I

for something to bleach out; to bleach something (see Karttunen)

This small, salty, and drooping herb is pictured and glossed in the Florentine Codex Book 11, folio 134r., and described on folio 136r. It can be eaten raw or cooked in a pot.

Sahagún, Bernardino de, Antonio Valeriano, Alonso Vegerano, Martín Jacobita, Pedro de San Buenaventura, Diego de Grado, Bonifacio Maximiliano, Mateo Severino, et al. Historia general de las cosas de Nueva España (Florentine Codex), Ms. Mediceo Palatino 218–20, Biblioteca Medicea Laurenziana, Florence, MiBACT, 1577. Available at Digital Florentine Codex/Códice Florentino Digital, edited by Kim N. Richter, Alicia Maria Houtrouw, Kevin Terraciano, Jeanette Peterson, Diana Magaloni, and Lisa Sousa, bk. 11, fol. 134r. Los Angeles: Getty Research Institute, 2023. https://florentinecodex.getty.edu/en/book/11/folio/134r . Accessed 18 November 2025.

salt cakes
Fr. Bernardino de Sahagún, Florentine Codex: General History of the Things of New Spain; Book 6 -- Rhetoric and Moral Philosophy, No. 14, Part 7, eds. and transl. Arthur J. O. Anderson and Charles E. Dibble (Santa Fe and Salt Lake City: School of American Research and the University of Utah, 1961), 7.

salt
James Lockhart, Nahuatl as Written: Lessons in Older Written Nahuatl, with Copious Examples and Texts (Stanford: Stanford University Press and UCLA Latin American Studies, 2001), 222.

a person who makes salt or extracts it from a salt field (see Molina)

a grain of salt, or sea salt (see Molina)

a cake of salt (see Molina)

a delicacy (food) that has too much salt (see Molina)