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Fish and seafood from India
Napham is the Bodo people's fermented fish paste from Assam. Dried or smoked fish is pounded with tender taro (colocasia) shoots or roselle leaves and left to ferment in a bamboo tube or a jar for one to two months. One review says a local alkali, khar, is sometimes used in place of salt.
A short entry: the sources we found record only what is said here about Napham itself.
| Dried fish | [bodo-archive][borthakur2026] |
| Tender taro (colocasia) shoots, or roselle leaves | [bodo-archive][borthakur2026] |
| Starter | spontaneous |
Total time across the recorded steps: 30 days – 2 months
What changes: The fish is dried or smoked
The intensity of drying or smoking varies by area. Output: dried fish.
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
Napham is the Bodo people's fermented fish paste from Assam. Dried or smoked fish is pounded with tender taro (colocasia) shoots or roselle leaves and left to ferment in a bamboo tube or a jar for one to two months. One review says a local alkali, khar, is sometimes used in place of salt. Made in 3 steps over 30 days – 2 months. The longest step, pack into a bamboo tube or jar and ferment, takes 30 days – 2 months (Basumatary B. 2021). Staphylococcus saprophyticus, S. piscifermentans, S. debuckii and Lactobacillus acidipiscis, a core consortium in napham from several locations in Assam does most of the fermenting.
| Main step | 30 days – 2 monthsReported[bodo-archive] | Pack into a bamboo tube or jar and ferment |
|---|
Napham pounds dried fish together with taro shoots before it ferments, so it is a plant and fish paste aged in bamboo. In some accounts the alkali khar takes the place of salt.
Every number is labelled with how it is known. How this atlas is made
Narzary et al. (2021) say napham is still made the traditional way with a mortar and pestle and with local ingredients, and that its making and the paste itself are integral to Bodo cultural identity. A 2026 study reports that it was recently granted Geographical Indication status in Assam.
