In India, fermented foods and beverages are an integral part of cultural heritage, even today. These have been developed throughout the history of human civilization for sustained nutrition and food preservation. It is presumed that fermented foods probably originated during 7,000-8,000 BC in the areas of Indus Valley.
Rice-based beverages or rice beer are rare types of food products, only found in a few tropical areas of Asia-Pacific countries. Air dried cooked rice powder is the principal substrate and traditional starter tablet/dust is used for the purpose. The use of selective herbs for preparation of starter is a unique ancient culture in Assam.
The process of rice fermentation involves a two-stage fermentation: solid state fermentation wherein molds grow on raw material and are saccharified and gelatinized; and thereafter, semiliquid substrate favors the growth of LAB and alcohol producing yeast.
Xaaj is known to be the drink of the Ahoms and plays an important role in their socio-cultural lives. It is naturally loaded with a variety of probiotics and has great therapeutic values. It is served in a numerous occasions in the Ahom community - during child birth, marriages, even at funerals, at the Bihus and other household occasions where offerings are made to the deceased forefathers.
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