kyslé

Kyslé is a Czech adjective meaning sour or acidic. It describes taste, smell, or chemical acidity and is commonly used for foods and drinks produced by fermentation or souring. In everyday language it appears in phrases such as kyselé zelí (sauerkraut) and kyselé mléko (sour milk), as well as more general references to sour flavors, citrus notes, or acidic environments. In gastronomy and food science the word often appears when characterizing fermentation processes, lactic-acid products, or spoiled items.

Grammar and usage: kyselé is the neuter singular form of kyselý and agrees with neuter nouns. The feminine and masculine forms are kyselá and kyselý, respectively, in their appropriate gender and number. It is used in compounds and adjectives, for example kyselá zelenina (sour vegetables), kyselý chléb (sour bread) or simply kyselé zelí.

Related terms and nuances: The related noun kyselina means acid, and kyselost denotes acidity. The word can also be used metaphorically to describe unfriendly or biting attitudes, such as kyselý pohled (a sour look) or kyselý humor. In scientific contexts, the distinction between sour-tasting and chemically acidic is often clarified with terminology like kyselina versus kyselost, but kyslé remains a common everyday descriptor for taste and flavor as well as for related sensory impressions.