مداخل مخزن الادویه عقیلی خراسانی (چهاردهم) 1

بصل القی . [ ب َ ص َ لُل ْ ق َ ءِ ] (ع اِ مرکب ) پیازی است ریزه و پوست او سیاه و برگش شبیه به برگ بلبوس و در طول از آن درازتر است . (مخزن الادویه ). دیسقوریدوس در رابعه آرد که برگ آن درازتر از برگ بلبوس است و آن ریشه ای است شبیه به بلبوس دارای پوستی سیاه . (مفردات ابن بیطار و ترجمه  فرانسوی آن ). رجوع به بلبوس شود.

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بصل القی

بفتح قاف و سکون با و همزه

ماهیت آن

پیازی است ریزه و پوست آن سیاه و برک آن شبیه ببرک بلبوس و در طول از ان درازتر

طبیعت آن

بسیار کرم

افعال و خواص آن

چون در آب جوش دهند و آب آن را بیاشامند قئ را بهیجان آورد و چون قدری زیاده از ان بخورند و یا جرم آن را بیاشامند از غایت شدت قئ فضله بقئ دفع کرده و بسا باشد که منجر بخناق و سقوط قوت کردد و اولی ترک استعمال آنست خصوصا بیخ آن مکر در هنکام شدت حاجت در شخص قوی المزاج ممتلی البدن با مقویات معده مانند حب الاثل و مانند آن نه بتنهائی

مخزن الادویه عقیلی خراسانی

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بصل القی‌ء:

 دیسقوریدوس فی الرابعة: ورقه أطول من ورق البلبوس، و له أصل شبیه بالبلبوس علیه قشر أسود، و هذا الأصل إذا أکل وحده و طبخ و شرب طبیخه هیج القی‌ء. جالینوس فی السادسة: مزاج هذا أسخن من مزاج الدواء الذی ذکرته قبل بصل الفار و هو بصل العنصل، و سیأتی ذکره فی حرف العین.

الجامع لمفردات الادویه و الاغذیه

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بط. [ ب َ / ب َطط ] (اِ) بت . در عربی مرغابی را گویند. (برهان ). مرغابی . (ناظم الاطباء). جانور معروف و این معرب است . (غیاث ) (آنندراج ). جانوری است مشهور. (موید الفضلاء). نوعی از مرغابی . بطة، یکی ، یستوی فیه المذکر و المونث و لیست الهاء للتانیث و انما هی لواحد من جنس . (منتهی الارب ). مرغابی و بت . (فرهنگ نظام ). اردک . عُلجوم (منتهی الارب ). فمما اخذوه (ای العرب ) من الفارسیة... البط للطائر المعروف . (جمهرةبن درید بنقل سیوطی در المزهر). از پرندگان آبی است یکی آن بَطَّة برای مذکر و مونث و آن در نزد عرب از نوع اُوَّز (مرغابی ) است . (از صبح الاعشی ج 2 ص 69). و رجوع به شعوری ج 1 ورق 170 شود. بفارسی اُرْدَک بهندی چنیابدک و تبخ نیز نامند. اسم صنفی از طیور آبی است ابلق مختلف الالوان کوچکتر از اوز که بفارسی قاز و بهندی راج هنس نامند و پایهای آن کوتاه و اهلی و وحشی و جنگلی میباشد. (مخزن الادویه ). و رجوع به (اختیارات بدیعی و تذکره  داود ضریر انطاکی و دزی ج 1 ص 92) شود.

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مرغابی یا اردک یا بَت [۳] نامی است که معمولاً برای تعدادی از گونه‌های مرغابی سانان در خانواده اردکیان به کار می‌رود. مرغابی ها به چندین زیرخانواده تقسیم می‌شوند. مرغابی‌ها اغلب پرندگان آبی هستند که بیشترشان کوچک‌تر از هم‌خانواده‌های غاز و قو هستند. مرغابی‌ها هم در آب دریا و هم در آب شیرین زندگی می‌کنند.

مرغابی پرنده‌ایست تخم‌گذار که بیشتر در آب زندگی می‌کند. گونه‌های زیادی از مرغابی در دنیا هستند که هنوز شناخته نشده‌اند.این پرنده پرهای چربی دارد تا با تماس به آب، پرها خیس نشود و پرنده پس از خارج شدن از آب سنگین نشود.

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به عربی بط:

البطية أو فصيلة البط (الاسم العلمي:Anatidae) هي فصيلة من الطيور تتبع رتبة الإوزيات الشكل من صف الطيور الحديثة[1][2][3][4][5]. وكلمة البط معربة عن الفارسية بت[6]) .(يدعى ذكر البط علجوم، و هذا الأسم يطلق على ذكر الضفدع و الأتان كثيرة اللحم أيضاً) بط الأنهر والمياه العذبة مثل الخضير والبط الأسود, والبط البحري مثل البط آكل السمك, والبط الداجن مثل بط بكين ذو اللون الأبيض والجسم الطويل ويزن حوالي 4 كغم تبيض حوالي 150 بيضة سنويا حيث يربى لغرض لحمه المشهور بالصين والأستفادة من ريشه. ومن غرائب البط أن صوت البط لا يرد الصدى.

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به عبری وغووز:

בשם ברווז (צירוף של המילים "בר" ו"אווז" - משום שהם קטנים מהאווזים) קוראים למספר מינים במשפחת הברווזיים (Anatidae). הברווזים אינם קבוצה משותפת אך הם בכל זאת שונים מסוגים אחרים במשפחה כמו אווזים וברבורים בכך שהם בעלי גוף וקטן יותר, צוואר קצר יותר ומקור גדול יותר.

הברווזים הם עופות מים שנמצאים רב הזמן במים יכולים להיות מים מתוקים או מלוחים. רבים מהם הם עופות נודדים שעוזבים מקומות קרים בחורף ושבים אליהם בקיץ. הברווזים מקננים הן על הקרקע והן על עצים.

ישנם שתי קבוצות (לא טקסונומיות) של ברווזים המתחלקים ע"פ הרגלי האכילה שלהם: ברווזים צוללים וברווזים משתכשכים.

הברווזים הצוללים כשמם צוללים אל מתחת לפני המים וצדים או שולים את מזונם מתוך המים. הברווזים המשתכשכים ניזונים ממזונות שצפים על פני המים תוך כדי שיט רגיל ולעתים גם ניזונים ממזון יבשתי. הם אוכלים בעיקר מזון צמחי או רכיכות קטנות אם כיחלק יאכלו מאכלים גדולים יותר כמו דגים קטנים, חרקי מים ואפילו נבלות.

ברווזים רבים הם עופות אקזוטיים שמגודלים בגנים רבים בעולם כולל מדינות שהם לא ילידים בהם. שני מיני ברווזים בויתו לגמרי - ברווז הביתשבוית מהברכיה והברבר וכן המולארד שנוצר משניהם.

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به سندی بدڪ:

بدڪ

بَدڪ پاڻيءَ جي پکين جو هڪ وڏو ڪٽنب آهي، جنهن ۾ کوڙ ڪٽنب ۽ قسم آهن. سائنسدانن هن ڪٽنب جي پکين جو ڪافي غور سان مشاهدو ڪيو آهي ۽ کين عادتن ۽ رنگ روپ جي بنياد تي جدا جدا جنسن ۾ ورهايو آهي. هن گروهه جو وڏي ۾ وڏو پکي راج هنس آهي، جيڪو مانسرور ڍنڍ ۾ ٿيندو آهي. هنج پکي جا ٻيا به قسم آهن جيڪي سياري ۾ گرم علائقن ڏانهن لڏ پلاڻ ڪندا آهن. ننڍين بدڪن جا به کوڙ قسم آهن. جن جا سنڌي نالا هن ريت آهن:

بدڪون پاڻي ۾ ترندي

گَرو ھنج (Graylag Goose/ Anser anser)

قـاز (Barheaded Goose/ Anser indicus)

للو ھنج ، مُنگھه، کٽئين، سرخاب (Brahminy Duck/ Tadorna ferruginea)

باتشاھه، لال سر رتبو (Redcrested Pochard / Netta rufina)

ٿرهـانـڊو، ٿـورانـدو (Common Pochard / Aythya ferina Nyroca feina)

ھنجر (Spotbill / Anas poecilorhyncha)

ڊگوش ڪوڪڙالي ((Pintail or Northern Pintail / Anas acuta

هُراڙو ، ڪَرڙو، چيڪلو (Common Teal / Anas crecca)

چُـوئي (بدڪ) (Marbled Teal / Marmaronetta or Anas angustirostris)

ٽـُٻڻو ( (Garganey / Anas querquedula

نيرڳ، نيرڳي بدڪ ((Mallard / Anas platyrhynchos

ڦاڙهائو بدڪ ((Wigeon / Anas Penelope

لنگهو، ڳهڻو، اليپت ( (Nothern Shoveller/ Anas clypeata

ٻُـوئر، ٻُـوئري، ٻُئاري، ٻُھر، ٻـُرڙ ((Gadwall / Anas strepera

رُونهارو (Tufted Duck or Pochard / Aythya fuligula, Nyroca fuligula)

ٻُـرڻـو (Whiteeyed Pochard, Ferruginious Duck / Aythya nyroca)

ٻـُرڻو (وڏو) (Greater Scaup / Aythya marila)

چيهه (Lesser Whistlingduck Dendrocygna_javanica)

ڪڪڙ وانگر پالتو گهريلو پکي به آهي، يورپ ۾ ان جي فارمنگ به ٿئي ٿي ۽ ان جو گوشت ڪڪڙ وانگر عام خوراڪ طور کائيندا آهن. ڀٽائيءَ جو بيت آهي[1]:

هنج مڙيئي هنجهه، ميرو منجهن ناهه ڪو،

جتي رهن سنجهه، سو سَرُڪن سُرهو!

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به اویغوری اُردِک

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به ترکی اردک:

Ördek (Anatinae) alt familyasından hemen hemen bütün dünyanın sulak bölgelerinde yaşayan, perde ayaklı sukuşlarına verilen ad.

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Duck

From Wikipedia, the free encyclopedia

This article is about the bird. For duck as a food, see Duck (food). For other uses, see Duck (disambiguation).

"Duckling" redirects here. For other uses, see Duckling (disambiguation).

Duck
Bufflehead (Bucephala albeola)
Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Aves
Order:	Anseriformes
Family:	Anatidae

Duck is the common name for a large number of species in the waterfowl familyAnatidae, which also includes swans and geese. The ducks are divided among several subfamilies in the family Anatidae; they do not represent a monophyletic group (the group of all descendants of a single common ancestral species) but aform taxon, since swans and geese are not considered ducks. Ducks are mostlyaquatic birds, mostly smaller than the swans and geese, and may be found in both fresh water and sea water.

Ducks are sometimes confused with several types of unrelated water birds with similar forms, such as loons or divers, grebes, gallinules, and coots.

Contents

  [hide] 

·         1Etymology

·         2Morphology

·         3Behaviour

o    3.1Feeding

o    3.2Breeding

o    3.3Communication

o    3.4Distribution and habitat

o    3.5Predators

·         4Relationship with humans

o    4.1Domestication

o    4.2Hunting

o    4.3Cultural references

·         5See also

·         6References

·         7External links

Etymology

Mallard landing in approach

Pacific black duck displaying the characteristic upending "duck".

The word duck comes from Old English*dūce "diver", a derivative of the verb *dūcan "to duck, bend down low as if to get under something, or dive", because of the way many species in the dabbling duck group feed by upending; compare with Dutch duiken and German tauchen"to dive".

This word replaced Old English ened/ænid "duck", possibly to avoid confusion with other Old English words, like ende"end" with similar forms. Other Germanic languages still have similar words for "duck", for example, Dutch eend "duck" and German Ente "duck". The word ened/ænid was inherited from Proto-Indo-European; compare: Latin anas "duck",Lithuanian ántis "duck", Ancient Greek nēssa/nētta (νῆσσα, νῆττα) "duck", and Sanskrit ātí "water bird", among others.

A duckling is a young duck in downy plumage^[1] or baby duck;^[2] but in the food trade young adult ducks ready for roasting are sometimes labelled "duckling".^{[citation needed]}

A male duck is called a drake and the female duck is called a duck, or in ornithology a hen.^{[citation needed]}

Mallard drake

Morphology

Male Mandarin duck

The overall body plan of ducks is elongated and broad, and the ducks are also relatively long-necked, albeit not as long-necked as the geese and swans. The body shape of diving ducks varies somewhat from this in being more rounded. The bill is usually broad and contains serrated lamellae, which are particularly well defined in the filter-feeding species. In the case of some fishing species the bill is long and strongly serrated. The scaled legs are strong and well developed, and generally set far back on the body, more so in the highly aquatic species. The wings are very strong and are generally short and pointed, and the flight of ducks requires fast continuous strokes, requiring in turn strong wing muscles. Three species of steamer duck are almost flightless, however. Many species of duck are temporarily flightless while moulting; they seek out protected habitat with good food supplies during this period. This moult typically precedes migration.

The drakes of northern species often have extravagant plumage, but that ismoulted in summer to give a more female-like appearance, the "eclipse" plumage. Southern resident species typically show less sexual dimorphism, although there are exceptions like the paradise shelduck of New Zealand which is both strikingly sexually dimorphic and where the female's plumage is brighter than that of the male. The plumage of juvenile birds generally resembles that of the female.

Behaviour

Ducks in the ponds at Khulna, Bangladesh

Feeding

Pecten along the beak

Ducks exploit a variety of food sources such as grasses, aquatic plants, fish, insects, small amphibians, worms, and small molluscs.

Dabbling ducks feed on the surface of water or on land, or as deep as they can reach by up-ending without completely submerging.^[3] Along the edge of the beak there is a comb-like structure called a pecten. This strains the water squirting from the side of the beak and traps any food. The pecten is also used to preen feathers and to hold slippery food items.

Diving ducks and sea ducks forage deep underwater. To be able to submerge more easily, the diving ducks are heavier than dabbling ducks, and therefore have more difficulty taking off to fly.

A few specialized species such as the mergansers are adapted to catch and swallow large fish.

The others have the characteristic wide flat beak adapted to dredging-type jobs such as pulling up waterweed, pulling worms and small molluscs out of mud, searching for insect larvae, and bulk jobs such as dredging out, holding, turning head first, and swallowing a squirming frog. To avoid injury when digging into sediment it has no cere, but the nostrils come out through hard horn.

The Guardian (British newspaper) published an article on Monday 16 March 2015 advising that ducks should not be fed with bread because it damages the health of the ducks and pollutes waterways.^[4]

Breeding

A Muscovy duck duckling.

The ducks are generally monogamous, although these bonds generally last only a single year. Larger species and the more sedentary species (like fast river specialists) tend to have pair-bonds that last numerous years. Most duck species breed once a year, choosing to do so in favourable conditions (spring/summer or wet seasons). Ducks also tend to make a nest before breeding, and after hatching to lead their ducklings to water. Mother ducks are very caring and protective of their young, but may abandon some of their ducklings if they are physically stuck in an area they cannot get out of (including nesting in an enclosed courtyard) or are not prospering due to genetic defects or sickness brought about by hypothermia, starvation, or disease. Ducklings can also be orphaned by inconsistent late hatching where a few eggs hatch after the mother has abandoned the nest and led her ducklings to water.^{[citation needed]}

Most domestic ducks neglect their eggs and ducklings, and their eggs must be hatched under a broody hen or artificially.

Communication

Females of most dabbling ducks^{[citation needed]} make the classic "quack" sound, but despite widespread misconceptions, most species of duck do not "quack". In general, ducks make a wide range of calls, ranging from whistles, cooing, yodels and grunts. For example, the scaup – which are diving ducks – make a noise like "scaup" (hence their name). Calls may be loud displaying calls or quieter contact calls.

A common urban legend claims that duck quacks do not echo; however, this has been shown to be false. This myth was first debunked by the Acoustics Research Centre at the University of Salford in 2003 as part of the British Association's Festival of Science.^[5] It was also debunked in one of the earlier episodes of the popular Discovery Channel television show MythBusters.^[6]

Distribution and habitat

See also: List of Anseriformes by population

Ducks Foraging along the Lake Okanagan shoreline in Winter near Maude Roxby Wetlands

The ducks have a cosmopolitan distribution. A number of species manage to live on sub-Antarctic islands like South Georgia and the Auckland Islands. Numerous ducks have managed to establish themselves on oceanic islands such as Hawaii,New Zealand and Kerguelen, although many of these species and populations are threatened or have become extinct.

Some duck species, mainly those breeding in the temperate and Arctic Northern Hemisphere, are migratory; those in the tropics, however, are generally not. Some ducks, particularly in Australia where rainfall is patchy and erratic, are nomadic, seeking out the temporary lakes and pools that form after localised heavy rain.^{[citation needed]}

Predators

Ringed teal

Worldwide, ducks have many predators. Ducklings are particularly vulnerable, since their inability to fly makes them easy prey not only for predatory birds but also large fish like pike, crocodilians, predatory testudines such as the Alligator snapping turtle, and other aquatic hunters, including fish-eating birds such asherons. Ducks' nests are raided by land-based predators, and brooding females may be caught unaware on the nest by mammals, such as foxes, or large birds, such as hawks or owls.

Adult ducks are fast fliers, but may be caught on the water by large aquatic predators including big fish such as the North American muskie and the Europeanpike. In flight, ducks are safe from all but a few predators such as humans and the peregrine falcon, which regularly uses its speed and strength to catch ducks.

Relationship with humans

Domestication

Main article: Domestic duck

Ducks have many economic uses, being farmed for their meat, eggs, and feathers (particularly their down). They are also kept and bred by aviculturists and often displayed in zoos. Almost all the varieties of domestic ducks are descended from the mallard (Anas platyrhynchos), apart from the Muscovy duck (Cairina moschata).^[7][8]

Hunting

Main article: Waterfowl hunting

In many areas, wild ducks of various species (including ducks farmed and released into the wild) are hunted for food or sport, by shooting, or formerly by decoys. Because an idle floating duck or a duck squatting on land cannot react to fly or move quickly, "a sitting duck" has come to mean "an easy target". These ducks may be contaminated by pollutants such as PCBs.

Cultural references

In 2002, psychologist Richard Wiseman and colleagues at the University of Hertfordshire, UK, finished a year-longLaughLab experiment, concluding that of all animals, ducks attract the most humor and silliness; he said, "If you're going to tell a joke involving an animal, make it a duck."^[9] The word "duck" may have become an inherently funny word in many languages, possibly because ducks are seen as silly in their looks or behavior. Of the many ducks in fiction, many are cartoon characters, such as Walt Disney's Donald Duck, and Warner Bros.' Daffy Duck. Howard the Duck started as a comic book character in 1973, made in 1986 into a movie.^[10] The 1992 Disney film The Mighty Ducks, starring Emilio Estevez chose the duck as the mascot for the fictional youth hockey team who are protagonists of the movie, based on the duck being described as a fierce fighter. This led to the duck becoming the nickname and mascot for the eventualNational Hockey League professional team Anaheim Ducks. The duck is also the nickname of the University of Oregonsports teams as well as the Long Island Ducks minor league baseball team.

See also

·         Birds portal

·         Duckwalk

·         Duck crossing

·         Duck face

·         Duck test

·         List of duck breeds

·         List of fictional ducks

·         Rubber duck

·         United Poultry Concerns

References

1.   Jump up^ "Duckling". The American Heritage Dictionary of the English Language, Fourth Edition. Houghton Mifflin Company. 2006. Retrieved 2015-05-22.

2.   Jump up^ "Duckling". Kernerman English Multilingual Dictionary (Beta Version). K. Dictionaries Ltd. 2000–2006. Retrieved 2015-05-22.

3.   Jump up^ Ogden, Evans. "Dabbling Ducks". CWE. Retrieved 2006-11-02.

4.   Jump up^ http://www.theguardian.com/environment/2015/mar/16/dont-feed-the-ducks-bread-say-conservationists

5.   Jump up^ Amos, Jonathan (2003-09-08). "Sound science is quackers". BBC News. Retrieved 2006-11-02.

6.   Jump up^ "Mythbusters Episode 8". 12 December 2003.

7.   Jump up^ "Anas platyrhynchos, Domestic Duck; DigiMorph Staff - The University of Texas at Austin". Digimorph.org. Retrieved2012-12-23.

8.   Jump up^ Sy Montgomery. "Mallard; Encyclopædia Britannica". Britannica.com. Retrieved 2012-12-23.

9.   Jump up^ World's funniest joke revealed New Scientist, 3 October 2002

10.              Jump up^ http://www.imdb.com/title/tt0091225/

External links

Look up duck in Wiktionary, the free dictionary.

Wikimedia Commons has media related to Duck.

Wikibooks Cookbook has a recipe/module on ·         Duck

·         Media related to the Anatidae on the Internet Bird Collection

·         [1] Backyard Poultry - Keeping Ducks as Pets

·         list of books (useful looking abstracts)

·         Ducks on postage stamps

·         Ducks at a Distance, by Rob Hines at Project Gutenberg - A modern illustrated guide to identification of US waterfowl.

Authority control

·         NDL: 00564819

Categories: 

·         Ducks

·         Game birds

·         Birds by common name

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بطارخ . [ ب َ رُ ] (اِ) بطراخیون . اسم ماده  تخم ماهی است که هنوز تخم نشده باشد و جامد او بقدر انگشتی وسایل او نیز میباشد مانند ریگ ،و بهترین آن تازه  مایل به زردی سایل آن است . (مخزن الادویه ). و رجوع به تذکره  داود ضریر انطاکی شود.

////////////

بطارخ

بفتح با و طا و الف و ضم راء مهمله و خاء معجمه اسم مادۀ تخم ماهی است که هنوز تخم نشده باشد و جامد او بقدر انکشتی و سائل او نیز می باشد مانند ریک و بهترین آن تازۀ مائل بزردی سائل آنست

طبیعت نمک سود آن

در دوم کرم و خشک

افعال و خواص آن

قاطع بلغم و جالی قصبۀ رئه و جهت کرده و سپرز و ریاح نافع مضر محرورین و سریع التعفن مصلح آن زنجبیل و بالخاصیه قاطع تشنکی آن سکنجبین و ترشیها است مطلقا و آنچه در کیلان تخم ماهی را اشبیل می سازند قریب الفعل است بدین

مخزن الادویه عقیلی خراسانی

///////////

اَشپَل یا اشبل ( در متون طب سنتی بطرخ/بطارخ) به تخم ماهی یا دیگر جانوران دریایی گفته می‌شود.

اشپل در آشپزی ملل گوناگون به کار می‌رود. خاویار (تخم ماهیان خاویاری) گران و پرطرفدار است. اشپل معمولاً دارای هستند. در شمال ایران در ساحل دریای خزر به ویژه استان گیلان و استان مازندران، با اشپل ماهی‌های گوناگون غذا درست می‌کنند. از جمله ماهی سفید، خاویار، ماهی کولی و ماهی سیم (در زبان گیلکی: کولمه). در ایران گاه با آن کوکوی اشپل می‌پزند.

نگارخانه[ویرایش]

تاراماسالات، سالاد تاراما، گونه‌ای مزه در آشپزی یونانی و آشپزی ترکیه

 اشپل دودی ماهی cod. دانمارک

 ایکورادُن، یک کاسه برنج که روی آن اشپل می‌ریزند. ژاپن

 نودل خام درست شده از اشپل میگو، ژاپن

 اشپل توتیای دریایی

سالاد اشپل رومانیایی تزئین شده با زیتون سیاه

منابع[ویرایش]

Wikipedia contributors, "Roe," Wikipedia, The Free Encyclopedia, http://en.wikipedia.org/w/index.php?title=Roe&oldid=600799100 (accessed April 9, 2014).

          در ویکی‌انبار پرونده‌هایی درباره اشپل موجود است.

نماد نیاز          این نوشتار نیازمند تصویر است. با توجه به رعایت حق تکثیر با بارگذاری و افزودن تصویر.

/////////////

به عربی بطرخ:

البطرخ (بالإنجليزية: hard roe) (جمعها بطارخ) هي البيوض تامة النضج التي تطلقها أو الموجودة على شكل كتلة في مبيض السمك أو الحيوانات المائية الأخرى مثل روبيان أو الأسقلوب أو قنفذ البحر.

محتويات  [أخف]

1        البطارخ في المطبخ

2        البطارخ في اللغة

3        طالع أيضا

4        المصادر

البطارخ في المطبخ[عدل]

تعد البطارخ من المأكولات البحرية حيث تطبخ في أطباق مختلفة. حيث تعد بطارخ سمك السلمون وسمك النازلي مصادر ممتازة لأوميغا-3.[1]

بطارخ سمك الحفش هي المادة التي يصنع منها الكافيار.

البطارخ في اللغة[عدل]

البطارخ طعام محضر من بيض السمك يملح ويجفف في الشمس أو يدخن تقدم البطارخ في مطاعم الأسماك.[2]

طالع أيضا[عدل]

البطرخ الناعم أو اللقح

سرء

المصادر[عدل]

^ Roe of Marine Animals Is Best Natural Source of Omega-3 Science Daily, 11 December 2009.

^ موقع المعاني، البطارخ

////////////

به عبری دِگیم:

ביצי דגים הוא כינוי לגוש של ביציות בשלות (זיגוטות) של דגים, ושל בעלי חיים ימיים מסוימים, כדוגמת קיפודי ים, חסילונים, וצדפות. כסוג של מאכלי ים נעשה בביצי דגים שימוש כמרכיב בבישול של מאכלים רבים, ויש הנוהגים לאכול אותן כאשר אינן מבושלות.

קוויאר הוא כינוי למאכל העשוי מביצי דגים מעובדות ומומלחות של דג החידקן.

המאכל המכונה באנגלית "Soft Roe" (ביצי דגים רכות) או "White Roe" (ביצי דגים לבנות) אינו מכיל ביצי דגים כלל אלא זרע של דגים.

מאחר שהפקת ביצי דגים כרוכה בהרג הדגה המטילה, רוב הצמחונים נמנעים מאכילתן.

//////////

Roe

From Wikipedia, the free encyclopedia

For other uses, see Roe (disambiguation).

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2008) (Learn how and when to remove this template message)

Salmon roe (left) and sturgeon roe (caviar) (right)

Prawns skagen topped with cold-smoked salmon roe, on bread

Look up roe in Wiktionary, the free dictionary.

Roe (/roʊ/) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient. The roe of marine animals, such as the roe of lumpsucker, hake and salmon, is an excellent source of omega-3 fatty acids.^[1] Roe from a sturgeon or sometimes other fishes is the raw base product from which caviar is made.

The term soft roe or white roe denotes fish milt.

Contents

  [hide] 

·         1Around the world

o    1.1Africa

§  1.1.1South Africa

o    1.2Americas

§  1.2.1United States

§  1.2.2Canada

§  1.2.3Chile

§  1.2.4Peru

o    1.3Asia

§  1.3.1Bangladesh

§  1.3.2China

§  1.3.3India

§  1.3.4Iran

§  1.3.5Israel

§  1.3.6Japan

§  1.3.7Korea

§  1.3.8Lebanon

§  1.3.9Malaysia

o    1.4New Zealand

o    1.5Europe

§  1.5.1Denmark

§  1.5.2France

§  1.5.3Finland

§  1.5.4Greece

§  1.5.5Italy

§  1.5.6Netherlands

§  1.5.7Norway

§  1.5.8Portugal

§  1.5.9Romania

§  1.5.10Russia and ex-USSR countries

§  1.5.11Spain

§  1.5.12Sweden

§  1.5.13United Kingdom

·         2See also

·         3References

Around the world[edit]

Africa[edit]

South Africa[edit]

The large Indian population in KwaZulu Natal consumes fish roe in the form of slightly sour curry or battered and deep fried.

Americas[edit]

United States[edit]

In the United States, several kinds of roe are produced: salmon from the Pacific coast, shad and herring species like theAmerican shad and alewife, mullet, paddlefish, American bowfin, and some species of sturgeon. Shad, pike and other roe are sometimes pan-fried with bacon. Spot Prawn roe (hard to find) is also a delicacy from the North Pacific. Flounder roe, pan-fried and served with grits is popular on the Southeastern coast.

Canada[edit]

In the province of New Brunswick, roe (caviare) of the Atlantic sturgeon is harvested from the Saint John river.^{[citation needed]}

Roe from the cisco is harvested from the Great Lakes, primarily for overseas markets.

Roe is also extracted from herring, salmon, and sea urchins.

Chile[edit]

In Chile, sea urchin roe is a traditional food known as an "erizo de mar". Chile is one of many countries that exports sea urchins to Japan in order to fulfill Japanese demand.

Peru[edit]

In Peru, roe is served in many seafood restaurants sauteed, breaded and pan fried, and sometimes accompanied by a side of fresh onion salad. It is called Huevera Frita. Cojinova (Seriolella violacea) yields the best roe for this dish. Despite the fact that many people like it, it is hardly considered a delicacy. Upscale restaurants are not expected to offer it, but street vendors and smaller restaurants will make their first daily sales of it before they run out. Cojinova itself (considered a medium quality fish) is caught for its fish meal, not for its roe, which is considered a chance product. Sea urchin roe is considered a delicacy and it is used (at customer request) to add strength to ceviche.

Asia[edit]

Bangladesh[edit]

Roe from the Ilish fish is considered a delicacy in Bangladesh. The roe is usually deep-fried, although other preparations such as mashed roe where the roe crushed along with oil, onion and pepper, or curry of roe can also be found.

China[edit]

In many regions in China, crab and urchin roes are eaten as a delicacy. Crab roe are often used as topping in dishes such as "crab roe tofu" (蟹粉豆腐). Nanxiang Steamed Bun Restaurant serves "crab roe xiaolongbao" as their special. Shrimp roes are also eaten in certain places, especially around the downstream of Yangtze River, such as Wuhu, as toppings for noodle soup.

India[edit]

Among the tribal populace of eastern India, roe that has been deeply roasted over an open fire is a delicacy. In this region, the roe of rohu is also considered a delicacy and is eaten fried or as a stuffing within a fried pointed gourd to make potoler dolma.

All along the Konkan coast and Northern Kerala, the roe of sardines, black mackerel and several other fish is considered a delicacy. The roe can be eaten fried (after being coated with red chilli paste) and also as a thick curry (gashi). In the state of Kerala, roe is deep fried in coconut oil, and is considered a delicacy. A common method of quick preparation is to wrap the roe in wet banana leaves and cook it over charcoal embers.

In Odisha and West Bengal, roe of several fresh-water fish, including hilsa, are eaten, the roe being cooked separately or along with the fish, the latter method being preferred for all but large fishes. Roe, either light or deep-fried are also eaten as snacks or appetizers before a major meal.

Iran[edit]

In the Caspian provinces of Gilan and Mazandaran, several types of roe are used. Called ashpal or ashbal, roe is consumed grilled, cured, salted, or mixed with other ingredients. If salted or cured, it is consumed as a condiment. If used fresh, it is usually grilled, steamed, or mixed with eggs and fried to form a custard-like dish called "Ashpal Kuku".

Besides the much sought-after caviar, roe from kutum (also known as Caspian white fish or Rutilus frisii kutum), Caspian roach (called "kuli" in Gileki), bream (called "kulmeh" in Gileki), and Caspian salmon are highly prized. Roe from carp is less common and barbel roe is also occasionally used.

Israel[edit]

Several sections of the Israeli cuisine include roe. In Modern Hebrew, roe is commonly referred to by its Russian name "ikra" (איקרה). When necessary, the color is also mentioned: white or pink, as appropriate. Israeli "white ikra" is commonly made of carp or herring eggs, while "red ikra" is made of flathead mullet eggs or, in rarer cases, salmon eggs. The term "caviar" is separate, and denotes only sturgeon eggs.

Ikra is served as a starter dish, to be eaten with pita or similar breads, particularly in Arab restaurants. It can also be purchased in stores, in standard-sized plastic packages. In home cooking it is similarly served as a starter dish.

In Judaism, roe from kosher fish--fish with fins and scales--is considered kosher. Like fish in general, it is consideredpareve. Roe is considered kosher only if the fish from which it's harvested is kosher as well. This means that sturgeon roe is not considered kosher from an Orthodox Jewish perspective.

For most Orthodox Jewish consumers who keep kosher, roe or caviar must be processed under kosher supervision as well. The only exception to this rule is red roe, thanks to a widely accepted responsa by the Bais Yosef.^[2]

Japan[edit]

Salmon roe at the Shiogama seafood market in Japan

Ikuradon, a bowl of rice topped with salmon roe

Uncooked noodle made from shrimp roe

A variety of roe types are used in Japanese cuisine, including the following which are used raw in sushi:

·         Ikura (イクラ) - Salmon roe. Large reddish-orange individual spheres. Since salmon eggs are also used as bait, first-time sushi eaters who have experienced fishing may be taken aback when served ikura. It is a loan wordfrom the Russian, "икра" (soft-shelled eggs, in this context caviar)

·         Sujiko (すじこ/筋子) - Also salmon roe. The difference is that sujiko is still inside its sac when it is prepared. It also has a different color; sujiko is red to dark-red while ikura is lighter in color, sometimes almost orange. Sujiko is also sweeter in taste.

·         Masago (真砂子)- Smelt roe, similar to Tobiko, but smaller.

·         Kazunoko (数の子/鯑) - Herring roe, yellow or pinkish, having a firm, rubbery texture and appearance, usually pickled. The roe is in a single cohesive mass and so looks like a piece of fish.

·         Mentaiko (明太子) - Alaska pollock roe, spiced with powdered red pepper and surrounded by a thin, elastic membrane. Mentaiko is usually pink to dark red.

·         Tarako (たらこ/鱈子) - Salted Alaska pollock roe, sometimes grilled.

·         Tobiko (飛び子) - Flying fish roe, very crunchy, reddish orange in color.

Sea urchin roe.

·         Uni (うに/雲丹) - Sea urchin roe, soft and melting. Color ranges from orange to pale yellow. Humans consume the reproductive organs ("roe") either raw or briefly cooked. Sea urchin roe is a popular food in Japan, and it is called "uni" in Japanese sushi cuisine. Apart from domestic consumption, a number of other countries export the sea urchin to Japan in order to meet its demand throughout the country. Traditionally considered an aphrodisiac, sea urchin roe has been found to contain the cannabinoid anandamide.^[3]

·         Karasumi (カラスミ/鱲子) - is a specialty of Nagasaki and along with salt-pickled sea urchin roe and Konowata one of the three chinmi of Japan. It is made by desalinating salt pickled mullet roe and sundrying it.

Korea[edit]

All kinds of fish roe are widely eaten in Korean cuisine, including the popular sea urchin, salmon, herring, flying fish, cod, among others. Myeongran jeot (명란젓) refers to the jeotgal (salted fermented seafood) made with pollock roe seasoned with chili pepper powders. It is commonly consumed as banchan, small dish accompanied with cooked rice or ingredient for altang (알탕), a kind of jjigae (Korean stew).

Lebanon[edit]

Sea urchin roe, or toutia توتية as it is known locally, is eaten directly from the sea urchin shell fresh using a small spoon. Some people add a twist of lemon juice to the roe and eat it in Lebanese flat bread.

Malaysia[edit]

Particularly in Sarawak, Malaysia, Toli Shad fish roe is a popular delicacy among locals and tourists. The roe is usually found in the street market in Sarawak's capital city of Kuching. The roe can be sold for up to 19 USD per 100 grams and is considered expensive among locals, but the price can reach up to 30 USD in other states of Malaysia.

The roe is usually salted before sale but fresh roe is also available. The salted roe is usually pan fried or steamed and eaten with steamed rice. The fish itself is also usually salted and served along with the roe.

New Zealand[edit]

The Maori people and other New Zealanders eat sea urchin roe, called "Kina".^[4] Kina is sold in fishshops, supermarkets, and alongside the road. Most commercial Kina is imported from the Chatham Islands.

Europe[edit]

All around the Mediterranean, botargo is an esteemed specialty made of the cured roe pouch of flathead mullet, tuna, orswordfish; it is called bottarga (Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο).

Denmark[edit]

Lumpfish (stenbider) roe is used extensively in Danish cuisine, on top of halved or sliced hard-boiled eggs, on top of mounds of shrimp, or in combination with other fish or seafood. Another commonly eaten roe is that from the cod (torsk).

France[edit]

Sea urchin roe (oursin in French) is eaten directly from the sea and in restaurants, where it is served both by itself and in seafood platters, usually spooned from the shell of the animal. Crab, shrimp and prawn roe still attached to those animals is also considered a delicacy.

Finland[edit]

Common whitefish and especially vendace from the fresh water lakes in Finland are renowned for the excellent delicate taste of the roe. Roe is served as topping of toast or on blini with onion and smetana.

Greece[edit]

Taramasalata, salad made withtaramá

Taramá is salted and cured carp or cod roe used to make taramosaláta, a Greekmeze consisting of taramá mixed with lemon juice, bread crumbs, onions, and olive oil; it is eaten as a dip.

Avgotaraho (αυγοτάραχο) or botargo is the prepared roe of the flathead mullet.

Italy[edit]

Bottarga is primary the salted and dried roe pouch of the Atlantic bluefin tuna; can be also prepared with the dried roe pouch of the flathead mullet, even if it is considered of low quality and less tasty. It is used minced for dressing pasta or in slice with olive oil and lemon (Fishermen style). The coastal town of Alghero, Sardinia, is also known for its "bogamarì" specialty (fresh sea urchin roe).

Netherlands[edit]

In the Netherlands fried roe of herring is eaten.

Norway[edit]

Norwegian caviar is most commonly made from cod, but caviar made from lumpsucker or capelin roe is also available.

In some areas it is also common to fry the roe from freshly caught fish, to be eaten on bread or with potatoes andflatbread.

Portugal[edit]

Codfish roe and sardine roe are sold in olive oil. The fresh roe of hake (pescada) is also consumed (a popular way of eating it is boiled with vegetables, and simply seasoned with olive oil and a dash of vinegar). In the South of Portugal, the "ouriço do mar" (sea urchin) is highly appreciated. In the Sines area (Alentejo), a layer of dried pine needles is placed on the ground and, on top of it, a layer of sea urchins. This layer is topped with a second layer of dried pine needles. The pile is set on fire. The roe is removed from the cooked sea urchins and eaten. Sea urchin is not consumed in May, June, July, and August.

Romania[edit]

Fish roe is very popular in Romania as a starter (like salată de icre) or sometimes served for breakfast on toasted bread. The most common roe is that of the European carp; pike, herring, cod are also popular. Fried soft roe is also a popular dish. Sturgeon roe is a delicacy normally served at functions.

Romanian roe salad decorated with black olives

Russia and ex-USSR countries[edit]

In Russian, all types of fish roe are called "икра" (ikra, caviar), and there is no linguistic distinction between the English words "roe" and "caviar." Sturgeon roe, called "чёрная икра" (chyornaya ikra, "black caviar") is most prized. It is usually served lightly salted on buttered rye bread, or used as an ingredient in varioushaute cuisine sauces and dishes. It is followed in prestige by salmon roe, called "red caviar," which is less expensive, but still considered a delicacy. More common roes, such as cod, pollock, and herring are everyday dishes. Salted cod or pollock roe on buttered bread is common breakfast fare and herring roe is often eaten smoked or fried. The roe of freshwater fish is also popular but the commercial availability is lower. Soft roe of various fishes is also widely consumed, mostly fried, and is a popular cantina-style dish.

Roe found in dried vobla fish is considered delicious; though dried vobla roe is not produced separately as a stand-alone dish, roe-carrying vobla is prized.

Spain[edit]

Cod and hake roe is commonly consumed throughout the country in many different forms: sautéed, grilled, fried, marinated, pickled, boiled and with mayonnaise, or in salad. Tuna and ling dry brined roe is traditional in Andalusia and the Mediterranean coasts since antiquity. In all the Spanish coastal regions, sea urchin roe is considered a delicacy and consumed raw.

Sweden[edit]

Smoked and salted cod roe paste, commonly served as sandwich topping is popular in Sweden. The most famous brand is Kalles kaviar.

Lightly salted roe of the vendace is called Löjrom in Swedish. It is naturally orange in colour. The most sought after type isKalix Löjrom from Kalix in the northern Baltic sea.

Most Löjrom consumed in Sweden is however imported frozen from North America.

Stenbitsrom, the roe of lumpfish is naturally a bleak unappetizing gray, but is coloured black (to emulate Black Caviar) or orange (to emulate Löjrom). Stenbitsrom sells in much larger volume than Löjrom, but it has two drawbacks: it tastes little more than its salt and artificial additives, and the colour additives tend to bleed into other parts of the food you serve it with (such as a boiled egg), or to discolour the porcelain dish.

There is also a trend to use more Laxrom (Salmon roe), which is a natural orange colour, and has large diameter.

United Kingdom[edit]

Roe consumed within the UK is generally soft roe as opposed to hard roe. Though not popular, herring roe is sold within many British supermarkets. Battered cod roe can also be bought within many fish and chip shops. Various tinned roes are on sale in supermarkets e.g. soft cod roes, pressed cod roes and herring roes.

See also[edit]

·         Food portal

·         Caviar

·         Egg as food

·         Smoked egg

References[edit]

Wikimedia Commons has media related to Roe.

1.  Jump up^ Roe of Marine Animals Is Best Natural Source of Omega-3 Science Daily, 11 December 2009.

2.  Jump up^ http://www.crcweb.org/kosher_articles/kosher_fish.php

3.  Jump up^ Bisogno; et al. (1997). "Occurrence and metabolism of anandamide and related acyl-ethanolamides in ovaries of the sea urchin Paracentrotus lividus". Biochim Biophys Acta. 1346 (3): 338–48. doi:10.1016/s0005-2760(97)00009-x. PMID 9150253.

4.  Jump up^ 2. Sea urchins - Starfish, sea urchins and other echinoderms - Te Ara Encyclopedia of New Zealand

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بطم . [ ب ُ / ب ُ طُ ] (ع اِ) بن . بَنَه نام درخت سقز. (ناظم الاطباء). درخت بُن ْ (منتهی الارب ) (از آنندراج ). درختی است مانند پسته از حیث جنس با برگهای آویخته و آنرا دانه  پهنی است بشکل خوشه های فلفل و سبز آن را حبةالخضرا گویند. (از اقرب الموارد). || میوه  درخت سقز که بفارسی بنه گویند . (از ناظم الاطباء). بَرِ درختی است که آنرا بن گویند و بن مسخن و مدر و باهی و نافع سعال و لقوه  کلیه است و ضماد برگش در رویانیدن مو مجرب است . (منتهی الارب ) (آنندراج ). ثمر درخت بطم .جوهری گوید: البطم ؛ الحبة الخضراء. (از اقرب الموارد). بترکی آنرا چاقلان قوج گویند، که میوه  درخت سقز است . حبةالخضرا. (دزی ج 1 ص 234) (بحر الجواهر) (ذخیره  خوارزمشاهی ). کلنگور. (حاشیه  فرهنگ اسدی چ اقبال از مهذب الاسماء ص 285). ضِرو ضخک . چتلانقوش . پسته  وحشی . بنمشک را عرب حبةالخضراء خوانند. اکثر خودروی بود. (نزهةالقلوب ). بوکلک . بوی کلک . مشغله  البطالین . (یادداشت مولف ): و آن بژه هایی است که بر ساق پدید آیدو شکل آن ثمرة الطرفا و حبةالخضراء بزرگ بود و درخت حبةالخضراء را بتازی البطم گویند بدین سبب این بژه ها را طبیبان البطم نام کردند. (ذخیره  خوارزمشاهی ). بن . چتلانقوش بیشتر در کوهها باشد و آنچه در باغها نشانند اندک باشد. گه در بلاد سقرت و سنجار هر دانه بمقدار فستقی می باشد و این متاع آن بلاد بود و از آنجا بجمیع بلاد برند و آن را قیمتی بود و اکثر آنرا شور کنند و بهتر فروشند. (فلاحت نامه ). و رجوع به مخزن الادویه و تذکره  داود ضریر انطاکی و دیگر کتب طبی شود).

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بطم

بضم با و سکون طاء مهمله و میم درخت حبه الخضرا است و بفارسی و بترکی درخت سقر نامند

ماهیت آن

درخت آن عظیم می شود و دیر خزان می کند و برک آن طولانی و ثمر آن معطر و تخم آن شبیه بسماق و عدس و از ان بزرکتر و با خوشه و مغز آن سبز و شیرین و با دهنیت شبیه بمغز پسته و از ان نازکتر و چرب تر و بالای مغز آن پوست خشبی و زیر پوست سبز آن پوست صدفی شبیه بپوست پسته و از ان نازکتر و نوعی از ان بسیار نازک می باشد و بفارسی کلنخنک نامند و نوعی اندک صلب و پوست آن سبز مائل بسیاهی و طعم آن ترش و بفارسی بن نامند و خام آن با عفوصت و خوش رائحه و طعم و در شیراز نبشه نامند و در ماستینه داخل می نمایند جهت خوبی رائحه و طعم آن و در حبه الخضرا ان شاء اللّه تعالی بتفصیل مذکور خواهد شد منبت آن سنکستانها و دامنهای کوه و زمینهای خشک صلب

ص: 426

طبیعت

درخت و برک و شاخ تازۀ آن کرم در آخر دوم و خشک در آخر اول و خشک آن در سوم کرم و خشک

افعال و خواص آن

محلل و قابض و با حدت و نطول پوست آن محلل اورام و برک خشک کوبیده پیخته و به آب سرشتۀ آن خضابی نیکو است و با سرکه و روغن جهت رویانیدن و دراز کردن و نیکوئی و رفع خشونت موی و خاکستر چوب آن با روغن و یا بغیر آن جهت داء الثعلب مفید و صمغ آن را بفارسی و بترکی سقز نامند و در علک البطم ان شاء اللّه تعالی مذکور خواهد شد

مخزن الادویه عقیلی خراسانی

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پسته کوهی (در متون طب سنتی بُطُم) با نام علمی Pistacia terebinthus گیاهی از تیره پسته‌ایان است.

پسته کوهی در ترکیه

در ایران[ویرایش]

درختی به ارتفاع ۲-۳ متر و خودرو بوده که زیستگاه اصلی آن در استان لرستان است ولی در دیگر نقاط کشور به طور پراکنده یافت میشود. از میوه ان بیشتر در تهیه ترشیجات استفاده میشود اما حالت خشک شده ان دارای مغزی به شکل و طعم پسته بوده و به کردی آن را وهنوشک و در خراسان بنه می‌گویند.در لری و لکی نیز به آن قولنگ یا کولنگ میگویند ناصر خسرو در سفرنامه اش شرح مفصلی از پسته کوهی کوههای قاین و گناباد- فردوس زیبد دارد.پسته کوهی بسیار مقوی است و از آن غذاهای سنتی تهیه می شود.امروزه نسل این گیاه در کوههای فردوس گناباد از میان رفته است.

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به عربی البطم التربنتيني:

البطم التربنتيني (باللاتينية: Pistacia terebinthus) نوع شجري معمر يتبع جنس البطم وينتمي إلى الفصيلة البطمية (باللاتينية: Anacardiaceae).

البيئة والانتشار[عدل]

موطنه بلاد الشام والمغرب العربي وشمال حوض البحر الأبيض المتوسط.[1]

الوصف النباتي[عدل]

مصادر[عدل]

^ المرفق العالمي لمعلومات التنوع الحيوي. البطم التربنتيني (بالإنكليزية). تاريخ الولوج 17 كانون الأول 2012.

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به آذری تربینت پوستسی:

Terebint püstəsi (lat. Pistacia terebinthus)[1] — püstə cinsinə aid bitki növü.

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به عبری:

אלת טרבינת (שם מדעי: Pistacia terebinthus), היא מין עץ ממשפחת האלתיים, הנפוץ בחורש הים תיכוני בחלקו המערבי של אגן הים התיכון, ממערב טורקיה ועד ספרד. זהו עץ נשיר דו-ביתי, בעל עלים מנוצים.

במזרח הים התיכון תופס את מקומו האקולוגי המין אלה ארצישראלית, הנבדל ממנו בעיקר במספר זוגות העלעלים ובכך שעלעליו מחודדים בקצותיהם. יש חוקרים הרואים בשני העצים תת מינים של מין אחד, ואחרים מסווגים כל אחד כמין נפרד. שניהם נחשבים טקסונים ויקריים, כלומר טקסונים בעלי תכונות דומות המחליפים זה את זה באזורי תפוצה שונים.

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به ترکی:

Menengiç (Çitlenbik) (Pistacia terebinthus), sakız ağacıgiller (Anacardiaceae) familyasından bir ağaç[1] türü.

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Pistacia terebinthus

From Wikipedia, the free encyclopedia

Pistacia terebinthus
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Sapindales
Family:	Anacardiaceae
Genus:	Pistacia
Species:	P. terebinthus
Binomial name
Pistacia terebinthus L.
Synonyms[1]
·         Lentiscus vulgaris Garsault nom. inval. ·         Pistacia terebinthina St.-Lag. [Spelling variant] ·         Terebinthus communis Dum.Cours. ·         Terebinthus vulgaris Dum.Cours.

Pistacia terebinthus - MHNT

Pistacia terebinthus, known commonly as terebinth and turpentine tree, is a species of Pistacia, native to the Canary Islands, and the Mediterranean regionfrom the western regions of Morocco, and Portugal to Greece, western and southeast Turkey. In the eastern shores of the Mediterranean sea – Syria,Lebanon and Israel – a similar species, Pistacia palaestina, fills the same ecological niche as this species and is also known as terebinth.

Contents

  [hide] 

·         1Description

·         2Habitat

·         3History

·         4Uses

·         5References

·         6Further reading

·         7External links

Description[edit]

It is a species of flowering plant belonging to the family Anacardiaceae (thecashew family). It is a small deciduous tree or large shrub growing to 10 m tall. The leaves are compound, 10–20 cm long, odd pinnate with five to eleven opposite glossy oval leaflets, the leaflets 2–6 cm long and 1–3 cm broad. Theflowers are reddish-purple, appearing with the new leaves in early spring. The fruitconsists of small, globular drupes 5–7 mm long, red to black when ripe. All parts of the plant have a strong resinous smell.

It is a dioecious tree, i.e. exists as male and female specimens. For a viable population both genders must be present. The oblong leaf is bright green, leathery, with 10 cm long or more with 3-9 leaflets. Leaves alternate, leathery and compound paripinnate (no terminal leaflet) with 3 or 6 deep green leaflets. They are generally larger and rounder than the leaves of the mastic, reminiscent of the leaves of carob tree. The flowers range from purple to green, the fruit is the size of a pea and turns from red to brown, depending on the degree of maturation. The whole plant emits a strong smell: bitter, resinous or medicinal. In the vegetative period they develop "galls" in a goat's horn shaped (from which the plant gets the name cornicabra, the common name in Spanish), that occur on the leaves and leaflets which have been bitten by insects. The species propagates by seeds and shoots. Although marred by the presence of galls, is a very strong and resistant tree which survives in degraded areas where other species have been eliminated. Pistacia terebinthus is a plant related to Pistacia lentiscus, with which hybridizes frequently in contact zones. The cornicabra is more abundant in the mountains and inland and the mastic is usually found more frequently in areas where the Mediterranean influence of the sea moderates the climate. Mastic tree does not reach the size of the Pistacia terebinthus, but the hybrids are very difficult to distinguish. The mastic has winged stalks to its leaflets, i.e., they are flattened and side fins, whereas these stems in Cornicabra are simple. In the Eastern Mediterranean Coast, Syria, Lebanon and Israel, a similar species, Pistacia palaestina, fills the same ecological niche of this species and is also known as turpentine. On the west coast of the Mediterranean, Canary Islands and Middle East, Pistacia terebinthus can be confused with Pistacia atlantica.

Habitat[edit]

Pistacia terebinthus in Peñas Blancas,Cartagena (Spain)

Pistacia terebinthus in Yenifoça, Turkey.

It prefers relatively moist areas, up to 600 m in height. Supports Mediterranean summer drought and frost more intense than mastic. The plant is common in the garrigue and maquis. Appears in deciduous and oak. It has a gray trunk very aromatic, may have multiple trunks or stems when grown as a shrub. Usually reached 5 m. in height, although in rare cases can reach 10 m. Pistacia terebinthus is one of the Anacardiaceae species present in Europe, it is a family of about 600 tropical species. Can be found in meso-and Thermo floors to 1,500 meters above sea level. Pistacia terebinthus is more moisture demanding than the mastic and more resistant to cold. Requires a sunny exposure and average soils, tolerating lime and some salt, often grows near the sea, deep ravines and near salt lakes and streams.

History[edit]

Historian of Mycenae John Chadwick believes that the terebinth is the plant called ki-ta-no in some of the Linear B tablets. He cites the work of a Spanish scholar, J.L. Melena, who had found "an ancient lexicon which showed that kritanos was another name for the turpentine tree, and that the Mycenaean spelling could represent a variant form of this word."^[2]

The word "terebinth" is used (at least in some translations) for a tree mentioned in the Hebrew Scriptures (or Old Testament), where the Hebrew word "elah" (plural "elim") is used. This probably refers to Pistacia palaestina which is common in the area. The Latin name is underlain by the Ancient Greek name τερέβινθος, which, in turn, is underlain by a pre-Greek Pelasgian word, marked by the characteristic consonant complex νθ.

Terebinth from Oricum is referred to in Virgil's Aeneid, Book 10, line 136, whereAscanius in battle is compared to "ivory skilfully inlaid in [...] Orician terebinth"("inclusum[...] Oricia terebintho [...] ebur").

Terebinth is referred to by Robin Lane Fox in Alexander the Great: "When a Persian king took the throne, he attendedPasargadae, site of King Cyrus's tomb, and dressed in a rough leather uniform to eat a ritual meal of figs, sour milk and leaves of terebinth."^[3]

Uses[edit]

It is used as a source for turpentine, possibly the earliest known source. The turpentine of the terebinth is now called Chian, Scio, or Cyprian turpentine.

The fruits are used in Cyprus for baking of a specialty village bread. In Crete, where the plant is called tsikoudia, it is used to flavor the local variety of pomace brandy, also called tsikoudia. In the Northern Sporades the shoots are used as a vegetable (called tsitsíravla).The plant is rich in tannin and resinous substances and was used for its aromatic and medicinal properties in classical Greece. A mild sweet scented gum can be produced from the bark, and galls often found on the plant are used for tanning leather. Recently an anti-inflammatory triterpene has been extracted from these galls.^[4]In Turkey, where it is known as menengiç or bıttım, a coffee-like beverage known as menengiç kahvesi^[5] is made from the roasted fruit and a soap^[6] is made from the oil. Terebinth resin was used as a wine preservative in ancient Israel ^[7] and the ancient Near East.^[8]

References[edit]

1.     Jump up^ "The Plant List: A Working List of All Plant Species". Retrieved 21 November 2014.

2.     Jump up^ John Chadwick, The Mycenaean World (Cambridge: University Press, 1976),p. 120; Jose Melena, Durius v. 2 "ki-ta-no en las tabillas de Cnoso" (1974), p. 45-55

3.     Jump up^ Robin Lane Fox, Alexander the Great (Penguin Books, 2004), p. 273

4.     Jump up^ Giner-Larza EM et al., Anti-inflammatory triterpenes from Pistacia terebinthus galls, Planta Med. 2002 Apr;68(4):311-5. PubMed

5.     Jump up^ Kaffka Menengiç Kahvesi, Şekeroğlu Baharatçılık. Retrieved 24 May 2009.

6.     Jump up^ Bıttım Soap. Retrieved 24 May 2009.

7.     Jump up^ [1]. Retrieved 28 August 2014.

8.     Jump up^ [2]. Retrieved 2 May 2011.

Further reading[edit]

·         Concise Oxford English Dictionary

·         Rushforth, K. (1999). Trees of Britain and Europe. HarperCollins ISBN 0-00-220013-9.

External links[edit]

·         Flora Europaea: Pistacia terebinthus

·         Jewish Encyclopedia: Oak and Terebinth

·         Kypros.org

Categories: 

·         Pistacia

·         Flora of Asia

·         Flora of Europe

·         Flora of Western Asia

·         Flora of North Africa

·         Plants described in 1753