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Alcoholic drinks from Ancient India
Maireya is a sweet liquor of ancient India, known only from texts. Kautilya's Arthaśāstra makes it from a sour gruel or a bark decoction of meṣaśṛṅgī mixed with jaggery and pepper or the three fruits of triphalā; the Suśruta Saṃhitā instead describes it as made from grain surā, jaggery spirit and honey. This entry is a reconstruction from those texts.
| Sour gruel, or a decoction of the bark of meṣaśṛṅgī | [artha-shama][prasad2006] |
| Jaggery (guḍa) | [artha-shama][prasad2006] |
| Powdered long pepper and black pepper, or powdered triphalā (Terminalia chebula, T. bellirica and Phyllanthus emblica) | The Arthaśāstra says triphalā powder is always added to liquors made with jaggery[artha-shama][prasad2006] |
What changes: A sour gruel or a bark decoction is the base of the liquor
Output: sour gruel or bark decoction.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Maireya is a sweet liquor of ancient India, known only from texts. Kautilya's Arthaśāstra makes it from a sour gruel or a bark decoction of meṣaśṛṅgī mixed with jaggery and pepper or the three fruits of triphalā; the Suśruta Saṃhitā instead describes it as made from grain surā, jaggery spirit and honey. This entry is a reconstruction from those texts.
Maireya is sweetened with jaggery and flavoured with bark, pepper or triphalā, where prasannā and medaka are grain liquors made with the kiṇva ferment. The Suśruta Saṃhitā's maireya is a blend of grain surā, jaggery spirit and honey, so the name covers two different drinks.
Every number is labelled with how it is known. How this atlas is made
The Arthaśāstra (book II, chapter on the superintendent of liquor) lists medaka, prasannā, āsava, ariṣṭa, maireya and madhu. The Suśruta Saṃhitā (Sūtrasthāna 45) says maireya helps with piles and gulma and is heavy to digest.
