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Fermented drinks are not a recent discovery. They have been around for a very long time. Fermented beverages were first documented around 7,000 BCE. Across the world, earlier generations perfected the fermentation process and created hundreds of new beverages.
The chemical breakdown of organic matter is known as fermentation, and moulds, yeasts, or bacteria typically spark it. These organisms consume sugar and use it as energy to transform it into different forms, such as alcohol or gases.
The three basic constituents of fermented drinks are a base liquid, a source of sugar, and an agent such as yeast to aid in the breakdown of the sugar.
This combination is allowed to ferment, meaning the yeast or bacteria consume and change the sugar. Fermentation might take a few days to a month, depending on what you want in your drink.
Jharkhand is known for improving these drinks with local resources that have strong liquor concentrations. Learn more about Jharkhand's fermented drinks.
Strong Fermented Local Drink To Try In Jharkhand
Mahua
The Santhal and Munda people of Jharkhand have strong roots in the tribal cultures that give rise to Mahua. It has been a part of many ceremonies and rituals for ages. It is also a social beverage. Mahua is prepared by gathering and drying the blooms of the Mahua tree (Madhuca longifolia). After that, the dried flowers are immersed in water and allowed to ferment organically using yeasts that are found in nature. It may take many days to complete this fermenting process. The liquid is distilled after it has matured to increase its alcohol level. Mahua is a strong drink that can have an alcohol percentage of 20% to 45%. It tastes fruity, earthy, and sweet with a flowery scent.
Handia
The Oraon and Munda tribes, living in Jharkhand's tribal villages, traditionally drink handia. It is a go-to drink like beer, giving strength and relaxation. This drink is made traditionally in every village house and often has a special setup. Fermented rice is used to make handia. The rice is first cooked before being combined with ranu, a fermenting agent derived from a mixture of roots and herbs. For several days, this combination is allowed to ferment in earthen pots, allowing the rice to break down and release alcohol. Handia is a moderately alcoholic beverage with an average alcohol content of 5% to 8%. It looks hazy and has the sweetness of the rice.
Diang
Diang is brewed traditionally for local festivities, mainly during the tusu festival. It is unique to several tribal people in Jharkhand. Diang is prepared with fermented rice, which differs from Handia. The cooked rice is combined with a fermenting substance from indigenous tree bark. This combination is put into earthenware or bamboo containers and fermented for a few days. Diang has a 7%–10% alcohol concentration, which is stronger than Handia. It also tastes sour, not sweet.
Tadi
Many tribal and rural groups in Jharkhand have long-drunk tadi or palm toddy. It is a popular beverage in hot and humid weather. The date of coconut palm sap is used to make tadi. The palm plants' blossom stalks are tapped to extract the sap. When it's fresh, it tastes sweet and fruity, but as it ferments, the acidity and flavour intensify.
Landa
The Santhal tribe consumes a lot of land among Jharkhand's tribal populations. It is a staple of their social and cultural lives. Fermented rice is used to make landa with different fermentation processes. Landa typically contains 4% to 8% alcohol and is a good drink for adults. The flavour may change depending on which particular herbs and roots are utilised throughout the fermenting process.
Try out these drinks to enjoy the local beverages of Jharkhand and learn about the unique history of the fermentation process through each drink. Tribal communities are very advanced in traditional fermentation methods because it is the best way to preserve drinks and resources while getting a good beverage out of them. Constant experimentation has given different varieties with good alcohol percentages and great taste.
