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Alcoholic drinks from India
Prasannā is a clear grain liquor named in Kautilya's Arthaśāstra and in Ayurvedic texts. The Arthaśāstra makes it from flour, a pulse-and-rice ferment called kiṇva and a set of spices; the Suśruta Saṃhitā calls it the clear upper layer of surā. This is a reconstruction from old texts; one lab made a Bhāvaprakāśa version, fermented it for 5 days and distilled it.
| Flour (piṣṭa)12 āḍhaka | [artha-shama][prasad2006] |
| Kiṇva (ferment)5 prastha | Kiṇva is made from 1 droṇa of boiled or raw black gram (māṣa) paste, three parts more rice and 1 karṣa of morata (Alangium)[artha-shama] |
| Spice powders (sambhāra) of pāṭhā, lodhra, tejovatī, elavāluka, honey, grape juice, priyaṅgu, dāruharidrā, black pepper and long pepper5 karṣa of each | [artha-shama][prasad2006] |
| Bark and fruit of putraka | [artha-shama] |
| Decoction of madhūka (mahua) mixed with granulated sugar, for colour | [artha-shama][prasad2006] |
| Starter | other: kiṇva, a ferment of black gram paste and rice |
Total time across the recorded steps: 12 days
What changes: Black gram paste, rice and morata are mixed into a ferment
Boiled or raw black gram paste, three parts more rice and a little morata. Output: kiṇva.
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
Prasannā is a clear grain liquor named in Kautilya's Arthaśāstra and in Ayurvedic texts. The Arthaśāstra makes it from flour, a pulse-and-rice ferment called kiṇva and a set of spices; the Suśruta Saṃhitā calls it the clear upper layer of surā. This is a reconstruction from old texts; one lab made a Bhāvaprakāśa version, fermented it for 5 days and distilled it. Made in 6 steps over 12 days. The longest step, steep camphor and spices in the distilled prasannā (karpūrāsava, modern practice), takes 7 days (Alam M 1994).
| Main step | 7 daysReported[alam1994] | Steep camphor and spices in the distilled prasannā (karpūrāsava, modern practice) |
|---|---|---|
| Acidity | pH 4.3–4.6Measured[alam1994] | Steep camphor and spices in the distilled prasannā (karpūrāsava, modern practice) |
Prasannā is the clear part of a grain liquor, made with the kiṇva ferment and spiced. Surā is the whole brew. In the Arthaśāstra, maireya is made from a sour gruel or bark decoction with jaggery, not from flour and kiṇva.
Karpūrāsava is recorded here as a medicine formula, not a drink, and its amounts are left out on purpose. The Royal Children's Hospital Melbourne calls camphor highly toxic. Swallowed, it can cause seizures within 90 minutes, and 0.5–1 g is considered a lethal dose for a child. Do not make or drink karpūrāsava.
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, with recipes for most. The Suśruta Saṃhitā (Sūtrasthāna 45) gives the medical properties of prasannā among the wines and spirits.
