What is always kept by the Mongol cavalry in their cloaks and carried away to 'fight the east and clear the north'?

The Mongol Empire once controlled more than 24 million square kilometers and a quarter of the world's population. This level of military and political dominance is almost unimaginable in the modern world.

Many factors contributed to their extremely successful military campaigns, including their high discipline, equestrian and archery skills, as well as their flexibility in learning and using strategies. enemy strategy and technology.

However, one thing that cannot be overlooked is the nutritional supplement and morale of this ferocious and massive army - a drink loved by the Mongols, respected by society, and even given is to help increase mental strength - Airag (or Ayrag).

Airag is a drink loved by Mongolians.

Airag was created by fermenting the milk taken from the horses accompanying the Mongols - it has high nutritional value and 2% alcohol - the perfect drink to train both the body and the warrior's spirit .

Expressed milk was stored in a leather bag inside a Mongolian robe or a leather bag attached to a horse's saddle.

Body heat and exercise will aid in the fermentation which takes about 2 days and once the harder part (horse butter) has risen and is removed - what is left will be delicious and ready to be eaten. use.

The invention and introduction of Airag into the Mongolian diet gives us a better understanding of their resourcefulness and self-sufficiency.

The Mongols are a nomadic people, so they are experts at making use of all available resources. A people who are constantly on the move and known for their skilled horsemen will naturally want to make the most of the large number of horses at their disposal.

Horse milk.

On the question of why the Mongols thought about fermenting horse milk - it should be noted that this is not a popular drink for humans and the fermentation process significantly reduces the lactose content of the milk, which humans cannot drink. people with a predisposition to intolerance.

And 2% alcohol can be a "reward" after this process.

Regarding the taste and effects of Airaq, the missionary William de Rubruquis, who lived for 6 months with the Mongols, described the drink as "spicy on the tongue like when drinking wine when drunk" and left an aftertaste of "almond milk on the tip of the tongue".

Currently in Central Asia, people continue to love and produce Airags on an industrial scale and they are sold under another name, Kumis.

In Central Asia, Airag is sold under the other name Kumis.

And if you travel in Kazakhstan and get a taste of Kumis, the locals are sure to be much happier when you discuss it as an important part of their heritage than ask where Borat* lives.