Peacock Ink: Investigation into the Constituents of the Most Prized Ink of Persia

Abstract

AbstractPeacock ink, known as Murakkabi ṭāvūsī, was created and used by Persian master calligraphers especially from the 14th century onwards. It is a sub-category of Persian ink which contains four main ingredients: lamp black, gum Arabic, green vitriol (ferrous sulphate) and gall nut extract (tannic acid). It is differentiated from other inks in that it contains many additional secondary ingredients which will be covered in this paper. Peacock ink derives its name from the range of different coloured materials added to the ink as well as the blue-green undertone this predominantly black ink is said to have. It is reputed to be a high-quality product, rumoured to stay on paper for centuries and is not affected by water, abrasion or other detrimental factors. It was the aim of this investigation to identify and describe in detail ingredients used to make this ink by finding and translating 17 recipes contained in 11 Persian treatises (15th–16th ce). Of the 31 ingredients found, 16 are plant based, 13 minerals, and 2 animal (protein) based, and in all cases water was used as the vehicle.