BHANG

Bhang is a preparation from the leaves and flowers (buds) of the female cannabis plant, smoked or consumed as a beverage in the Indian subcontinent.




India

The traditional harvest and preparation of bhang occurs during the celebrations of Holi in March and Vaisakhi in April, hence associated with Lord Shiva. It has now become synonymous with Holi, to the point where consuming bhang at that time is a standard practice. It is also available as Bhang golis (balls) which is just freshly ground hemp with water. Apart from this, sweetened bhang golis are also widely available. These are not considered a drug, but a traditional sleeping aid and appetizer. Bhang is also part of many ayurvedic medicinal preparation, i.e. bhang powder is available at ayurvedic dispensaries throughout the country. Bhang is also enjoyed by Sikh Nihangs.

Bhang Ki Thandai (Hindi) also known as Shardai is a drink popular in many parts of India which is made by mixing bhang with thandai, a cold beverage prepared with almonds, spices (mainly black pepper), milk and sugar.

Pakistan  





In Pakistan, Bhang drinks are also enjoyed by much of the public. The common man's Pakistani bhang drink is often less elaborate. It is usually just almonds, cannabis and water. The cannabis is crushed with a large wooden mortar in a clay pot, then the almonds are added and crushed, a little water is then added, after which the whole mixture is filtered through a muslin cloth, while more water is being added (to the bhang in the muslin cloth). Sugar can be added, but is more often not used.However, it is said that sugar increases the kick of bhang (THC) since it will be more readily absorbed by the blood stream. The same effect can be had by eating a sweet after one had a glass of bhang. Flavoured milk thandai as in India also exists, but more often without bhang.

History

Bhang was first used as part of the Hindu rite in India around 1000 BC and soon became an integral part of Hindu culture. The herb was devoted to Lord Shiva on Shivratri, a Hindu festival.

Sadhus and Sufis use Bhang to boost meditation and to achieve transcendental states. Bhang or cannabis is also used amongst Sufis as an aid to spiritual ecstasy.








Preparation

The tradition of consuming bhang 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 Lord Krishna and has stayed over since. The Choubey community or the Chaturvedi's of Mathura have a long history of consuming Bhang on a daily basis. They begin the preparation by Sanskrit chants and recitation of prayers to Lord Shiva. Some people from Mathura take Bhang to work up their appetite while others do it to relieve themselves of stress. But the hub of bhang use is Varanasi or Banaras, the Land of Shiva, where the bhang is prepared on its famous ghats.

Anywhere on the ghats, one can find large number of men engaged in the process of preparing bhang. Using mortar and pestle, the buds and leaves of cannabis are ground into a green paste. To this mixture milk, ghee and spices are added. The bhang base is now ready to be made into a heavy drink, Thandai, an alternative to alcohol. Bhang is also mixed with ghee and sugar to make a green halva, and into peppery, chewy little balls called 'golee' (which in this context means candy or pill in Hindi).

Culture

Being so ancient, bhang has become so much an integral part of Indian tradition that it has become symbolic for many things.

It is associated with Lord Shiva, as the cannabis plant is regarded as holy by Hindus.

In some sections of rural India, people believe in the medicinal properties of the cannabis plant. If taken in proper quantity, bhang is believed to cure fever, dysentery and sunstroke, to clear phlegm, quicken digestion, appetite, cure speech imperfections and lisping, give alertness to the body.In Nepal, on the day of Hindu festival Maha Shivaratri, bhang is taken in different forms such as smoke, mixed with sweets and drink. Offering bhang to lord Shiva is a common practice during the festival.


Holi is around the corner and so are 'bhang thandai' and 'bhang pakoras'! But not everyone knows of the enormous health benefits of bhang - known as cannabis sativa in medical language - that is widely used in ayurvedic treatments.

"The use of cannabis sativa in ayurveda varies according to the symptoms and causes of the disease. Once we identify the problem, it is combined with other herbs to treat the disease," said Geetanjali Arora, a panchakarma expert.

Cannabis is used for a multitude of ailments such as pain, nausea and vomiting, weight loss associated with debilitating disease and neurologically induced spasticity . If taken in proper quantities, it has been found to cure fever, dysentery and sunstroke, clear phlegm, quicken digestion and appetite.

Many medical conditions respond favourably to it, such as arthritis, multiple sclerosis, depression, anxiety and others. It has also shown promise in treating skin problems.

"Many people suffer from roughing or cracking of skin and it has been found that the application of the paste of the fresh leaves helps in recovery," said Vipin Sharma, an ayurvedic expert.

In many parts of the country, people consume bhang before their main meal because they believe it not only enhances the taste of the food, it also improves digestion.

While it is said that cannabis helps cure speech imperfections and lisping, the mechanism is unclear. But it has indeed been found to improve hearing power.

"Increasing exposure to noise pollution often impairs people's hearing capacity and it has been shown that regular use of this particular medicinal plant leads to improvement," said Sharma.

The seeds of the plant are not narcotic and its infusion is beneficial in gonorrhoea. Moreover, the juice of the Indian hemp can remove dandruff and head lice.
Going back in time


The history of bhang lies in Hindu mythology and its preparations were sacred to gods, particularly Lord Shiva, who is regarded as the "Lord of Bhang". He is said to have discovered the transcendental properties of the mixture.

Sadhus usually consume bhang to boost meditation and achieve transcendental states.

It was also said to be popular among Sufis as an aid to spiritual ecstasy. The traditional recipe for bhang is simple - first soak leaves in water and grind them into a fine paste and mixing that with spices.

When the paste is blended with milk, it is known as thandai.

 At the same time, one should not forget that too much bhang can be harmful. It can cause psychosis, increase the heart rate and blood pressure.  







by Peter Lamborn Wilson

bhang
The use by Sufis of cannabis as an aid to spiritual ecstasy has a long history, notwithstanding the Prophet's caveat that every intoxicant is the equivalent of wine, and thereby prohibited to Muslims. On the Indian subcontinent, bhang, an elixir of cannabis, is enjoyed by Hindus and Muslims alike on feast-days and on the urs of saints. It is known in legend as the Cup of Haydar. The following recipe is borrowed from Peter Lamborn Wilson's book Scandal.



"The traditional version of this recipe comes from a saki-khaneh in Quetta, Baluchistan, Pakistan. This technique requires three people and much patience.

"Take about a half a pound of cannabis, either the shade-leaves from cultivated hashish-plants, or if using very weak quality include the buds as well. Strip away the branches but do not separate the leaves and seeds.

"Heat the leaves and seeds on a dry griddle over a low-medium flame till the leaves are crisp and an oily smell begins to arise.

"Now wash the greenery in cold water a few times, gently but thoroughly, and squeeze it gently. I was told that the omission of this step causes headaches, but have no empirical proof of that assertion.

"Now take a fired clay pot, capacity at least several gallons. The bottom-inside must be rounded, not flat — and it must have been scored before firing with a crisscross pattern of slightly raised edges or welts. 

"Place the wet cannabis in the bottom of the pot. At least one person has to hold the pot steady while one other person wields a pestle, a piece of wood about two and a half feet long which can be easily grasped, and with a blunt club-like end. Rotate and grind the bhang with the pestle, using both hands. Get up a good steady stirring rhythm, like paddling in a canoe race. Chant some appropriate folksong. Keep it up for at least two hours.

"The following are favorite flavor-additions, to be crushed with the bhang according to taste: almonds, pistachios, cardamoms, peppercorns (white and black), cinnamon stick and any sort of edible seed such as white or black poppy, sunflower, etc.

"When the bhang is thoroughly creamed to a superfine paste, scrape it from the pot and put it in a cotton cloth or folded cheesecloth. Hold the edges of the cloth over a pail or bucket (this needs two people) and begin to pour a slow trickle of cold water overt the bhang while gently kneading the lump of paste with your fingers. Keep kneading and pouring till the water which dribbles into the bucket is not longer green-tinted. Discard the remaining paste and drink the bucket of liquid — about twenty to forty servings.
"In Benares bhang is prepared on a flat rubbing-stone mortar and pestle and sold in small pellets. The poor swallow these pills with water, but the well-to-do dissolve them in milk or lassi with flavored syrups (rose, almond, khas) or sugar and spices.

"In the modern technique the hours of grinding and singing may be eliminated by the use of a Cuisinart, Osterizer or other high-speed blender, for about a half an hour. Use Domestic Backlot, or the shade-leaves from sinsemilla, since anything else would be expensive and wasteful — and too powerful."