with cinnamon or honey. It is an all-time favorite drink in Kyrgyz households and has been consumed for many years over several generations to provide warmth and nutrients during the harsh winter months.
Another famous drink is Jarma; it is made out of fermented barley or wheat. This drink is especially popular in summer, when it is all the more healthy and refreshing. To make jarma, grains are soaked, and then they are made to sprout; after that, they are boiled and fermented. Jarma is partially fermented, with a slightly sour flavor, often flavored with mint or lemon. It makes the ideal thirst quencher in scorching summer and is served at almost every celebratory opportunity and at family gatherings.
Other well-known beverages that the Kyrgyz drink are the immense variety of herbal teas and infusions; they respect the medicinal qualities that people believe to have. Tandyr chai is one of the most popular local teas made in a clay oven; it is very strong in taste and has a calming effect. Besides water, the locals have a habit of drinking herbal infusions of mint, chamomile, and thyme with healthy properties and nice taste.
All this has been done in the years of yore to have traditional drinks; they do speak a lot about the country and its culture. Every drink, from kymyz to jarma, tells a story of the Kyrgyz people’s connection to their land and their enduring traditions. A sip of such special drinks will take you to the nomadic past of Kyrgyzstan. Every drop, be it the sour tang of kymyz or the warmth of bozo, exudes the unique culture and history of Kyrgyzland.
