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‘and more’ with وزباد ‘and civet,’ based on Wuṣla ii 496, which copies it correctly. Zabād is an aromatic secretion of the perineal gland of the African civet. 65 This was also known as qāt ( Catha edulis ); the leaves are chewed, like betel ( tunbul ). It was brought from Qumr in east Africa

In: Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook

. They are bay-like leaves that are chewed, like betel ( tunbul ). They are brought from Qumr in east Africa (Comoros Islands). In Kanz recipe 654, it is used in an aromatic oil preparation. Most medieval sources are not quite clear on what it is. They know it as a chewed leaf with a pleasant aroma

In: Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook