asian sumac(h)
1lacquer — I. noun Etymology: Portuguese lacré sealing wax, from laca lac, from Arabic lakk, from Persian lak more at lac Date: 1592 1. a. a spirit varnish (as shellac) b. any of various durable natural varnishes; especially a varnish obtained from an Asian …
2gallic acid — Chem. a white or yellowish, crystalline, sparingly water soluble solid, C7H6O5, obtained from nutgalls, used chiefly in tanning and in ink dyes. [1785 95; < F acide gallique] * * * ▪ chemical compound substance occurring in many plants,… …
3chinese gall — noun Usage: usually capitalized C : a gall very rich in tannin produced by insects on an Asian sumac (Rhus semialata) …
4List of trees and shrubs by taxonomic family — The following is a list of trees and shrubs of high notoriety. Taxonomic families for the following trees and shrubs are listed in alphabetical order, likewise the genera and closely related species.=GYMNOSPERMS= =CONIFERS= Araucariaceae: The… …
5Toxicodendron — taxobox name = Toxicodendron image caption = Toxicodendron radicans regnum = Plantae unranked divisio = Angiosperms unranked classis = Eudicots unranked ordo = Rosids ordo = Sapindales familia = Anacardiaceae genus = Toxicodendron genus authority …
6Sapindales — ▪ plant order Introduction order of dicotyledonous flowering plants, containing 9 families, about 460 genera, and some 5,700 species of shrubs, woody vines, and trees. It includes the Citrus genus and other species important for their fruits.… …
7Lebanese cuisine — Labneh and Hummus, served with pita bread Lebanese cuisine includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it …
8Manti (dumpling) — For other uses, see Mantu (disambiguation). For the Romanian village of Manţu, see Tătărăni. Turkish manti …
9Palestinian cuisine — Part of a series on Palestinians …
10Turkish cuisine — Variety of Turkish Dishes Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines.[1] …
