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Alcoholic drinks from Jaintia and Khasi Hills, Meghalaya, India
Kiad is the rice spirit of the Pnar people of the Jaintia Hills. Cooked red rice is mixed with crushed thiat starter cakes and left in a cone-shaped basket for two to three days; the fermented mash gives a yellowish-white beer (sadhiar) and is then boiled in a stacked pot still to make kiad. Because the drink is distilled, this entry is a boundary case past the distillation step.
| Local red rice (kho-so), cooked with spring water4–5 kg | [samati2007] |
| Thiat starter, crushed by hand1–2 cakes | Cakes of rice flour and Amomum aromaticum leaf powder, 4–5 cm across[samati2007] |
| Spring water (um-pohliew) | For cooking, for the sticky paste of the starter cakes, and added to dilute the finished spirit to taste[samati2007] |
| Starter | koji/qu/mold-starter: thiat, rice cakes with Amomum aromaticum leaves |
Total time across the recorded steps: 2 days – 3 days
What changes: Rice and aromatic leaf powder are shaped into small cakes and dried above the hearth
Output: hard, dry thiat cakes.
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
Kiad is the rice spirit of the Pnar people of the Jaintia Hills. Cooked red rice is mixed with crushed thiat starter cakes and left in a cone-shaped basket for two to three days; the fermented mash gives a yellowish-white beer (sadhiar) and is then boiled in a stacked pot still to make kiad. Because the drink is distilled, this entry is a boundary case past the distillation step. Made in 5 steps over 2 days – 3 days. The longest step, ferment in a cone-shaped basket, takes 2–3 days (Samati H 2007). Moulds of the thiat starter; identified genera include Aspergillus (15.7 %), Aureobasidium and Mucor, though most fungal reads were unidentified and Yeasts do most of the fermenting.
| Main step | 2–3 daysReported[samati2007] | Ferment in a cone-shaped basket |
|---|---|---|
| Acidity | pH 3.4Reported[bhattacharya2023] | Ferment in a cone-shaped basket |
Kiad is distilled from a rice mash that ferments only two or three days in a basket. The starter, thiat, is made with leaves of Amomum aromaticum and is richer in moulds than Sikkim's marcha.
Sequencing found Cronobacter (21.4 %), Escherichia-Shigella (15.5 %) and Salmonella (3.2 %) among the bacterial genera in thiat starter. The study names the level of hygiene as one factor that may shape the starter's microbial community. The makers say a little kiad is good for health but too much is harmful.
Hazards the sources name: Cronobacter, Escherichia-Shigella and Salmonella detected in thiat by sequencing.
Every number is labelled with how it is known. How this atlas is made
Kiad is part of every Pnar festival and ceremony. Sadhiar is taken for urinary trouble and kiad-thnam for dysentery, and kiad brewing is a source of income for the Pnar people.
