مصنب

Modified from صِنَاب (ṣināb, “mustard”).

مُصَنَّب • (muṣannab) m (plural مُصَنَّبَات (muṣannabāt))

1. a kind of mustard preparation
   • 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 الصِنَاب الْحَدِيثُ وَيُجْتَنَبُ الْقَدِيمُ وَيُغْسَلُ حَبُّهُ بِالْمَاءِ الْعَذْبِ وَيُجَفَّفُ ثُمَّ يُدْرَسُ وَيُغَرْبَلُ ثُمَّ يُعْمَدُ إِلَى الْمُصْطَارِ الْحُلْوِ الْغَايَةِ فِي الْحَلَاوَةِ فَيُمْلِئ مِنْهُ خَابِيَةً وَيُقَسَّمُ ذٰلِكَ الصِنَاب أَقْسَامًا ثَلَاثَةً وَيُجْعَلُ كُلُّ ثُلْثٍ فِي خَرِيطَةٍ وَيُرْبَطُ فِي قَصَبَةٍ مِثْلَ مَا تَقَدَّمَ وَيُذْرَى مِن ذٰلِكَ الصِنَاب عَلَى وَجْهِ الْمُصْطَارِ فِي أَعْلَا الْخَابِيَةِ حَتَّى يُسْتَرَ وَيَنْعَقِدَ.

     wa-ʔammā al-muṣannabu fayuʔḵaḏu ṣ-ṣināb 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 ṣ-ṣināb ʔaqsāman ṯalāṯatan wa-yujʕalu kullu ṯulṯin fī ḵarīṭatin wa-yurbaṭu fī qaṣabatin miṯla mā taqaddama wa-yuḏrā min ḏālika ṣ-ṣināb 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.

مِصْنَب • (miṣnab)

1. who is fond of eating صِنَاب (ṣināb), who indulges in mustard