balsam

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balsam

(bôl`səm), fragrant resinresin,
any of a class of amorphous solids or semisolids. Resins are found in nature and are chiefly of vegetable origin. They are typically light yellow to dark brown in color; tasteless; odorless or faintly aromatic; translucent or transparent; brittle, fracturing like glass;
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 obtained from various trees. The true balsams are semisolid and insoluble in water, but they are soluble in alcohol and partly so in hydrocarbons. They contain benzoic or cinnamic acid; these include Peru balsam and tolu balsam (both obtained from varieties of the South American tree Myroxylon balsamum of the pulsepulse,
in botany, common name for members of the Fabaceae (Leguminosae), a large plant family, called also the pea, or legume, family. Numbering about 650 genera and 17,000 species, the family is third largest, after the asters and the orchids.
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 family), benzoinbenzoin
or benzoinum
, balsamic resin, the dried exudation from the pierced bark of various species of the benzoin tree (Styrax) native to Sumatra, Java, and Thailand; appearing as red-brown to yellow-brown tears.
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, and storax. Other resins called balsams include Mecca balsam (balm of Gileadbalm of Gilead
, name for several plants belonging to different taxonomic families. The historic Old World balm of Gilead, or Mecca balsam, is a small evergreen tree (Commiphora gileadensis, also once called C.
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), Canada balsamCanada balsam,
yellow, oily, resinous exudation obtained from the balsam fir. It is an oleoresin (see resin) with a pleasant odor but a biting taste. It is a turpentine rather than a true balsam.
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, and copaibacopaiba
, oleoresin (see resin) obtained from several species of tropical South American trees of the genus Copaifera. The thick, transparent exudate varies in color from light gold to dark brown, depending on the ratio of resin to essential oil.
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. Balsams are often used in medical preparations and perfumes.

balsam

[′bȯl·səm]
(materials)
An exudate of the balsam tree; a mixture of resins, essential oils, cinnamic acid, and benzoic acid.

balsam

1. any of various fragrant oleoresins, such as balm or tolu, obtained from any of several trees and shrubs and used as a base for medicines and perfumes
2. any of various similar substances used as medicinal or ceremonial ointments
3. any of certain aromatic resinous turpentines
4. any plant yielding balsam
5. any of several balsaminaceous plants of the genus Impatiens, esp I. balsamina, cultivated for its brightly coloured flowers
References in periodicals archive ?
I like it with grilled eggplant, drizzled with balsamic cream and olive oil.
Once the pine nuts have cooled down, scatter them on top before finishing the salad with a drizzle of balsamic vinegar.
Overall, there are better places to deploy the caramel notes and syrupy texture of balsamic than on a salad.
All of the balsamic vinegars at Joe and Son's Olive Oils are imported from Modena, Italy, and are aged at least 12 years.
3 To make the balsamic reduction, place the balsamic vinegar, honey, cloves, orange juice and zest in a pan and gently bring it to a boil.
Meanwhile, put the tomatoes, tomato puree and balsamic vinegar in a pan and cook with 2-3 tbsp water until pulpy, then stir in the remaining garlic and courgetti.
The line consists of regional olive oils that have developed a following in Europe because the olives are picked early, yielding a "green-fruity" aroma and exquisitely balanced flavor, say company officials, as well as balsamic vinegars judged on a scale from "l to 5 grapes," with a one being "sour and fruity with character" to a five being "intense with fruity notes of vanilla and typical aroma of the lambrusco wine."
Balsamic reduction: Simmer 12 ounces balsamic vinegar in saucepan until reduced to one-quarter of what you started with.
INGREDIENTS 380g pomegranates 75g cashew nuts 4 duck legs 120g smoked duck breast 4 duck eggs 50g sesame seeds 45g fig marmalade 100g honey 85g mustard 200g melon 400g micro leaves To serve: 1tbsp hollandaise sauce Balsamic jus for drizzling (optional) METHOD CONFIT the duck legs until they are brown on both sides.
* Look for reasonably priced cask-aged balsamic vinegar, sometimes labeled "condi-mento." Avoid cheap "instant" balsamic vinegar, which has colorants and sugars.
And when it comes to vinegars, specifically Balsamic Vinegar of Modena, sales have reached a plateau, says Luca Bombarda, U.S.
This translates to delicious duck liver with forest fruits and baby pears in balsamic vinegar.