Agni Purana — Dharma-shastra, Shloka 22
Prāyaścitta — Definitions of Killing, Brahmahatyā, and Graded Expiations
मध्वीकं टङ्कमाध्वीकं मैरेयं नारिकेलजं न मद्यान्यपि मद्यानि पैष्टी मुख्या सुरा स्मृता
madhvīkaṃ ṭaṅkamādhvīkaṃ maireyaṃ nārikelajaṃ na madyānyapi madyāni paiṣṭī mukhyā surā smṛtā
ਮਧਵੀਕ, ਟੰਕ-ਮਾਧਵੀਕ, ਮੈਰੇਯ ਅਤੇ ਨਾਰੀਅਲ ਤੋਂ ਬਣਿਆ ਪੇਯ—ਇਹ ਅਤੇ ਹੋਰ ਨਸ਼ੀਲੇ ਪੇਯ ਸੱਚਮੁੱਚ ਮਦ੍ਯ ਹਨ; ਪਰ ਮੁੱਖ ‘ਸੁਰਾ’ ਅਨਾਜ ਤੋਂ ਬਣੀ ਪੈਸ਼ਟੀ ਮਦਿਰਾ ਮੰਨੀ ਗਈ ਹੈ।
Lord Agni (in discourse to Sage Vasiṣṭha)
Vidya Category: {"primary_vidya":"Ayurveda","secondary_vidya":"Dharmashastra","practical_application":"Classify fermented/intoxicating drinks by source (honey-based, coconut-based, grain-based) to guide dietary regulation, medical cautions, and dharmic prohibitions regarding surā.","sutra_style":true}
Encyclopedic Reference: {"reference_type":"List","entry_title":"Classification of Surā and Fermented Intoxicants (Madhvīka, Maireya, Nārikelaja, Paiṣṭī)","lookup_keywords":["surā","madhvīka","maireya","nārikelaja","paiṣṭī"],"quick_summary":"The verse enumerates types of intoxicants and states that while many are alcoholic, the principal surā is the grain-based (paiṣṭī) liquor—important for both medical taxonomy and ritual-legal discussions."}
Dosha: Tridosha
Concept: Right knowledge includes precise classification of substances to regulate conduct and health.
Application: Use clear categories (source and preparation) to decide permissibility, dosage, and risk—especially where dharma rules depend on what counts as surā.
Khanda Section: Ayurveda (Food, drink, and intoxicants: classification of surā and fermented liquors)
Primary Rasa: shanta
Visual Art Cues: {"scene_description":"A didactic scene of a teacher listing jars of different fermented drinks—honey-based, coconut-based, and grain-based—arranged for comparison, with scribes noting the categories.","kerala_mural_prompt":"Kerala mural, guru pointing to labeled vessels: madhvīka, maireya, nārikelaja, paiṣṭī; stylized palm and coconut motifs; restrained, instructive mood","tanjore_prompt":"Tanjore painting, ornate vessels with gold accents, coconut and grain sheaves flanking the central jar marked paiṣṭī, symmetrical composition, rich reds and greens","mysore_prompt":"Mysore painting, chart-like arrangement of four drink types with fine linework and gentle colors, teacher and student in profile, emphasis on clarity and labels","mughal_miniature_prompt":"Mughal miniature, apothecary-like setting with glassy jars and botanical detail (coconut, grapes/honey imagery, grains), scholar annotating a manuscript"}
Audio Atmosphere: {"recitation_mood":"instructional","suggested_raga":"Khamaj","pace":"medium","voice_tone":"instructional"}
Sandhi Resolution Notes: टङ्कमाध्वीकम् = टङ्क + माध्वीकम्. मadyānyapi = मद्यानि + अपि (यण्-सन्धि: इ + अ → य + अ). स्मृता is kta-participle used predicatively with सुरा.
Related Themes: Agni Purana: prāyaścitta sections on surāpāna (immediately following verses); Agni Purana: Ayurveda discussions of madya-guṇa and dietary substances (elsewhere in the Ayurveda-khaṇḍa)
FAQs
It gives a technical classification of intoxicating beverages, listing types (madhvīka, maireya, coconut-based) and stating that the standard/primary surā is the grain-based (paiṣṭī) liquor.
By cataloging named fermented drinks and defining which type is considered the principal surā, it preserves practical knowledge of substances and preparation-categories—an encyclopedic, quasi-medical/dietetic taxonomy within a Purāṇic text.
Primarily descriptive rather than devotional, it supports dharma-informed discernment about intoxicants by clearly identifying what counts as madya/surā, aiding regulated conduct and avoidance of confusion in ethical or ritual contexts.