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So ... where to begin. 1. I’m very happy that Pakistani food/drink is finally being featured on Eater thanks to Meher Ahmad. But because she didn’t grow up in Pakistan, there are some (minor) errors. eater.com/2019/2/25/1823…
2. The actual herbal cure is called, simply, ‘joshanda’, and comes out of the Yunani Tibb school of traditional Muslim medicine in the subcontinent. ‘Johar Joshanda’ is a branded version of joshanda made by Qarshi Industries.
The joshanda I grew up with was made by Hamdard industries, a much older institution which also makes the (summer) drink concentrate Rooh Afza. Hamdard still makes joshanda, & actually sells a packet of the dried ingredients which you have to boil in water. Much yummier.
I will have to look at the list of those ingredients to verify whether it’s Qarshi’s joshanda that contains ephedra or whether the latter is a key ingredient in joshanda per ss. I don’t recall feeling anything like the rush reported here when drinking either kind btw.
But I can verify that it is unparalleled as a cold/sore throat medicine. I always have it on hand and freely dole it out to friends.
