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Alcoholic drinks from Ancient and early medieval India
Sīdhu was the basic fermented sugarcane drink of ancient India, a plain sugar wine without strong additives. The Suśrutasaṃhitā names sīdhus made from boiled juice, unboiled juice, jaggery or sugar, and one made from mahua flowers. It describes their effects but gives no brewing steps, so the steps here only outline the order the drink implies, with modern sugarcane-juice fermentation as a guide.
| Sugarcane juice, boiled or unboiled | The Suśrutasaṃhitā names a boiled-juice sīdhu (pakka rasa) and an unboiled-juice sīdhu (śīta rasika); McHugh calls sīdhu the basic fermented sugarcane drink[susruta1907][mchugh2020] |
| Jaggery (guḍa) or sugar (śarkarā) | The base of the guḍa sīdhu and the śarkarā sīdhu; the translation glosses guḍa sīdhu as made with boiled cane juice and dhātakī flowers[susruta1907] |
| Dhātakī flowers | Named in the guḍa sīdhu and the jāmbava sīdhu[susruta1907] |
| Madhūka (mahua) flowers | The base of a separate sīdhu[susruta1907] |
What changes: Sugarcane is crushed and the sweet juice runs out
The Suśrutasaṃhitā describes sugarcane juice eaten raw and juice pressed out in other ways. Output: fresh sugarcane juice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sīdhu was the basic fermented sugarcane drink of ancient India, a plain sugar wine without strong additives. The Suśrutasaṃhitā names sīdhus made from boiled juice, unboiled juice, jaggery or sugar, and one made from mahua flowers. It describes their effects but gives no brewing steps, so the steps here only outline the order the drink implies, with modern sugarcane-juice fermentation as a guide.
Sīdhu is plain sugar wine, not strongly defined by additives. Āsavas, ariṣṭas and maireya are also made with sugar products but are defined by their additions, and surā is made from rice paste.
In modern cane-juice ferments the risks are spoilage by bacteria from the stalks, which multiply if cut cane is not crushed quickly, and lactic acid bacteria that compete with the yeast. Keeping the ferment cool, below about 35 °C, protects the yeast [corbion2023].
Every number is labelled with how it is known. How this atlas is made
The Suśrutasaṃhitā, an Ayurvedic medical text, lists the sīdhus (boiled-juice, unboiled-juice, jaggery, sugar and mahua-flower) beside surā, āsavas and other wines in its chapter on liquid substances. Wisdom Library's glossary cites the Carakasaṃhitā (Sū. 27.190) and the Suśrutasaṃhitā (Sū. 45.182) for śīdhu as unboiled sugarcane juice, and Sūrapāla's Vṛkṣāyurveda (about 1000 CE) uses sīdhu to mean liquor. Later Sanskrit dictionaries gloss sīdhu as a spirit distilled from molasses, a different and later sense.
