Recipes & Formulations

The northeastern Indian state of Assam is home to a remarkable diversity of fermented foods and beverages, deeply woven into the social, religious, and daily fabric of its indigenous communities. Central to many of these traditional ferments is a category of starter cultures known locally as pitha (also referred to as Haazor Pitha, Haaj Pitha, or Xaj Pitha depending on the community and specific preparation) . These are not the rice cakes of the same name but rather dry, cake

The following is a simplified, modern kitchen adaptation inspired by the traditional principles of using a pitha like starter. It focuses on creating a probiotic rich, mildly fermented rice drink rather than a high alcohol beer. Amla juice is diluted with water and sweetened before fermentation as required. Raw Materials and Quantities for 1.5 Liters of Fermented Rice Water Glutinous white rice (bora rice preferred) Quantity: 200 grams. Glutinous rice provides the starch need

Pterocarpus marsupium heartwood, also known as Indian Kino or Vijayasar (meaning "victory over sugar" in Sanskrit) has been used for over 2,000 years in Ayurvedic medicine for the management of diabetes mellitus. Moresoever, modern research has validated its insulin sensitizing, beta cell regenerating, and alpha glucosidase inhibiting properties. Recipe (For approximately 180 to 190 ml finished decoction, 1 individual) · Pterocarpus marsupium heartwood powder (Indian Kino, V