Kahudi

Kahudi is a seasoning made by fermenting mustard seeds in Assam. Its recorded taste characteristics are pungency and acidity, not bitterness. It is positioned on sensory axes distinct from bitterness, but the encyclopedia also treats it as a comparator because mustard seeds undergo solid-state fermentation. Roasted and ground mustard seeds are prepared with an acidic additive called Thekera, producing a paste fermented in an acidic environment. The study records the process of shaping the mixture, wrapping it in banana leaves, and then fermenting it in the solid state, based on samples prepared at the researchers' request by 3 households in Jorhat district, Assam.

The study text describes kahudi as 「酸性発酵による、辛味と酸味を持つペースト」 (in translation: "a pungent, sour paste made by acidic fermentation"). This is a cultural and product description in the article, not the result of a sensory test in which a trained panel numerically rated attribute intensity. The preparation record also reflects the practices of a small number of households in Jorhat district, not a survey covering the range of methods across Assam.