Nafuran ink
Arab
11th Century
Source: Levey, M. (1962). Mediaeval Arab Bookmaking. Transactions of the American Philosophical Society, 52(4).
Recipe Details
Ingredients
Acacia gum, barley, camphor juice
Preparation Steps
Nafuran ink is a specific formulation mentioned in the medieval texts. Ingredients include Acacia gum as a binder and stabilizer (p. 17), barley (p. 17), and camphor juice (p. 17).
Original Recipe Text
Nafuran ink is a specific formulation mentioned in the medieval texts. Ingredients include Acacia gum as a binder and stabilizer (p. 17), barley (p. 17), and camphor juice (p. 17).
Evidence
"Acacia gum, for Nafuran ink, 17; for seseli ink, 34; Camphor juice, in Nafuran ink, 17"
Remarks
The inclusion of camphor juice suggests a concern with the aroma or preservation of the ink. Acacia gum is a recurring stabilizer in Nafuran and seseli-based ink recipes (p. 17, p. 34).
Scientific Analysis
Certainty Level
Inferred
Instrumentally Verified
Not Verified
Metadata
Material Type
ink
BinderAcacia gum
ColorBlack
RegionArab
Approx. Year1050
Source Information
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