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Title: <b>Preparation of rice beer by the tribal inhabitants of tea gardens in Terai of West Bengal</b>
Authors: Ghosh, Chandra
Das, A P
Keywords: <i style="">Jhārā</i>
<i style="">Hārhiā</i>
<i style="">Rānu Dābāi</i>
Rice beer
Issue Date: Oct-2004
Publisher: CSIR
Series/Report no.: <b style=""> Int. Cl.<sup>7</sup>: </b>C12C11/00, C12C7/00, C12C1/00, C12C3/00, C12C5/00
Abstract: The ingredients and the method of preparing starter mixture (<i style="">Rānu Dābāi </i>) and the fermentation of boiled rice for production of rice beer (<i style="">Jhārā</i> or <i style="">Hārhiā</i>) have been recorded as it is practiced by the Oraon and Santhal workers in Terai Tea Gardens. In addition to the use of five core plants (<i style="">Oryza sativa, Coccinia grandis, Plumbago zeylanica, Vernonia cinerea </i>and<i style=""> Clerodendrum viscosum</i>), tribals use quite a few more plants to modify the taste and/or colour of <i style="">Jhārā</i>.
Description: 373-382
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.03(4) [October 2004]

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