dark red anemone
Maghreb
13th Century
Source: Fani, "LITERARY DIMENSION AND LIFE OF ARABIC TREATISES ON INK MAKING", pp. 125-130.
Recipe Details
Ingredients
anemone
Preparation Steps
The anemone is processed via anaerobic fermentation in humid dung inside a sealed bottle until the biological matter melts into a liquid (p. 128-129).
Original Recipe Text
The anemone is processed via anaerobic fermentation in humid dung inside a sealed bottle until the biological matter melts into a liquid (p. 128-129).
Evidence
"Take the amount you want of dark red anemone as it was mentioned and named above, so that you can understand right away"
Remarks
The anemone is the primary colorant for the Iraqi/Maghribi ink described in the first section of the treatise (p. 127).
Scientific Analysis
Certainty Level
Inferred
Instrumentally Verified
Not Verified
Metadata
Material Type
pigment
ColorRed
RegionMaghreb
Approx. Year1250
Source Information
AuthorFani, "LITERARY DIMENSION AND LIFE OF ARABIC TREATISES ON INK MAKING", pp. 125-130.
CollectionMaghreb copy
Language
N/A
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