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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.  
Page(s): 377-381
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.5(5) [September-October 2006]

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