<b style="">Hor, the traditional alcoholic beverage of Karbi tribe in Assam </b> <b style=""> </b>
IR@NISCAIR: CSIR-NISCAIR, New Delhi - ONLINE PERIODICALS REPOSITORY (NOPR)
View Archive Info| Field | Value | |
| Creator |
Teron, Robindra
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| Date |
2010-04-13T05:35:41Z
2010-04-13T05:35:41Z 2006-10 |
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| Identifier |
0975-1092 (Online); 0972-592X (Print)
http://hdl.handle.net/123456789/8006 |
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| Description |
377-381
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. |
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en_US
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| Publisher |
CSIR
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| Relation |
<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
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| Source |
NPR Vol.5(5) [September-October 2006]
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| Subject |
Traditional beverage
Alcoholic beverage Karbi tribe Karbi Anglong Assam Hor alank Hor arak Thap Rice beer Rice <i style="">Croton joufra</i> <i style="">Amomum corynostachyum </i> <i style="">Acacia pennat </i> Substitute Adulterant Bhot Still |
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| Title |
<b style="">Hor, the traditional alcoholic beverage of Karbi tribe in Assam </b> <b style=""> </b>
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| Type |
Article
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