soot
Iran
16th Century
Source: Koochakzaei, A., & Ghaffari, T. (2023). Identification of traditional black Persian inks by spectroscopic and spectral imaging techniques: Presenting a flowchart method. Vibrational Spectroscopy, 127, 103545.
Recipe Details
Ingredients
Rice, Soot, Gall extract, Water
Preparation Steps
Rice heated until dark and viscous. Rice stirred until it ignites, then water added immediately to extinguish. Plate heated again, contents boiled 5 min. Filtered through cloth to extract rice starch. Soot mixed with rice starch and brayed. Gall extract added and brayed further (Section 2.2.6, p. 3).
Original Recipe Text
Rice heated until dark and viscous. Rice stirred until it ignites, then water added immediately to extinguish. Plate heated again, contents boiled 5 min. Filtered through cloth to extract rice starch. Soot mixed with rice starch and brayed. Gall extract added and brayed further (Section 2.2.6, p. 3).
Evidence
"The starch ink is based on a Safavid recipe given by Keikhosrow Khoroush ... To make starch ink, two tablespoons of rice are placed on a metal plate and heated on a stove until dark and viscous. ... soot is mixed with the rice starch in a mortar and brayed together. Finally, gall extract is prepared ... and added to the mortar."
Remarks
In micro-spectrophotometry, the highest absorption intensity is around 540 nm (p. 7). FTIR shows distinct polysaccharide peaks (p. 6).
Scientific Analysis
Analytical Techniques
Raman
FTIR
Certainty Level
Confirmed
Instrumentally Verified
Verified
Metadata
Material Type
ink
BinderRice starch
Paper TypeSteinbach acid-free paper
ColorBlack
RegionIran
Approx. Year1550
Source Information
AuthorKoochakzaei, A., & Ghaffari, T.
CollectionRecreated based on a Safavid recipe (Keikhosrow Khoroush)
Language
N/A
AI Suggestions
Find similar recipes based on ingredients and preparation methods.