Encyclopedia of India–China Cultural Contacts v1.c5.s2.t9.5

v1.c5.s2.t9.5

Many places in India abound with saffron. The *Book of the Liang Dynasty* (juan 54) recorded that “saffron originated from Kophes, the colour of the flower was yellow and fine and it was similar to the hibiscus flower and was wrapped in many layers as in the case of a lotus flower. People of that country plucked the flowers and offered them to Buddhist temples. They would accumulate the fragrant dead wood from the plant every day so that they could be used as manure. Businessmen bought them from the temples and sold them to other countries.” Yi Jing’s *An Account of Buddhism Sent from the South Seas* described the origins and circulation of Indian medicines and wrote that “haritaki grew mostly in the west, saffron grew in the north and the west abounded with asafoetida; borneol was rarely found in the South Seas. Three types of cardamom grew in Douruo. Two-coloured lilacs grew in the Kulun Kingdom.” *Travelling Notes on the Western Regions in the Great Tang Dynasty* also recorded the origins of various fragrant medicines. In *Juan* 1, we find the reference that Kapisa “was famous for horses and saffron. The kingdom had many rare goods.” *Juan* 3 mentions that Uddiyana “abounded with grapes, while sugar cane was rare. It produced gold and iron, and it is suitable for saffron.” Darel of Uddiyana “abounded with gold and saffron.” Kashmir “was famous for dragon studhorses, saffron, fire balls and herbs.” *Juan* 12 similarly contains a reference to Jabula, saying that it “abounded with flowers and fruits, and is suitable for saffron.” The Dunhuang text of Hui Chao’s *Memoir of a Pilgrimage to the Five Regions of India* recorded that Kophen (Kamār) “was famous for syzygium jambos (rose apple), barley, wheat and saffron, etc.” The *Brief Account of the Wei Dynasty* and Chen Zangqi’s *Supplement to Materia Medica* recorded the place of origin and properties of saffron. It grew in Da Qin (the Chinese name for the eastern part of the Roman empire) and it produced flowers in February and March with colours like red and blue. Its flowers could be picked in April and May. Its taste was bitter, flat and atoxic; it could expel all foul odours and get rid of evil air and diseases in bodies. Owing to its fragrance, it would be used in aromatic drugs.