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Opobalsamum (Commiphora opobalsamum [L.] Engl. Mecca myrrh) is a rare type of myrrh in the genus Commiphora.Some writers believe that stacte was derived from the balsam tree, Commiphora opobalsamum, known as kataf in the Talmud, which grows wild in Yemen, around Mecca, and in Israel.
For those who dislike the smell and texture of natto, "dried natto" and "fried natto" were developed around 1990. The smell and stickiness are reduced, making it easier to eat for those who do not like conventional natto. Another type of fermented soybeans called mamenoka (Japanese: 豆乃香) has also been developed by improving the soybean ...
Whosoever shall make like unto it, to enjoy the smell thereof, shall even be cut off from his people.- Exodus 30:34-38; 37:29 . At the end of the Holy compartment of the tabernacle, next to the curtain dividing it off from the Most Holy, was located the incense altar ( Exodus 30:1; 37:25; 40:5, 26, 27 ).
Whosoever shall make like unto that, to smell thereof, he shall be cut off from his people." [55] Although the Torah mentions only four ingredients, the rabbis and sages received a tradition that there were 11 spices compounded in the holy incense. The Hebrew Bible declares a stern warning against those who replicate the exact formula of the ...
Balm of Gilead was a rare perfume used medicinally that was mentioned in the Hebrew Bible and named for the region of Gilead, where it was produced. The expression stems from William Tyndale 's language in the King James Bible of 1611 and has come to signify a universal cure in figurative speech.
While sources agree about the identity of four of the five ingredients of anointing oil, the identity of the fifth, kaneh bosem, has been a matter of debate.The Bible indicates that it was an aromatic cane or grass, which was imported from a distant land by way of the spice routes, and that a related plant grows in Israel (kaneh bosem is referenced as a cultivated plant in the Song of Songs 4:14.
This dish does not smell a lot, just like any other cooked fish. Surströmming(fermented herring) however has a rather pungent "aroma" which isn't very pleasing. Then again i've never tried natto, but would very much like to. 213.112.50.67 08:54, 19 August 2006 (UTC) Having tried lutfisk and surströmming, I can say natto does not smell like ...
Nattō is produced by fermentation by adding the bacterium Bacillus subtilis var natto, which also produces the enzyme, to boiled soybeans. While other soy foods contain enzymes, it is only the nattō preparation that contains the specific nattokinase enzyme under the Japan Nattokinase Administration and Ministry of Health, Labour and Welfare.