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'''Catechu''' ({{pron-en|ˈkætɨʃuː}} or {{IPA-en|ˈkætɨtʃuː|}};<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. |
'''Catechu''' ({{pron-en|ˈkætɨʃuː}} or {{IPA-en|ˈkætɨtʃuː|}};<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. |
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Catechu (called ''katha'' in Hindi, ''khoyer'' in [[Bangla]], ''kachu'' in Malay, hence Latin <ref> http://www.yourdictionary.com/catechu Derivation of word from Malay</ref>''Acacia catechu'' as the type species which provides the extract) is an [[astringent]] and has been used since ancient times in [[Ayurvedic medicine]] as well as in breath-freshening spice mixtures, for example in France and Italy it's used in some [[licorice]] [[pastilles]].It is also and important ingredient in South Asian [[Paan]] mixtures as well as ready made ''Paan Masala'' and [[Gutka]]. |
Catechu (called ''katha'' in Hindi,Kaath in (marathi) ''khoyer'' in [[Bangla]], ''kachu'' in Malay, hence Latin <ref> http://www.yourdictionary.com/catechu Derivation of word from Malay</ref>''Acacia catechu'' as the type species which provides the extract) is an [[astringent]] and has been used since ancient times in [[Ayurvedic medicine]] as well as in breath-freshening spice mixtures, for example in France and Italy it's used in some [[licorice]] [[pastilles]].It is also and important ingredient in South Asian [[Paan]] mixtures as well as ready made ''Paan Masala'' and [[Gutka]]. |
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The 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 extract gave its name to the [[catechin]] and [[catechol]] chemical families first derived from it. |
The 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 extract gave its name to the [[catechin]] and [[catechol]] chemical families first derived from it. |
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Revision as of 14:25, 23 January 2011
For the region in India, see Kutch District.
Catechu (Template:Pron-en or /ˈkætɨtʃuː/;[1] 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.
Catechu (called katha in Hindi,Kaath in (marathi) khoyer in Bangla, kachu in Malay, hence Latin [2]Acacia catechu as the type species which provides the extract) is an astringent and has been used since ancient times in Ayurvedic medicine as well as in breath-freshening spice mixtures, for example in France and Italy it's used in some licorice pastilles.It is also and important ingredient in South Asian Paan mixtures as well as ready made Paan Masala and Gutka.
The 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. The extract gave its name to the catechin and catechol chemical families first derived from it.
Black Catechu has recently also been utilized by Blavod Drinks Ltd. to dye their vodka black. [1]
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.[3]
White cutch, also known as gambier, gambeer, or gambir, has the same uses.
See also
- Areca catechu, the Catechu palm
- Catechin for the chemistry of "catechin" plant polyphenols, originally from this extract.
References
- ^ "catechu". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
- ^ http://www.yourdictionary.com/catechu Derivation of word from Malay
- ^ Goodwin, Jill (1982). A Dyer's Manual. London: Pelham Books Ltd. p. 60. ISBN 0720713277.
External links
| Techniques |  | |
|---|---|---|
| Types of dyes | ||
| Traditional textile dyes | ||
| History | ||
| Craft dyes | ||
| Reference | ||
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