Sucrose (table sugar) is made by joining two specific monomers, glucose and fructose. Different monosaccharide pairs produce many of the common disaccharide sugars we associate with food, including sucrose, maltose (malt sugar, two glucose monomers) and lactose (milk sugar, glucose and galactose monomers).
Spikenard, also called nard, nardin, and muskroot, is a class of aromatic amber-colored essential oil derived from Nardostachys jatamansi, a flowering plant of the valerian family which grows in the Himalayas of Nepal, China, and India. The oil has been used over centuries as a perfume, a traditional medicine, or in religious ceremonies across a wide territory from India to Europe. Catholic Church iconography uses spikenard to represent Saint Joseph. With this meaning, Pope Francis has included
Spikenard was used to season foods in Medieval European cuisine, especially as a part of the spice blend used to flavor Hypocras, a sweetened and spiced wine drink. [citation needed] From the 17th century, it was one of the ingredients for a strong beer called Stingo.