used in the brewing of Chhaang in Baltistan and Ladakh are, however, almost certainly referable to Aconitum species, which have a long history of use in the folk medicinal systems of Asia. Aconitum species are amongst the most virulently poisonous plants known, containing a variety of extremely toxic alkaloids, including aconitine and pseudaconitine. The use of Aconitum as an additive in beer-brewing is therefore a practice fraught with the danger of fatal poisoning and should on no account be undertaken by any individual attempting to replicate a traditional Chhaang recipe. Although individual Aconitum species vary somewhat in the degree of their toxicity, all are poisonous and, when used in traditional herbal medicine, are invariably pre-treated in various ways intended to minimise their toxicity, while retaining their assumed therapeutic properties. Nevertheless, numerous fatalities have occurred resulting from such medicinal use e.g. in certain Chinese medicinal soups consumed for their supposed tonic effects, which include augmenting physical strength, boosting the immune system, and dispelling 'wind' and 'dampness'. Myth Chhaang is said to be the best remedy to ward off the severe cold of the mountains. It reputedly has many healing properties for conditions like the common cold, fevers, allergic rhinitis, and alcoholism among others. According to legend, chhaang is also popular with the Yeti, or Himalayan Snowmen, who often raid isolated mountain villages to drink it. Social correlates Drinking and making offerings of chhaang are part of many pan-Tibetan social and religious occasions, including settling disputes, welcoming guests, and wooing. See also Alcohol in Nepal Raksi – Nepalese and Tibetan distilled alcoholic beverage. Tibetan beer Tongba List of Indian beverages List of Tibetan dishes References Rice wine Alcohol in Nepal Bhutanese cuisine Indian drinks Nepalese drinks Pakistani drinks Tibetan cuisine Fermented drinks Types of beer