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Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.5 [2006] >
NPR Vol.5(5) [September-October 2006] >
| Title: | Hor, the traditional alcoholic beverage of Karbi tribe in Assam |
| Authors: | Teron, Robindra |
| Keywords: | Traditional beverage
Alcoholic beverage
Karbi tribe
Karbi Anglong
Assam
Hor alank
Hor arak
Thap
Rice beer
Rice
Croton joufra
Amomum corynostachyum
Acacia pennat
Substitute
Adulterant
Bhot
Still |
| Issue Date: | Oct-2006 |
| Publisher: | CSIR |
| IPC Code: | Int. cl.8 — C12C 5/00, C12C 11/00, C12G 3/00, A23L 1/22, A61K 36/00 |
| Abstract: | The Karbis have an age old tradition
of preparing Hor Alank (rice beer) by
fermenting cooked rice with locally prepared yeast culture called Thap and distilling the alcohol called
Hor Arak from the beer. Thap is traditionally prepared from
leaves of Croton joufra Roxb. and uncooked
rice. Highly concentrated alcohol in small quantities has been used among rural
masses to cure dysentery, pharyngitis and cholera; while hor alank is used as preservative and
for flavouring dried fish (manthu).
The paper describes the indigenous method of preparing the beverage, various
substitutes and adulterants used for the preparation of thap and its uses. The traditional Still
called Bhot as well as improved Still
have also been described in detail.
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| Page(s): | 377-381 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.5(5) [September-October 2006]
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