black inks of various types, such as Chinese, Indian, Iraqi, Kufan and Persian

Ingredients

myrtle, water, nails, pomegranate rinds, gall nuts, Syrian mulberry juice, iron sulfate, gum arabic, poppy seeds, tamarisk leaves

Preparation Steps

Original Recipe Text

The ink relies on the chemical reaction between iron salts (from iron nails or iron sulfate) and tannins (from myrtle, gall nuts, or pomegranate rinds). One recipe involves mixing myrtle and water with iron nails, pomegranate rinds, and gall nuts (p. 242). Another variant uses Syrian mulberry juice and iron sulfate (p. 242). Gum arabic is added to thicken the solution (p. 242). For deep black color, additional iron sulfate is added to the mixture of gall nuts and gum arabic (p. 242). Poppy seeds and tamarisk leaves may also be used in place of gall nuts (p. 243).

Evidence

"Much attention is given by Ibn Badis to the preparation of black inks of various types, such as Chinese, Indian, Iraqi, Kufan and Persian. The general principle of the reaction of iron salts with tannins is utilized in various modifications. One recipe includes myrtle, water, nails, pomegranate rinds and gall nuts. Syrian mulberry juice and iron sulfate are also employed."

Remarks

The text mentions specialized colored inks with exotic names such as 'color of blood', 'blood of the gazelle', and 'ruby of the East' (p. 243). Black inks could be improved using beet-root water or red anemones (p. 243).