312 SlNO-lRANICA 



fron." 1 It is borne out by the very form of these transcriptions that 

 they cannot be older than the Mongol period when the final consonants 

 had disappeared. Under the T'ang we should have *dzap-fu-lam and 

 *sat-fap-lan. This conclusion agrees with Li Si-Sen's testimony that 

 saffron was mixed with food at the time of the Yuan, an Indo-Persian 

 custom. Indeed, it seems as if not until then was it imported and used 

 in China; at least, we have no earlier document to this effect. 



Saffron is not cultivated in Tibet. There is no Crocus tibetan us, as 

 tentatively introduced by PERROT and HuRRiER 2 on the basis of the 

 Chinese term "Tibetan red flower." This only means that saffron is 

 exported from Tibet to China, chiefly to Peking; but Tibet does not 

 produce any saffron, and imports it solely from Kashmir. STUART 3 

 says that "Ts*an hun hwa W> itt ~fe ('Red flower from Tsan,' that is, 

 Central Tibet) is given by some foreign writers as another name for 

 saffron, but this has not been found mentioned by any Chinese writer." 

 In fact, that term is given in the Pen ts*ao kan mu Si * 4 and the Ci wu 

 min Si t'u k*ao of i848, B where it is said to come from Tibet (Si-tsan) 

 and to be the equivalent of the Fan hun hwa of the Pen ts'ao kan mu. 

 Ts*an hwa is still a colloquial name for saffron in Peking; it is also called 

 simply hun hwa ("red flower"). 8 By Tibetans in Peking I heard it 

 designated gur-kum, sa-ka-ma, and dri-bzah ("of good fragrance"). 

 Saffron is looked upon by the Chinese as the most valuable drug sent 

 by Tibet, ts'an hian ("Tibetan incense") ranking next. 



Li Si-en 7 holds that there are two yii-kin flit 4, the yii-kin aromatic, 

 the flowers of which only are used; and the yii-kin the root of which is 

 employed. The former is the saffron (Crocus sativus); the latter, a 

 Curcuma. As will be seen, however, there are at least three yii-kin. 



Of the genus Curcuma, there are several species in China and 

 Indo-China, C. leucorrhiza (yii-kin), C. longa (kian hwan H or :c 3f, 



1 The Arabs first brought saffron to Spain; and from Arabic za'fardn are derived 

 Spanish azafran, Portuguese agafrao or azafrao, Indo-Portuguese safrao, Italian 

 zafferano, French safran, RumanAn sofrdn. The same Arabic root (*a$fur, "yellow") 

 has supplied also those Romance words that correspond to our safflow, safflower 

 (Carthamus tinctorius), like Spanish azafranillo, alazor, Portuguese agafroa, Italian 

 asforo, French safran; Old Armenian zavhran, New Armenian zafran; Russian 

 safran; Uigur sakparan. 



2 Mat. me"d. et pharmacope'e sino-annamites, p. 94. 

 8 Chinese Materia Medica, p. 132. 



4 Ch. 4, p. 14 b. 



6 Ch. 4, p. 35 b. 



It should be borne in mind that this name is merely a modern colloquialism, 

 but hun hwa, when occurring in ancient texts, is not "saffron," but "safflower" 

 (Carthamus tinctorius) ; see below, p. 324. 



7 Pen ts'ao kan mu, Ch. 14, p. 18. 



