Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Onycha
The book of Eccesiasticus (Sirach) 24:15 alludes to the sacred incense speaking of “a pleasant odour like the best myrrh, as galbanum, and onyx, and sweet storax, and as the fume of frankincense in the tabernacle.” The storax of antiquity was styrax. The writer refers to "onyx" as opposed to "onycha" while referencing styrax as part of the formula. Stacte may have been light myrrh treated with benzoin.
Onycha may have been labdanum. Since myrrh was often mixed with labdanum, throughout many centuries benzoin and labdanum may have inadvertently switched places in the formula. The possibility exists that the onycha of Exodus 30 was labdanum while the onycha of the second Temple was benzoin, with both ingredients still remaining in both formulas.