Category: Traditional drinks

Within two hours of tapping, fresh palm sap begins to ferment, yielding a mildly intoxicating wine of up to 4% alcohol content. This natural process confirms that, yes, palm wine can get you high, but the potency and effect depend entirely on how long it has been left to ferment.

Almost a quarter of all alcohol consumed worldwide is considered "unrecorded," often produced locally using traditional methods. This vast category, known as local alcohol, encompasses a wide array of homemade and artisanal beverages deeply embedded within specific communities and cultural practices.

Dandelion and Burdock is a herbal drink originating in the British Isles, with a history dating back to at least 1265. A traditional folk remedy, this concoction was historically used for its perceived cleansing and tonic properties. Modern herbalism and nutrition science continue to investigate the potential health benefits of dandelion and burdock roots, particularly for digestive health and liver function.

According to ancient Ayurvedic texts, traditional sarbath recipes, made with natural ingredients like Indian sarsaparilla, have been used for centuries for their cooling and medicinal properties. But is sarbath a healthy drink in today's context, especially when many versions are loaded with refined sugar and artificial additives? This guide explores the health aspects of sarbath, differentiating between homemade, natural varieties and their commercial counterparts.

Fresh, unfermented Neera contains a low Glycemic Index (GI) of around 35, making it a potentially healthier option for sugar consumption. So, is drinking Neera good for health, and what are its full benefits beyond its sweet taste? This article explores the nutritional profile and health impacts of this traditional beverage.