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Doryphora aromatica is a tree that typically grows to 12–40 m (39–131 ft) high. Its leaves are elliptic to egg-shaped with the narrower end towards the base, 50–135 mm (2.0–5.3 in) long and 20–43 mm (0.79–1.69 in) wide on a petiole 5–8 mm (0.20–0.31 in) long, [2] and emit an aromatic odour when crushed. [3]
Doryphora sassafras was first described in 1837 by Austrian naturalist Stephan Endlicher in 1837 in his Iconographia generum plantarum. [8] [9] Its generic name is derived from the Ancient Greek dory-"spear" and pherein "to carry", and refers to the anthers in the flower, while its specific epithet is taken from its similar odour to the North American Laurel (Sassafras albidum). [10]
Sassafras tzumu (Chinese sassafras, Cha mu) is a species of Sassafras native to China, in Anhui, Fujian, Guangdong, Guangxi, Guizhou, Hubei, Hunan, Jiangsu, Sichuan, Yunnan and Zhejiang. [2] It grows in either sparse or dense forests habitat types, at altitudes of 100–1900 meters (330–3000 ft).
In 1761, William Fortnum's grandson Charles went into the service of Queen Charlotte, and the connection with the royal court led to an increase in business. Fortnum & Mason claims to have invented the Scotch egg, in 1738. [5] [6] The store began to stock speciality items, namely ready-to-eat luxury meals such as poultry or game served in aspic ...
1929 Holotype leaf. Sassafras hesperia leaves are large, with fossils over 13.5 centimetres (5.3 in) known. the species appears to have been possibly evergreen, based on the notably thick leaf remains, thicker than the younger S. ashleyi and S. columbiana.
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Doryphora sassafras, an Australian tree from temperate rainforests; Sassafras albidum, the sassafras tree of eastern North America, used in tea, root beer, and gumbo filé powder; Cinnamomum oliveri, known as Black Sassafras or Oliver's Sassafras, an Australian rain forest laurel; Street slang for Marijuana
The Gentleman's Relish. Gentleman's Relish, also known as Patum Peperium (meaning "pepper paste" in Latin), is a British commercial brand of anchovy paste created in 1828 by John Osborn. [1]