Understanding the difference between Nannari and sharbat
The fundamental distinction between Nannari and sharbat is simple: Nannari is a key ingredient, while sharbat is the final beverage category. To clarify, think of it like this: a 'banana' is an ingredient, but 'smoothie' is the type of drink. You can have a banana smoothie, just as you can have a Nannari sharbat. Sharbat is a broad term for a sweet, chilled, and non-alcoholic cordial that can be made from a wide range of ingredients, including fruits, flowers, and herbs. In contrast, Nannari refers specifically to the root of the Indian Sarsaparilla plant (Hemidesmus indicus), which is known for its distinct aromatic and cooling properties.
What is Nannari?
Nannari, also known by its Ayurvedic name Anantmoola, is a medicinal herb widely used in traditional Indian medicine. The roots of this plant are highly valued for their cooling, detoxifying, and blood-purifying properties, making them a popular remedy, especially during the sweltering summer months. The essence of the root is extracted and processed into a thick, concentrated syrup, which is then used as the primary flavoring for Nannari sharbat.
- Body Coolant: Nannari is a natural body coolant, providing relief from dehydration and heat exhaustion.
- Digestive Aid: It is traditionally used to improve digestion, soothe acidity, and relieve constipation.
- Blood Purifier: In Ayurveda, Nannari is believed to purify the blood, which can lead to clearer skin and better overall health.
- Diuretic Properties: The herb acts as a gentle diuretic, helping to flush toxins from the body and support urinary tract health.
What is sharbat?
The term sharbat comes from the Persian word for a drink of sugar and water. Its origins trace back to ancient Persia and were later popularized in India by the Mughals. Today, sharbat refers to a category of sweet, concentrated syrups that are diluted with water or milk to create a refreshing drink. The varieties of sharbat are extensive and draw from many natural sources. For example, some common types include:
- Rose Sharbat: Made from rose petals and known for its aromatic fragrance.
- Khus Sharbat: Derived from the roots of vetiver grass, offering an earthy and cooling flavor.
- Aam Panna: A tangy and sweet concoction made from raw mangoes.
- Bael Sharbat: Made from the fruit of the bael tree, known for its digestive benefits.
- Nannari Sharbat: A specific type of sharbat, made with the syrup from the Nannari root.
Comparison Table: Nannari vs. Sharbat
| Feature | Nannari | Sharbat |
|---|---|---|
| Classification | A specific herb (Indian Sarsaparilla) | A broad category of beverages |
| Role | A key ingredient used to make a specific type of sharbat | The final, prepared beverage |
| Origin | A plant native to Central and South India and Sri Lanka | Persian and Mughal origin, widespread in South Asia and the Middle East |
| Flavor Profile | Sweet, woody, and earthy with notes of vanilla and cinnamon | Varies widely, including floral (rose), citrus (lemon), or fruity (mango) |
| Core Purpose | A medicinal root used for its specific cooling and detoxifying properties | A general term for a sweet, cold, concentrated drink |
How Nannari becomes a sharbat
The process of making Nannari sharbat illustrates the relationship between the two terms perfectly. The first step involves sourcing the Nannari roots, which are then cleaned, crushed, and soaked in water to extract their essence. This herbal-infused water is boiled down with sugar to create a concentrated syrup. The final step is where the Nannari syrup transforms into a ready-to-drink sharbat by being mixed with chilled water, lemon juice, and sometimes, ingredients like basil seeds. This concentrate can be stored and used whenever a refreshing glass is desired.
The larger context of sharbat
While Nannari sharbat holds a special place, it is important to remember it's just one example of the vast world of sharbats. From the royal Mughal courts where ice was transported from the Himalayas for chilled drinks, to the street vendors of India selling a quick, thirst-quenching drink, sharbat has a rich cultural history. Its versatility and regional variations are what make it a beloved tradition across many parts of the world. Whether it's a milk-based version like paal sharbath or a watermelon and rose variety like Mohabbat ka Sharbat, the term sharbat encompasses an entire family of refreshing, flavorful drinks.
Conclusion: The clear distinction between Nannari and sharbat
Ultimately, the question, "are Nannari and sharbat the same?" is answered by understanding their respective roles. Nannari is the specific herb, or the syrup derived from its roots, known for its unique earthy and vanilla-like flavor and cooling properties. Sharbat is the overarching name for the final drink, a cold and sweet cordial, which can be made from a multitude of ingredients, including Nannari. So, while all Nannari sharbats are a type of sharbat, not all sharbats are Nannari. This distinction helps to appreciate both the specific medicinal qualities of the Nannari plant and the rich, diverse tradition of sharbat-making.
