Bhang facts for kids
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Bhang (IAST: Bhāṅg) is an edible preparation made from the leaves of the cannabis plant originating from the Indian subcontinent. It has been used in food and drink as early as 1000 BC in ancient India. Bhang is traditionally distributed during the spring festival of Maha Shivaratri and Holi. Bhang is mainly used in bhang shops, which sell the Indian drinks bhang lassi and bhang thandai.
Contents
Western documentation
Garcia de Orta, a Portuguese Jewish physician based in Goa, wrote extensively on bangue in his Colóquios dos simples e drogas da India (1563), including its recreational use by Bahadur Shah of Gujarat and by many Portuguese. He explicitly rejected the notion of the Indian plant that produces bangue being the same as the European hemp plant (alcanave).
In 1596, a Dutchman, Jan Huyghen van Linschoten, wrote three pages on "Bangue" in a work documenting his journeys in the East. Despite the other accounts, the contemporary historian Richard Davenport-Hines lists the late-17th-century and early-18th-century British adventurer Thomas Bowrey as the first Westerner to document the use of bhang.
Preparation
Using mortar and pestle, the leaves of cannabis are ground into a paste which can be added to foods. For a beverage it is mixed with milk and filtered, then often flavored with kusha grass, sugar, fruit, and various spices. In Mathura it can be found in bhang thandai and bhang lassi. Bhang is also mixed with ghee and sugar to make a purple halva, and into peppery, chewy little balls called goli (which means "tablet" as well as "pill") in Hindi. Another form is bhang chutney also called 'bhangeera ki chutney', a dish served in Kumaoni cuisine from Uttarakhand. It is made from grinding seeds with mint, tomatoes and different spices.
Culture
Bhang is part of the ancient Hindu tradition and custom in the Indian subcontinent. In some parts of rural India, people attribute various medicinal properties to the cannabis plant. If taken in proper quantity, bhang is believed to cure fever, dysentery, and sunstroke, to clear phlegm, aid in digestion, increase appetite, cure speech imperfections and lisping, and give alertness to the body.
Bhang lassi is a preparation of powdered green inflorescence with curd and whey put in a village blender (a hand blending operation is carried out until the butter rises). It is regarded as tasty and refreshing. It is legal in many parts of India and mainly sold during Holi, when pakoras containing bhang are also sometimes eaten. Uttar Pradesh has licensed bhang shops, and in many places in India one can buy bhang products and drink bhang lassis. Some states such as Bihar and West Bengal also allow the production of bhang. States like Rajasthan do not allow production of bhang but do allow procurement and sale of bhang from such states where production is legal.
The tradition of consuming bhang lassi during Holi is particularly common in North India where Holi itself is celebrated with a fervor unseen elsewhere. Bhang is heavily consumed in Mathura, an ancient town of religious importance to the Hindus. Here the practice is believed to have been introduced by the followers of Krishna and has stayed ever since. They begin the preparation by Sanskrit chants and recitation of prayers. In Mathura, some people take bhang to work up their appetite while others do it to de-stress. But the hub of bhang use is Varanasi where the bhang is prepared on its famous ghats.
Bhang is also available as bhang goli which is just freshly ground cannabis with water. Apart from this, sweetened bhang golis are also widely available; these are considered a traditional sleeping aid and appetizer. Bhang goli has metabolizing effects after approximately two hours, sending a user into a dreamlike meditational state. Bhang is also part of many Ayurvedic medicinal preparations. Bhang powder is available legally at ayurvedic dispensaries.
See also
- Bhangmeter
- Charas
- Desi daru
- List of Indian beverages
- Majoun
- Siemieniotka
- Bhangi Misl
