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A traditional South Asian cannabis preparation made with milk, herbs, and spices, used in Hindu religious ceremonies.
Bhang is a traditional South Asian cannabis preparation with a history stretching back thousands of years. Made by grinding cannabis flowers and leaves into a paste and mixing them with milk, ghee (clarified butter), and spices, bhang is deeply woven into Hindu religious practice and Indian cultural celebrations.
Bhang holds a special place in Hindu tradition, associated with Lord Shiva, who is said to have discovered the cannabis plant. The Atharva Veda, written around 1500 BCE, lists cannabis among five sacred plants. Bhang is consumed during Holi (the festival of colors), Maha Shivaratri, and other religious festivals. In the holy city of Varanasi, government-licensed bhang shops have operated openly for decades. The preparation is also used in Ayurvedic medicine for digestive, analgesic, and sedative purposes.
Traditional bhang lassi is prepared by grinding fresh cannabis leaves and flowers with a mortar and pestle, adding warm milk and spices like cardamom, saffron, rose water, almonds, and sugar, then straining the mixture. Bhang thandai is a similar drink made during Holi. The fat in the milk helps extract and deliver the cannabinoids. The effects are similar to a cannabis edible: delayed onset, long duration, and a body-heavy experience. Bhang represents one of the oldest continuous cannabis traditions in human history.
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