People have valued gallnuts for as long as humans walked the woods of southern Europe and Asia, picking up what oak trees forgot. The ancient Greeks noticed tannins in their bitter taste and ground them for medicine, black dye, and ink that lasts so long you can find it on thousand-year-old manuscripts. Over the years, gallnuts became the go-to for traditional Chinese medicine and made their way across trade routes to be bartered in medieval markets when phosphorus ink and synthetic chemicals barely existed. Artisans dipped their quills into iron-gall solutions to draft bills of kings and birth certificates. Even now, students learning the preservation of old books come across gallnut ink baked into parchment. A rarity today, like many natural substances, gallnuts took a back seat as chemical engineering found ways to mimic tannic acid and gallic acid, yet their story never stopped at folklore.
The whole gallnut comes from oak trees after insects—mostly gall wasps—lay eggs on young twigs or leaves, setting off a defense response by the tree. The gallnut forms as a hard bulge full of tannin-rich tissue. Harvesters gather, dry, and sort them into grades that vary in size and color. Processors turn them into powders or extracts ranging in appearance from light tan to deep brown. The most important chemical in these lumps remains tannic acid, useful for everything from making ink to treating leather. Users measure quality by tannin content—the higher the better. Buyers ask for documentation tracing the gallnut batch, along with lab test results. Suppliers list country of origin, tannin percentage (often over 50%), and details about any extraction solvents or contamination risks. In a global market with strict import laws, labeling means far more than a fancy bag.
Gallnuts sit like marbles: rough-surfaced, roughly spherical, and surprisingly light. Breaking one open reveals a hard and woody core—no sticky sap, but a layered structure that once hosted the wasp larva. The powder, once ground, feels fine and can clump in humidity. Chemically, gallnuts pack significant amounts of hydrolyzable tannins (mostly tannic acid), gallic acid, and some ellagic acid, with natural variations from one tree to another. Tannin reacts strongly with metals like iron, forming the near-black iron gall ink that historians love and conservators sometimes curse. They dissolve partly in water and almost entirely in alcoholic solvents, which aids extraction. Gallnuts resist spoilage, but their tannins break down under strong alkaline or acidic conditions. Their unmistakable astringency comes out in sparse amounts, warning sensitive palates—something that old herbalists noticed long before science caught up.
If you look for gallnut products today, technical datasheets give details about moisture content (typically under 12%), average particle size after grinding (10-100 mesh range for powders), and the percentage of gallic and tannic acid. For bulk shipment, standard packaging uses paper sacks with protective lining, and every bag carries a lot code, net weight, production date, country of origin, and any certifications (ISO, HACCP, organic). Regulatory filings differ: exporters to Europe or the United States put effort into REACH, GACP, and FDA compliance, recording batch origins, and tracking quality testing at every step. For food or feed applications, labeling must spell out the botanical source (Quercus species), processing method (whole, extracted, or purified), and absence of contaminants such as heavy metals, aflatoxins, or pesticides. Sellers take care with allergen declarations, even though allergen cases linked to gallnuts remain rare.
Traditional harvesting calls for beating or picking gallnuts from oaks in mid to late summer before the insects escape. Drying goes under the sun or in shaded, airy sheds to avoid mold. Hand sorting for size, intact shell, and color rewards pickers with better prices. Processing for industrial use usually starts with coarse crushing, sifting, and mechanical grinding, pushing the powder through varying mesh sizes to suit the task—coarse grains for tanning, finer powder for inks or pharmaceuticals. For extract, the powder soaks in water or ethanol, filters through muslin or pressure equipment, and then concentrates by slow evaporation under low heat, leaving solids rich in tannin and gallic acid. Larger factories scale this up, adding steps to standardize the acid content, pasteurize extracts, and even use ultrasonic or microwave-assisted extraction to boost yield.
Gallnut chemistry fascinates because of the way tannic acid breaks down. In the classic iron-gall ink recipe, you add iron(II) sulfate to a tannic acid solution, and the mixture darkens as the molecules link up, forming an ink pigment—iron gallate or iron tannate. Exposure to air eventually turns the ink quite dark, nearly black. In industry, chemists hydrolyze gallnut tannins to get pure gallic acid—an antioxidant used in food and pharmaceuticals. Crops of gallic acid processed further produce pyrogallol, valuable for photographic developing and hair dyes, or propyl gallate, added as a preservative. Gallnuts don’t just stop at one chemical trick. Some research treats gallnut extracts with acids or bases, oxidizes them, or even binds them to metals for use in new applications from wastewater treatment to antimalarial drugs. Changes in reaction temperature, solvent, or catalyst can shift the mix of byproducts and overall purity, keeping labs busy and making consistency a challenge.
Shoppers and scientists have given gallnuts many names through the ages. In English trade catalogues, they pop up as nutgalls, Chinese gall, Aleppo gall, Turkish gall, or oak apple (which isn’t quite the same species but gets lumped in). Labeling for chemicals often reads tannic acid or gallic acid (gallnut-derived) or iron-gall ink, and in pharmacopoeias “Gallae” marks the spot. Historical texts from Asia call them “Wubeizi” and sellers sometimes advertise them as natural tannin concentrate. Branding can trade on regional prestige: “Aleppo Galls” once meant the strongest material to old dyers, while “Persian gall” brings its own story to herbalists. On product safety sheets, expect to see the CAS number (1401-55-4 for tannic acid) and a longer string of synonyms for legal compliance.
Handling gallnuts poses few risks compared to strong synthetic tanning chemicals, but large-scale operators follow standard hygiene and protective equipment rules. Dust from grinding irritates lungs and skin, calling for dust masks and gloves. Spills require typical cleanup—sweep or vacuum, don’t blow around, since fine powders settle in machinery. For extracts, plant operators monitor solvent levels and venting—alcohol vapor or heated water aren’t trivial in bulk. Regulations limit microbial contamination and require testing for heavy metals, especially if the extract gets used in livestock feed or food packaging. Tannins themselves cause mild digestive upset in large doses, and repeated skin exposure can cause irritation or even allergic sensitization in rare cases. Industry guidelines recommend food-grade materials for extraction, batch traceability, and disposal of waste liquids according to environmental safety rules.
Gallnuts play a versatile role—and it’s not just nostalgia for old calligraphy ink. In leather tanning, the high tannin content transforms animal hide into flexible, water-resistant leather that lasts for generations. Textile dyers add gallnut extract for “mordanting,” a step that lets natural dyes stick and stay bright longer. Conservation science uses iron-gall ink recipes to restore ancient documents or patch faded signatures. The food industry turns to gallnut tannin to clarify wine and beer or stabilize fruit juices, while herbalists in Asia add ground gallnuts to astringent concoctions believed to curb infections or strengthen gums. Manufacturers produce gallic acid for antioxidants added to processed foods and cosmetics. Water treatment facilities study gallnut-derived tannins as natural flocculants to remove toxic metals or organic pollutants. Animal feed producers sometimes include tannins to control gut parasites, though benefits and risks spark debate. New uses keep cropping up as researchers explore gallnut chemistry for biodegradable packaging, coatings, and antimicrobial finishes.
University labs and private companies continue to dig into gallnut science. Researchers constantly look for better, greener extraction methods—supercritical CO2, pulsed electric fields, or enzyme-assisted techniques that extract more tannin with less solvent, less energy, and less waste. Screening for more potent gallnut-producing oaks or faster-growing varieties stands at the border of forestry and chemistry. The search for novel applications edges into biotechnology, with experiments on tannin’s ability to block bacterial adhesion or disrupt viral coatings. Environmental scientists try to bind pollutants in industrial runoff using bio-based tannins from gallnuts. In food safety and preservation, trials test whether gallnut extracts can halt mold and slow oxidation in everything from sausage to fruit juice. Pharmaceutical studies probe anti-inflammatory pathways and links to reduction in blood sugar or cholesterol, while teams working in dental materials experiment with gallnut’s effect against tooth decay. Every new angle adds complexity, but also opens discovery.
Tannin-rich products won’t kill outright in the typical doses found in food or leather, but the safety net always matters. Animal studies report reduced growth at very high intake—tannins can bind up dietary protein and certain minerals, causing deficits over time. Some research points to increased risk of gut irritation or reduced absorption of iron and zinc, but real-world diets keep gallnut exposure low enough for this to rarely matter. Regulatory agencies in the EU and USA rank gallnut-based tannin as a low-to-moderate concern, setting upper limits in feed and food. Flavor scientists have learned that even small concentrations turn beverages puckeringly dry and bitter, though toxicity studies have yet to tie gallnut tannins to cancer or acute organ damage at realistic exposure. In cosmetics, tests check for skin irritation and allergenicity. Toxicological work continues as new forms of gallnut extract enter the supplement and pharmaceutical market, with periodic reviews based on long-term animal and human data.
The story of gallnut doesn’t end in faded manuscripts or curiosity cabinet jars. Growing interest in plant-based, renewable chemicals puts gallnut back in the game as more industries look to swap synthetic antioxidants, preservatives, and tanning agents for something biodegradable and traceable to the forest. Researchers target gallnut’s unique polyphenols for use in biodegradable food packaging with antimicrobial strength, new adhesives that don’t need petroleum, and as a base for safer, greener flame retardants. Water tech firms pipe in gallnut tannin extracts to trap heavy metals or dyes—an answer to rising concerns about polluted rivers. In agriculture, gallnut may anchor biopesticides or natural feed additives that boost health without synthetic drugs. As synthetic chemical controls tighten up and the carbon footprint of “natural” products gains importance, gallnut stands ready for a comeback, rooted as deeply in history as the oaks that still drop them on forest paths.
If you spot a knobby bump on an oak tree branch, you might be looking at a gallnut. Bugs create these growths—often wasps lay eggs in the branches, and the tree reacts by forming a round shell. This lump ends up packed with tannins, which is where the magic happens. People have turned to gallnuts for a range of problems for centuries, especially across Asia, Europe, and North Africa.
I remember stories from old libraries about ink that lasted for hundreds of years. Turns out, that legendary black ink probably got its start in a bucket mixed with crushed gallnuts. Ancient scribes mashed the nuts and blended the powder with iron salts to put words on pages we can still read today. Tannic acid gives gallnuts this hard-to-fake staying power. It bonds with metal and creates ink that won’t fade quickly or run in the rain—one reason ancient manuscripts have stood the test of time.
Healers saw another use. Gallnut tonic or powder found its way into traditional medicine cabinets, mostly in China and other parts of Asia. The strong astringent pull—how tannins tighten tissues—gave relief for mouth ulcers, sore throats, and even diarrhea. People chewed bits to fight bad breath and treated wounds to stop bleeding. Scientific research today points out the antibacterial punch packed in gallnuts, and early studies hint at antiviral effects, too—both field and laboratory findings back up these age-old uses.
My years working with natural dyes showed gallnut extract can color fabric a deep brown or gray. Before synthetic chemicals flooded the market, artisans leaned on gallnuts for dying leather, wool, and silk. Because they attach well to fibers, the colors stay true after washing. Some high-end fabric makers still source gallnuts for a back-to-the-roots look.
Industrial labs pay attention to gallnuts for tannin’s unique properties. Tannic acid works as a clarifier for wine and beer, cleaning up the final product. Leather crafters use it for tanning hides. The food world uses gallnut tannins to keep certain drinks crisp and clear. Everyone in the art conservation space—from museums to restorers—keeps an eye on natural ink recipes made from gallnuts, since synthetic options often fail to match the endurance and look of the originals.
Gallnuts don’t come without limits. Some trees can suffer under too much harvesting, especially in parts of China and Turkey where wild collecting still goes strong. If collectors strip trees year after year, they risk hurting forest health and the insects involved in this quirky partnership. Sustainable gathering helps—leaving enough galls on branches, rotating harvest spots, and building laws to protect the trees all play a role. Transparency in sourcing also grows in importance, as more companies and consumers demand to know where and how their supplies are gathered.
Gallnut’s usefulness doesn’t slow down as time passes. Ongoing research explores new angles, like biodegradable packaging and safer alternatives for chemical-heavy industries. From preserving heritage to solving high-tech problems, gallnuts keep proving that nature (and a few persistent bugs) still have clever answers worth exploring.
Gallnut, also known as Chinese nutgall or oak gall, pops up in many traditional medicine cabinets and old ink recipes across Asia and the Middle East. My grandmother favored a bitter gallnut tea every winter, certain it could cool down a sore throat. Gallnuts come from swelling on oak branches, triggered as a defense by the tree when an insect lays its eggs there. These little brown growths pack a surprising punch—packed with tannins, which give them that famously sharp, astringent flavor.
In traditional Chinese medicine and Ayurveda, gallnuts land in cough syrups, liniments, and even oral care powders. The high tannin level is the secret: it slows down bacteria and tightens up tissues. Some food manufacturers add a dash of gallnut extract to keep food from spoiling too fast or to tan leather the old way. With so much history, it's fair to ask if gallnuts belong in our kitchens and medicine cabinets—or if they’re better left to the past.
Scientific research always looks for clear evidence, especially when old remedies look promising. Gallnut’s tannins work as natural antimicrobials and antioxidants. Studies show some hopeful results where gallnut extracts slow certain bacteria and reduce inflammation in petri dishes or with rodents. But none of these studies replace confident guarantees on human safety after long-term use or swallowing big doses.
Too many tannins can give your stomach a rough ride—nausea, irritation, or constipation. That matches up to my own experience after drinking extra-strong gallnut tea; your gut feels pinched and pickled. More concerning is the way tannins block iron absorption when taken with meals. For folks already dealing with anemia, or for young kids, that’s a real risk. One controlled trial from 2016 tested small doses of gallnut powder in food, and participants didn’t report any major problems. But those short studies don’t catch long-term trouble, and most didn’t track children or pregnant women.
Don’t expect clear labeling at the market. Most countries still don’t count gallnut as a food additive, so it dodges strict rules. In the US, the Food and Drug Administration hasn’t stamped gallnut extract as safe. Europe circles back to the same question every few years, asking whether more research can settle the issue. Without established limits or clear warnings, it’s no surprise herbal shops and supplement websites lean on tradition more than hard facts.
I’ve learned to treat gallnut with real respect—no giant mugs of tea, no piles of powdered supplements. That doesn’t mean gallnut is dangerous for everyone. Used sparingly and with your eyes open, it plays the same role as other bitter herbs: sometimes useful, sometimes risky, always in need of moderation. If you want gallnut in your routine, talk to a health provider, especially if you take medications, fight low iron, or plan for kids.
Plant-based remedies keep their allure, but it’s not enough to trust age-old stories or the neighbor down the block. A good path forward puts gallnut under modern scrutiny, using well-designed clinical trials and better food safety rules. Until the science catches up, approach gallnut like a wild mushroom—interesting, sometimes useful, but never to be picked and eaten without some real know-how behind you.
Every gallnut story starts with the tree. People gather these odd-looking growths, found mainly on oak trees, once insects activate the plant’s defense systems. I’ve always been fascinated by this natural partnership: insects lay eggs, trees respond, and the result holds centuries of practical value. Workers pick gallnuts by hand, careful not to miss the less obvious ones hidden in foliage. In places like China and Turkey, whole communities participate, making it a social event as much as a harvest. Sorting follows right away to separate the top-quality nuts from brittle or moldy ones. In my experience, nothing beats keen eyes and nimble hands for this step.
After harvesting, cleaning clears away dirt, insects, and stray leaves. It takes a lot of patience to hand-wash gallnuts and rinse out the grit. This matters since impurities can mess up later extraction or dyeing. Sun-drying comes next, and people lay nuts out on cloth or concrete slabs, rotating them through the day. Without proper drying, mold spreads fast, ruining not just the nuts but hopes for a good season’s income. Families talk about losing entire batches when a sudden rainstorm catches them off guard.
Once dry, the hard galls turn even tougher. To get at the tannins and gallic acid inside, workers crush them using mallets or stone rollers. This rough method fits with gallnut’s long history in rural economies. In modern settings, mills do the work much faster, reducing the nuts to powder. Having visited a processing plant, I saw how the sharp scent fills the air and fine dust covers everything. The powder is easier to transport and use for dyeing or medicine. Factories keep powder sealed up, preventing moisture from reversing all the hard work.
Tradition and science cross paths in the extraction step. People soak powdered gallnuts in hot water, often in large kettles or steel tanks, stirring every hour until the liquid turns rich and dark. As a writer who loves learning old recipes, I’ve seen how the process sometimes passes from grandparent to grandchild. Filtration screens out coarse remains, leaving tannin-rich liquid behind. Some producers favor chemical extraction, using solvents to pull out gallic acid for pharmaceuticals. This takes investment and technical skills, so small producers stick with water and ingenuity.
Once extracted, gallnut solutions become ink, dye, or medicine. Inks need iron salts mixed in, while leather tanners add the concentrate to giant vats of hides. Textile dyers dip cloth, producing deep browns and blacks prized in traditional weaving. Sometimes, dried and ground gallnut travels beyond its home country, sold to herbalists or even cosmetic companies. Each batch carries the marks of the people who handled it—harvesters, sorters, millers. The chain only runs smoothly when people respect each stage and pass along their experience. For me, that’s where the heart of gallnut processing lives: skill, patience, and pride in a job done well.
Gallnut comes from trees in Asia and the Middle East, especially oaks. For centuries, local healers included it in remedies for digestive complaints and skin issues. I first heard about gallnut when looking for alternatives for oral ulcers; an elderly family friend, who swore by natural healing, gave me a small pouch and told me to try it. She wasn’t wrong—after rinsing my mouth for a few days, the pain eased up quickly. That experience shaped my view on why folk remedies often deserve a closer look.
Most people overlook the fact that gallnut packs an extraordinary amount of polyphenols and tannins. Polyphenols function as antioxidants, combating oxidative stress. Chronic oxidative stress links to heart disease and certain cancers. Medical research from universities in China and India backs up these claims—gallnut’s high tannin content helps scavenge harmful free radicals. From a nutritional standpoint, that means gallnut might play a role in staving off cell damage as part of a healthy diet.
Tannins also carry anti-inflammatory action. Traditional practitioners often used gallnut for ailments that signal inflammation, such as sore throats, mouth ulcers, or mild wounds. I’ve seen people apply a gallnut solution to itchy or inflamed patches on their skin. The relief comes quickly in many cases. Modern studies confirm gallnut extract reduces inflammation markers in lab models. Including gallnut in lotions or mouthwashes could potentially reduce swelling and discomfort from minor injuries or infections.
Upset stomach and diarrhea crop up often, especially for anyone who travels or has a sensitive system. Local medicine men and women sometimes used gallnut powder mixed with honey to settle these issues. Tannins help contract tissues in the gut, which tightens the lining and blocks bacteria or toxins from moving deeper. Recent clinical observations confirm that the astringency of gallnut can slow down loose bowel movements and help the digestive tract recover.
I’ve heard stories from travelers who carried gallnut powder as a way to clean a wound in the absence of antiseptics. Modern lab tests now back up their choices. Extracts from gallnut show strong activity against a range of bacteria and some fungi. This potency likely explains its popularity for oral health in traditional cultures. Swishing with gallnut-infused water might help freshen breath and reduce oral bacteria. Some researchers continue to develop gallnut-based creams as a natural line of defense against minor infections.
Harvesting gallnuts doesn’t require felling trees—locals gather them after insects create natural growths on oak leaves. This makes gallnut production less disruptive than cutting down forests for bark or roots. Still, daily use in large amounts isn’t risk-free, as high doses of tannins may lead to digestive discomfort for some people. Moderation and guidance from a knowledgeable practitioner always matter with herbal remedies.
With such benefits, gallnut deserves a place in natural health discussions. Melding traditional use with scientific validation ensures responsible recommendations. Clear labeling, quality controls, and open communication between patients and healthcare providers will protect users as gallnut reaches new audiences. For minor ailments, gallnut can offer relief rooted in both centuries-old wisdom and validated research.
Anyone who has spent time in traditional crafts, natural dyeing, or even holistic medicine has run across the question of sourcing good gallnut. This stuff isn’t just folklore—gallnut has stayed relevant for centuries, from old paper installations in museums to the tannins in some skin-care formulas. Its versatility turns it into a prized raw material for ink making, leather tanning, fabric dyeing, and herbal tinctures. Demand has held steady, fueled by both artisans and industry.
Back in my early days learning about natural pigments, the first place I stumbled across gallnut was an herbal apothecary in Chinatown. Brick-and-mortar herbal medicine stores in neighborhoods with strong East Asian or Middle Eastern communities often carry it, sometimes called “Chinese gallnut” or “oak gall.” If you’re in a major city, these smaller, family-run shops can give you a hands-on look and quality check, something online shopping can’t match.
Stepping into the digital age, many suppliers have jumped online. Platforms like Etsy cater to home crafters. You see everything from whole galls to ground powder. These smaller sellers usually have decent explanations about product origin. Ask for specifics if they don’t offer them—details like country of harvest matter for both quality and safety.
Larger ingredient/distributor sites serve professionals: Alibaba, Amazon, or specialty botanical ingredient retailers list gallnut in bulk. Check certifications before sending money. Reliable suppliers readily show lab analysis reports or organic certificates. Quality gallnuts typically come from areas in China, Turkey, or Iran—regions with oaks and long histories of traditional harvesting.
I’ve been burned by cheap gallnut powder that barely colored my dye bath and smelled off. Fake or low-grade gallnut pops up on marketplaces. If it seems suspiciously cheap or descriptions are vague, ask questions. Don’t forget shipping times—gallnut often crosses borders, which can create lengthy delays and heighten chances for spoilage or mishandling.
Experience taught me to scrutinize not only cost, but also the integrity of the retailer. Look for third-party testing, photographs of the actual product, not just stock images. Documented supply chains always add to credibility. If you’re nervous, connect with user forums or Facebook groups for referrals—other craftspeople and apothecaries swap sourcing tips all the time.
Sustainability is a real concern. Traditional gallnut harvesting poses less risk to trees than some industrial plant extraction, but aggressive harvesting disrupts local ecosystems and threatens species. Responsible sellers often publish sourcing practices or partner with community harvesters. Choose shops that value regeneration and fair labor.
Getting repeatable quality and ensuring ethical origins feels daunting, especially with online shopping. Directly contacting established natural dye shops has made all the difference for me. They usually have trusted supply channels and lots of hands-on experience vetting product batches. Cooperative buying groups also sometimes pool orders for better prices and quality.
At the end of the day, placing value on transparency and long-term relationships with sellers turns a difficult search into a rewarding one. Rely on networks of trusted craftspeople, demand verifiable information, and support ethical businesses. The right source for gallnut is out there; sometimes you just have to ask the right people and insist on details.
| Names | |
| Preferred IUPAC name | 1,2,3,4,6-Pentahydroxy-5-oxocyclohexane-1-carboxylic acid |
| Other names |
Galla
Chinese gall Nutgall Oak gall Aleppo gall Majuphal |
| Pronunciation | /ˈɡæl.nʌt/ |
| Identifiers | |
| CAS Number | 68650-45-3 |
| Beilstein Reference | 146711 |
| ChEBI | CHEBI:28116 |
| ChEMBL | CHEMBL4280227 |
| ChemSpider | 25606 |
| DrugBank | DB14096 |
| ECHA InfoCard | 03b4682b-6a26-4414-9f1d-8de7edb3406e |
| EC Number | EC 3.1.3.15 |
| Gmelin Reference | Gm.527 |
| KEGG | C09517 |
| MeSH | D005723 |
| PubChem CID | 7251189 |
| RTECS number | MD5250000 |
| UNII | 56E20M598M |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | Gallnut (EPA CompTox Dashboard): DTXSID6020066 |
| Properties | |
| Chemical formula | C76H52O46 |
| Appearance | Gallnut is irregularly spherical or ovoid, 1–3 cm in diameter, surface yellowish-brown to dark brown, rough and uneven, with small protuberances or depressions, hard and brittle, with a light cross-section and a powdery center. |
| Odor | Odorless |
| Density | 0.75-0.9 g/cm³ |
| Solubility in water | Slightly soluble |
| log P | 0.86 |
| Acidity (pKa) | 4.5 |
| Basicity (pKb) | 5.3 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.350 |
| Viscosity | Viscous |
| Dipole moment | 0.00 D |
| Pharmacology | |
| ATC code | A16AX15 |
| Hazards | |
| Main hazards | No significant hazards. |
| GHS labelling | GHS02, GHS07 |
| Pictograms | ⛏️🌰 |
| Signal word | Warning |
| Hazard statements | No hazard statements. |
| Precautionary statements | Keep out of reach of children. If medical advice is needed, have product container or label at hand. Read label before use. |
| NFPA 704 (fire diamond) | NFPA 704: 1-1-0 |
| LD50 (median dose) | LD50 (median dose) of Gallnut: "LD50 (rat, oral): >5,000 mg/kg |
| NIOSH | Not Listed |
| PEL (Permissible) | PEL (Permissible Exposure Limit) for Gallnut: Not established |
| REL (Recommended) | 1.0 |
| IDLH (Immediate danger) | Not established |
| Related compounds | |
| Related compounds |
Gallic acid
Tannic acid Ellagic acid Pyrogallol Quercus infectoria extract |
