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Starters and koji from Sikkim and Darjeeling
Marcha is a dry, flat starter cake of soaked, pounded rice mixed with wild herbs, ginger and chilli, seeded with a little powdered old marcha. The cakes rest under fern fronds while moulds, yeasts and bacteria grow, then dry in the sun. Brewers use marcha as the starter for kodo ko jaanr (millet), bhaati jaanr (rice) and the spirit raksi.
| Soaked rice | [sha2017] |
| Wild herbs (Plumbago zeylanica, Buddleja asiatica, Vernonia cinerea) | In eastern Nepal, makers use over 42 different plants in all[sha2017][karmacharya2024] |
| Ginger and dried red chilli | [sha2017] |
| Powdered old marcha1–2 % | The back-slop that seeds the new batch[sha2017][anupma2020] |
| Starter | back-slop: 1–2 % powdered old marcha |
Total time across the recorded steps: 4 days – 6 days
What changes: Water soaks into the rice grains
Output: soaked rice.
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
Marcha is a dry, flat starter cake of soaked, pounded rice mixed with wild herbs, ginger and chilli, seeded with a little powdered old marcha. The cakes rest under fern fronds while moulds, yeasts and bacteria grow, then dry in the sun. Brewers use marcha as the starter for kodo ko jaanr (millet), bhaati jaanr (rice) and the spirit raksi. Made in 5 steps over 4 days – 6 days. The longest step, sun-dry, takes 3–5 days (Sha S.P 2017). Mucor circinelloides and Rhizopus microsporus and Mucor hiemalis and Rhizopus chinensis do most of the fermenting.
| Main step | 3–5 daysReported[sha2017] | Sun-dry |
|---|---|---|
| Acidity | pH 4.9–5.7Measured[anupma2020] | Sun-dry |
Marcha is a dry cake starter like Chinese xiaoqu or Indonesian ragi, not a grain koji. Its moulds turn starch into sugar and its yeasts make alcohol, so it does both jobs in one cake. Wild herbs, ginger and chilli go into the dough.
One study found a strain of the aflatoxin-forming mould Aspergillus flavus in a Sikkim marcha sample, and another in a khekhrii starter from Nagaland, and called its presence alarming. It reports no toxin test. The authors add that the other moulds, yeasts and lactic bacteria in the starter may hold it back and reduce aflatoxin, which they did not measure. They suggest it may come from contaminated rice, since starter-makers often use low-quality, old or discarded grain. WHO advises throwing out grain that looks mouldy, discoloured or shrivelled [who-mycotoxins]. Plumbago zeylanica, one of the wild herbs, has a root that is toxic and that Ayurvedic medicine purifies before use [das2025]. The sources we read do not say which part of it marcha uses, so do not add a wild plant you cannot identify.
Hazards the sources name: Aspergillus flavus, an aflatoxin-forming mould (one strain, SMM-1, from a Sikkim marcha sample).
Every number is labelled with how it is known. How this atlas is made
Sha et al. (2017) describe dry cereal starters such as marcha as the wisdom of Himalayan ethnic peoples for centuries. Karmacharya et al. (2024) call making alcohol by spontaneous fermentation a long-standing custom in Nepal and list the Limbu name khesung, the Tamang bharama and the Rai bopkha or khabed.
