What was invented by the Chinese, imported into Britain from Italy by Charles lst and known to the Arabs as 'sherbet'?
"Rainbow sherbet Rainbow sherbet is a frozen dessert made with the foundations in ice cream, milk and sugar; however, sherbet also contains a frozen mixture of sweetened fruit juice, water, which may contain milk, egg whites and/or gelatin, orange, raspberry, lime, lemon, or pineapple flavors. Sherbet is traditionally eaten between courses of a meal, as it helps clean the palate. It is said that sherbet, along with ice cream, was made from chilled wines and other juices in the era of Alexander the Great. It was not called ice cream centuries ago, but ""water ices"". Marco Polo brought flavors of"
"enters Italian as ""sorbetto"" which becomes ""sorbet"" in French. In the 17th-century, England began importing ""sherbet powders"" made from dried fruit and flowers mixed with sugar. In the modern era sherbet powder is still popular in the UK. A contemporary English writer traveling in the Middle East wrote of ""sundry sherbets … some made of sugar and lemons, some of violets, and the like."" When Europeans figured out how to freeze sherbet they began making ""sorbetto"" by adding fruit juices and flavorings to a frozen simple syrup base. In the US sherbet generally meant an ice milk, but recipes from"
"a Chinese origin for the gunpowder weapons he wrote about, such as rockets and fire lances. Ibn al-Baitar, an Arab from Spain who had immigrated to Egypt, described saltpeter as ""snow of China"" ( ). Al-Baytar died in 1248. The earlier Arab historians called saltpeter ""Chinese snow"" and "" Chinese salt."" The Arabs used the name ""Chinese arrows"" to refer to rockets. The Arabs called fireworks ""Chinese flowers"". While saltpeter was called ""Chinese Snow"" by Arabs, it was called ""Chinese salt"" ( ""namak-i čīnī"") by the Iranians, or ""salt from the Chinese marshes"" ( ). In 1300 Mongol mercenaries in"
"took on the meaning of a sweet non-alcoholic beverage. In the 12th century, Persian book of Zakhireye Khwarazmshahi, Gorgani describes different types of Sharbats in Iran, including Ghoore, Anar, Sekanjebin, etc. Several syrups are listed in the 11th-century ""Canon of Medicine"" by Persian writer Ibn Sīnā. Sharbat was introduced to India by the Mughals in the 16th century. It was popularised in the Indian subcontinent by Babur, who sent for frequent loads of ice from the Himalayas to make a cool refreshing drink. The first Western mention of sherbet is an Italian reference to something that Turks drink. The word"
"Sorbet Sorbet is a frozen dessert made from sweetened water with flavoring (typically fruit juice or fruit purée, wine, liqueur, or very rarely, honey). The word ""sherbet"" enters Italian as ""sorbetto"" which later becomes ""sorbet"" in French. The first Western mention of ""sherbet"" is an Italian reference to something that Turks drink. In the 17th-century, England began importing ""sherbet powders"" from Ottoman Empire made from dried fruit and flowers mixed with sugar. By 1662, a coffeehouse in London advertised the availability of ""sherbets made in Turkie of Lemons, Roses and Violets perfumed"". In 1670, Café Procope opened in Paris and"
"of Theophrastus. It is unlikely Greeks acquired them from somewhere else, since Javanese growers protected their monopoly of the trade by sterilizing the berries by scalding, ensuring that the vines were unable to be cultivated elsewhere. In the Tang Dynasty, cubeb was brought to China from Srivijaya. In India, the spice came to be called ""kabab chini"", that is, ""Chinese cubeb"", possibly because the Chinese had a hand in its trade, but more likely because it was an important item in the trade with China. In China this pepper was called both ""vilenga"", and ""vidanga"", the cognate Sanskrit word. Li"
"Sharbat Sharbat, shorbot or sherbet () is a popular West Asian and Indian subcontinental drink prepared from fruits or flower petals. It is sweet and usually served chilled. It can be served in concentrate form and eaten with a spoon or diluted with water to create the drink. Popular sharbats are made of one or more of the following: basil seeds, rose water, fresh rose petals, sandalwood, bael, hibiscus, lemon, orange, mango, pineapple, falsa (""Grewia asiatica"") and chia seeds. Sharbat is common in Indian, Turkish, Iranian, Bosnian, Arab, Afghan, Pakistani, Sri Lankan and Bangladeshi homes, and are popularly consumed by"
"they called ""Chinese snow"" ( ) —around 1240 and, soon afterward, of gunpowder; they also learned of fireworks (""Chinese flowers"") and rockets (""Chinese arrows""). Persians called saltpeter ""Chinese salt"" or ""salt from Chinese salt marshes"" ( ). Historian Ahmad Y. al-Hassan argues—""contra"" the general notion—that the Chinese technology passed through Arabic alchemy and chemistry before the 13th century. Gunpowder arrived in India by the mid-14th century, but could have been introduced by the Mongols perhaps as early as the mid-13th century. The first known movable type system was invented in China around 1040 AD by Pi Sheng (990-1051) (spelled Bi"
"originally came from China, from where it was brought over to Europe by the Tatars. The Tatars improved upon the original Chinese recipe by fermenting it with salt instead of rice wine. Another claim is that the dish was brought over by the Mongol Emperor Genghis Khan. It then took root mostly in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as ""zuurkool"", and France, where the name became ""choucroute"". The English name is borrowed from German where it means literally ""sour herb"" or ""sour cabbage"". The names in Slavic and"
"began selling sorbet. (In the modern era sherbet powder is still popular in the UK.) When Europeans figured out how to freeze sherbet they began making ""sorbetto"" by adding fruit juices and flavorings to a frozen simple syrup base. In the US sherbet generally meant an ice milk, but recipes from early soda fountain manuals include ingredients like gelatin, beaten egg whites, cream, or milk. Agraz is a type of sorbet that is usually associated with the Maghreb and north Africa. It is made from almonds, verjuice, and sugar. It has a strongly acidic flavour, because of the verjuice. (""Larousse"
"believed to reduce cholesterol. It is less commonly made into a wine, sometimes combined with Chinese tea leaves, in the ratio of 4:1 by weight (1/5 Chinese tea). The beverage is popular in Malaysia and Indonesia as well. In China, candied flower petals are occasionally available. In Mandarin Chinese, it is called luòshénhuā (). In Italy hibiscus tea, known as ""carcadè"" or ""Italian tea"", is usually drunk hot, often with the addition of sugar and lemon juice. First introduced from Eritrea, it was widely used as a tea substitute when the country was hit by trade sanctions for its invasion"
"wrote: ""As I burned with raging thirst, They handed me a glass of sherbet"" describing how the Islamic prophet Muhammads mother was given a glass of sherbet while she was in labor. When a woman in Anatolia gives birth it is still customary to offer a hot sherbet called ""lohusa şerbeti"" to guests. Common sharbat flavors include tamarind, pomegranate, black mulberry, sour grape, licorice, morello cherry, rose, honey. One version uses fresh purple wisteria flowers. The petals are soaked in water for a full day and then strained through cheesecloth. The petals are bundled in the cheesecloth and their highly"
"dried plums, golden raisins, fresh ginger, cloves, cinnamon sticks to be simmered together. Sharbat Sharbat, shorbot or sherbet () is a popular West Asian and Indian subcontinental drink prepared from fruits or flower petals. It is sweet and usually served chilled. It can be served in concentrate form and eaten with a spoon or diluted with water to create the drink. Popular sharbats are made of one or more of the following: basil seeds, rose water, fresh rose petals, sandalwood, bael, hibiscus, lemon, orange, mango, pineapple, falsa (""Grewia asiatica"") and chia seeds. Sharbat is common in Indian, Turkish, Iranian, Bosnian,"
"al-Rammah had written, in Arabic, recipes for gunpowder, instructions for the purification of saltpeter, and descriptions of gunpowder incendiaries. Gunpowder arrived in the Middle East, possibly through India, from China. This is implied by al-Rammah's usage of ""terms that suggested he derived his knowledge from Chinese sources"" and his refers to saltpeter as ""Chinese snow"" , fireworks as ""Chinese flowers"" and rockets as ""Chinese arrows"". However, because al-Rammah attributes his material to ""his father and forefathers"", al-Hassan argues that gunpowder became prevalent in Syria and Egypt by ""the end of the twelfth century or the beginning of the thirteenth"". Persians"
"the taste as pungent, acrid, slightly bitter and persistent. It has been described as tasting like allspice, or like a cross between allspice and black pepper. Cubeb came to Europe via India through the trade with the Arabs. The name ""cubeb"" comes from Arabic """" (), which is of unknown origin, by way of Old French ""quibibes"". Cubeb is mentioned in alchemical writings by its Arabic name. In his ""Theatrum Botanicum"", John Parkinson tells that the king of Portugal prohibited the sale of cubeb to promote black pepper (""Piper nigrum"") around 1640. It experienced a brief resurgence in 19th-century Europe"
"Hsun thought it grew on the same tree as black pepper. Tang physicians administered it to restore appetite, cure ""demon vapors"", darken the hair, and perfume the body. However, there is no evidence showing that cubeb was used as a condiment in China. ""The Book of One Thousand and One Nights"", compiled in the 9th century, mentions cubeb as a remedy for infertility, showing it was already used by Arabs for medicinal purposes. Cubeb was introduced to Arabic cuisine around the 10th century. ""The Travels of Marco Polo"", written in late 13th century, describes Java as a producer of cubeb,"
"the popularity of sherbet during the Middle Ages. Sherbet could take three forms: syrups call ""şurup"", pastes called ""çevirme"" and tablets. Ottoman confectioners would create concentrated essences out of fresh ingredients that could be diluted to make sherbet. In modern times, sherbet production has declined but in some regions of Turkey syrups are still made. Pastes are rare and can only be found in speciality shops; most commercially available pastes today are limited to bergamot or mastic flavors. Tablets were a specialty item, even during Ottoman Times, made only by confectioner's in professional shops. To make the tablets, fruit juices"
"Sherbet (powder) Sherbet is a fizzy powder sweet, usually eaten by dipping a lollipop or liquorice, or licking it on a finger. The word ""sherbet"" is from Turkish """", which is from Persian , which in turn comes from ""sharbat"", Arabic ""sharba"", ""a drink"", from ""shariba"" ""to drink"". Also called ""sorbet"", which comes from French ""sorbet"", from Italian ""sorbetto"" and in turn from Turkish ""şerbet"". The word is cognate to syrup in English. Historically it was a cool effervescent or iced fruit soft drink. The meaning, spelling and pronunciation have fractured between different countries. It is usually spelled ""sherbet"", but"
"circa 1200 AD. The first plant milk—almond milk—was created in the Levant around the 13th century and had spread to England by the 14th. In Medieval England, almond milk was used in dishes such as ""ris alkere"" (a type of rice pudding) and Cury Chicken Mawmeny (the latter appearing in the recipe collection The Forme of Cury). Coconut milk (and coconut cream) are traditional ingredients in the cuisines of Southeast Asia, South Asia, the Caribbean, and northern South America. Horchata, a beverage originally made in North Africa from soaked, ground and sweetened tiger nuts, spread to Iberia (now Spain) before"
"early 17th century, British colonization of the Indian subcontinent relied on preserved food stuffs such as lime pickles, chutneys and marmalades. (Marmalades proved unpopular due to their sweetness. They were also rare due to a lack of available sugar.) Beginning in the 17th century, fruit chutneys were shipped to European countries such as England and France as luxury goods. These imitations were called ""mangoed"" fruits or vegetables, the word 'chutney' still being associated with the lower working classes. Major Grey's Chutney is thought to have been developed by a British officer who had traveled to India. The formula was eventually"
"of sherbet"", from ""the juice of the most excellent fruits, such as apricots of Bokhara, plums of Mardin, pears of Azerbaijan, mulberries of Arabguir, grapes of Smyrna, sour cherries (aigriottes) of Rodosto, apples of Koja Ili, prunes of Temesvar, and peaches of Constantinople."" According to this account the ""khoshâb"" is flavored with ""amber and musk"". He goes on to describe a different group of sherbet-merchants whose shops are decorated with ""many thousand cups and bowls of China and Fayence, which are filled with sherbet, made of rhubarb, roses, lemons, lotus, tamarinds and grapes."" The 15th-century Ottoman poem by Süleyman Çelebi"
"have come from the East. Tea was made fashionable in Britain in the 1660s after the marriage of King Charles II to the Portuguese princess Catherine of Braganza, who brought her liking for tea, originally from the colony of Macau, to the court. In 1543, Portuguese trade ships reached Japan and introduced refined sugar, valued there as a luxury good. Japanese lords enjoyed Portuguese confectionery so much it was remodelled in the now traditional Japanese ""konpeitō"" (candy), ""kasutera"" (sponge cake), and ""keiran somen"" (the Japanese version of Portuguese ""fios de ovos""; this dish is also popular in Thai cuisine under"
"St Giles. In Istanbul Sultan Selim III penned a tongue-in-cheek ode to cabbage: without cabbage, the halva feast was not complete. Cabbages spread from Europe into Mesopotamia and Egypt as a winter vegetable, and later followed trade routes throughout Asia and the Americas. The absence of Sanskrit or other ancient Eastern language names for cabbage suggests that it was introduced to South Asia relatively recently. In India, cabbage was one of several vegetable crops introduced by colonizing traders from Portugal, who established trade routes from the 14th to 17th centuries. Carl Peter Thunberg reported that cabbage was not yet known"
"called saltpeter ""Chinese salt"" or ""salt from Chinese salt marshes"" ( ). Al-Baytar, an Arab from Spain who had immigrated to Egypt, wrote in Arabic that ""snow of China"" ( ) was the name used to describe saltpeter. Al-Baytar died in 1248. The earliest surviving documentary evidence for the use of the hand cannon in the Islamic world are from several Arabic manuscripts dated to the 14th century. According to historian Ahmad Y. al-Hassan, these manuscripts are copies of earlier manuscripts and reported on hand-held cannon being used by the Mamluks at the Battle of Ain Jalut in 1260. Khan"
"pints of beer."" Sherbet (powder) Sherbet is a fizzy powder sweet, usually eaten by dipping a lollipop or liquorice, or licking it on a finger. The word ""sherbet"" is from Turkish """", which is from Persian , which in turn comes from ""sharbat"", Arabic ""sharba"", ""a drink"", from ""shariba"" ""to drink"". Also called ""sorbet"", which comes from French ""sorbet"", from Italian ""sorbetto"" and in turn from Turkish ""şerbet"". The word is cognate to syrup in English. Historically it was a cool effervescent or iced fruit soft drink. The meaning, spelling and pronunciation have fractured between different countries. It is usually"
"famous for its ""comfits"", nougat candy (""torrone"", or ""turrón"" in Spanish) and almond clusters (""confetti""). From the south, the Arabs also brought the art of ice cream making that produced sorbet and several examples of sweet cakes and pastries; ""cassata alla Siciliana"" (from Arabic ""qas'ah"", the term for the terracotta bowl with which it was shaped), made from marzipan, sponge cake and sweetened ricotta and ""cannoli alla Siciliana"", originally ""cappelli di turchi"" (""Turkish hats""), fried, chilled pastry tubes with a sweet cheese filling. Research into medieval foodways was, until around 1980, a much neglected field of study. Misconceptions and outright"
"4th century China, and spread to Europe by the late 6th or early 7th century, primarily due to invaders from Central Asia, such as the Avars. By the 8th century the stirrup was in widespread European use, and later helped stimulate the creation of early knightly classes in the Carolingian empire. It has controversially been argued that the stirrup was responsible for the development of feudalism, though this is not fully accepted. Byzantine cataphracts were a much feared force in their heyday. The army of Emperor Nicephorus II, the 'Pale Death of the Saracens' himself, relied on its cataphracts as"
"early soda fountain manuals include ingredients like gelatin, beaten egg whites, cream, or milk. In the gardens of the Ottoman Palace, spices and fruits to be used in sherbet were grown under the control of pharmacists and doctors of the Palace. One sharbat recorded in the 19th-century cookbook by Friedrich Unger is called ""gülgülü tiryaki şerbet"" which means ""pink opium-eater's sherbet"". Sharbat was traditionally made with cane juice, but in modern times it is commonly made at home with sugar and water. Lime is sometimes added to improve the texture and flavor of the sharbat. Honey is also commonly used"
"which (by way of the French) we have the English word ""peach."" As did Tulips, which were also first cultivated in ancient Persia and spinach, the word Spinach itself derived from the Persian word اسفناج Esfenaj. The Chinese referred to it in 647CE as 'the herb of Persia'. In 400BCE, a form of ice cream was in use in Persia, and the ancestor of the cookie is said to have come from Persia (from the Persian koolucheh) in the 7th century according to many sources. Fifth century BCE Persia was even the source for introduction of the domesticated chicken into"
"noninfectious. The name derives from the Arabic ""zabād"" or ""sinnawr al-zabād"", civet cat (""Viverra civetta""), by way of Old Italian ""zibetto"" and Middle French ""civette"". The 10th century Arab historian al-Masudi mentioned civet (""zabāda"") as a spice in his book ""Murūdj al-dhahab"" (Meadows of Gold). Civet was among the many trade items that caravans, controlled by the Ghana empires, carried from the Niger valley to North Africa. Civet (perfumery) Civet (""Zibeth""; ""Zibet""; ""Zibetum""), also known as civet musk, is the glandular secretion produced by both sexes of Viverridae species. A number of viverrid species secrete civet oil in their perineal"
"in India in about 3000 BC. Its introduction to Greece is attributed to Alexander the Great; later, the Roman General Lucullus (106–57 B.C.) also would have imported some trees – the cherry, white heart cherry, and apricot – from Armenia to Rome. Subsequent sources were often confused about the origin of the species. Loudon (1838) believed it had a wide native range including Armenia, Caucasus, the Himalaya, China, and Japan. Apricots have been cultivated in Persia since antiquity, and dried ones were an important commodity on Persian trade routes. More recently, English settlers brought the apricot to the English colonies"
"China until the modern era. Soap-like detergents were not as popular as ointments and creams. Hard toilet soap with a pleasant smell was produced in the Middle East during the Islamic Golden Age, when soap-making became an established industry. Recipes for soap-making are described by Muhammad ibn Zakariya al-Razi (854–925), who also gave a recipe for producing glycerine from olive oil. In the Middle East, soap was produced from the interaction of fatty oils and fats with alkali. In Syria, soap was produced using olive oil together with alkali and lime. Soap was exported from Syria, to other parts of"
"brought various goods to China, including tortoise shell, gold, silver, copper, iron, lead, tin, fine cloth, woolen textiles, perfume and incense, crystal sugar, pepper, ginger, salt, coral, pearls, glass items, and Roman wares. Indian merchants brought Roman styrax and frankincense to China, while the Chinese knew bdellium as a fragrant item from Persia, although it was native to West India. The tall Ferghana horses imported from Fergana were highly prized in Han China. The newly introduced exotic Central Asian grapes (i.e. ""vitis vinifera"") were used to make grape wine, although the Chinese had rice wine before this. Glass luxury items"