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2012 May 12, “دليلك إلى أشهر المشروبات الهندية المنعشة”, in Aš-Šarq al-Awsaṭ:
قبل تسويق الموكتيل من قبل الفنادق والمطاعم، كان الهنود يشربون أنواعا حقيقية من الشربات: تعد من الكوكوم أو المانجو أو الكاذي أو بذور الخشخاش، إضافة إلى أنواع أخرى.
Before cocktails became en vogue on the side of hotels and restaurants, the Indians used to drink authentic types of smoothies: They are prepared from kokum, mango, pandan, or poppy seeds, in addition to other types.
(Can we find and add a quotation of Ibn al-Bayṭār to this entry?)
(Can we find and add a quotation of كتاب عمدة الطبيب في معرفة النبات لكل لبيب to this entry?)
(Can we find and add a quotation of Abū al-Ḵayr al-ʾIšbīliyy to this entry?)
(Can we find and add a quotation of Ibn al-ʿawwām to this entry?)
Freytag, Georg (1837) “كاذي”, in Lexicon arabico-latinum praesertim ex Djeuharii Firuzabadiique et aliorum Arabum operibus adhibitis Golii quoque et aliorum libris confectum (in Latin), volume 4, Halle: C. A. Schwetschke, page 20
