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Alcoholic drinks from India
Nchiangne is an alcoholic drink made from red rice in Nagaland. A 2018 review of Himalayan fermented foods lists it as similar to zutho, the rice beer of the Mao Naga. No source we can read describes nchiangne's own method or says whether it is distilled, so the steps below are those given for zutho.
| Red rice | The review says nchiangne is prepared from red rice; no amount is given[khapudang2018] |
| Khekhrii (sprouted-rice starter), for the similar zutho | Naturally fermented, sun-dried sprouted rice grains used to make zutho; the sources do not say nchiangne uses it[anupma2020][khapudang2018] |
| Water | Boiling water is mixed into the pounded rice in the zutho method[khapudang2018] |
| Starter | unknown for nchiangne; khekhrii (sprouted rice) for the similar zutho |
What changes: Sprouted rice grains ferment and are sun-dried into a starter
Khekhrii is the starter named for zutho, the similar drink. It is made by naturally fermenting sprouted rice grains and drying them in the sun. Output: dry sprouted-rice starter granules.
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
Nchiangne is an alcoholic drink made from red rice in Nagaland. A 2018 review of Himalayan fermented foods lists it as similar to zutho, the rice beer of the Mao Naga. No source we can read describes nchiangne's own method or says whether it is distilled, so the steps below are those given for zutho. Moulds isolated from khekhrii, the starter of the similar zutho (a related product, not nchiangne), mostly Ascomycota (86 %); they included Aspergillus niger, Mucor circinelloides, Penicillium citrinum, P. oxalicum and Cladosporium parahalotolerans does most of the fermenting.
The review calls nchiangne similar to zutho and says it is made from red rice. It does not give nchiangne's own method, strength or whether it is distilled.
Aspergillus flavus, a species that can make aflatoxins, was isolated from a sample of khekhrii, the starter of the similar zutho; no toxin tests were reported.
Hazards the sources name: Aspergillus flavus, one strain isolated from a Nagaland sample of khekhrii, the starter of the similar zutho (a species that can make aflatoxins).
Every number is labelled with how it is known. How this atlas is made
