Sarpir-maṇḍa

  (Redirected from Daigo (dairy product))

Sarpir-maṇḍa (Sanskrit: सर्पिर्मण्ड) was a type of dairy product, from five stages of milk described in Hinduism and Buddhist texts.

sarpir-maṇḍa
Chinese name
Chinese醍醐
Korean name
Hangul제호
Japanese name
Hiraganaだいご

As in Buddhist textsEdit

Buddhist texts including Nirvana Sutra describes five stages of milk as an analogy to stages of purification of spirit:

Sanskrit Chinese translation English translation
1 क्षीर kṣīra milk
2 दधि dadhi 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 was most probably the early form of ghee.[citation needed]

In East AsiaEdit

In 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 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 has been named after the temple,) and the word daigo-mi (醍醐味), which means a superb flavor.[3]

Japanese Dairy Association claims that Emperor Daigo encouraged the production of so, daigo, and other cheese-like products during this reign in the 10th century.[3]

See alsoEdit

ReferencesEdit

  1. ^ zh:s:長阿含經/卷十七
  2. ^ zh:s:本草綱目/菜之二#醍醐菜
  3. ^ 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. CS1 maint: discouraged parameter (link)