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|Title:||Traditional lore on the preparation of Marcha in Sunsari district, Nepal|
|Series/Report no.:||Int.Cl: A61K36/00, A01G1/00, A01G17/00, A01G19/00, A23L1/00, A23L1/06|
|Abstract:||The paper communicates the indigenous method of preparation of the starter culture or marcha, for the fermentation of the traditional liquors. There exists high consumption of alcoholic beverages among mooshar, tharu, limbu, magar, newar, rai, sunuwar communities of Sunsari district, Nepal. They use nearby different plants growing in the vicinity as part of ingredients in the preparation of marcha leading to the production of two types of alcohols, viz. jand and raksi, having distinct flavour, concentration and taste, depending on the types of the plants used while preparing marcha. Such plants are collected from nearby forests, grassland, wasteland, cropland, roadsides and riversides during off season. The flour obtained from grain of rice is commonly used as a stock medium in the marcha.|
|ISSN:||0975-1068 (Online); 0972-5938 (Print)|
|Appears in Collections:||IJTK Vol.09(2) [April 2010]|
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