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Starters and koji from Sikkim and Darjeeling
Marcha is a dry, flat starter cake of soaked, pounded rice mixed with wild herbs, ginger and chilli, seeded with a little powdered old marcha. The cakes rest under fern fronds while moulds, yeasts and bacteria grow, then dry in the sun. Brewers crumble marcha into cooked millet, rice or barley to make jaanr, chhaang and the spirit raksi. Made in 5 steps over 3 days – 8 days. The longest step, sun-dry, takes 2–5 days (Sha S.P 2017). Mucor circinelloides and Rhizopus microsporus and Mucor hiemalis and Rhizopus chinensis do most of the fermenting.
| Main step | 2–5 daysReported[sha2017][anupma2020] | Sun-dry |
|---|---|---|
| Acidity | pH 4.9–5.7Measured[anupma2020] | Sun-dry |
| Soaked rice[sha2017] | |
| Wild herbs (Plumbago zeylanica, Buddleja asiatica, Vernonia cinerea) · Nepali makers use over 42 different plants in all[sha2017][karmacharya2024] | |
| Ginger and dried red chilli[sha2017] | |
| 1–2 % | Powdered old marcha · The back-slop that seeds the new batch[sha2017][anupma2020] |
| Starter | back-slop: 1–2 % powdered old marcha |
Total time across the recorded steps: 3 days – 8 days
What changes: Water soaks into the rice grains
Output: soaked rice.
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
Marcha is a dry cake starter like Chinese xiaoqu or Indonesian ragi, not a grain koji. Its moulds turn starch into sugar and its yeasts make alcohol, so it does both jobs in one cake. Wild herbs, ginger and chilli go into the dough.
One study found two strains of the aflatoxin-forming mould Aspergillus flavus in a Sikkim marcha sample and called its presence alarming. The authors suggest it may come from the low-grade or old rice starter-makers often use, so clean, fresh rice lowers the risk.
Hazards the sources name: Aspergillus flavus, an aflatoxin-forming mould (two strains from one Sikkim marcha sample).
Every number is labelled with how it is known. How this atlas is made
