kyslým

Kyslým is a Czech term that translates to "sour" in English. It describes a taste sensation often associated with foods and beverages that contain acids. This sourness is typically perceived on the sides of the tongue and is a primary taste alongside sweet, salty, bitter, and umami.

In Czech cuisine, kyselým is a common characteristic. Many traditional dishes and drinks utilize ingredients that impart a sour flavor. For instance, pickled vegetables, such as sauerkraut (kysané zelí) or pickled cucumbers (nakládané okurky), are known for their distinct sourness derived from the fermentation process. Soups like kulajda or česnečka often have a sour element, frequently achieved through the addition of sour cream, vinegar, or fermented milk products.

The sour taste in food is often a result of the presence of various acids. Lactic acid, for example, is produced during fermentation and contributes to the sourness of yogurt, sauerkraut, and certain cheeses. Acetic acid, found in vinegar, is another common source of sourness. Citric acid, present in lemons and limes, also contributes to a sour profile.

Beyond its gustatory aspect, the term kyselým can sometimes be used figuratively in Czech to describe something that is unpleasant, difficult, or has a negative connotation, though its primary meaning relates to taste.