Ranu Tablets: The Herbal Probiotic Starter of Eastern India- Odisha, Jharkhand, Chhattisgarh, WB & Bihar

Ranu tablets, also known as Bakhar, Ranu, Mullica, or Mulikia, are traditional starter cultures used extensively by indigenous communities across Eastern India, particularly in the states of Odisha, Jharkhand, West Bengal, Chhattisgarh, and Bihar . These small, round, sun dried cakes represent a remarkable fusion of ethnobotanical knowledge and microbial preservation technology. Unlike single strain commercial starters, Ranu tablets contain a complex consortium of fermentative microbes embedded within a matrix of powdered rice and numerous medicinal plant parts . They serve as the essential inoculum for producing Handia, the traditional rice beer that is central to the social, cultural, and economic life of tribal communities including the Munda, Ho, Santhal, and Oraon .

Cultural Roots and Nomenclature

Ranu tablets are prepared and used across a wide geographical expanse of Eastern India. The terminology varies by region and community. In Odisha, they are commonly called Ranu or Bakhar. In Jharkhand, the Ho tribe refers to them as Ranu tablets . Other local names include Mullica and Mulikia . Regardless of the name, these tablets serve the same fundamental purpose: initiating fermentation in rice based beverages.

Traditional Significance

The knowledge of preparing Ranu tablets is traditionally held by women, who inherit the craft from their mothers and grandmothers . No written recipe exists for many families; the preparation relies on instinct, experience, and intimate knowledge of locally available forest plants. The selection of herbs varies by household and region, with some families using as few as six plant species while others incorporate more than twenty . The tablets are treated as living fermentation starters, the soul of the Handia drink . Beyond their functional role in fermentation, Ranu tablets are reputed to possess several medicinal properties, including benefits against malaria, liver ailments, blood pressure, and dysentery .

The Microbiology: A Fermentative Consortium

Ranu tablets initiate fermentation through a complex consortium of microorganisms, primarily yeasts and lactic acid bacteria. The traditional preparation method deliberately creates conditions that favor the growth of these beneficial microbes.

Dominant Microorganisms

Research has established that lactic acid bacteria and yeasts are the predominant microorganisms in the fermentation process initiated by Ranu tablets . The mixed microbial consortium works in sequence to transform cooked rice into the mildly alcoholic, probiotic beverage known as Handia.

Yeasts

The yeast component, which includes species such as Saccharomyces cerevisiae, is primarily responsible for alcoholic fermentation. The yeasts convert the sugars present in the rice into ethanol and carbon dioxide. The lower alcoholic content of the final beverage, documented at 1.21±0.98 percent, ensures that repeated consumption does not lead to intoxication .

Lactic Acid Bacteria (LAB)

Lactic acid bacteria are equally important in the fermentation ecosystem. They convert sugars into lactic acid, which contributes to the tangy flavor of the final beverage and lowers the pH to create an environment that inhibits the growth of spoilage organisms. The final Handia beverage has an acidic pH of 4.44±0.97 . The LAB present in the fermentation are responsible for the probiotic properties associated with Handia consumption, including improved digestion and enhanced immunity .

The Herbal Composition: A Pharmacopoeia of Medicinal Plants

The defining characteristic of Ranu tablets is the inclusion of numerous medicinal plant parts. Different communities and regions employ different combinations of plants, reflecting local biodiversity and traditional knowledge systems.

Ranu 1 Composition (Six Plant Formulation)

Documented research describes a Ranu formulation composed of six plant parts, each selected for its medicinal properties :

· Agnihada (root): This root is used medicinally to minimize lack of appetite, suggesting that its inclusion may enhance the digestive properties of the final beverage.

· Patalgaruda (root): This root is traditionally used to cure snakebite. It is described as very intoxicating, indicating potent bioactive compounds.

· Bhuin limba (root): This root is said to cure snakebite and jaundice. It is also very intoxicating.

· Mahuli Chhali (bark): This bark functions as a skin smoother and is used to cure skin diseases. Its inclusion adds to the medicinal profile of the starter.

· Kuruchi chhali (bark): This bark is used for medical purposes.

· Bhuin biotalu (fruit): This fruit is used to improve digestion, complementing the digestive benefits of the fermented beverage.

Ranu 2 Composition (Extended Plant Formulation)

A more extensive formulation documented in research includes the following plant species with their local names and parts used :

Argyreia bella (Chhit): Root used.

Bombax ceiba (Samar): Root used.

Buchanania lanzan (Char): Leaves used.

Casearia graveolens (Chilhi): Root used.

Cassine glauca (Jamrasi): Stem bark used.

Catanuregam spinosa (Mainhar): Root used.

Cissampelos pareira (Parhi): Root used.

Crotolaria albida (Choate ghurguli): Root used.

Cryptolepis buchanani (Kali dudhi): Root used.

Datura metal (Dhatura): Seed used.

Elephantopus scaber (Manjur choti): Root used.

Euphorbia prolifera (Tisi): Root used.

Hemidesmus indicus (Dudhiya): Root used.

Holarrhena pubescens (Korya): Root or stem bark used.

Knoxia sumatrensis (Khudi kanda): Whole plant used.

Pueraria tuberosa (Patal kumhra): Root used.

Scoparia dulcis (Bhui dhania): Root or whole plant used.

Senecio nudiculous (Ban sarson): Root used.

Symplocos racemosa (Lodh): Stem bark used.

Tylophora rotundifolia (Bhuli): Root used.

Wattakaka volubilis (Gai lakhan): Leaves used.

Ho Tribe Formulation

Research conducted among the Ho tribe of West Singhbhum district in Jharkhand documents the use of roots of Woodfordia fruticosa, Ruellia tuberosa, Andrographis paniculata, Dioscorea bulbifera, and bark of Madhuca longifolia in the preparation of Ranu tablets .

Ranu 3 (Bakhar) Formulation

A third formulation, sometimes called Bakhar, is a compound formulation of six plant parts :

· Fresh roots of Cissampelos pareira (Akenbindi)

· Fruits of Diospyros melaloxylon (Kendu)

· Fronds of Lygodium flexuosum (Fern)

· Tubers of Orthosiphon rubicundus (Chandua)

· Seeds of Ruellia tuberosa (Chaulia)

· Bark of Terminalia alata

The Role of Medicinal Plants in Fermentation

The inclusion of these medicinal plants serves multiple functions. First, they provide essential nutrients and bioactive compounds that support the growth of desirable fermentative microbes while inhibiting undesirable ones. Second, they contribute to the ethnomedicinal properties of the final beverage. Third, they impart unique flavors and aromas that distinguish Handia brewed in different households and regions.

Antimicrobial Properties of Ranu Plants

Research has demonstrated that the ethanol extracts of plants used in Ranu preparation contain abundant alkaloids, flavonoids, carbohydrates, proteins, amino acids, saponins, tannins, and phenolic compounds . These phytochemicals exhibit significant antibacterial activity against enteric pathogens. The zone of inhibition was found to be maximum against Staphylococcus aureus, followed by Shigella sonnei and Shigella flexneri. The minimum inhibitory concentration (MIC) results ranged from 125 to 1000 µg/ml, with the lowest MIC recorded against S. aureus. The minimum bactericidal concentration (MBC) tests validated that at concentrations between 1000 and 2500 µg/ml, most test bacteria were killed, demonstrating broad spectrum antimicrobial activity .

This antimicrobial activity is crucial for the safe preparation of Handia. The herbs in Ranu tablets help suppress pathogenic microorganisms during the initial stages of fermentation, allowing the desirable yeasts and lactic acid bacteria to establish dominance.

The Peak Stage of Probiotic Diversity

The stage when probiotic diversity as well as count is at its highest in Ranu tablets is immediately following the initial fermentation and before the sun drying process. During the preparation of Ranu tablets, the mixture of rice powder, herbal ingredients, and water is allowed to ferment for a period that allows the microbial community to proliferate. This is indicated by the development of a distinct aroma and, in some traditions, a hissing sound . After this active fermentation, the tablets are sun dried for several days. The drying process reduces the moisture content, putting the microbes into a state of dormancy for preservation. When the dried Ranu tablets are later used to ferment cooked rice for Handia production, the microbes reactivate and reach peak counts again during the active fermentation stage of the beverage, typically over 2 to 5 days .

Preparation Guidelines for Ranu Tablets

The traditional preparation of Ranu tablets follows a methodical process documented across multiple studies. The following recipe synthesizes traditional practices from Odisha and Jharkhand .

Raw Materials for Approximately 50 to 100 Tablets

Rice flour

Quantity: 200 to 300 grams. The flour is made from de husked rice, preferably slightly reddish or glutinous varieties.

Medicinal plant ingredients

Quantity: A total of approximately 20 to 30 grams of dried, powdered plant parts. The specific plant mixture varies by tradition. A simple formulation can use equal quantities of the selected roots, barks, and leaves.

Filtered non chlorinated water

Quantity: As needed to form a stiff dough.

Previously prepared Ranu tablets (optional)

A small amount of old Ranu powder can be used as an inoculum to enhance consistency.

Equipment

Grinding stone (silbatta) or electric grinder

For powdering the dried plant parts.

Wooden mortar and pestle or large mixing bowl

For combining ingredients.

Bamboo mat or clean cloth

For drying the tablets.

Sunlight or shaded drying area

For the drying process.

Step by Step Recipe

1. Collect and clean the plant materials

Gather the required roots, barks, leaves, and other plant parts from reliable sources. Follow traditional sustainable harvesting practices. Wash all plant materials thoroughly with clean water to remove soil and debris.

2. Dry the plant materials

Spread the cleaned plant parts on a bamboo mat in a shaded, well ventilated area. Allow them to dry for several days until completely crisp and free of moisture. Shade drying is preferred over sun drying for this step to preserve volatile bioactive compounds .

3. Powder the dried plants

Once fully dried, grind the plant materials into a fine powder using a grinding stone or electric grinder. The powder should be uniform in consistency.

4. Prepare the rice flour

If using whole rice, grind de husked rice into a fine flour. For 200 to 300 grams of rice flour, combine it with approximately 2 grams of the mixed herbal powder for a basic formulation .

5. Combine the ingredients

In a large mixing bowl, combine the rice flour and the powdered herbal mixture. Mix thoroughly to ensure even distribution of the plant materials.

6. Add water and form dough

Add filtered non chlorinated water gradually to the dry mixture. Knead vigorously for 10 to 15 minutes to form a stiff, pliable dough. The dough should hold its shape without cracking.

7. Shape the tablets

Pinch off small portions of the dough and roll them between the palms to form small, round, flattened pellets or tablets. The size can vary, but typical tablets are approximately 2 to 3 cm in diameter .

8. Initial drying

Place the formed tablets on a clean bamboo mat or cloth. Expose them to sunlight for approximately one hour to remove surface moisture .

9. Shade drying

After the initial sun drying, move the tablets to a shaded, well ventilated area. Allow them to dry for several days until they are completely hard and dry throughout. Some traditions dry the tablets entirely in the shade without sun exposure .

10. Storage

Once fully dried, store the Ranu tablets in an airtight container in a cool, dry place away from direct sunlight. Properly dried and stored, the tablets can remain viable for months.

Signs of Success

A properly made Ranu tablet is hard, dry, and round or slightly flattened. The color ranges from off white to light tan or grey brown, depending on the herbs used. The aroma should be pleasant, earthy, and slightly herbal, without any musty or moldy odors. The tablet should be free from any black, green, or blue mold. When crumbled, the interior should be dry and uniform.

Troubleshooting Common Issues

Tablets develop black or green mold

Cause: Insufficient drying, excessive humidity during storage, or contamination. Solution: Discard all contaminated tablets. Ensure the drying period is adequate and that storage containers are completely dry.

Tablets crack or crumble after drying

Cause: Dough too dry or insufficient kneading. Solution: Add slightly more water to the dough in the next batch and knead more thoroughly to develop a cohesive structure.

Tablets have no fermentation activity when used

Cause: The microbial community has died, possibly due to overheating during drying or prolonged storage. Solution: Use fresher tablets or ensure that drying temperatures did not exceed safe limits.

Offensive or rancid smell

Cause: Overgrowth of undesirable bacteria during preparation or spoilage during storage. Solution: Discard the batch and ensure all equipment and ingredients are clean.

Usage of Ranu Tablets

Ranu tablets are used as the starter culture for Handia, the traditional rice beer of Eastern India. To use, powder 2 to 3 Ranu tablets for approximately 500 grams to 1 kilogram of cooked rice . The boiled rice must be cooled completely to room temperature before mixing with the powdered tablets, as heat will kill the fermentative microbes. The mixture is then placed in an earthen pot, covered with a cloth, and allowed to ferment for 2 to 5 days . The resulting fermented product is filtered and consumed as Handia.

Beyond Handia, Ranu tablets are also used in the preparation of Mahuli or Mahua, a distilled beverage made from the dried corollas of Mahul flowers (Madhuca longifolia). The dried flowers are kept in a pot with water, a few Ranu tablets are added, and juice of Buchanania lanzan leaves is added to quicken fermentation. The mixture is fermented for 3 to 5 days and then distilled .

Functional and Health Benefits

The consumption of Handia, made possible by Ranu tablets, is associated with several health benefits rooted in both the probiotic fermentation and the medicinal properties of the included herbs.

Probiotic Gut Health

The lactic acid bacteria present in the fermentation process promote a healthy gut microbiome, improving digestion and boosting immunity . The acidic pH of the final beverage (4.44±0.97) creates an environment that supports beneficial bacteria while inhibiting pathogens .

Nutritional and Hydration Support

Handia is consumed as a source of carbohydrates that provides sustained energy, making it valuable for communities engaged in labor intensive agricultural work . The beverage also compensates for water loss during heavy physical labor, particularly in the hot summer months .

Ethnomedicinal Properties

The plant ingredients in Ranu tablets are selected for their specific medicinal properties. The final beverage is believed to help cool the body, protect against jaundice, and provide relief from various ailments including liver disorders and dysentery . The antimicrobial properties of the herbal ingredients contribute to the safety of the traditional fermentation process .

Low Alcohol Content

The fermentation process controlled by Ranu tablets produces a beverage with a low alcoholic content of approximately 1.21±0.98 percent . This low level means that repeated consumption does not lead to intoxication, making Handia suitable for daily consumption as a nutritional and hydrating beverage rather than as an intoxicant.

Safety and Usage Note

Ranu tablets are a traditional starter culture and are not meant to be consumed directly. They are used as an inoculum to ferment cooked rice into Handia or other beverages.

The plant ingredients used in Ranu tablets include species with potent bioactive compounds. Some plants, such as Datura metal, contain alkaloids that can be toxic in high concentrations. The traditional formulation uses these plants in very small, carefully calibrated quantities that have been established through generations of practice. It is essential to follow traditional recipes precisely and not to exceed recommended proportions.

Individuals with known allergies to any of the plant ingredients should avoid handling or consuming products made with Ranu tablets. The final fermented beverage Handia contains live microorganisms and low levels of alcohol. Pregnant women, individuals with compromised immune systems, or those with histamine intolerance should exercise caution.

The preparation of Ranu tablets represents a traditional knowledge system that should be respected. If you are fortunate enough to receive instruction from a traditional practitioner, honor their knowledge and the plants they use. The continued practice of this craft helps preserve both cultural heritage and biocultural diversity.

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