Gorge on Assam's fermented delights
Assam, known for its lush tea gardens, also boasts rich culinary traditions that favor gut health. Among these, fermented foods hold a special place. These staples aren't just about taste; they're about embracing a lifestyle focused on digestion and overall well-being. Let's explore some of these digestive-friendly fermented Assam staples, appreciating their unique flavors and health benefits.
Kharoli: A tangy must-have
Kharoli is made by fermenting mustard seeds into a pungent paste. This unique ingredient is a staple in Assamese cuisine, known for its probiotic qualities that aid digestion. Just a small dollop of kharoli can transform any dish with its tangy flavor while contributing to your gut health. It's particularly popular in salads and as a side condiment.
Tenga anja: The sour broth
Tenga anja is a light and tangy fish stew but can be adapted into a vegetarian version using tomatoes and local greens. The souring agent, usually tomato or elephant apple (ou tenga), introduces beneficial bacteria into the dish, promoting better digestion. This broth is not just comforting; it's also packed with vitamins and minerals essential for gut health.
Pitha: Fermented rice cakes
Pitha are traditional rice cakes, often enjoyed during breakfast or as snacks. Made from fermented rice batter, these cakes are steamed or fried to perfection. The fermentation process breaks down the starches in rice, making it easier to digest and allowing the body to absorb more nutrients efficiently. Pitha comes in various forms — sweet or savory — catering to all palates.
Doi: Curd with a twist
Doi, Assam's take on curd, thrives in the region's warm climate. It's creamier than typical yogurt, enriched with probiotics that boost gut health and immunity. This curd is a staple in both sweet and savory Assamese dishes, like payas. Regular consumption of doi supports digestion and enhances nutrient absorption, making it a key component of a health-focused diet.
