Fumaria × Gagrica
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Fumaria × Gagrica
''Fumaria'' (fumitory or fumewort, from Latin ', "smoke of the earth") is a genus of about 60 species of annual plant, annual flowering plants in the family Papaveraceae. The genus is native to Europe, Africa and Asia, most diverse in the Mediterranean region, and introduced to North America, North, South America and Australia. ''Fumaria'' species are sometimes used in herbal medicine. ''Fumaria indica'' contains the alkaloids fuyuziphine and alpha-hydrastine. ''Fumaria indica'' may have anti-inflammatory and analgesic potential. Selected species There are about 50 species: *''Fumaria abyssinica'' Hammar *''Fumaria agraria'' Lag. *''Fumaria ajmasiana'' Pau & Font Quer *''Fumaria asepala'' Boiss. *''Fumaria atlantica'' Coss. & Durieu ''ex'' Hausskn. *''Fumaria ballii'' Pugsley *''Fumaria barnolae'' Sennen & Pau *''Fumaria bastardii'' Boreau *''Fumaria berberica'' Pugsley *''Fumaria bicolor'' Sommier ''ex'' Nicotra *''Fumaria bracteosa'' Pomel *Fumaria × burnatii, ''Fumaria'' ...
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Fumarium
A fumarium was a smoke chamber used in ancient Rome to enhance the flavor of wine through artificially "aging" the wine. Amphorae were placed in the chamber, which was built on top of a heated hearth, in order to impart a smoky flavor in the wine that also seemed to sharpen the acidity. The wine would sometimes come out of the fumarium with a paler color. In his book ''Vintage: The Story of Wine'', Hugh Johnson noted that Pliny the Elder and Columella did not recommend that "first-growth wines" like Falernian, Caecuban, and Alban be smoked. Process For preservation, the amphorae were sometimes treated with sulphur dioxide prior to being placed in the fumarium. In his book, ''The Cyclopedia of Biblical Literature'', John Kitto states that the ban on smoked wines as offerings in the Mishna stemmed from the Roman use of sulphur fumes - a uniquely Gentile technique.John Kitto, ''The Cyclopedia of Biblical Literature'', Fredonia Books 2005. See also * List of smoked foods This ...
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