Throughout history, civilisations across the world have crafted spirits from locally available raw materials like various grains, fruits, honey etc. However, few know that ancient India had its own elixir, made entirely out of flowers - Mahura. Revered in ancient texts, Mahura also known as Mahua, Mhowra, Mahuda, Moha etc. as per the language spoken in different states in India, was more than just a drink, it was associated with abundance, good luck, longevity and divinity, crafted from the fragrant blooms of the Indian subcontinent which blooms once a year during spring.
Tracing Its Roots
The story of Mahura (Mahua / Mahuva / Mahuda / Moha etc.) is deeply entwined with the spiritual and cultural fabric of ancient India. References to Mahua appear as early as the 2nd century BCE in Ayurvedic texts such as the Charaka Samhita and later in the Sushruta Samhita. Its significance in traditional medicine and cultural practices has been documented for over two millennia. Over time, communities discovered that when fermented and distilled, the flowers produced a distinct spirit—aromatic, smooth, and unlike any grain-based spirit.
Mahura was often associated with temple rituals, where it was offered to deities as a symbol of purity and divinity. Legends suggest that both ascetics and warriors valued it—one for spiritual enlightenment, the other for courage in battle.
Mahura’s Cultural Significance
Mahura was also believed to have spiritual and medicinal benefits. Ancient texts describe it as an elixir that heightened one’s senses and provided a connection to the divine. Ayurvedic practitioners used it in healing concoctions, with properties that could soothe the mind, enhance meditation, and even serve as an aphrodisiac.
However, as times changed, Mahura gradually faded from prominence. The rise of grain-based spirits and colonial-era restrictions pushed it to obscurity, and the craft of making it was nearly lost. Yet, its legend endured—passed down through history, waiting to be rediscovered.
