Chhaang

Chhaang, also known as chang, is a traditional alcoholic beverage from Nepal and Tibet that has gained popularity across the eastern Himalayas. Various communities, including the Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, and Tamang, enjoy this drink. It is also consumed in parts of India and Bhutan. During the summer, chhaang is typically enjoyed at room temperature, but in colder months, it is served hot in brass bowls or wooden mugs. In eastern Nepal, the Limbu people call it Tongba.

This distinctive drink is made from barley, millet, or rice grains and is semi-fermented. The process involves stuffing millet seeds into a bamboo barrel known as a dhungro and pouring boiling water over them. The mixture is then sipped through a bamboo tube called a pipsing. Once fermentation is complete, the resulting beverage, known as glum, is ready to drink. In some regions, chhaang is prepared by passing hot water through fermenting barley and is served in a large pot with a wooden straw for sipping.

However, there is a potentially hazardous aspect to brewing chhaang: the use of aconite. This poisonous plant contains toxic alkaloids like aconitine and pseudaconitine, which can be lethal if not handled properly. Because of the risk of poisoning, it is best to avoid using aconite in chhaang.

Chhaang is often believed to have medicinal properties. Many consider it a remedy for ailments such as the common cold, fevers, allergic rhinitis, and even alcoholism. There is also a myth that the Himalayan Snowmen, or Yeti, have a fondness for chhaang and may raid mountain villages to get their hands on it.