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Alcoholic drinks from Assam, India
Xaj is the Ahom rice beer of Assam. Steamed glutinous bora rice is mixed with powdered xaj-pitha starter cakes, packed into an earthen pot sealed with fern leaves and kept on a shelf above the hearth. The sweet, light-yellow liquid that collects, rohi, is drawn off and diluted with water to make xaj.
| Glutinous bora rice, steamed and cooled on a bamboo mat1 kg | [bora2016] |
| Xaj-pitha starter, powdered4 cakes (each about 11.6–14.5 g) | Rice-flour cakes made with many herbs; the Ahom also call it vekur pitha[bora2016][rawat2021] |
| Water, to dilute the rohi | [bora2016] |
| Starter | xaj-pitha (vekur pitha), a dry rice-and-herb cake holding moulds, yeasts and lactic bacteria; the Sonowal use saoul pitha |
Total time across the recorded steps: 7 days
What changes: Glutinous rice is steamed, then spread on a bamboo mat to cool
Output: cooked glutinous 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
Xaj is the Ahom rice beer of Assam. Steamed glutinous bora rice is mixed with powdered xaj-pitha starter cakes, packed into an earthen pot sealed with fern leaves and kept on a shelf above the hearth. The sweet, light-yellow liquid that collects, rohi, is drawn off and diluted with water to make xaj. Made in 5 steps over 7 days. The longest step, pack into an earthen pot, seal with fern leaves and keep above the hearth, takes 7 days (Keot J 2020) and runs at 25–30 °C (Keot J 2020). Amylolytic moulds Rhizopus delemar and Aspergillus sp. and Yeasts Meyerozyma guilliermondii, Wickerhamomyces ciferrii, Saccharomyces cerevisiae and Candida glabrata do most of the fermenting.
| Main step | 7 daysMeasured[keot2020] | Pack into an earthen pot, seal with fern leaves and keep above the hearth |
|---|---|---|
| Temperature | 25–30 °CMeasured[keot2020] | Pack into an earthen pot, seal with fern leaves and keep above the hearth |
| Acidity | pH 6 → 3.3Measured[keot2020] | Pack into an earthen pot, seal with fern leaves and keep above the hearth |
Xaj ferments solid in a sealed pot on a shelf over the hearth and is diluted only at the end. The Ahom starter carries many herbs, and the strong first liquid (rohi) is kept apart from the diluted drink.
The home-made starter can carry Mucor circinelloides and opportunistic bacteria such as Acinetobacter and Stenotrophomonas, which Keot et al. 2020 give as reasons to develop defined mixed starters. In their lab ferment the pH fell to 3.3 and enterobacteria were gone by day 4.
Hazards the sources name: Mucor circinelloides in the starter, a known cause of zygomycosis; Enterobacteria (rose slightly in the first three days of a lab ferment, then disappeared by day 4) and opportunistic Acinetobacter and Stenotrophomonas in starters.
Every number is labelled with how it is known. How this atlas is made
Bora et al. 2016 trace the Ahom, a Tai-Shan people, to Burma, from where they crossed the Patkai range and entered Assam under a leader named Sukapha; skilled women of rural background in the community make the xaj.
