Althaea officinalis boiled and fried. The root extract (halawa extract) is sometimes used as flavoring in the making of a Middle Eastern snack called "halva". The later French version of the recipe, called ' (or ' for short), included an egg white meringue and was often flavored with rose water. "" more closely resembles contemporary commercially available marshmallows, which no longer contain "Althaea officinalis". Chemical constituents include altheahexacosanyl lactone ("n"-hexacos-2-enyl-1,5-olide), 2β-hydroxycalamene (altheacalamene) and altheacoumarin glucoside (5,6-dihydroxycoumarin-5-dodecanoate-6β--glucopyranoside), along with the known phytoconstituents lauric acid, β-sitosterol and lanosterol. Althaea officinalis Althaea officinalis, or marsh-mallow, is a perennial species indigenous to Europe, Western Asia, and
Cinchona officinalis many-flowered; hypanthium with short coarse hairs; reddish calyx, glabrous or nearly so, with triangular lobes; pink or red corolla, sericeous, the lobes ovate, acute, the corolla tube being about 1 cm. long. Fruit and oblong capsule, 1.5–2 cm. long, almost glabrous. English: quinine, red cinchona, cinchona bark, Jesuit’s bark, loxa bark, Jesuit’s powder, countess powder, Peruvian bark. Spanish: quina, cascarilla, cargua cargua, corteza coja. French: quinquina, écorce du Pérou. "Cinchona officinalis" is a medicinal plant, one of several "Cinchona" species used for the production of quinine, which is an anti-fever agent. It is especially useful in the prevention and treatment