From: Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Substrates | Product characters | Himalayas | ||
---|---|---|---|---|
Western | Central | Eastern | ||
Local names of fermented products (countries/states/regions) | ||||
(A) Plant-based Himalayan fermented foods | ||||
Soybean | Alkaline, sticky, solid | Not produced | Not produced | Aagya (AP), Axone/Aakhonii (N), Bari (B), Bekang (Mz), Bemerthu (A), Bekanthu (A), Bezeithu (T), Chukchoro, Grep chhurpi/Lipi chhurpi (AP), Hakhu mata Mn), Hawaijar (Mn), Khuichang (Mn), Kinema (Dj, S, EN, B), Penam (AP), Peruñyaan (AP), Peron Piak (AP), Paeha/peha (AP), Pintop panau (AP), Satlyangser (S), Tho-nao (AP), Tungrymbai (Mg) |
Non-soybean legumes | Slightly acidic, solid | Borhe (HP), Dangalbari (HP), Maseura (WN), Mashbari (HP), Papad (HP), Sepubari (HP), Wari/bari (HP, U) | Maseura (WN) | Maseura (Dj, S) |
Cereal | Fermented dough, baked, fried | Aska (HP), Babru (HP), Bagpinni (HP), Bhatooru (HP), Bhatabaru (HP), Chilra (HP), Chzot/Girda (JK), Czochwor (JK), Gulgule (HP), Jalebi (HP, U, WN), Khambir (L), Lawaas (JK), Marchu (HP), Nan (HP), Pakk (HP), Selroti (WN), Siddu (HP), Seera (HP), Tchog (HP) | Jalebi (CN), Selroti (CN) | Jalebi (EN. Dj, S), Selroti (EN, Dj, S, B) |
Vegetable | Acidic, sour taste, sun-dried | Gundruk (WN), Sinki (WN) | Gundruk (CN), Sinki (CN) | Ankamthu (Mz), Anishi (N), Antramthu (A), Bastanga (N), Cutocie (N), Ganang tamdui, (Mn, N), Gundruk (EN, Dj, S, A, B), Goyang (S), Hungrii (N), Inziangsang and Inziang-dui (Mn, N), Kahudi and Kharoli (A), Khalpi EN, Dj, S, B), Panitenga (A), Sinki (EN, Dj, S, B), Ziangsang (Mn, N) |
Bamboo | Acidic, sour taste, fresh or sun-dried | Not produced | Mesu (CN) | Bastanga (N), Ekung, Eup and Hirring (AP), Khorisa (A), Lung-siej (Mg), Mesu (EN, Dj, S, B), Miya mikhri (A), Moiya pangsung or moiya koshak (T), Soibum, Soijim or soijin and Soidon (Mn), Thunkhiang/Thunkheng(A, Mn), Tuai-um (Mz), Thunbin (Mn), Tuaithur (A) |
(B) Animal-based Himalayan fermented foods | ||||
Milk | Acidic, savoury | Dahi (WH), Chhura (L), Chura loenpa (TAR), Kalari (JK), Kurut (TAR), Lassi (WH), Mar (L), Mohi, Phuh (JK), Qula (TAR), Tara (L), Zamuthdod (JK) | Dahi (CN), Lassi (CN), Mohi (CN) | Dahi (EN, Dj, S, B, A, AP), Chhu (Dj, S), Chhurpi (EN, Dj, S, B, AP), Charka (AP), Chhur chirpen (AP), Chhur singba/chhur mingba (AP), Churkam (B), Chhurpupu/Churtang (AP), Dahi, Shedan (S, B), Datshi (B), Maa/MorMohi (EN, Dj, S, B), Marchang (AP), Philu (S), Phrung (AP), Shyow (S, B), Somar (Dj, S), |
Fish | Fermented or traditionally preserved, sun-dried, smoked, or salted | Sidra, Suka ko maacha, and Sukuti (WN) | Sidra, Suka ko maacha, and Sukuti (CN) | Ayaiba (Mn), Bordia (A), Chucha (A), Gnuchi (Dj, S), Godak (T), Hidal (A), Hukoti (A), Hentak (Mn), Ithiitongba (Mn), Karati (A), Lashim (A), Lona Illis (T), Mio (AP), Naduba siyan, Nah-grain and Namsing (A), Naakangba (Mn, N), Ngiiyi-yaan (AP), Ngari (M), Sepaa and Sheedal (T), Sidra, Suka ko maacha, and Sukuti (EN, Dj, S, B), Tungtap (Mg) |
Meat | Fermented or traditionally preserved, sun-dried, smoked, or sausage-like products | Arjia (U, HP), Chartayshya (U, HP), Jamma (U, HP), Kheuri, Lang kargyong (L), Lang chilu L), Shekwa (WN), Suka ko masu (WN), Yak kargyong and yak kheuri (L) | Sukako ko masu (CN), Shekwa (CN) | Ashikumna/Thevochie (N), Bagjinam (N), Bongkarot and Bongthu (Mn), Dingkyo (AP), Faak kargyong (Dj, S), Gwag ruum and Guaighi kang (Mn), Honoheingrain (A), Jang kap (N), Kargyong, Kheuri, Khyopeh (S), Lang kargyong (Dj, S, B), Lang satchu (Dj, S, B), Lang chilu and Luk chilu (S, B), Lang kheuri (S, B), Lukter (AP), Pikey Pila (AP),Saayung, Sahro and Sathu (Mn), Sa-um (Mz), Shekwa (EN), Suka ko masu (EN, Dj, S, B), Yak chilu, Yak kargyong, Yak kheuri and Yak satchu (S, B) |
(C) Himalayan amylolytic starters and alcoholic fermented beverages | ||||
Non-eatable, cereal-based starter culture | Artisan, amylolytic, solid, dry, ball or oval or flattened, starter cultures (consortia of mycelial moulds, yeasts and bacteria) | Bakhar (U, HP), Balan (U, HP), Dhehli (HP), Keem Khai (U, HP), Malera/treh (HP), Marcha, manapu and mana (WN), Phab (L) | Marcha, manapu and mana (CN) | Angkur (A), Apop pitha (A), Bhekur-pitha (A), Chamri (Mn), Chang-poo or phab (B) Chowan (T), Dabai, Dawdim (Mz), Dhehli, Emao (A), Hamei (Mn), Humao (A), Ipoh/Siye (AP), Khai (Mn, N), Khekhrii (T), Marcha (EN, Dj, S, B), Modor pitha (A), Opop (AP), Phab (B, AP), Phut, Paa and Pee (AP), Thap (A), Thiat (Mg), Xaaz/Xaj pitha (A) |
Alcoholic fermented beverages | Cereals (rice, finger millets, maize, barley, wheat)-based mild, sweet, alcoholic beverages | Ayela (WN), Angoori or kinnauri (HP), Ark/ara (HP), Chyang (L), Buza (L), Chulli (HP), Chhind, Daru (HP), Ghanti (HP), Jann (U, HP),, Khor, Kodo ko jaanr (WN), Lugri (HP), Pachwai (U, HP), Rak (HP), Raksi (WN), Sez (U), Soora/Sura (HP) | Ayela (CN), Bhaati jaanr (CN), Kodo ko jaanr (CN), Makai ko jaanr (CN), Simal tarul ko jaanr (CN), Raksi (CN) | Acham (Mn), Ahom (A), Aarak or Hor-Alank (A), Aitanga (Mn), Apong (A, AP), Aara (AP), Bhaati jaanr (EN, Dj, S, B), Buza, Chakti, Chulli, Chyang (EN, Dj, S, B, AP), Chee (S), Chhind, Dekuijao and Duizou (N), Ennog (AP), Faapar ko jaanr (EN, Dj, S), Gahoon ko jaanr (EN, Dj, S), Haria (A), Jou (N), Judima (A), Juharo and Juhning (A), Kiad (Mg), Khor (Mn), Kodo ko jaanr (CN, Dj, S, B), Langi (T), Laopani (A), Madhu(N), Makai ko jaanr (EN, Dj, S, B), Mingari (AP), Nchiangne and Nduijao (N), Nyongin (AP), Oa (AP), Opo (AP), Patso (Mn), Pheijou (Mn), Pona (AP), Raksi (EN, Dj, S, B), Rakzu (Mz), Ruhi (N), Simal tarul ko jaanr (EN, Dj, S), Sira-Oa (AP), Themsing (AP), Timpui (Mn), Tin-zu (Mz), Toddy (A), Xaj pani/koloh pani (A), Waiyu (Mn), Yu (Mn), Yu angouba (Mn), Zoungao (Mn, N), Zouju/zouzu (Mn, N), Zu (A), Zutho (N), Zupui (Mz), Zufang (Mz) |
Fermented tea | Â | Â | Â | Pu-erh tea (Tibet in China) |