Sarpir-maṇḍa (Sanskrit: सर्पिर्मण्ड) was a type of dairy product, one of five stages of milk described in Hindu and Buddhist texts.
| sarpir-maṇḍa | |||||||
|---|---|---|---|---|---|---|---|
| Chinese name | |||||||
| Chinese | 醍醐 | ||||||
| |||||||
| Korean name | |||||||
| Hangul | 제호 | ||||||
| |||||||
| Japanese name | |||||||
| Hiragana | だいご | ||||||
| |||||||
In Buddhist texts
editBuddhist texts including the Nirvana Sutra describe five stages of milk as an analogy to stages of purification of the spirit:
| Sanskrit | Chinese translation | English translation | |
|---|---|---|---|
| 1 | क्षीर kṣīra | 乳 | milk |
| 2 | दधि dadhi | 酪 | curd or sour milk |
| 3 | नवनीत navanīta | 生酥 | butter |
| 4 | सर्पिस् sarpis | 熟酥 | |
| 5 | सर्पिर्मण्ड sarpir-maṇḍa | 醍醐 |
乳變為酪，酪為生酥，生酥為熟酥，熟酥為醍醐，醍醐為第一。
— 『長阿含經』[1]
Milk yields curd; curd yields butter; butter yields sarpis; sarpis yields sarpir-maṇḍa; sarpir-maṇḍa is the best.
Sarpir-maṇḍa has been theorised to be the early form of ghee.[citation needed]
In East Asia
editIn Chinese Buddhist texts, sarpir-maṇḍa was translated to tíhú (醍醐). The entry for tíhú in Compendium of Materia Medica (1578) quotes various references, the earliest of which was written in the 5th century Liu Song dynasty.[2]
The word 醍醐 is pronounced daigo in Japan. The word has been used in Daigo Temple, Emperor Daigo (who was named after the temple), and the word daigo-mi (醍醐味), which means a superb flavor.[3]
According to The Japanese Dairy Association, Emperor Daigo encouraged the production of so, daigo, and other cheese-like products during his reign in the 10th century.[3]
See also
editReferences
edit- ^ zh:s:長阿含經/卷十七
- ^ zh:s:本草綱目/菜之二#醍醐菜
- ^ a b "チーズの歴史 日本乳業協会 (History of Cheese, by Japan Dairy Industry Association)". 日本乳業協会. Japan Dairy Industry Association. Archived from the original on 24 May 2011. Retrieved 19 August 2012.
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