Although sardi/garmi does not match the system of the four humours in all particulars, it has shown greater powers of survival. This may be partly because it is less complicated.
How then, has the humoral system fared in Arab lands? The only concrete evidence that I could find was in Iraq and Morocco—two countries whose antique cuisines closely identify with pre-Islamic Persia. Many Iraqis still talk of certain foods in terms of harr (Hot), and bared (Cold), but it is folk memory rather than serious practical application, that keeps the tradition alive. In Morocco, on the other hand, es-sxun (Hot) and el-berd (Cold), remain an integral part of daily life, and it was through Moorish-influenced Spanish and Portuguese physicians that humoral theory reached South America, where caliente/frio is still popular today. Spanish explorers are credited with having taken it to the Philippines as well, but it would seem more likely that Muslim missionaries, who converted the island people some three hundred years before, were those responsible.