Search results
Results from the WOW.Com Content Network
Biancaea sappan is a species of flowering tree in the legume family, Fabaceae, that is native to tropical Asia. Common names in English include sappanwood and Indian redwood. [2] It was previously ascribed to the genus Caesalpinia. [3] Sappanwood is related to brazilwood (Paubrasilia echinata), and was itself called brasilwood in the Middle ...
Caesalpinia sect. Sappania DC. 1825 Biancaea is a genus of flowering plants in the family Fabaceae . It includes seven species, which range from Yemen to south Asia, Indochina, Malesia, China, Korea, and Japan. [ 1 ]
The generic name honours the botanist, physician, and philosopher Andrea Cesalpino (1519–1603). [ 3 ] The genus also had a synonym of Poinciana ; it was named after a common name for the one species which was placed in now named Delonix regia , after Phillippe de Longvilliers de Poincy , who was the French governor of the Caribbean island of ...
Brazilin is a naturally occurring, homoisoflavonoid, red dye obtained from the wood of Paubrasilia echinata, Biancaea sappan, Caesalpinia violacea, and Haematoxylum brasiletto (also known as Natural Red 24 and CI 75280). [1] Brazilin has been used since at least the Middle Ages to dye fabric, and
Names IUPAC name (3R,4S)-1′(3) ... Sappanol is a 3,4-dihydroxyhomoisoflavan, a type of homoisoflavonoid, that can be found in Caesalpinia sappan. [1] References
Common names include Mexican holdback, [3] Mexican caesalpinia, and tabachín del monte. [4] It is native to the extreme lower Rio Grande Valley of Texas [ 5 ] and to parts of Mexico : in the northeast and further south along the Gulf coast as well as the Pacific coast in Nayarit , Jalisco , Colima , and a small portion of Sinaloa .
The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language. Examples include veal ( calf ), calamari ( squid ), and sweetbreads ( pancreas or thymus gland ).
In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).