Madya

Varga
Madya Varga refers to the category
of alcoholic beverages in Charak
Samhita. Certain fermented
beverages are mentioned in the
ancient texts for specific
therapeutic purposes when used in
moderation and under proper
guidance.
 Alcohol is considered heating in nature (Ushna
General Virya), and sour(amla) in rasa and vipaka.

Properties
Due to the heat and sour taste, they help to
of Alcohol balance vata dosha.

(Madya) It has a penetrating and spreading quality in

the body, instantly affecting various tissues
and systems.
Specific Alcoholic
Beverages and
Their Ayurvedic
Properties
 1. Sura (Rice based Wine)
The top layer of the fermented alcoholic beverage Excellent for debility, urine retention, IBS, piles,
crafted from cooked rice, barley, and similar anemia, low milk production.
ingredients is referred to as Sura.
 Examples of Grain Based Alcohol
1. Sake (Japan): A traditional Japanese rice wine made by fermenting polished rice. It has a delicate, often sweet flavor and can be served warm or
cold.
2. Whiskey (Scotland and Ireland): A distilled alcoholic beverage made from fermented grain mash, typically barley, corn, rye, or wheat. Known for
its rich, smoky flavor.
3. Bourbon (USA): A type of American whiskey that is primarily made from corn. It has a sweet, full-bodied flavor with notes of caramel and vanilla.
4. Vodka (Russia and Poland): A clear distilled spirit made from fermented grains such as rye, wheat, or corn. It is known for its clean, neutral
taste.
5. Beer (Worldwide): A fermented beverage made from barley or other grains, hops, water, and yeast. It comes in a wide variety of styles, from light
lagers to dark stouts.
6. Baijiu (China): A strong distilled spirit made from sorghum or other grains. It is known for its potent alcohol content and unique, sometimes
pungent aroma.
7. Rye Whiskey (Canada and USA): A type of whiskey where rye grain is the primary ingredient. It is characterized by its spicy, fruity flavor profile.
8. Chicha (South America): A traditional fermented beverage made from maize (corn) and often flavored with fruit or spices. It has a slightly sour
and sweet taste.
9. Schnapps (Germany and Austria): A strong alcoholic beverage made from fermented grain or fruit. It is often flavored with herbs, spices, or fruit
extracts.
10. Shochu (Japan): A distilled beverage made from barley, sweet potatoes, or rice. It is typically stronger than sake and has a diverse range of
flavors depending on its base ingredient.
11. Soju (Korea): A clear distilled spirit traditionally made from rice, though modern versions often use other grains. It has a mild, slightly sweet
taste and is typically lower in alcohol content than other spirits.
12. Arak (Middle East): A distilled alcoholic drink made from anise-flavored fermented grains, usually served with water and ice. It has a strong
licorice flavor and is often referred to as "milk of lions."
 2. Varuni
(Date Palm
Wine)
Has properties similar to sura, but
lighter. Excellent for chronic
rhinitis, and stomach ache.
Date palm alcohol varieties from around the world:
1. Arak (Middle East): A traditional Levantine spirit, Arak is an aniseed-flavored alcoholic beverage distilled from dates, grapes, or sugarcane,
commonly enjoyed in countries like Lebanon, Syria, and Jordan.
2. Palm Wine (West Africa): Known locally as "Emu" in Nigeria and "Toddy" in Ghana, this lightly fermented drink is made from the sap of date
palms and is a popular local beverage.
3. Tari (India): In regions like Tamil Nadu and Kerala, Tari is a traditional alcoholic drink made from the fermented sap of date palms, often
consumed fresh due to its short shelf life.
4. Tuak (Indonesia and Malaysia): This sweet, milky traditional drink is made from the fermented sap of palm trees, including date palms, and is
particularly popular in Borneo and the Malaysian state of Sarawak.
5. Lambanog (Philippines): Known as "coconut vodka," this potent spirit can also be made from the sap of date palms and is a traditional drink in
the Quezon province, often consumed during celebrations.
6. Lagmi (Tunisia): A sweet, slightly alcoholic beverage made from the sap of date palms, Lagmi is a traditional drink in Tunisia, typically
consumed fresh due to its quick fermentation process.
7. Tuba (Mexico): While traditionally made from coconut palms, in some regions, tuba is also fermented from the sap of date palms, resulting in a
mildly alcoholic, sweet beverage.
8. Toddy (Sri Lanka): In Sri Lanka, toddy is a local drink made by fermenting the sap of palm trees, including date palms, and is known for its
unique, tangy flavor.
9. Raksi (Nepal): Although primarily made from rice or millet, Raksi can also be distilled from the fermented sap of date palms, producing a
potent, clear spirit enjoyed during festivals and social gatherings.
10. Date Palm Wine (Sudan): In Sudan, a traditional date palm wine is made by fermenting the sap of date palms, often mixed with other ingredients
like honey or spices to enhance its flavor.
These varieties showcase the diverse cultural practices and traditional methods of producing date palm alcohol across different regions of the
world.
 3. Sharkar (Sugar Based
Alcohol)

Common Creates Very good for Cardiac tonic,

examples are pleasant bladder digestive and
vodka, bitters, feeling with related good for skin
rum etc. mild disorders, tone.
intoxication diabetes, urine
retention etc.
 List of Sugar Based Alcohol
1. Rum: Originating primarily in the Caribbean, rum is distilled from sugarcane byproducts such as
molasses or sugarcane juice. It is known for its sweet, rich flavor and is often aged in oak barrels.
2. Cachaça: A Brazilian spirit made from fermented sugarcane juice, cachaça is the main ingredient in the
famous cocktail, caipirinha. It has a distinct, earthy taste and can be enjoyed aged or unaged.
3. Rhum Agricole: Produced in the French Caribbean, particularly Martinique, rhum agricole is made
directly from fresh sugarcane juice, giving it a grassy, vegetal flavor profile compared to traditional rum.
4. Arrack: Popular in Southeast Asia and South Asia, arrack is a distilled alcoholic drink made from the sap
of coconut flowers, sugarcane, or fruit. It has a complex flavor, often compared to rum but with a unique
regional twist.
5. Kiltepe: A traditional Ethiopian spirit, kiltepe is made from fermented sugarcane juice. It is a local
specialty that is often enjoyed during cultural and festive celebrations.
 4. Madhu (Honey Based
Alcohol)

Balances kapha Alcohol made Excellent Helps to improve

and increases from honey appetizer, strength,
vata. (Honey digestive, resolves
wine/Mead) cardiac tonic. constipation,
bloating and all
mucus related
disorders.
 Honey-Based Alcohol
1. Mead (Global): Often referred to as "honey wine," mead is an ancient alcoholic drink made by fermenting honey with
water, sometimes with added fruits, spices, grains, or hops.
2. Tej (Ethiopia): This traditional Ethiopian honey wine is often flavored with a type of buckthorn called "gesho," which
adds a unique, slightly bitter taste.
3. Medovina (Slovakia/Czech Republic): Similar to mead, medovina is a traditional Eastern European alcoholic beverage
made from fermented honey and water, often enjoyed during festive occasions.
4. Hydromel (France): A French version of mead, hydromel is a light, sweet beverage made from fermenting honey and
water, sometimes with a touch of fruit or spices.
5. Chouchen (Brittany, France): This Breton specialty is a type of mead that sometimes includes apple juice, giving it a
unique, fruity flavor.
6. Sima (Finland): A lightly fermented lemon and honey beverage traditionally consumed during May Day celebrations in
Finland, sima is low in alcohol and refreshingly sweet.
7. T'ej (Ethiopia): This Ethiopian honey wine is similar to Tej but often varies by region, with local variations in flavor and
preparation methods.
8. Hydromiel (Spain): A Spanish take on mead, hydromiel is often enjoyed as a sweet dessert wine, sometimes infused
with herbs or fruits for added complexity.
These honey-based alcoholic beverages showcase the versatility and global appeal of honey in fermentation.
5. Gaur Excellent for constipation,

bloating, and indigestion

(Jaggery
Based
Alcohol)
 Jaggery Based Alcohol
1. Feni (India) - A popular spirit from Goa, traditionally made from fermented
cashew apples or coconut sap, sometimes sweetened with jaggery.
2. Arrack (Sri Lanka) - A distilled alcoholic beverage made from the
fermented sap of coconut flowers, often blended with jaggery for added
sweetness.
3. Palm Wine (Africa, South Asia) - A traditional alcoholic beverage derived
from the sap of various palm trees, which is sometimes fermented with
jaggery.
4. Toddy (India, Southeast Asia) - A mildly alcoholic drink made from the sap
of palm trees, occasionally enriched with jaggery during fermentation.
 Prepared from mahua (Butternut
tree).
6.
Madhvasava Sharp (Tiksha) and helps to clear

(Mahua the metabolic channels

Based Good for congestion, constipation

Alcohol) etc.
 7. Barley Malt/ Whiskey

It is called yava sura, dry and Heavy and may create slight
increases vata and pitta dosha digestive problem while getting
digested
 Barley Based Alcohol
1. Whiskey - A distilled alcoholic beverage made from fermented barley
mash, popular in countries like Scotland, Ireland, and the United
States.
2. Beer - A widely consumed alcoholic drink brewed from barley, hops,
water, and yeast, enjoyed globally in various styles such as lagers,
ales, and stouts.
3. Barley Wine - A strong ale with high alcohol content, originating from
England, known for its rich malt flavors and complexity.
4. Shochu - A Japanese distilled spirit that can be made from barley,
offering a diverse range of flavors and alcohol strengths.
8. Kanji
Natural probiotic

Helps to prevent inflammation and fever on external application.

Balances vata and kapha dosha by internal consumption.

Prevents constipation and kindles digestion.

 Kanji and Related Recipes
1. Indian Kanji (Rice Fermented Drink) - A traditional North Indian probiotic drink made with
rice/vegetables, mustard seeds, and spices, fermented for a tangy flavor.

2. Japanese Kanji Curry - A variation of Japanese curry made with kanji (congee) rice, a soft and
soupy rice porridge.

3. Chinese Congee - A versatile rice porridge served plain or with various toppings like meat,
vegetables, and century eggs, commonly eaten for breakfast in China.

4. Thai Joke - A Thai rice porridge similar to Chinese congee, often served with minced pork,
ginger, and fresh herbs for breakfast.

5. Vietnamese Chao - A Vietnamese rice porridge that can be made with various meats or
seafood, often garnished with fresh herbs and fried shallots.
6. Korean Juk - A Korean porridge made from rice or other grains, often served as a comfort food
or to aid digestion during illness.

7. Filipino Lugaw - A Filipino rice porridge that can be savory, with ingredients like chicken and
ginger, or sweet, with coconut milk and sugar.

8. Indonesian Bubur Ayam - An Indonesian chicken congee, often topped with crispy shallots,
boiled eggs, and sambal for a spicy kick.

9. Sri Lankan Kanda - A Sri Lankan rice porridge usually made with herbs, greens, and spices,
considered nourishing and medicinal.

10. Burma/Myanmar Hsan Byo - A Burmese rice porridge, commonly prepared with fish or
chicken, and flavored with herbs and spices.

These recipes reflect the diverse ways in which different cultures prepare and enjoy variations of
kanji or rice porridge.
 9. Shukta (Vinegar)

Balances kapha Excellent Helpful in

dosha appetizer, sharp, jaundice and
dry and light, aids intestinal
digestion, relieves worms.
constipation.
Vinegars from around the world
1. Balsamic Vinegar (Italy) - A dark, concentrated vinegar made from grape must, known
for its rich, sweet flavor.

2. Red Wine Vinegar (Mediterranean) - Made from fermented red wine, this vinegar has a
robust and tangy flavor.

3. White Wine Vinegar (Europe) - Produced from white wine, it has a lighter, milder taste
compared to red wine vinegar.

4. Apple Cider Vinegar (USA) - Made from fermented apple juice, it's known for its tangy
flavor and numerous health benefits.

5. Rice Vinegar (Japan) - A mild and slightly sweet vinegar made from fermented rice,
commonly used in sushi.
Vinegars from around the world
6. Malt Vinegar (UK) - Produced from malted barley, it has a strong, distinctive taste
and is often used with fish and chips.

7. Cane Vinegar (Philippines) - Made from fermented sugarcane juice, it has a mild and
slightly sweet flavor.

8. Black Vinegar (China) - A dark, rich vinegar made from fermented rice, wheat, or
sorghum, used in Chinese cuisine.

9. Coconut Vinegar (Southeast Asia) - Made from the sap of coconut trees, it has a
unique, slightly sweet and tangy flavor.

10. Palm Vinegar (Africa, Asia) - Derived from the sap of various palm trees, it has a
light, tangy taste.
Vinegars from around the world
11. Date Vinegar (Middle East) - Produced from fermented dates, it has a rich, fruity flavor.

12. Sherry Vinegar (Spain) - Made from sherry wine, this vinegar is aged in wooden casks for a
complex, deep flavor.

13. Herb-Infused Vinegar (Various) - Vinegar (often white or apple cider) infused with herbs
such as tarragon, basil, or rosemary for added flavor.

14. Fruit Vinegar (Various) - Vinegar infused or fermented with fruits like raspberry,
strawberry, or peach, adding a fruity sweetness.

15. Beer Vinegar (Germany, Belgium) - Made from fermented beer, it has a malty, tangy flavor.

These vinegars highlight the diverse methods and ingredients used around the world to
produce unique and flavorful condiments.
10. Pickles Very good appetizer, digestive

and helps to balance vata dosha

(Achaar)
The "Achar" (pickles) World
1. Kimchi (Korea) - A traditional Korean side dish made from fermented vegetables, usually
napa cabbage and Korean radishes, seasoned with chili powder, garlic, ginger, and scallions.

2. Sauerkraut (Germany) - Fermented cabbage with a tangy flavor, often seasoned with caraway
seeds.

3. Tsukemono (Japan) - Japanese pickled vegetables, including a variety of techniques and

flavors, often using rice bran, salt, or vinegar.

4. Giardiniera (Italy) - A mix of pickled vegetables such as carrots, cauliflower, celery, and
peppers, typically marinated in vinegar and olive oil.

5. Cornichons (France) - Small, tart pickles made from gherkin cucumbers, often flavored with
tarragon and served as a condiment with meats and cheeses.
 The "Achar" (pickles) World
6. Atchara (Philippines) - A pickled papaya dish made with green papaya, carrots, and bell
peppers, marinated in a sweet and tangy vinegar solution.

7. Chutney (India) - A condiment made from fruits or vegetables cooked with vinegar, sugar,
and spices, varying from sweet to savory.

8. Lime Pickle (India) - A spicy, tangy pickle made from limes, salt, chili powder, and various
spices, often sun-dried.

9. Pickled Herring (Scandinavia) - Herring fish preserved in a brine or vinegar solution, often
with onions, spices, and sometimes sour cream.

10. Mango Pickle (India) - A popular Indian pickle made with green mangoes, mustard oil, and
a mix of spices, offering a spicy and tangy flavor.
The "Achar" (pickles) World
11. Piccalilli (UK) - A British relish of chopped pickled vegetables and spices, often served with cold meats
and cheeses.

12. Curtido (El Salvador) - A lightly fermented cabbage relish with carrots and onions, seasoned with
oregano and vinegar, often served with pupusas.

13. Achar (South Africa) - Similar to Indian achar, it includes fruits or vegetables like mango or lime,
spiced and preserved in oil and vinegar.

14. Cucumber Pickles (USA) - Commonly made with cucumbers brined in vinegar, water, and dill, often
referred to as dill pickles.

15. Kimchi (Korea) - A staple Korean side dish of fermented napa cabbage and radishes, seasoned with
chili pepper, garlic, ginger, and jeotgal (salted seafood).

These recipes reflect the diverse ways cultures around the world preserve and flavor their vegetables and
fruits, often enhancing their meals with these tangy, spicy, and flavorful condiments.
 Summary
These alcoholic preparations may
have varying effects on the body
and mind, and their consumption
should be approached with
caution and moderation, taking
into account individual
constitution and health
conditions.