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The Medieval Arabic term "zanbaq" denoted jasmine flower-oil from the flowers of any species of jasmine. This word entered late medieval Latin as "sambacus" and "zambacca" with the same meaning as the Arabic, and then in post-medieval Latin plant taxonomy the word was adopted as a label for the J. sambac species. [18]
Jasminum grandiflorum, also known variously as the Spanish jasmine, Royal jasmine, Catalan jasmine, [2] Sicilian jasmine, [citation needed] is a species of jasmine native to South Asia, the Arabian peninsula, East and Northeast Africa and the Yunnan and Sichuan regions of China.
Rain drops on jasmine bud. Jasminum auriculatum is a species of jasmine, in the family Oleaceae. It is found in India, Nepal, Sri Lanka, Bhutan and the Andaman Islands. [1] [2] Due to essential oil contained in the flowers, it is cultivated commercially in India and Thailand. It is used for decorative purposes and festivals in India. [citation ...
Common jasmine. Jasmine (botanical name: Jasminum; / ˈ j æ s m ɪ n əm / YAS-mih-nəm) [5] is a genus of shrubs and vines in the olive family of Oleaceae. [4] [6] [7]: 193 It contains around 200 species native to tropical and warm temperate regions of Eurasia, Africa, and Oceania.
Chrysojasminum humile (syn. Jasminum humile), the Italian jasmine [1] or yellow jasmine, is a species of flowering plant in the family Oleaceae, native to Afghanistan, Tajikistan, Pakistan, Nepal, Burma (), the Himalayas and south west China (Gansu, Guizhou, Sichuan, Xizang (), Yunnan).
An Arab dessert, commonly served during the month of Ramadan; a sort of sweet dumpling filled with cream or nuts. It is usually prepared using Akkawi cheese as a filling. [4] [5] Sfenj: North Africa: Donuts cooked in oil then soaked in honey or sprinkled with sugar. Shakshouka: Northwest Africa
Jasminum officinale, known as the common jasmine or simply jasmine, is a species of flowering plant in the olive family Oleaceae. It is native to the Caucasus and parts of Asia, also widely naturalized.
The gluten-free diet includes naturally gluten-free food, such as meat, fish, seafood, eggs, milk and dairy products, nuts, legumes, fruit, vegetables, potatoes, pseudocereals (in particular amaranth, buckwheat, chia seed, quinoa), only certain cereal grains (corn, rice, sorghum), minor cereals (including fonio, Job's tears, millet, teff ...