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Meat from Kumaon Himalaya, northern India
Arjia is a goat-lung sausage of the Kumaon Himalaya, made the same way as jamma. Goat meat and lungs are mixed with salt, wild pepper, chilli, water and blood, stuffed into goat large intestine, boiled and dried above the kitchen oven for 15–20 days. Its lactic acid bacteria count is the highest of the three goat products Oki et al. studied.
| Goat lungs mixed with goat meat | [teixeira2020] |
| Salt, wild pepper, chilli powder, water and fresh blood | As for jamma[teixeira2020] |
| Goat large intestine | The casing[teixeira2020][tamang2016] |
Total time across the recorded steps: 15 days – 20 days
What changes: Chopped goat lung and meat are mixed with salt, wild pepper, chilli and blood
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Arjia is a goat-lung sausage of the Kumaon Himalaya, made the same way as jamma. Goat meat and lungs are mixed with salt, wild pepper, chilli, water and blood, stuffed into goat large intestine, boiled and dried above the kitchen oven for 15–20 days. Its lactic acid bacteria count is the highest of the three goat products Oki et al. studied. Made in 4 steps over 15 days – 20 days. The longest step, dry above the kitchen oven, takes 15–20 days (Teixeira A 2020). Lactic acid bacteria, the main microbes (7.8 ± 0.1 log cfu/g in arjia, higher than in jamma or chartayshya); Enterococcus faecalis, E. faecium, E. hirae, Leuconostoc citreum, Leuc. mesenteroides, Pediococcus pentosaceus and Weissella cibaria does most of the fermenting.
| Main step | 15–20 daysReported[teixeira2020] | Dry above the kitchen oven |
|---|
Arjia uses goat lungs and the large intestine, where jamma uses goat meat and the small intestine. Of the three goat products Oki et al. studied, arjia had the most lactic acid bacteria.
The mix starts raw, with fresh blood, lung and meat. Boil until the filling is fully cooked. CDC's toxoplasmosis advice for ground meat is at least 71 °C. No safety study of arjia was found, so nothing shows that 15–20 days of hanging keeps it safe after boiling. It is cooked as curry, so do not eat it without cooking it again.
Every number is labelled with how it is known. How this atlas is made
