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Title: <b style="">Hor, the traditional alcoholic beverage of Karbi tribe in Assam </b> <b style=""> </b>
Authors: Teron, Robindra
Keywords: Traditional beverage
Alcoholic beverage
Karbi tribe
Karbi Anglong
Hor alank
Hor arak
Rice beer
<i style="">Croton joufra</i>
<i style="">Amomum corynostachyum </i>
<i style="">Acacia pennat </i>
Issue Date: Oct-2006
Publisher: CSIR
Series/Report no.: <b style="">Int. cl.<sup>8</sup> </b><b style="">—</b> C12C 5/00, C12C 11/00, C12G 3/00, A23L 1/22, A61K 36/00
Abstract: The <i style="">Karbis</i> have an age old tradition of preparing <i style="">Hor Alank</i> (rice beer) by fermenting cooked rice with locally prepared yeast culture called <i style="">Thap</i> and distilling the alcohol called <i style="">Hor Arak</i> from the beer. <i style="">Thap</i> is traditionally prepared from leaves of <b style=""><i style="">Croton joufra </i>Roxb.</b> and uncooked rice. Highly concentrated alcohol in small quantities has been used among rural masses to cure dysentery, pharyngitis and cholera; while <i style="">hor alank</i> is used as preservative and for flavouring dried fish (<i style="">manthu</i>). The paper describes the indigenous method of preparing the beverage, various substitutes and adulterants used for the preparation of <i style="">thap</i> and its uses. The traditional Still called <i style="">Bhot</i> as well as improved Still have also been described in detail. &nbsp;
Description: 377-381
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.5(5) [September-October 2006]

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