Teig

German

Etymology

From Middle High German teic, from Old High German teig, teic (attested since the 9th century); from Proto-Germanic *daigaz, from Proto-Indo-European *dʰeyǵʰ- (“to knead, to mold, to form”). Cognate with English dough, Dutch deeg, Old English dāg, Old Norse deig (whence Icelandic deig, Faroese deiggj, Norwegian deig, Swedish deg, Danish dej), Gothic 𐌳𐌰𐌹𐌲𐍃 (daigs). Also compare Finnish taikina and Estonian taigen which appear to be early borrowings from Proto-Germanic. Non-Germanic cognates include Ancient Greek τεῖχος (teîkhos, “mound, fortification”), Latin fingō (“to shape, to form”) (compare fiction), Old Irish digen (“firm, solid”), Old Armenian դէզ (dēz, “pile, heap”), Sanskrit देह (dēha, “body”), देग्धि (degdhi, “to smear, to plaster”).

Pronunciation

• IPA^(key): /taɪ̯k/ (standard)
• IPA^(key): /taɪ̯ç/ (northern Germany, central Germany, chiefly colloquial)

• Audio

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• Hyphenation: Teig
• Rhymes: -aɪ̯k
• Homophone: Teich (nonstandard)

Noun

Teig m (strong, genitive Teiges or Teigs, plural Teige, diminutive Teiglein n)

1. dough, paste (a soft mixture of various ingredients such as flour and water used for baking)

   Pizzateig ― pizza dough

   dünnflüssiger Teig ― liquid dough

2. pastry (the dough which is used as a base for other pastry products)
3. batter (a beaten mixture of egg and milk, mainly used for frying; e.g.: waffles, pancakes)

Declension

Derived terms

• teigig
• Teigling

References

Further reading

• “Teig” in Duden online
• “Teig” in Digitales Wörterbuch der deutschen Sprache
• “Teig” in Deutsches Wörterbuch von Jacob und Wilhelm Grimm, 16 vols., Leipzig 1854–1961.