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Having lived in the American Southwest from r a long time, I’ve paid close attention to the mix and transfer of food crops between the old world and the new. The Navajo and Puebloan weaving cultures (I think mostly post-Spanish contact, because the Spanish brought sheep) use natural dyes including cochineal. Was there a pre-contact cochineal in Palestine? Or was it brought over from the Americas?

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Oops, that was “for a long time”

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There was no pre-contact cochineal, it was brought over from the Americas, but there were other local equivalents: different species of kermes, though I don't know if they produce the same shade. In any case kermes has a weaker dyeing power, which is why cochineal was imported and embraced.

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What is the scientific name for kermes (so I can figure out what kind of plant it is)?

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It’s an insect, kermes is the genus: https://en.wikipedia.org/wiki/Kermes_(insect)

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I think it is so important to keep culture alive through traditional foods, and traditional crafts. When things are talked about, passed down, even orally they will always stay alive and no amount of history erasing will bury the culture. This information is a delight to read Joumana!

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