History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s2.5

v1.c25.s2.5

(ii) Auxiliary (sambhāra) (AŚ. II.25): A compound served two-fold purposes, fermenting and adding flavour and taste to the liquor. The ingredients of this preparation consisted of cinnamon, Plumbago zeylanica, Emblia ribes and gaja-pippalī (Elephant pepper plant) each one karṣa of weight along with two karṣas, each of betel nut, liquorice, Cyperus rotundus and Symplacos racemosa. This auxiliary was employed for the preparation of āsava. Kauṭilya recommends bark and fruit of putraka as added in Sambhāra for effecting fermentation. It was a substitute for kiṇva (ferment). Sambhāriki a special liquor was prepared with high percentage of sambhāra.