Natural Product Radiance, Vol. 5(5), 2006, pp.377-381 Explorer: Research Article

Hor, the traditional alcoholic beverage of Karbi tribe in Robindra Teron Department of Botany, Government College, P.O. Diphu Karbi Anglong- 782 462, Assam, E-mail : [email protected] ; [email protected] Received 23 January 2006; Accepted 22 May 2006 Abstract worship, marriage and death The Karbis have an age old tradition of preparing Hor Alank (rice beer) by fermenting ceremonies and use of leaves of marthu cooked rice with locally prepared yeast culture called Thap and distilling the alcohol called Hor (Croton joufra) in the preparation of Arak from the beer. Thap is traditionally prepared from leaves of Croton joufra Roxb. and thap2-4. These reports however have uncooked rice. Highly concentrated alcohol in small quantities has been used among rural masses not highlighted details of the to cure dysentery, pharyngitis and cholera; while hor alank is used as preservative and for preparation of thap and plants used in 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 it, substrates for fermentation and of traditional Still called Bhot as well as improved Still have also been described in detail. the apparatus used for distillation. The present paper is based on first Keywords : Karbi tribe, Karbi Anglong, Assam, Traditional beverage, Alcoholic beverage, Hor alank, Hor arak, Thap, Rice beer, Rice, Croton joufra, Amomum corynostachyum, Acacia hand knowledge collected during pennata, Bhot, Still, Substitute, Adulterant. survey of rural villages of Karbi Anglong IPC code; Int. cl.8 — C12C 5/00, C12C 11/00, C12G 3/00, A23L 1/22, A61K 36/00 district.

Introduction basically hill tribe and their main Materials and Methods The Karbis having distinct agriculture is still the traditional Jhum, A study was undertaken during identity and culture represent one of the at least in the hills. 2003-2005 to document local knowledge major hill tribes of North-East India. They Hor or alcoholic beverage related to preparation of this traditional are settled in all the sister states of North- (hor-alcohol) is an integral part of the beverage by the Karbi tribe of Assam. East but at present they are largely socio-cultural life of the Karbis. Hor Village elders of rural areas were concentrated in two hill districts of Alank is rice beer produced by requested to share the knowledge on Assam, viz. Karbi Anglong and North fermentation of cooked rice with locally various aspects of the topic such as Cachar Hills only. The region is largely prepared yeast culture called Thap, fermentation of rice, other substrates, mountainous with dense forests and rough while alcohol distilled from Horlank is preparation of yeast culture and plants terrains and therefore, ethnobotanically called Hor Arak. Horlank is used in it, distillation of alcohol from rice least explored. The Karbis are traditionally used during Adam Asar beer and traditional uses of beverage and Mongoloid in origin and speak a local (traditional marriage) and Seh Karkli its implications on the socio-culture of dialect ‘Karbi’, a Tibeto-Burmese, more (Worships). Arak is used in all social the Karbis. Information collected was particularly the Kuki-chin sub-group of occasions including death ceremonies; it confirmed from learned and elderly languages1. Opinions of learned and is also offered to guests as a mark of persons including women who are often elderly persons and excerpts from respect. However, both forms of engaged in the preparation of yeast folklores suggest that the Karbis have beverages are consumed as refreshing culture. Plants used in the preparation of migrated from the Kuki-chin area in and drink. yeast medium and plant adulterants used around the Chindwin river valley in There are a few reports related were collected from field, dried, poisoned western Myanmar. The Karbis are to use of beverage by the Karbis during and mounted on herbarium sheets as per Vol 5(5) September-October 2006 377 Explorer: Research Article standard process5. Mounted specimens Fig.1) and water-soaked rice. They are from leaves of Marthu and uncooked were deposited in the Herbarium of pounded into fine powder in mortar with rice using the faecal matter of a bird locally Botany Department, Diphu Govt. College, pestle, respectively called Long and known as Vokongching as yeast spawn Diphu. Various steps involved in the Lengpum. To the sticky powdered mass and the Horlank produced as a result of preparation of traditional beverage, hor some amount of previously prepared thap fermentation be used during marriage and are as follows: called Thap Aphi is mixed and the worship. For historical reasons women mixture is made into round, flat cakes. belonging to the section Bey-Ronghang Preparation of Thap The cakes are dried in the sun for 2-5 of sub-clan Bey and clan Hanjang, days depending on the prevailing preparation of Thap is considered a Thap is traditionally prepared temperature and kept near a fire place taboo. from leaves of marthu (Croton joufra, for future use (Fig.2). Thap is reported to be effective up to twelve months. Leaves of Ku-eng (Amomum corynostachyum Wall., Fig.3) and bark of Themra (Acacia pennata Willd., Fig.4) are used as substitutes for C. joufra. Fresh mixture of powdered rice and C. joufra acts as medium; Thap aphi is equivalent to yeast spawn and the drying period coincide with the active growth of yeast cells in the medium. Yeast cells remain dormant during storage period and the same when mixed with cooked rice become active again and bring about fermentation. It is reported that Hor prepared from A. corynostachyum based Thap is most favoured as it is fragrant, cooling and Fig. 1: Croton joufra; Flowers (inset) refreshing. Fig. 3: Amomum corynostachyum Thap has a large bearing on the social life of the Karbis. It is believed that Thap aphi (yeast spawn) is God gifted; a Karbi woman was told in her dream to Fig. 4 : Bark of Themra, Acacia pennata sold in Fig. 2 : Thap (Yeast culture) stored for use Manja market near Diphu town (Karbi Anglong) make Thap

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Distillation of Hor On heating the alcohol component being volatile form vapour and reaches the Bhot Hor is prepared by fermenting which is collected as liquid in earthen pots cooked rice with locally prepared yeast through the two charang. Completion culture called thap. Generally, rice of of distillation is judged by the hardness inferior quality is cooked and spread on of bechurang placed on the Bhot which specially prepared bamboo mat called of course requires a great deal of Antar. The latter is never used for other experience. purpose. Cooked rice is then broken into Fig. 5 : Primitive Still Bhot (Inset) Bhot, today is an abandoned and fine grains and allowed to cool. An is replaced by an improved Still (Fig.6). adequate quantity of powdered thap is This consist of three components–the thoroughly mixed with rice and the lower one is a metallic utensil which mixture is stored in Tebuk (pot) or contains the fermented rice; the middle pho-le (cooking utensil) for three days part is an earthen pot with perforated base during summer and up to four days during called Pho-le chekrak (pho-le: winter, for fermentation. For the cooking utensil; chekrak : perforated) collection of beer a pit is usually made at and contains a small wooden bowl with the center where a cylindrical sieve made tubular outlets called Chobak (Fig.7) to from bamboo splits called Hengru is which the side tube charang is fitted. Fig. 6 : An improved Still with three placed and horlank is retrieved with components and Charang (side tube) The charang in this case consists of a gourd shell called Lankjak. The single internode and a node at one end. fermented rice excluding the beer before The upper part is actually a condenser in distillation is called Bechurang. After the form of metalled saucer filled with the allotted period of fermentation, an cold water. The gaps between components adequate quantity of water is added, mixed of the Still are sealed with a mixture of thoroughly and allowed to remain for one bechurang and phek-eh. On heating, more night. This act of addition of water alcohol forms vapour, passes through the is called Hor Kangthur. The next day perforated base of pho-le chekrak and hor arak (alcohol) is distilled from it. reaches the cool base of the condenser In the beginning a very crude form of Still/ Fig. 7 : Still with condenser removed where it becomes liquid and falls back apparatus called Bhot (Fig.5) was showing Chobak (wooden bowl) and on the chobak. The liquified alcohol employed for distillation. It consist of an Charang (side tube) passes through the outlet and is then earthen pot with swollen base and a long collected through the charang (side neck where fermented rice is placed over Charang is usually made from tube). It is reported that when about 40 another earthen pot referred as Bhot Tereng [Neohouzeaua dullooa grams of thap is added to 5 kg of rice, (Fig. 5 inset) with two lateral nozzles as (Gamble) A. Camus] or Kaipho about 5.5 litres of alcohol can be outlets and whose mouth is tightly fitted (Dendrocalamus hamiltonii Nees & extracted. The fermented rice after to the mouth of the long-necked pot. Two Arn.) and consist of one or two distillation is now called hor sera (sera: bamboo tubes called Charang are internodes. The gaps between joints of left over). The latter is used as feed for connected to the nozzles of the Bhot compartments of the Still is sealed with a pigs and sometimes as fish attractant. It which separately leads to earthen pots mixture of bechurang and phek-eh is, however, difficult to trace the origin which are placed on condensers in the (paddy husk). A little amount of of the primitive Still, Bhot as well as the form of saucers filled with cold water. bechurang is placed on top of the Bhot. improved Still, but the latter is of common

Vol 5(5) September-October 2006 379 Explorer: Research Article use among various tribes of Karbi Anglong while jaggary, soot, charcoal and urea are Hacha Kekan, only bechurang is used district. added to fermented rice before distillation. to accomplish the sacred act. Rice being hard to come by, the It is reported that jaggary has added Highly concentrated alcohol is hill Karbis use other substrates such as advantage over others, in that alcohol can locally referred as Hor Acho (hor: Krem-malu or malu (Eleusine be distilled 4-5 times from the same alcohol; acho: pure/concentrated). Hor corocana Gaertn.), ripe banana, fermented rice, in each time 2-3 days are acho is sometimes used as medicine in jackfruit and Thoithe Dumpre kept after addition of jaggary before rural areas in cases like dysentery (Citrullus vulgaris Schrad.) for alcohol is distilled. Adulterant laced and pharyngitis. For this purpose one or preparing hor. In this regard fermentation alcohol causes headache and longer two doses @10-50 ml hor acho is taken with C. vulgaris is worth mentioning. hangover particularly jaggary; to cure the ailments. During 1960s and An appropriate hole is made on the fruit consumption of such alcohol cause illness 1970s when there was epidemic of while it is still attached to the plant. Inner with a typical symptoms of vomiting, cholera, people in rural areas used to pericarp is scooped and to it adequate swollen face, hands and feet and loss of rub hor acho on their body as a quantity of thap is added and mixed memory. precaution. Horlank is often used as properly. The hole is then sealed with the preservative for dried fish (manthu); part of the fruit removed earlier Uses dried fishes are first soaked in salt and allowed to remain for three During traditional marriages water and then sprinkled with horlank. nights. On the fourth day the fruit is (Adam Asar), especially prepared They are properly mixed and stored in detached from the plant and the beer so horlank filled in gourd shell, Bongkrok dried bamboo tube. Horlank is formed is collected and consumed. is offered to the bride’s father as part of reported to add aroma and flavour and Generally, distillation in this case is not the ritual2- 6. Horlank especially prepared increase shelf-life of the food (i.e. dried carried out. for propitiation of Hem Angtar fish). (Household Gods) is called Hor Substitutes and adulterants Kangthir (Kangthir: holy). It is Conclusion reported that consumption of Hor Investigation among other For quick money a number of Kangthir before offering to the God to hill tribes of North-East India revealed plants and organic or inorganic chemicals be propitiated is a taboo; if it so happens that Croton joufra-based thap is are used as adulterants either to enhance accidentally, it is believed that the traditional to the Karbis; Amomum the production of alcohol or to give horlank has to be prepared afresh for corynostachyum is often used by stronger taste. A few worth mentioning the purpose, else the family will face the the Karbis and Jaintias of Hamren are leaves of phlek-ik (Clerodendrum wrath of the God. During big social sub-division (Karbi Anglong). Acacia viscosum Vent.), Hanso (Zingiber occasions like Chojun and Peng another pennata-based thap is used by officinale Rosc.), Ingki-an (Ricinus form of beverage called hor apo (horpo almost all tribes particularly non-Karbis communis Linn.), Sok aphi in short) is prepared from horlank for living in and around Diphu town. Use of [Cymbopogon citratus (DC.) Stapf], offering to God and for general horlank in marriage and worship is Parok jangphong (Ananas comosus consumption as well. It is prepared by customary and mandatory among (Linn.) Merr.) Hepi adding an appreciable quantity of water Karbi people. Present study has also sokran(Solanum indicum Linn.) to the mixture of horlank and fermented established that thap as a potential and Jangphong (Artocarpus rice and mixed thoroughly till a whitish yeast medium was known to the heterophyllus Lam.); and Noklang mixture is formed. The liquid mixture is Karbis since time immemorial. (jaggary), menink(Soot), hokwai sieved with specially prepared sieve called Thus, commercial exploitation of (charcoal) and urea. Plant adulterants are Se to produce horpo. During a these plants as yeast media may be pounded during preparation of thap, traditional harvesting festival called explored.

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References In: Glimpses of Indian Ethnobotany (Scientific publishers, Jodhpur), 1997, Acknowledgement 1. Phangcho PC, Karbi Anglong and North pp. 171-181. The author is indebted to all Cachar Hills Districts– A Study of Geography informants for their help and local guides and Culture, 2001, p. 32. 5. Jain SK and Rao RR, A Handbook of Field and Herbarium Methods (Today & Tomorrow’s for their co-operation and hospitality 2. Lyall C, The Mikirs (Spectrum Publication, Publications, New Delhi), 1977. during field work. Special thanks to Sri : Delhi), 1908, pp. 13-15. Mongal Sing Ronghang for his 6. Teron R, Bottle Gourd : Part and Parcel of 3. Bhattacharyee T, Sociology of the Karbis demonstration on Bhot and Sri Hemari Karbi Culture, Indian J Trad Knowledge, (B. R. Publishing Corporation, Delhi - 52), 2005, 4(1), 86-90. Tokbi, District Cultural Officer, Karbi 1986, pp. 35, 52. Anglong for his view pertaining to observation of social taboo by a section 4. Borthakur SK, Certain Plants in the Folklore of the Karbis. and Folklife of the Karbis (Mikirs) of Assam,

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