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Alcoholic drinks from Brazilian Amazon
Caiçuma is a thick, cloudy fermented drink that Amazonian indigenous peoples make from starchy food. The best-documented version uses peach palm fruit (pupunha); others use manioc, banana or maize. Natural fermentation leaves it weak, about 1.5 % alcohol in one report, and full of pulp.
| Peach palm fruit (pupunha), tops and bases cut off | Cutting the ends lets fat escape into the cooking water, which is thrown away[andrade2003] |
| No added yeast | The drink ferments naturally. The INPA laboratory version added dried Saccharomyces cerevisiae (1 %) and sucrose syrup[andrade2003] |
| Starter | spontaneous |
What changes: Peach palm fruit with the ends cut off boils, and the fat is poured off
Raw peach palm irritates the mouth, so the fruit is only used cooked. Cooking partly breaks down the starch; the base and tip are cut off first so fat leaves with the cooking water. Output: cooked fruit.
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
Caiçuma is a thick, cloudy fermented drink that Amazonian indigenous peoples make from starchy food. The best-documented version uses peach palm fruit (pupunha); others use manioc, banana or maize. Natural fermentation leaves it weak, about 1.5 % alcohol in one report, and full of pulp. Saccharomyces cerevisiae does most of the fermenting.
Caiçuma is the Amazonian name for the cloudy, pulp-rich fermented drink of peach palm. Unlike the INPA laboratory version it is not clarified or filtered, so the pulp stays in the cup.
No safety information specific to caiçuma was found. Raw peach palm fruit irritates the mouth, so it is eaten and used only after cooking (Andrade 2003). Manioc versions carry cassava's cyanide hazard. Boiling does not reliably remove it, and our sources do not say how these makers treat the root.
Every number is labelled with how it is known. How this atlas is made
An anthropological study describes fermented caiçuma, made by women, as one of the main drivers of social life, prominent at a girls' initiation festival.
