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The frankincense trees of Wadi Dawkah and the remains of the caravan oasis of Shisr/Wubar and the affiliated ports of Khor Rori and Al-Balid vividly illustrate the trade in frankincense that flourished in this region for many centuries, as one of the most important trading activities of the ancient and medieval world.
[86] The incense gum olibanum, or frankincense (Boswellia), is also endemic to the Dhofar region of Oman [87] and to Ethiopia, where, in the case of the latter, six species are known to grow. The most common species is that of Boswellia papyrifera (Del.) Hochst. , known in Amharic as "itan zaf" (Incense tree), and that of B. rivae (Engl.) . [ 88 ]
Frankincense, also known as olibanum (/ oʊ ˈ l ɪ b ə n ə m /), [1] is an aromatic resin used in incense and perfumes, obtained from trees of the genus Boswellia in the family Burseraceae. The word is from Old French franc encens ('high-quality incense'). [ 2 ]
In the West B. frereana is called "Coptic Frankincense" as this is the type and grade used by the Coptic Church of Egypt. 80% of B. frereana production is sold to Saudi Arabia where it is traditionally brought home by Muslim pilgrims. The remaining 20% is sold all around the world.
Helichrysum petiolare, the licorice-plant [2] or liquorice plant, is a species of flowering plant in the family Asteraceae. It is a subshrub native to the Cape Provinces of South Africa — where it is known as imphepho — and to Angola, Zambia, and Zimbabwe. [1] It is naturalized in parts of Portugal and the United States. [3]
Add 1 tablespoon of salt to the boiling water followed by the pasta. Cook according to the package instructions; the pasta should be al dente. Drain, reserving 1/4 cup of the pasta cooking water.
Model of the Golden Altar. The incense offering (Hebrew: קְטֹרֶת qəṭōreṯ) in Judaism was related to perfumed offerings on the altar of incense in the time of the Tabernacle and the First and Second Temple period, and was an important component of priestly liturgy in the Temple in Jerusalem.
If a person is a stickler for measuring, Sergentakis recommended adding 10 grams of salt per liter of cooking water. Unlike others, he is not necessarily a fan of the "salty as the sea" adage.