Sharab (other)
Sharab may refer to: * Sharab Shiraz * Lubsan Sharab Tepkin (1875-1941?), Buddhist priest * the Arabic word for syrup * Shar'ab as-Salam District Sharʿab as-Salam District ( ar, مديرية شرعب السلام) is a district of the Taiz Governorate, Yemen. In 2003, the district had a population of 146,650. Etymology Sharʿab as-Salam is part of the Sharʿab Mikhlaf that includes both ...

Sharab Shiraz
Shiraz wine refers to two different wines. Historically, the name refers to the wine produced around the city of Shiraz in present-day Iran.Entry on ''"Persia"'' in J. Robinson (ed), ''"The Oxford Companion to Wine"'', Third Edition, p. 512-513, Oxford University Press 2006, Hugh Johnson, ''"The Story of Wine"'', New Illustrated Edition, p. 58 & p. 131, Mitchell Beazley 2004, In the current era, "Shiraz" is an alternative name for the Syrah grape, mostly used in Australia and South Africa. The modern "Shiraz" grape is identical to Syrah and originated in southeast France with no established connection to the city of Shiraz. History By the ninth century, the city of Shiraz had established a reputation for producing the finest wine in the world, and was Iran's wine capital. The export of Shiraz wine by European merchants in the 17th century has been documented. As described by enthusiastic English and French travellers to the region in the 17th to 19th centuries, the wine grown cl ...
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Lubsan Sharab Tepkin
Lubsan Sharab Tepkin (1875–1941?) was a Buddhist priest of Kalmyk origin who was born in the Bokshirgankan aimak in the Salsk District of the Don Cossack Host sometime in 1875. Lubsan Tepkin was born to Dandun Tepkin, a horsebreeder and a member of a prominent family. He joined the Kalmyk clergy at a young age and became Baksha of the khurul in his native aimak by the age of 28 in 1903. In so doing, Lama Tepkin replaced Menko Bormanzhinov who became Lama of the Don Kalmyks. In 1911, Lama Tepkin abdicated his position and moved to Tibet, where he would remain until the fall of 1922. Lama Tepkin moved to Petrograd, Russia in the fall of 1922 to become a deputy Tibetan envoy and a lecturer in Mongolian and Tibetan at the Leningrad Institute of Oriental Living Languages. Three years later in 1925, Lama Tepkin traveled to the Kalmyk Autonomous Oblast to attend the second conference of the Kalmyk Buddhist clergy where he was elected the Šajin Lama of the Kalmyk people. Lama Tepkin ...
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Syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Culinary syrup There are a range of syrups used in food production, including: * Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup Common syrups A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. ...
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