Mais conteúdo relacionado Semelhante a Making flavored (infused) vinegars 2011 (20) Making flavored (infused) vinegars 20113. What we’ll be doing today
1. Lecture: Introduction to
Flavored Vinegars
2. Garden walk: show you some
common CA native plants
useful for flavored
vinegars
http://www.livestrong.com/article/490433-how-to-cookwith-flavored-vinegar/
3. You’ll start a batch of
flavored vinegar, with a
vinegar/flavoring(s) of your
choice
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4. What is vinegar?
Vinegars are made by adding a
bacteria called Acetobacter
aceti to diluted wine, ale, or
fermented fruits or grains.
This creates acetic acid, which
gives the liquid the sour flavor
treasured by foodies throughout
the world.
The base product (wine; cider;
etc.) gives each type of vinegar
its unique characteristics
http://www.foodsubs.com/Vinegars.html
Among the oldest foods and
medicines known to man - first
written references ~ 5,000 b.c.
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5. Flavored (infused) vinegars are infused with
the flavors of herbs, spices and/or fruits
http://www.toptipspot.com/tips/self-made-gift-ideas/howto/make-flavored-vinegar.php
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6. Many cultures have
traditional flavored
vinegars
http://www.hiwtc.com/products/strawberry-honey-vinegar-apple-honey-vinegar-1806-9921.htm
Strawberry and other fruitflavored vinegars are popular
in Asia
Vinegars flavored with thyme
& rosemary are popular in
Mediterranean countries
Spiced vinegar, from the
Philippines is flavored with
chili peppers, onions, and garlic
http://panlasangpinoy.com/2010/06/24/how-to-make-spiced-vinegar-sinamak/
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7. How to use flavored vinegars?
As a salad dressing
Alone
In your favorite
vinaigrette or
other salad
dressing recipe
Make homemade
salad dressings
that trump any
bottled dressing.
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8. As a flavorful marinade or sauce
http://www.blog-b-que.com/bbq/tenderize-your-meat-while-adding-flavor/
Marinade poultry in herbflavor vinegars for a
Mediterranean taste
Marinade other meats in fruitflavored vinegars for an exotic
touch
To deglaze your pan and
create a reduction sauce after
frying meat.
Drizzle flavored vinegar over
vegetables to wake up their
flavors
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9. And many more uses – be creative
A Tbsp or two in sparkling
water makes a refreshing
beverage
Use in place of mayo in
sandwiches
Use to flavor soups, stews &
other dishes
In sweet & sour & other sauces
http://www.marigoldlane.com/kitchen/vinegar.html
Use flavored vinegar
in any recipe that
calls for plain vinegar.
Use fruit vinegars to make
sweet vinegar glazes for fruits,
pies
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10. Some hints for cooking with flavored
vinegars
When substituting in a recipe, just replace apple
cider, red wine, balsamic or rice wine vinegar with
flavored vinegar
Flavored vinegars can impart intense, full-bodied
flavor. Make sure the vinegar flavor is compatible
with the other flavors in the dish
When substituting herbal-flavored vinegar for
plain vinegar, reduce the amount of any additional
herbs called for in the original recipe to avoid
competing flavors.
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11. The most common flavoring agents
are either herbs or fruits
http://www.lelonopo.com/2008/09/infusing-vinegar-getting-in-touch-with.html
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12. Herb/spice
infused vinegars
Are a convenient way to preserve
fresh herbs and to incorporate
their flavor into salad dressings,
marinades, and sauces.
Popular herb vinegars are
flavored with thyme, oregano,
basil and rosemary.
Easy to make at home.
http://www.myrecipes.com/recipe/lemon-verbena-vinegar10000000682688/
Wine, rice, or cider vinegars are
good bases for most herb
vinegars.
Substitutes: vinegar plus fresh
herbs
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13. Fruit infused
vinegars
Are assertive without being
pungent, so they make terrific
salad dressings.
Also good in marinades/sauces for
roasted meats, especially poultry,
ham, pork, and veal.
Popular commercial vinegars
include raspberry, blueberry &
strawberry vinegars.
They're relatively easy to make at
home, but require a little more
care & effort.
Follow a trustworthy recipe. If
too much fruit is added to the
vinegar, it may not be sufficiently
acidic to ward off harmful
microbes.
http://www.themotherhuddle.com/homemade-strawberry-vinegar/
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14. Making flavored vinegars is very
popular right now
http://www.ireallylikefood.com/731159752/making-flavored-vinegars/
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15. Why make your own flavored vinegars?
The flavors are wonderful, subtle, complex – ‘summer
captured in a bottle’
Allows for almost infinite creativity &
experimentation
Good way to increase use of vinegar in diet
Relatively easy to make & inexpensive
Can be done easily in the home kitchen
Make a wonderful, personal gift
Are a great way to use the ‘excess bounty’ of your
garden
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16. Creating distinctive flavored vinegars
is a creative endeavor
http://rootsandflowers.blogspot.com/2010/02/making-herbal-vinegars.html
The end product is a blend of the type of vinegar and the
flavorings used
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17. Attributes of a nice flavored vinegar
Intense flavor
Good blend of
seasoning flavors &
vinegar
Clarity
Nice color
http://www.ifood.tv/blog/how-to-store-flavored-vinegar
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18. Choosing your flavoring agents
The flavors of many different
types of things can be used:
fruit, nuts, herbs and spices.
Consider flavors that are
pungent, spicy and distinctive
Feel free to combine flavors –
for example several herbs or
fruits + herbs
http://www.mountainroseherbs.com/newsletter/10/september/herbalvinegars.php
Be creative – what ever
appeals to you & works with
your recipes
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19. Most people think of Mediterranean herbs
http://www.foodmuseum.com/rosemary.html
http://www.beginner-gardening.com/pruning-rosemary.html
Rosemary - Rosmarinus officinalis
http://www.ehow.com/how_4489474_make-flavored-vinegar.html
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20. …but S. CA has a mediterranean climate, too
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21. Native pungent
herbs
Most bush Salvia (Sage)
species
Rosemary - Rosmarinus officinalis
Several species & even more
cultivars
Each has a distinctive flavor
Artemisia species
A. californica – sagey
A. dracunculus – tarragon
A. douglasiana - unique
Cleome isomeris – peppery
Local native onions
CA Black Sage – Salvia mellifera
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23. Salvia mellifera
Mounding, woody shrub with a fibrous
shallow (2 ft) root system
Grows 3-8 ft. tall, 3-15 ft. wide (with no
pruning in ideal conditions)
Fast growing – short-lived, but re-seeds
Mostly evergreen – some die-back in
winter
http://www.calflora.net/bloomingplants/blacksage.html
Large “winter/spring” leaves
Smaller “summer leaves”
Leaves are aromatic, dark green,
wrinkled – with white hairs on underside
Square stems turn brown-gray with age
http://www.sci.sdsu.edu/plants/sdpls/plants/Salvia_mellifera.html
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24. Black Sage in the garden
Fragrance garden – one of the best
Hillsides, banks – erosion control
Specimen plant - interesting
For parking strips, along driveways
and parkways
Along walls
For dry gardens
For coastal conditions (salt air,
wind)
Good habitat plant – pollinators,
birds (seed & cover) and small
mammals (seed & cover)
J.S. Peterson @ USDA-NRCS PLANTS Database
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25. Native minty herbs are often groundcovers
Hummingbird Sage – Salvia spathacea
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26. Many attractive features
Fragrant, sweet-smelling foliage
Leaves make a tasty tea – that
may help as a decongestant
Brilliant magenta-pink flowers
Flowers make a good cut flower
Bright green foliage – a nice
groundcover
Shade tolerant – can be used
under trees
Very drought tolerant
http://www.pgmuseum.org/WildflowerTour/CrimsonSage.htm
27. Make use of
available water
http://www.elnativogrowers.com/Photographs_page/salspa_051702.htm
Grow on shady sides of
buildings or walls
28. Some native minties
Hummingbird Sage – Salvia
spathacea
San Miguel Savory –
Clinopodium douglasii
Fragrant Pitchersage –
Lepechinia fragrans
Monardella species
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29. Mountain Monardella:
lovely
© 2010 Steven Thorsted
Under trees, as a groundcover
Along partly shady walkways
Shady edges of the vegetable
garden
As an accent in large
containers
In a rock or butterfly garden
http://www.theodorepayne.org/mediawiki/index.php?title=Monardella_odoratissim
a_ssp._pallida&redirect=no
© Project
Ssp. pallida
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30. We also have some great CA native fruits
Blue (Mexican) Elderberry – Sambucus nigra ssp cerulea
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31. Blue Elderberry
Large, upright shrub
or small tree
to 25 ft tall
to 20 ft wide
Rapid growth rate – at
least for first few
years
Moderate lifespan (to
50 years in wild)
Corsi©1999 California Academy of Sciences
Can grow as either
tree or bush form
(requires more regular
pruning)
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33. Edible uses for Elder berries and
flowers
Drinks – wines
and cordials
Juice
Syrup
Jelly
Pies
Baked goods
Also a great
natural dye
Note – leaves, stems & seeds can be toxic
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35. Native fruits/berries
Catalina & Hollyleaf Cherries
Prunus ilicifolia
Beach Strawberry - Fragaria chiloensis
Cherries – Prunus species
Currants & Gooseberries –
Ribes species
Strawberries – Fragaria
Manzanita fruits –
Arctostaphylos species
Oregon grape –
Berberis/Mahonia species
Rose hips
Pacific Blackberry – Rubus
Honeysuckle berries
Wild grapes - Vitis
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36. Seasoning marinades & vinegars
Artemisia californica
Artemisia dracunculus
Bladderpod
Native onions (Allium)
Peppergrasses
Salvias
Even some of the berries/
fruits
Experiment to find the best
combinations. In general, stronger
flavors are best with stronger
vinegars
CA Wild Tarragon – Artemisia dracunculus
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37. Once you’ve chosen your flavors,
then choose an appropriate vinegar
http://recipes.ireallylikefood.com/
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38. Choose a vinegar that complements
your flavoring agent
Use light vinegars like champagne, white wine and
mild rice vinegar for subtler flavors like citrus &
berries and the delicate herbs like basil, tarragon
Use cider vinegar for medium to pungent herbs
and fruits
Use the robust red wine, sherry & balsamic
vinegars for heartier flavors like peppercorns ,
oregano, rosemary, garlic, Black Sage, etc.
See the ‘Vinegars’ sheet for more
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39. A few tips & pointers
To make flavored vinegars costeffective, search out sources
such as gourmet/health food
stores, restaurant supply stores
& specialty groceries that sell
these vinegars by the gallon.
Whatever your source/personal
preference, use the best vinegar
you can afford - vinegars that
you like even without flavoring.
No amount of flavoring will
improve a vinegar you don't like.
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40. Champagne Vinegar
This vinegar is made from dry
white wine made from grapes
usually used to make champagne.
A soft, smooth, delicate vinegar.
Mix it with nut or truffle oil to
make a sublime vinaigrette.
This is an excellent vinegar for
flavoring with milder herbs and
fruits.
If you can't find Champagne
vinegar you can substitute white
wine vinegar.
http://www.igourmet.com/reviews/pwr/product-reviews/OilVinegar/Wine-Vinegar/p/1361-Reims-Champagne-Vinegar.html
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41. White wine vinegar
Milder and less acidic than
cider or white distilled
vinegar – bolder than
champagne
Off-white in color.
Great for showing off herbs
and spices used in flavoring
vinegar.
Goes best with more delicate
dishes, like salads
Favored in French cuisine
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42. Rice Vinegars
Made from fermented rice or rice wine
Popular in Japanese, Chinese, Korean & Vietnamese cooking
traditions
Chinese vinegars are stronger than Japanese
All rice vinegars are sweeter than cider & white (distilled)
vinegars
Three types:
White rice vinegar: colourless to pale yellow liquid, higher
in vinegar content and more similar to Western vinegars
Black rice vinegar (Chinese): dark in colour, and has a deep,
almost smoky flavour
Red rice vinegar (Chinese): distinctive red colour from Red
yeast rice, which is cultivated with the mold Monascus
purpureus. This vinegar has a distinctive flavour of its own
due to the red mold.
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43. Cider vinegar/apple cider vinegar
Made from fermented apples –
fruity apple flavor
Inexpensive, tangy & available
Works well in chutneys, hearty
stews, and marinades; or for
pickling vegetables
Best used with medium or strong
flavored herbs and spices & fruits
Good to use with intensely flavored
herbs such as horseradish, hot
pepper, dill, garlic, shallots,
nasturtium flowers and leaves, and
garlic chives as well as spices.
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44. Sherry vinegar/sherry wine vinegar
Spain's answer to balsamic vinegar
Assertive yet smooth, mellow; may be expensive
Has a slight nutty flavor with a sweet aftertaste.
great for deglazing pans and perking up sauces,
especially those that will accompany hearty meats
like duck, beef, or game or grilled veggies
It can be flavored with the medium to stronger
herbs and seasonings.
The most expensive sherry vinegars are aged for
a long time in wood casks
Examples: vinagre de Jeréz = Jerez vinegar
Alternative: balsamic vinegars
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45. Malt vinegar (alegar)
http://www.buythecase.net/product/9016/h
einz_gourmet_malt_vinegar/
Always served with British fish and
chips are served; common in
British/Canadian kitchens
Made from malted barley
Pungent, lemony flavor.
Good choice for pickling & making
chutneys.
Since it's so assertive, it's not a good
choice for vinaigrettes or delicate
sauces – or flavoring agents.
Varieties include brown malt vinegar
and distilled malt vinegar (clear).
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46. Red wine vinegar
More tangy, robust than
white wine vinegar
Attractive to the eye
Mild, wine-like taste.
Some inexpensive choices
are quite good
This is the preferred
vinegar to use when making
raspberry flavored vinegar.
Excellent for other berry
fruits.
http://www.cookinglight.com/cooking-101/essential-ingredients/best-red-wine-vinegars00400000066113/
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47. Balsamic vinegar
Brown (light or dark) in color
Sweet-sour taste with an
intense fruity aroma.
Many different flavors, so
you’ll have to find one you like
Complex; best used with
simple flavoring agents
This is the most celebrated
of all vinegars; a staple of
Italian cuisine
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48. White (distilled) vinegar
Which is distilled from
ethyl alcohol.
Cheap but somewhat
harsh-tasting
Try it with strongly
flavored fruits such as
Elderberry, Strawberry,
Blackberry
Also good for hot peppers
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49. Enough background – Let’s do it!
http://www.bonappetit.com/recipes/2011/08/raspberry-vinegar
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50. You already have most/all the equipment
you need
Large pot to sterilize jars
http://www.acommunaltable.com/strawberry-vinegar/
Tongs or jar-grabbers
Non-reactive bowls - glass, plastic,
porcelain, pottery, or enamel-coated
steel
Non-reactive saucepan (anything but
aluminum)
Plastic or wooden spoons
Measuring cups
Kitchen shears/pruners
Funnel (canning and/or narrow mouth)
Small sieve or colander
Jars/bottles with tight-fitting lids
Cheesecloth, muslin, or coffee filters to
line a plastic strainer, colander, or coffee
filter holder.
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51. A word about safety: bacteria
Homemade infused vinegars are generally
considered safe, because they are acidic.
Vinegar naturally prevents the growth of
bacteria like botulinum toxins.
Five percent or higher vinegar solutions are
adequate to ensure food safety (look on the
label). They are what is commonly sold in
grocery stores as wine, rice and cider
vinegars - higher solutions are available
through specialty and restaurant suppliers.
Follow the recipe - don't add too many
herbs/fruits/sugars to the bottle, or you
may reduce the acidity of the vinegar so
much that it loses its ability to preserve.
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52. In all canning (including making flavored
vinegars) cleanliness is next to godliness
Cleanliness is essential when
making flavored vinegars: hands,
work surfaces, everything.
Wash all utensils, bottles, and
containers with hot, soapy water,
then rinse in hot water. A bottle
brush often comes in handy.
Sterilize all steeping and storage
bottles/jars either by running
them through a hot dishwasher
cycle or boiling for 10 minutes
http://www.vegetablegardener.com/item/9659/canningtomatoes-step-by-step
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53. Types of bottles
Vinegar can be made in any type of
bottle. Wine bottles, liquor bottles,
vinegar bottles are all easy to come by.
Glass or plastic – both are fine
For gift giving, keep an eye out for
attractive bottles a garage sales and
craft stores.
If possible, use a bottle with a cork or
a ceramic or plastic top when you are
making flavored vinegar.
http://www.themotherhuddle.com/homemade-strawberry-vinegar/
Metal tops (like canning jars) react
with the vinegar. Metal tops can be
used if a piece of plastic wrap is placed
over the opening before attaching the
metal lid.
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54. Fresh seasoning herbs
Pick on day of preparation
Pick early in morning, when flavor is
strongest
If possible, pick just before the
flowering season – flavors intense
Pick only healthy, robust leaves/stems/
flowers
Wash thoroughly in cold water (or 1 tsp
bleach/6 c water); pat dry
Remove large, woody stems
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55. Preparing fruits &berries
Use freshly harvested or
washed and frozen fruits
Fruit should be fully ripe,
unblemished
Wash fruit thoroughly in
cold water; pat dry
Remove pits from
cherries, stone fruits
Small fruits/berries are
left whole or crushed;
large ones (strawberries)
may need to be sliced.
http://farm4.static.flickr.com/3255/2875487011_70d4797e99.jpg?v=0
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58. Cold vinegar recipes are simplicity
itself
Fill with measured amount of
vinegar
Measure out the selected
flavoring ingredients; do any
additional preparation
(cutting/bruising)
Place flavoring ingredients in
the steeping jar; check that
flavoring agents are covered
Screw on the lid tightly
Place in a dark place to steep
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59. Hot vinegar recipes involve heating the
vinegar to just below boiling
Usually just heat the
vinegar; but recipe 1 for
fruits heats vinegar+fruit
Follow the recipe – usually
allow the hot vinegar to
cool slightly before
bottling
If using the Sweet Fruit
vinegar recipe, but sure to
follow instructions for
sweetners
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60. Allow time for the flavors to infuse
May take as short as overnight or as
long as 2-3 weeks for the flavor to
develop fully.
Only you know when the flavor is
strong enough for your taste/ recipes
The flavoring process can be
shortened by a week or so by bruising
or coarsely chopping the herbs and
fruits before placing in the bottles
and adding the hot vinegar.
To test for flavor development, place
a few drops of the flavored vinegar
on some white bread and taste.
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61. Remove the spent flavoring agents & filter
When the flavor is appropriate,
remove the flavoring agents – I like
to just pour the vinegar through a
strainer
Filter the vinegar one or more
times through a damp cheesecloth
or coffee filter. Vinegar should be
clear – not cloudy
Pour the strained vinegar into a
clean sterilized jar.
Add a sprig or two of fresh
sanitized herbs (if desired).
Seal tightly. Label with flavor,
vinegar & date
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62. Storing flavored vinegars
Safety:
Unopened, most vinegars will last for 6-8 month in a cool,
dark pantry.
Once opened, vinegar should be used within three to six
months.
Just to be extra safe, store fruit-infused vinegars – and
those made with rice, sherry or balsamic vinegars – in the
fridge. I store all mine in the fridge.
After 6 months, even if there is no sign of spoilage, taste
the vinegar before using to make sure the flavor is still good.
If a flavored vinegar ever has mold on or in it, or signs of
fermentation such as bubbling, cloudiness, or sliminess, throw
it away.
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63. Storing flavored vinegars, cont.
Flavor:
Depends on both the
vinegar and the
flavoring.
http://suburbanhousewifeuprising.blogspot.com/2010/07/waste-not-want-not-strawberry-vinegar.html
Mild herbal flavors are
most ephemeral; fruit
flavors the most longlasting
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65. We hope you’ll consider including some
native food plants in your yard
Bladderpod – Cleome isomeris (Isomeris arborea)
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