A beverage made from fermented or pressed apple juice, which can be either alcoholic or non-alcoholic.
From Old French 'cidre,' borrowed from Hebrew 'shekar' (strong drink). The word traveled through multiple languages as apple cultivation spread across Europe and then to America.
In medieval Europe, cider was safer to drink than water because fermentation killed bacteria—so peasants, monks, and even children drank cider daily, making it more important to survival than we realize today.
Complete word intelligence in one call. Free tier — 50 lookups/day.