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Vegetables from Nagaland, India
Anishi is made from taro (Colocasia) leaves packed in gunny bags or banana leaves for a few days until they turn yellow, then pounded to a paste, shaped into cakes and dried by the fire or in the sun. The dry black cakes keep for a long time and are cooked with smoked pork. Bacillus species, not lactic acid bacteria, were the main microbes found in it.
| Taro (Colocasia esculenta) leaves | Harvested from May to September[deb2020][morung2019] |
| Salt and chilli powderoptional | Some makers add them to the dough before drying[morung2019] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days – 7 days
What changes: Starting material: taro leaves, picked from May to September
Output: fresh taro leaves.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Anishi is made from taro (Colocasia) leaves packed in gunny bags or banana leaves for a few days until they turn yellow, then pounded to a paste, shaped into cakes and dried by the fire or in the sun. The dry black cakes keep for a long time and are cooked with smoked pork. Bacillus species, not lactic acid bacteria, were the main microbes found in it. Made in 5 steps over 3 days – 7 days. The longest step, pack into a gunny bag and ferment until yellow, takes 3–7 days (Deb C.R 2020). Bacillus subtilis and Bacillus licheniformis does most of the fermenting.
| Main step | 3–7 daysReported[deb2020][morung2019] | Pack into a gunny bag and ferment until yellow |
|---|---|---|
| Acidity | pH 5.8Measured[deb2020] | Shape into cakes and dry by the fire or in the sun |
Unlike gundruk or other Himalayan leaf ferments, anishi is baked and dried as a pounded cake, and the main microbes found in it were Bacillus species, not lactic acid bacteria.
Taro leaves contain calcium oxalate, whose needle-like crystals are considered a cause of acridity in taro. In leaves of Vietnamese taro cultivars (Colocasia esculenta and Alocasia odora), total oxalate was 433.8–856.1 mg/100 g wet matter, about 65 % of it insoluble (Hang et al. 2017). The authors say oxalates can lock up calcium, iron and magnesium and raise the risk of kidney stones, and that taro leaves are not eaten raw. That study did not test fermented leaves, and no oxalate measurement of anishi was found.
Every number is labelled with how it is known. How this atlas is made
The Morung Express (2019) says anishi is particularly popular among the Ao Nagas, and that some villages in Mokokchung have ventured into commercial production but find it hard to meet demand by the traditional method.
