Gallnut (Mazu) preparation
India
17th Century
Source: Gauvin Alexander Bailey (1997) A Palette for Princes: An Unpublished Source on Indian Pigments, South Asian Studies, 13:1, 45-54
Recipe Details
Ingredients
gallnut, mazu, lac cloth
Preparation Steps
Two ser of coarsely-ground gallnut are moistened in 50 ser of water overnight. Another 50 ser is added, and it is boiled for 1.5 hours. The mixture is bound in a lac cloth, and the viscous matter (lu'abesh) is squeezed out. The extract is stored in a cup and preserved for two winters. During this period, the surface skin is periodically removed (6-7 times) until it purifies. It is then bottled (p. 51).
Original Recipe Text
Two ser of coarsely-ground gallnut are moistened in 50 ser of water overnight. Another 50 ser is added, and it is boiled for 1.5 hours. The mixture is bound in a lac cloth, and the viscous matter (lu'abesh) is squeezed out. The extract is stored in a cup and preserved for two winters. During this period, the surface skin is periodically removed (6-7 times) until it purifies. It is then bottled (p. 51).
Evidence
"Method for Cooking Gallnut (Mazu): For this preparation, two ser of coarsely-ground gallnut are required. Overnight, moisten it in half the water (50 ser) and in the morning add the rest of the water (50 ser). Then it is boiled in a pot (dig) for an hour and a half (chahar ghari)."
Remarks
The preservation of the extract for 'two winters' indicates an aging process intended to stabilize or concentrate the tannin content (p. 51).
Scientific Analysis
Certainty Level
Probable
Instrumentally Verified
Not Verified
Metadata
Material Type
ink
ColorBlack
RegionIndia
Approx. Year1650
Source Information
AuthorGauvin Alexander Bailey
CollectionBayaz-i Khwushbu'i manuscript
Language
N/A
AI Suggestions
Find similar recipes based on ingredients and preparation methods.