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--- rhus_coriaria_l [2016/11/24 10:09] – andreas
+++ rhus_coriaria_l [2022/06/19 10:11] (aktuell) – andreas
@@ Zeile 7: / Zeile 7: @@
 The dried fruits are usually sold ground (purple-reddish powder, often mixed with salt) and have a tart and sour taste with slightly astringent overtones. \\
-"The astringent-acidic flavour of sumac spice mostly goes back to two different types of constituents: Tannines (gallotannines, together 4%) and organic acids (malic, citric, and tatric acid plus smaller amounts of succinic, maleic, fumaric and ascorbic acid). Tannines are found in all parts of the plant, with particularly high concentrations in bark and root. These plant parts were, thus, used for tanning leather since antiquity; moreover, they are part of anti-diarrhoeic concoctions in folk medicine." \\
+"The astringent-acidic flavour of sumac spice mostly goes back to two different types of constituents: Tannines (gallotannines, together 4%) and organic acids (malic, citric, and tatric acid plus smaller amounts of succinic, maleic, fumaric and ascorbic acid). Tannines are found in all parts of the plant, with particularly high concentrations in bark and root. These plant parts were, thus, used for tanning leather since antiquity; moreover, they are part of anti-diarrhoeic concoctions in folk medicine... " \\
 [[http://gernot-katzers-spice-pages.com/engl/Rhus_cor.html]]
@@ Zeile 24: / Zeile 24: @@
 Woodville, W., Hooker, W.J., Spratt, G., Medical Botany, 3th edition, vol.4 t.213 (1832) \\
 [[http://plantgenera.org/species.php?id_species=878592]]
+{{rhus_coriaria_gerbersumach.jpg}} \\
+Ripe fruits of Rhus coriaria, spotted in Shio-mgvime, Georgia. (2012)  \\
+[[https://commons.wikimedia.org/wiki/File:%E1%83%97%E1%83%A3%E1%83%97%E1%83%A3%E1%83%91%E1%83%9D_Rhus_coriaria_Gerbersumach,_Gew%C3%BCrzsumach.JPG|Wikimedia Commons]], Author: Lazaregagnidze  [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]