Bhang is an edible preparation made from the leaves and buds of the Cannabis sativa plant, originating from the Indian subcontinent. It is traditionally consumed in food and drinks, such as bhang lassi (a yogurt-based drink) or bhang goli (cannabis-infused balls). Bhang has deep cultural and religious significance in India, especially during festivals like Holi and Maha Shivaratri, where it is associated with spiritual practices and the worship of Lord Shiva. Unlike more potent forms of cannabis like ganja, bhang is milder in its psychoactive effects because it is made primarily from the leaves and does not include the flowering tops or resin where the highest concentration of THC is found. Due to this, the effects of bhang are less intense and take longer to manifest, typically 2-3 hours after ingestion. Bhang has been used for thousands of years in India, not only recreationally but also medicinally in Ayurvedic practices to treat conditions like nausea, pain, and digestive issues. It is legally tolerated in certain regions of India, often sold in licensed shops, particularly around cultural celebrations. In summary, bhang is a traditional, edible cannabis preparation with cultural, religious, and medicinal importance in India that produces mild intoxicating effects mainly through ingestion in beverages or food. It is distinct from other forms of cannabis by its method of preparation and consumption, potency, and cultural usage.