Judima
Judima is a traditional ethnic rice wine associated with the Dimasa people of Assam.[4] It has received a geographical indication tag in 2021. It is prepared from a starter kit, and is distinguished by the use of a wild herb local to Dima Hasao district called thembra (Accacia pennata).[5][4] It is used ritualistically by the Dimasa people in events such as birth, marriage and death.[4]
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Traditional Process
Judima is prepared in broadly a two-step process—the preparation of the starter cake and the use of the starter cake to ferment cooked rice.
The starter cake for Judima is called Humao. It is prepared from the dried powdered thembra bark, made into a dough with rice powder and water and then air-dried.
For fermentation glutinous bora rice is used, and among its may varieties the one called bairing is preferred. The rice is boiled/steamed, and then spread to cool over banana leaves. The starter cake is crushed and mixed with the cooled rice, and then set aside in earthen vessels for three to five days (longer in the winters). At the end of this period, the liquid that is produced is strained—which is Judima.[6]
Judima that is distilled is called Juharo.
Notes
- "639 Identifier Documentation: aho – ISO 639-3". SIL International (formerly known as the Summer Institute of Linguistics). SIL International. Retrieved 2019-06-29.
Ahom [aho]
- "Population by Religious Communities". Census India – 2001. Ministry of Home Affairs, Government of India. Retrieved 2019-07-01.
Census Data Finder/C Series/Population by Religious Communities
- "Population by religion community – 2011". Census of India, 2011. The Registrar General & Census Commissioner, India. Archived from the original on 25 August 2015.
2011census/C-01/DDW00C-01 MDDS.XLS
- Gogoi (2016, p. 238)
- Borah (2021)
- Gogoi (2016, p. 240)
References
- Borah, Prabalika M (2021-09-21). "Assam's Dimasa people's Judima rice wine finally gets a GI tag". Retrieved 2020-01-16.
- Gogoi, Jupi (2016). "Judima The Traditional Rice Wine of the Dimasa Community of Assam" (PDF). Journal of Intellectual Property Rights. 21: 238–242.