صناب

Uncertain, potentially from Akkadian 𒌑 𒀀𒀀𒌒 𒊓𒈾𒁍 (/⁠ār sanapu⁠/, “mustard”) (maybe then doublet of سِنْف (sinf, “pod, husk”)) or directly from Demotic snwpt, or from Ancient Greek σίνᾱπι (sínāpi), or even Latin sināpi.

• IPA^(key): /sˤi.naːb/

صِنَاب • (ṣināb) m (plural صُنُب (ṣunub) or أَصْنِبَة (ʔaṣniba))

1. mustard
   • c. 1200, يحيى بن محمد بن أحمد بن العوام [yaḥyā ibn muḥammad ibn ʔaḥmad ibn al-ʕawwām], edited by José Antonio Banqueri, كتاب الفلاحة [Book on Agriculture], volume 2, Madrid: Imprenta Real, published 1802^IA, Cap. 30, Art. 7, page 416:

     وَأَمَّا المُصَنَّبُ فَيُؤْخَذُ الصِنَابُ الْحَدِيثُ وَيُجْتَنَبُ الْقَدِيمُ وَيُغْسَلُ حَبُّهُ بِالْمَاءِ الْعَذْبِ وَيُجَفَّفُ ثُمَّ يُدْرَسُ وَيُغَرْبَلُ ثُمَّ يُعْمَدُ إِلَى الْمُصْطَارِ الْحُلْوِ الْغَايَةِ فِي الْحَلَاوَةِ فَيُمْلِئ مِنْهُ خَابِيَةً وَيُقَسَّمُ ذٰلِكَ الصِنَابُ أَقْسَامًا ثَلَاثَةً وَيُجْعَلُ كُلُّ ثُلْثٍ فِي خَرِيطَةٍ وَيُرْبَطُ فِي قَصَبَةٍ مِثْلَ مَا تَقَدَّمَ وَيُذْرَى مِن ذٰلِكَ الصِنَابِ عَلَى وَجْهِ الْمُصْطَارِ فِي أَعْلَا الْخَابِيَةِ حَتَّى يُسْتَرَ وَيَنْعَقِدَ.

     wa-ʔammā l-muṣannabu fayuʔḵaḏu aṣ-ṣinābu al-ḥadīṯu wa-yujtanabu l-qadīmu wa-yuḡsalu ḥabbu-hū bi-l-māʔi l-ʕaḏbi wa-yujaffafu ṯumma yudrasu wa-yuḡarbalu ṯumma yuʕmadu ʔilā l-muṣṭāri l-ḥulwi l-ḡāyati fī l-ḥalāwati fa-yumliʔ min-hu ḵābiyatan wa-yuqassamu ḏālika aṣ-ṣinābu ʔaqsāman ṯalāṯatan wa-yujʕalu kullu ṯulṯin fī ḵarīṭatin wa-yurbaṭu fī qaṣabatin miṯla mā taqaddama wa-yuḏrā min ḏālika aṣ-ṣinābi ʕalā wajhi l-muṣṭāri fī ʔaʕlā l-ḵābiyati ḥattā yustara wa-yanʕaqida.

     In what concerns the mustard preparation, one takes new mustard, avoiding the old, and cleans its grains with sweet water and dries them, then one threshes and sieves it, thereafter puts it to must of utmost sweetness, and it fills from it a vessel, and this mustard is dealt into three portions, of which all thirds are transferred into a pouch tied up with a cane in the way said earlier, and from this mustard one sews onto the must’s surface in the upper part of the vessel until it is covered and thickens.

   • c. 1200, يحيى بن محمد بن أحمد بن العوام [yaḥyā ibn muḥammad ibn ʔaḥmad ibn al-ʕawwām], edited by José Antonio Banqueri, كتاب الفلاحة [Book on Agriculture], volume 2, Madrid: Imprenta Real, published 1802^IA, Cap. 30, Art. 7, page 418:

     قال يؤخد قدر رطل من صناب طيب لعشرين ربعا من عصير العنب الحلو ويسحق الصناب وينخل ويعجن بالعسل الطيب بقدرما يمتزج به […]

     One takes a rottol of good mustard for twenty fourths of grape must and crushes the mustard and sieves and kneads it with good honey in such a quantity that they conjoin […]

• صِنَابِيّ (ṣinābiyy, “of a colour between yellowness and redness; bay”, of a horse)
• مِصْنَب (miṣnab, “fond of eating صِنَاب (ṣināb)”)
• مُصَنَّب (muṣannab, “a mustard preparation”)

• → Aragonese: senabe
• → Catalan: senabre
• → Spanish: jenabe, ajenabe, ajenabo, jenabo, jenable

• Corriente, Federico (2008) “صناب”, in Dictionary of Arabic and Allied Loanwords. Spanish, Portuguese, Catalan, Galician and Kindred Dialects (Handbook of Oriental Studies; 97), Leiden: Brill, →ISBN, page 42
• Dozy, Reinhart Pieter Anne (1881) “صناب”, in Supplément aux dictionnaires arabes‎ (in French), volume 1, Leiden: E. J. Brill, page 845
• Fraenkel, Siegmund (1886) Die aramäischen Fremdwörter im Arabischen (in German), Leiden: E. J. Brill, page 36
• Freytag, Georg (1833) “صناب”, in Lexicon arabico-latinum praesertim ex Djeuharii Firuzabadiique et aliorum Arabum operibus adhibitis Golii quoque et aliorum libris confectum‎ (in Latin), volume 2, Halle: C. A. Schwetschke, page 523
• Lane, Edward William (1863) “صناب”, in Arabic-English Lexicon‎, London: Williams & Norgate, page 1730
• Levey, Martin (1973) Early Arabic Pharmacology. An Introduction Based on Ancient and Medieval Sources, Leiden: Brill, pages 60–61