The potion is a mixture of sulfur, herbs and terebinth oil. Resin from "Pistacia terebinthus" (commonly known as terebinth or turpentine tree) is rich in pinene. The Hebrew distinguishes the Palestine oak and the terebinth. These trees are both known as terebinth. The terebinth survived until the 14th century. The turpentine of the terebinth is now called Chian, Scio, or Cyprian turpentine. The ground terebinth was added as a seasoning for tabouleh and baked breads. Turkish terebinth ("Pistacia" sp.) and Iberian oak ("Quercus iberica") occupy the steppe plateau areas. From the Middle to Late Bronze Age it cultivated olive and terebinth for export. Ground roasted terebinth fruits, milk, and sugar are its main ingredients in the traditional formula. Orician terebinth (""Oricia terebintho"") is mentioned by Virgil and Sextus Propertius. Flora includes Mt. Atlas mastic trees (terebinth), Valonia oaks, Palestine Oaks, Buckthorns, and "Styrax officinalis".