Catechu: Difference between revisions
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{{Redirect|Cutch|the baseball player|Andrew McCutchen}} |
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[[File:Catechu nigrum2.JPG|thumb|right|140 px|Bottle of catechu]] |
[[File:Catechu nigrum2.JPG|thumb|right|140 px|Bottle of catechu]] |
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[[File:Catechu nigrum1.JPG|thumb|left|100 px|Catechu]] |
[[File:Catechu nigrum1.JPG|thumb|left|100 px|Catechu]] |
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'''Catechu''' ({{IPAc-en|icon|ˈ|k|æ|t|ɨ|ʃ|uː}} or {{IPAc-en|ˈ|k|æ|t|ɨ|tʃ|uː}};<ref>{{OED|catechu}}</ref> also known as '''cachou''', '''cutch''', '''cashoo''', '''Terra Japonica''', '''khoyer''' or '''Japan earth''') is an [[extract]] of any of several species of ''[[Acacia]]''—but especially ''[[Acacia catechu]]''—produced by boiling the wood in water and evaporating the resulting brew.<ref>[http://www.fao.org/docrep/V8879E/v8879e05.htm] Cutch and catechu plant origin from the Food and Agriculture (FAO) department of the United Nations. Document repository accessed Nov. 5, 2011</ref> |
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Catechu is |
'''Catechu''' ({{IPAc-en|icon|ˈ|k|æ|t|ɨ|ʃ|uː}} or {{IPAc-en|ˈ|k|æ|t|ɨ|tʃ|uː}})<ref>{{OED|catechu}}</ref> is an extract of [[Acacia]] used variously as a food additive, astringent, tannin, and dye. It is extracted from several species of ''[[Acacia]]'', but especially ''[[Acacia catechu]]'', by boiling the wood in water and evaporating the resulting brew.<ref>[http://www.fao.org/docrep/V8879E/v8879e05.htm] Cutch and catechu plant origin from the Food and Agriculture (FAO) department of the United Nations. Document repository accessed Nov. 5, 2011</ref> It is also known as '''cutch''', '''black cutch''', '''cachou''', '''cashoo''', '''khoyer''', '''terra Japonica''', or '''Japan earth''', and also '''''katha''''' in Hindi, '''''kaath''''' in Marathi, '''''khoyer''''' in [[Assamese language|Assamese]] and [[Bengali language|Bengali]], and '''''kachu''''' in Malay (hence the Latinized <ref>http://www.yourdictionary.com/catechu Derivation of word from Malay</ref>''Acacia catechu'' chosen as the [[Linnaean taxonomy]] name of the type-species Acacia plant which provides the extract). |
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As an [[astringent]] it has been used since ancient times in [[Ayurvedic medicine]] as well as in breath-freshening spice mixtures--for example in France and Italy it is used in some [[licorice]] [[pastilles]]. It is also an important ingredient in South Asian cooking [[paan]] mixtures, such as ready-made [[paan masala]] and [[gutka]]. |
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The catechu mixture is high in natural vegetable [[tannin]]s (which accounts for its astringent effect), and may be used for the [[tanning]] of animal hides. Early research by Sir [[Humphry Davy]] in the early 19th century first demonstrated the use of catechu in tanning over more expensive and traditional oak extracts. |
The catechu mixture is high in natural vegetable [[tannin]]s (which accounts for its astringent effect), and may be used for the [[tanning]] of animal hides. Early research by Sir [[Humphry Davy]] in the early 19th century first demonstrated the use of catechu in tanning over more expensive and traditional oak extracts. |
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Under the name |
Under the name ''cutch'', it is a brown [[dye]] used for [[tanning]] and [[dye]]ing and for preserving [[fishing net]]s and [[sail]]s. Cutch will dye [[wool]], [[silk]], and [[cotton]] a yellowish-brown. Cutch gives gray-browns with an [[iron]] [[mordant]] and olive-browns with a [[copper]] mordant.<ref name="Goodwin (1982)">{{cite book|last=Goodwin|first=Jill|title=A Dyer's Manual|publisher=Pelham Books Ltd.|location=London|year=1982|page=60|isbn=0-7207-1327-7}}</ref> |
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White cutch, also known as '''gambier''', '''gambeer''', or '''gambir''', has the same uses. |
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White cutch, extracted from ''[[Uncaria gambir]]'',<ref>[http://www.faculty.ucr.edu/~legneref/botany/tandye.htm Tanning, Dye & Processing Materials]</ref> also known as gambier, gambeer, or gambir, has the same uses. |
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== Derivative |
== Derivative chemicals == |
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The catechu extract gave its name to the [[catechin]] and [[catechol]] chemical families first derived from it. |
The catechu extract gave its name to the [[catechin]] and [[catechol]] chemical families first derived from it. |
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== See also == |
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*''[[Catechin]]'' for the chemistry of "catechin" plant polyphenols. |
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* {{species abbreviation|catechu}} |
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==References== |
==References== |
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Revision as of 16:06, 23 February 2013
Catechu (/[invalid input: 'icon']ˈkæt[invalid input: 'ɨ']ʃuː/ or /ˈkæt[invalid input: 'ɨ']tʃuː/)[1] is an extract of Acacia used variously as a food additive, astringent, tannin, and dye. It is extracted from several species of Acacia, but especially Acacia catechu, by boiling the wood in water and evaporating the resulting brew.[2] It is also known as cutch, black cutch, cachou, cashoo, khoyer, terra Japonica, or Japan earth, and also katha in Hindi, kaath in Marathi, khoyer in Assamese and Bengali, and kachu in Malay (hence the Latinized [3]Acacia catechu chosen as the Linnaean taxonomy name of the type-species Acacia plant which provides the extract).
As an astringent it has been used since ancient times in Ayurvedic medicine as well as in breath-freshening spice mixtures--for example in France and Italy it is used in some licorice pastilles. It is also an important ingredient in South Asian cooking paan mixtures, such as ready-made paan masala and gutka.
The catechu mixture is high in natural vegetable tannins (which accounts for its astringent effect), and may be used for the tanning of animal hides. Early research by Sir Humphry Davy in the early 19th century first demonstrated the use of catechu in tanning over more expensive and traditional oak extracts.
Under the name cutch, it is a brown dye used for tanning and dyeing and for preserving fishing nets and sails. Cutch will dye wool, silk, and cotton a yellowish-brown. Cutch gives gray-browns with an iron mordant and olive-browns with a copper mordant.[4]
Black catechu has recently also been utilized by Blavod Drinks Ltd. to dye their vodka black.[5]
White cutch, extracted from Uncaria gambir,[6] also known as gambier, gambeer, or gambir, has the same uses.
Derivative chemicals
The catechu extract gave its name to the catechin and catechol chemical families first derived from it.
References
- ^ "catechu". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
- ^ [1] Cutch and catechu plant origin from the Food and Agriculture (FAO) department of the United Nations. Document repository accessed Nov. 5, 2011
- ^ http://www.yourdictionary.com/catechu Derivation of word from Malay
- ^ Goodwin, Jill (1982). A Dyer's Manual. London: Pelham Books Ltd. p. 60. ISBN 0-7207-1327-7.
- ^ [2] See this reference for the use of the dye in vodka
- ^ Tanning, Dye & Processing Materials
External links
| Techniques |  | |
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| Types of dyes | ||
| Traditional textile dyes | ||
| History | ||
| Craft dyes | ||
| Reference | ||
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