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Other from Mizoram, India
Chhi-um is Mizo sesame that is pan-heated, crushed in a wooden mortar and kept in a closed container on top of the fireplace for three days, after which it is used to add taste to other food. A second Mizo sesame, chhipui, is heated and pounded with salt until oily and sticky and is eaten as a side dish without further processing.
A short entry: the sources we found record only what is said here about Chhi-um itself.
| Chhibung sesame seed | The whitish of the two Mizo sesame varieties[lalthanpuii2015] |
Total time across the recorded steps: 3 days
What changes: Sesame seeds heat in a dry pan
Output: toasted sesame.
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
Chhi-um is Mizo sesame that is pan-heated, crushed in a wooden mortar and kept in a closed container on top of the fireplace for three days, after which it is used to add taste to other food. A second Mizo sesame, chhipui, is heated and pounded with salt until oily and sticky and is eaten as a side dish without further processing. Made in 3 steps over 3 days. The longest step, keep closed on top of the fireplace, takes 3 days (Lalthanpuii P.B 2015).
| Main step | 3 daysReported[lalthanpuii2015] | Keep closed on top of the fireplace |
|---|
Unlike chhipui, which is pounded with salt and eaten at once, chhi-um is kept closed on top of the fireplace for three days. Other Mizo ferments named "-um" (ṭam-um, bekang um, ai-um) are also kept over the fireplace for two or three days.
Every number is labelled with how it is known. How this atlas is made
