Sumac in the context of "Natural dye"

A frond is a large, divided leaf. In both common usage and botanical nomenclature, the leaves of ferns are referred to as fronds and some botanists restrict the term to this group. Other botanists allow the term frond to also apply to the large leaves of cycads, as well as palms (Arecaceae) and various other flowering plants, such as mimosa or sumac. "Frond" is commonly used to identify a large, compound leaf, but if the term is used botanically to refer to the leaves of ferns and algae it may be applied to smaller and undivided leaves.

Fronds have particular terms describing their components. Like all leaves, fronds usually have a stalk connecting them to the main stem. In botany, this leaf stalk is generally called a petiole, but in regard to fronds specifically it is called a stipe, and it supports a flattened blade (which may be called a lamina), and the continuation of the stipe into this portion is called the rachis. The blades may be simple (undivided), pinnatifid (deeply incised, but not truly compound), pinnate (compound with the leaflets arranged along a rachis to resemble a feather), or further compound (subdivided). If compound, a frond may be compound once, twice, or more.

Toxicodendron is a genus of flowering plants in the sumac family, Anacardiaceae. It contains trees, shrubs and woody vines, including poison ivy, poison oak, and the lacquer tree. The best-known members of the genus in North America are eastern poison ivy (T. radicans) and western poison oak (T. diversilobum), both ubiquitous throughout much of their respective region.

All members of the genus produce the skin-irritating oil urushiol, which can cause a severe allergic reaction known as urushiol-induced contact dermatitis. The resins of certain species native to Japan, China and other Asian countries, such as lacquer tree (T. vernicifluum) and wax tree (T. succedaneum), are used to make lacquer, and, as a byproduct of lacquer manufacture, their berries are used to make japan wax.

Middle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.

Murrī or almorí (in Andalusia) was a liquid condiment made using a fermented solid-state starter called budhaj that was made with barley flour or wheat flour, known from Maghrebi and Arab cuisines. Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others due to its high glutamates content and resultant umami flavor.