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Rhus
Sumac or sumach ( , )—not to be confused with poison sumac—is any of the roughly 35 species of flowering plants in the genus ''Rhus'' (and related genera) of the cashew and mango tree family, Anacardiaceae. However, it is '' Rhus coriaria'' that is most commonly used for culinary purposes. Sumac is prized as a spice—especially in Kurdish, Arab, Lebanese, Turkish, Armenian, Iranian, and other Eastern cuisines —and used as a dye and holistic remedy. The plants grow in subtropical and temperate regions, on nearly every continent except Antarctica and South America. Description Sumacs are dioecious shrubs and small trees in the family Anacardiaceae that can reach a height of . The leaves are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes long, each flower very small, greenish, creamy white or red, with five petals. The fruits are reddish, thin-fleshed drupes covered in varying levels of hai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhus Coriaria
''Rhus coriaria'', commonly called Sicilian sumac, tanner's sumach, or elm-leaved sumach, is a deciduous shrub to small tree in the cashew family Anacardiaceae. It is native to southern Europe and western Asia. The dried fruits are used as a spice, particularly in combination with other spices in the mixture called za'atar. Etymology The word originally comes from Hebrew סמק, then through the Aramaic ''summāqā'' 'red', via Arabic, Latin, and French.''Oxford English Dictionary'', 3rd edition, September 2019''s.v.''/ref> Distribution and habitat ''Rhus coriaria'' is native to the Eastern Mediterranean, Crimea, Caucasus and northern Iran, but is now naturalized in most of the Mediterranean Basin as well as Macaronesia. Cultivation The plant will grow in any type of soil that is deep and well-drained.Plants for a Fu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anacardiaceae
The Anacardiaceae, commonly known as the cashew family or sumac family, are a family of flowering plants, including about 83 genera with about 860 known species. Members of the Anacardiaceae bear fruits that are drupes and in some cases produce urushiol, an irritant. The Anacardiaceae include numerous genera, several of which are economically important, notably cashew (in the type genus '' Anacardium''), mango, Chinese lacquer tree, yellow mombin, Peruvian pepper, poison ivy, poison oak, sumac, smoke tree, marula and cuachalalate. The genus '' Pistacia'' (which includes the pistachio and mastic tree) is now included, but was previously placed in its own family, the Pistaciaceae. The cashew family is more abundant in warm or tropical regions with only a few species living in the temperate zones. Mostly native to tropical Americas, Africa and India. '' Pistacia'' and some species of '' Rhus'' can be found in southern Europe, '' Rhus'' species can be found in much of N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toxicodendron Vernix
''Toxicodendron vernix'', commonly known as poison sumac, or swamp-sumach, is a woody shrub or small tree growing to tall. It was previously known as ''Rhus vernix''. This plant is also known as thunderwood, particularly where it occurs in the southern United States. Like its toxic relatives poison ivy and poison oak, all parts of the plant contain a resin called urushiol, which causes skin and mucous membrane irritation to humans. When the plant is burned, inhalation of the smoke may cause the rash to appear on the lining of the lungs, causing extreme pain and possibly fatal respiratory difficulty. Description Poison sumac is a shrub or small tree, growing up to nearly in height. Each pinnate leaf has 7–13 leaflets, each of which is long. These are oval-to-oblong; acuminate (tapering to a sharp point); cuneate (wedge-shaped) at the base; undulate (wavy-edged); with an underside that is glabrous (hairless) or slightly pubescent (down-like hair) beneath. The stems al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leaf
A leaf (: leaves) is a principal appendage of the plant stem, stem of a vascular plant, usually borne laterally above ground and specialized for photosynthesis. Leaves are collectively called foliage, as in "autumn foliage", while the leaves, stem, flower, and fruit collectively form the Shoot (botany), shoot system. In most leaves, the primary Photosynthesis, photosynthetic Tissue (biology), tissue is the palisade mesophyll and is located on the upper side of the blade or lamina of the leaf, but in some species, including the mature foliage of ''Eucalyptus'', palisade mesophyll is present on both sides and the leaves are said to be isobilateral. The leaf is an integral part of the stem system, and most leaves are flattened and have distinct upper (Glossary of botanical terms#adaxial, adaxial) and lower (Glossary of botanical terms#abaxial, abaxial) surfaces that differ in color, Trichome, hairiness, the number of stomata (pores that intake and output gases), the amount and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Natural Dye
Natural dyes are dyes or colorants derived from plants, invertebrates, or minerals. The majority of natural dyes are vegetable dyes from plant sources—roots, berry, berries, Bark (botany), bark, leaf, leaves, and wood—and other biological sources such as fungi. Archeology, Archaeologists have found evidence of textile dyeing dating back to the Neolithic period. In China, dyeing with plants, barks and insects has been traced back more than 5,000 years.Goodwin (1982), p. 11. The essential process of dyeing changed little over time. Typically, the dye material is put in a pot of water and heated to extract the dye compounds into solution with the water. Then the textiles to be dyed are added to the pot, and held at heat until the desired color is achieved. Textile fibre may be dyed before spinning (textiles), spinning or weaving ("dyed in the wool"), after spinning ("yarn-dyed") or after weaving ("piece-dyed"). Many natural dyes require the use of substances called mordants to bind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrub
A shrub or bush is a small to medium-sized perennial woody plant. Unlike herbaceous plants, shrubs have persistent woody stems above the ground. Shrubs can be either deciduous or evergreen. They are distinguished from trees by their multiple Plant stem, stems and shorter height, less than tall. Small shrubs, less than tall are sometimes termed as subshrubs. Many botany, botanical groups have species that are shrubs, and others that are trees and herbaceous plants instead. Some define a shrub as less than and a tree as over 6 m. Others use as the cutoff point for classification. Many trees do not reach this mature height because of hostile, less than ideal growing conditions, and resemble shrub-sized plants. Others in such species have the potential to grow taller in ideal conditions. For longevity, most shrubs are classified between Perennial plant, perennials and trees. Some only last about five years in good conditions. Others, usually larger and more woody, live beyond ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Cuisine
Armenian cuisine () includes the foods and cooking techniques of the Armenians, Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, Aeration#Aeration in food, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Cuisine
Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Ethnicities in Iran, Iranian ethnic groups who have contributed to Iran's culinary traditions. Iran has a rich variety of traditional dishes, and has influenced many other cuisines over the ages, among them List of dishes from the Caucasus, Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Iraqi cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate society, Persianate sultanates that flourished during Islamic rulers in the Indian subcontinent, Musli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (23 May 1707 – 10 January 1778), also known after ennoblement in 1761 as Carl von Linné,#Blunt, Blunt (2004), p. 171. was a Swedish biologist and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern Taxonomy (biology), taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was the son of a curate and was born in Råshult, in the countryside of Småland, southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alternative Medicine
Alternative medicine refers to practices that aim to achieve the healing effects of conventional medicine, but that typically lack biological plausibility, testability, repeatability, or supporting evidence of effectiveness. Such practices are generally not part of evidence-based medicine. Unlike modern medicine, which employs the scientific method to test plausible therapies by way of Guidelines for human subject research, responsible and ethical clinical trials, producing repeatable evidence of either effect or of no effect, alternative therapies reside outside of mainstream medicine and do not originate from using the scientific method, but instead rely on testimonials, anecdotes, religion, tradition, superstition, belief in supernatural "Energy (esotericism), energies", pseudoscience, fallacy, errors in reasoning, propaganda, fraud, or other unscientific sources. Frequently used terms for relevant practices are New Age medicine, wikt:pseudo-medicine, pseudo-medicine, unortho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebanese Cuisine
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of Whole grain#Varieties, whole grains, Fruit#Food uses, fruits, Vegetable#Cultivation, vegetables, fresh Fish (food), fish and seafood. Poultry#Poultry as food, Poultry is eaten more often than red meat, and when red meat is eaten, it is usually Lamb and mutton#Butchery and cookery, lamb and Goat#Meat, goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with salt and lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Well-known dishes include ''Baba ghanoush, baba ghanouj'', ''tabbouleh'', ''sfeeha'', ''falafel'' and ''shawarma''. An important component of many Lebanese meals is ''hummus'', a chickpea puree dish, and many dishes are eaten with flatbread. A plate of veggies with tomatoes, cucumber, mint, olives and pickles is always served on table, and a plate of fruits at the end of the meal with a Leba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
