History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s3.3

v1.c25.s3.3

Apart from Kiṇva or yeast several plant substances were marked as sandhāna-oṣadhi (herbs effecting fermentation, Rhṛ. iii.4). Some new recipes for ferment were formulated. One such recipe is laid down in the Rasopaniṣat (RP. XV 251-253). “The best ones among the five classes of bulbous plants with latex pounded along with grains of rice, of Kodrava (Paspalum scrobiculatum), and products of plant madana (emetic nut), pasted with whey of buffalo or cow-milk and kept closed in a bowl and another such is arranged over it. The (closed) vessel is then placed over exposure to sun. The acid residue thus obtained is kiṇva (yeast)”.