The Extreme Gardener

Experiments in permaculture and
other gardening adventures in northeastern Vermont

Archive for October, 2012

Chyawanprash, Vermont style

Saturday, October 6th, 2012

Cooking chyawanprash

Reducing the chyawanprash to a thick paste.

Last winter we decided to attempt a home-grown version of what is possibly the oldest recipe in the world – chyawanprash. “Prash” means jam, and Chyawan was an ancient Indian yogi, as the legend goes, from 10,000 years ago. Yes, four zeroes there, and don’t laugh. Increasing evidence is being found of large sophisticated urban areas that now lie underwater off India’s coasts. They may very well date back to the last Ice Age, before sea levels rose as the great glaciers melted.

But, I digress. Chyawan was getting on in years, and was given a young bride in marriage. A pair of herbalists concocted a rasayana, a blend of herbs in a fruit base to rejuvenate him so that he would be a suitable companion for a young woman.

Chyawanprash is a staple condiment in India, and the most popular ayurvedic product in the world. At first I was very skeptical about jam that cost around $15 a pound, but we purchased some, and were very impressed.

The purchased chyawanprash has a really bizarre texture, kind of like slightly sticky silly putty. It actually fights back when you insert a spoon and try to get it out of the jar. The flavor is unusual, but very pleasant in my opinion, rather like mincemeat pie with a whole lot of other stuff going on, including a lot of pepper.

black currants

Black currant was substituted for amla as the fruit base.

The primary ingredient in classical chyawanprash is amla (Indian gooseberry, Phyllanthus emblica), which is a very strong antioxidant, and has many other attributes beneficial to human health. I am sure there are folks who will say that without amla, chyawanprash is not chyawanprash. Whatever. Our goal was to develop an approximation – a rasayana in a fruit base with as many home-grown ingredients as possible, and amla is a tropical plant and simply does not grow here. However, we do have abundant black currants, which have much in common with amla – for instance, a high concentration of vitamin C and tannin. I picked and froze a gallon or so of black currants in July to wait for the other ingredients to be ready.

worden grapes

Worden grapes, hit by frost, and ready for jam. Yes, they live in a balsam tree. It was an accident.

The other fruit ingredient in the purchased chyawanprash (which we used as a rough guide) was grapes. By Equinox our Worden grapes were ripe enough for a batch. They are not seedless, but that’s a virtue, I think, for this application. I ran the grapes and frozen currants through the blender, skin, seeds and all until all particles were pulverized enough to be palatable in a paste. A lot of the nutritive value of these fruits is in the skin and seeds, so this way we keep all that in the mix. I have always preferred to not peel or strain fruits and vegetables unless it’s really necessary.

ashwaganda

Ashwaganda can be grown here as an annual. It is perennial in milder climates.

The pulverized fruit was slowly simmered on the lowest heat possible, and the other ingredients prepared.

Chyawanprash typically has from 15 to 80 ingredients. Ours ended up with 20 ingredients. We found that we could easily grow or were already growing some of the major herbs involved: ashwaganda (Withania somnifera), tulsi (holy basil, Ocimum tenuiflorum), brahmi (Bacopa monnieri), tribulus (Tribulus terrestris). We make ghee (clarified butter) regularly from a neighbor’s raw milk, so that was easy, though we preferred go light on the ghee. We used purchased long pepper (Piper longum – this is a really important ingredient, though black pepper could be substituted), honey (we’ve not yet recovered from a bear devastating our bees), organic cane sugar, kudzu, cardamon, cinnamon, and clove.

brahmi

Brahmi also can be grown as an annual here. It grows well in wet conditions. The photo was taken early in the season.

tulsi

Tulsi or holy basil

Ashwaganda roots, tulsi leaves and flowers, brahmi leaves and stem tips, and green tribulus fruits were gathered fresh in early September, in anticipation of frost, which I feared might damage these herbs. The ashwaganda root was chopped up and tossed into the blender with the tulsi, brahmi and tribulus, with enough water to be able to blend them into a thick liquid. This was frozen in glass canning jars, then later (when the grapes were ready) added to the simmering fruit mixture.

long pepper

Long pepper (Piper longum)

The purchased spices ground up and added to the mix were long pepper (in great quantity), cardamon, cinnamon and clove. We made substitutions for some of the herbal ingredients. Instead of the root of Indian elecampane (Inula racemosa) we used Inula helenium which we have growing. Foraged wild ginger (Asarum Canadense) was substituted for regular ginger (Zingiber officinale).

wild ginger

Wild ginger

Elixir jam seems a perfect venue for other adaptogens and tonic plants and fungi, so to this batch we added the mushrooms turkey tail (Trametes versicolor) and chaga (Inonotus obliquus), and my own favorite, Siberian ginseng root (Eleutherococcus senticosus). These three we have growing in abundance.

turkey tails

Turkey tail

In the future, we may add some others that are not yet as well established in our gardens (but show some promise), including fo-ti (Polygonum multiflorum), Schisandra chinensis, Rhodiola rosea, and Maral-root (Rhaponticum carthamoides).

The chaga was wrapped in a cloth, pounded with a hammer into small chunks, then soaked overnight with the turkey tails, chopped fresh eleutherococcus root and nigella sativa seed. Then I ran all these through the blender until smooth, and added the mix to the simmering pot.

chaga

Above, chaga, Inonotus obliquus
Below, eleutherococcus

eleuthero

If you’re familiar with the flavors of some of these ingredients, I know it sounds like it would taste like a train-wreck in your mouth. But somehow there’s a synergy there that works. It tastes great. We sweetened it just enough to take the very sour edge off the fruit. The consistency is like apple butter, and the cooking of it is similar – it is reduced very slowly on very low heat, then when sufficiently thick, poured into glass canning jars.

Chyawanprash can be eaten simply as is (you only need a teaspoon or two a day), diluted with water for a beverage (hot or cold), eaten with yogurt, spread on bread, whatever – essentially you can consume it any way that you would use any other jam or chutney. It’s definitely more fun than swallowing a lot of capsules of dried powdered herbs!