Kashayam [was] a drink the vanaras had morning, noon and night, and a few times in between. It was a kind of brew with all kinds of herbs thrown in: the thick, sharp-tasting furry karpuravalli, the strong spicy tulsi, the slightly bitter bark of the coconut tree, pungent pepper roots, the breathcatching nellikai, the cool root of vetriver, and just about anything else that was considered edible. And some things that weren’t. In their craze for novelty, vanaras sometimes flung in new kinds of leaves or berries just because they smelt interesting; whole families had been known to fall ill, or even die. Gind’s family were not a very adventurous lot, and stuck to things they knew not to be poisonous. Still, every day’s kashayam was different, and this was a great topic of conversation among the vanaras.
Harini Gopalswami Srinivasan, Gind: The Magical Adventures of a Vanara
india, tribal-customs