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History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s1: I. Vedic Period

History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s1

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English

Contents

I. Vedic Period

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*Soma* and *Surā*, are the two soft quoted drinks in vedic India. *Ṛgveda*, the early text of the Aryan, clearly states *Soma* as a divine potion and *Surā* as a human drink. The *Yajurveda* however deifies *Surā* and uplifts it in the status of *Soma*.

Fermentation evident in the Ṛgveda

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*Spirituous Fermentation*

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*Soma*, the exhilarating plant product by itself, usually prepared by squeezing its juice. The post operations suggest fermentation as evident in the following statements:

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a) Admixture of thick juice of *Soma* with barley powder (ṚV.IX. 68.4). Here clear indication of fermentation with barley is noticed.

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b) ‘Fifteenth day old highly intoxicating *Soma*’. This ‘Fifteenth day’ on all probability refers to ‘kept in fermented vāt for 15 days (ṚV.X.27.2)

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c) The *Rgveda* (IX.82:1) in another place specifically mentions 'Soma being treated is red". Here the root verb 'asavi' from Root *Su* indicates fermentation. What is interesting, in Chinese language *Su* means fermentation. The *Surā* in Sanskrit is Sula in Chinese, meaning 'rice beer' (a fermented product from rice) (Mahdihassan, 1981, p.227).

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*Fermentation Technique*

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The techniques revealed in the above passages comprise,

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(i) fermentation with barley (possibly *yavakinva* or barley as ferment of later period), and

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(ii) fermentation carried on even for fifteen days.

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Base Material: *Soma* juice-the other components of *Soma* juice were *dadhi* (curd) and *surā* (beer). Later Vedic texts, i.e. *Srauta Sūtras* describe technique of preparation of these two substances.

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Fermentation vessel: *droṇī* (wooden bucket).

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*Yajurvedic evidence to Fermentation*

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*Spirituous Fermentation*

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The *Śukla Yajurveda* (Vāj. S. XIX. 13-15; 82-83) on two occasions describe preparations of two intoxicating drinks, viz. *Surā* and *Parisrut*. *Surā* is beer, stated to have been prepared from germinated paddy, germinated barley, parched rice (*laja*) fermented in honey with the aid of ferment or yeast (*nagnahu*).

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The technique involved there was deposition of the entire substance in a pitcher (*kumbhī*) for three nights. This particular fermented product was called *māsara*. The liquid extracted from fermented mass was purified by means of sieve (*kārotara*).

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The *Kātyāyana Śrauta sūtra* (XV, 9.28-30; XIX, 1-2) gives a detail account of preparation of *Surā*. In this preparation boiled rice or boiled barley used to have been mixed with ferment (*nagnahu*) and also with *māsara* (i.e. above fermented product as in the later period some acetous fermentation underwent a mixture with some fermented product). The entire mass was kept in a jar and the jar was deposited in a pit for three nights. During this period cow's milk and powdered parched rice were poured in the pot. (*Fig.1*)

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The technicalities thus revealed in these two preparations are:

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*I. Māsara*

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a) substances for fermentation: germinated paddy and barley, parched rice.

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b) Medium: Honey.

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c) Application of ferment.

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d) Sealing up in a pitcher for three nights.

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*II. Surā*

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a) Substances: as above, the additional was milk.

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Fig. 1 Vedic Technique of Fermentation

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b) Use of *māsara* as well as the ferment.
c) Deposition of the pot in a pit.
d) Pouring of milk and powdered parched rice during fermentation.

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*III. Parisrut*

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*Parisrut* (meaning ‘foaming, fermenting’) another fermented drink, called *surā* (beer) is found to occur in the *Śukla- Yajurveda* (Vāj.S II . 34, XIX. 15, XX.19, XXI.29). According to the commentator it was either fermented flower juice, possibly *Bassia latifolia* (II.34, vide Mahīdhara’s commentary) or fermented germinated paddy (*Śat. Br.* V. 1.2.14, commentary by Harisvāmin).

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*Coagulation of milk*

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Dairy product involving fermentation is evident from the *Ṛgveda*. The produce is *dadhi* (curd), essential sacrificial offering to Gods and an ingredient for the preparation of *Soma* juice.

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The *Taittirīya Saṃhitā* (II.5.3.5) describes the technique and substances for curdling of milk by curd, by whey, by rice-grains, by pieces of Soma-creeper, by *pūtika* (*Basela alba*) and by bark of *palāśa* (*Butea frondosa*). Curdling was performed on previous night. Fresh hot milk was used for coagulation.

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