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Alcoholic drinks from Uttarakhand Himalaya
Jaan is a low-alcohol rice beer of the Bhotiya of the Kumaun Himalaya. Boiled rice is mixed with balam, starter balls of roasted wheat flour and spices, and left four to seven days in a partly airtight earthen pot in the dark before it is filtered. Barley fermented the same way is distilled into a stronger liquor, kacchi.
| Rice, cleaned, boiled and drained | [kishor2013] |
| Balam starter balls | Wheat flour roasted brown, mixed with Cinnamomum zeylanicum, Amomum subulatum, Piper longum and Ficus religiosa seeds[kishor2013][rawat2021] |
| Starter | balam, a starter culture of roasted wheat flour with Cinnamomum zeylanicum, Amomum subulatum, Piper longum and Ficus religiosa seeds |
Total time across the recorded steps: 4 days – 7 days
What changes: Roasted wheat flour and spices are pressed into balls and dried in the shade
Output: balam balls, dried in the shade and stored.
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
Jaan is a low-alcohol rice beer of the Bhotiya of the Kumaun Himalaya. Boiled rice is mixed with balam, starter balls of roasted wheat flour and spices, and left four to seven days in a partly airtight earthen pot in the dark before it is filtered. Barley fermented the same way is distilled into a stronger liquor, kacchi. Made in 5 steps over 4 days – 7 days. The longest step, ferment in the dark, takes 4–7 days (Kishor K 2013). Yeasts of balma, the Bhotiya starter used for the related chhang (Saccharomyces cerevisiae, Saccharomycopsis fibuligera, Saccharomycopsis malanga); not isolated from jaan itself and Lactic acid bacteria of balma (Lactobacillus pentosus, Pediococcus pentosaceus) and amylolytic bacilli (Bacillus subtilis, B. aerophilus); from balma, not from jaan itself do most of the fermenting.
| Main step | 4–7 daysReported[kishor2013] | Ferment in the dark |
|---|
Jaan's balam starter is made from roasted wheat flour with spices, not rice. The rice ferments in a partly airtight pot in the dark.
Rawat et al. 2021 say of the traditional alcoholic beverages of the Indian Himalayan Region in general that frequent intake harms the body. They add that dilution and adulteration raise the health risk.
Every number is labelled with how it is known. How this atlas is made
In 1942 Chopra and colleagues recorded that the Bhutias living in the Dharma and Johar parganas of the Almora district, Kumaun, were exempt from the United Provinces Excise Act rules that barred making and holding liquor, provided what they made was for home use and not for sale.
