solid-state mustard-seed fermentation
process / process-mustard-seed-solid-fermentation
からし種の固体発酵
Solid-state mustard-seed fermentation is a process of wrapping and fermenting roasted, ground mustard seeds with acidic or alkaline additives.
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Reading the bitterness
Solid-state fermentation of mustard seeds mixes roasted and ground seeds with acidic or alkaline additives, shapes the mixture, wraps it in banana leaves, and ferments it. The resulting seasonings are documented as primarily pungent pastes (Kahudi also has sourness; Kharoli has umami), with no description found so far claiming bitterness itself. This entry is included in the encyclopedia for reference as a flavor change along an axis other than bitterness. A 2022 study documented preparations by 3 cooperating households in Jorhat district, Assam, India; the product fermented with an extract of the acidic additive Thekera was called Kahudi.
The same process also works with an alkaline additive. Adding khar made from banana ash before shaping and fermenting in the same way produces Kharoli. Both accounts document practices in 3 Jorhat district households, and do not establish the range of methods across Assam.
Sources for this overview
Checked for this overview: Confirmed the solid-state fermentation process using Thekera and the record of Kahudi preparation. / Confirmed that the seasoning-kahudi brief describes Kahudi as a pungent, sour paste. / Confirmed that the seasoning-kharoli brief describes Kharoli as a pungent, umami paste. / Confirmed the process using khar, the preparation of Kharoli, and the limits of the survey’s scope.
Follow the connections
Kahudi →is produced through→ solid-state mustard-seed fermentation
Kharoli →is produced through→ solid-state mustard-seed fermentation
Hypotheses and recipe candidates for this entry are on the Japanese page.
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How processing and cooking change it (2)
Scope: Research samples prepared by commissioning 3 households in the Jorhat district of Assam
Note: Uses the acidic additive Thekera. This is not treated as the sole preparation method across the whole tradition.
Show data
seasoning-kahudi —is_produced_through→ process-mustard-seed-solid-fermentationScope: Research samples prepared by commissioning 3 households in the Jorhat district of Assam
Note: Uses the alkaline additive khar. This is not treated as the sole preparation method across the whole tradition.
Show data
seasoning-kharoli —is_produced_through→ process-mustard-seed-solid-fermentation