عُصفر (Safflower)

Ingredients

عصفر (Safflower), ماء عذب (Fresh water), شب الصباغين (Alum), ماء الرمان الحامض (Sour pomegranate juice), خل خمر (Wine vinegar), صمغ عربي (Arabic gum)

Preparation Steps

Original Recipe Text

One ratl of safflower is dried in the sun and finely crushed in a mortar. It is placed in a strainer cloth and fresh water is poured over it until the dripping water is clear and colorless. The remaining paste is mixed with four dirhams of alum and rubbed between the hands until red. It is then placed back in the strainer and a small amount of fresh water is dripped on it. Sour pomegranate juice or wine vinegar is added (one ounce or less) and it is boiled in a copper pot over fire until it reaches the consistency of honey and turns gold-colored. Finally, three ounces of Arabic gum are added to the mixture. If it dries, it can be reconstituted with water and used for writing (p. 145-146).

Evidence

"ومن عجائب هذه الصناعة إذا عدم الذهب أن يعمل ما يقوم مقامه في التذهيب ، فيؤخذ رطل عصفر فيجفف في الشمس ثم يدق دقاً ناعماً ويصحق في مهراس ويجعل في خرقة شبه الراووق ويعلق ويصب عليه الماء العذب إلى أن يقطر ماؤه صافياً غير متغير"

Remarks

This recipe describes a complex method for creating a gold-colored pigment from safflower (Carthamus tinctorius) when actual gold is unavailable for gilding. The use of pomegranate juice and vinegar suggests an acidic environment is necessary to stabilize the colorant. The resulting material is described as having the luster and appearance of gold (p. 146).