Parameters
Temperature
25°C optimal
15°C to 30°C range
Temperature range for optimal fermentation
Time
5 days
3 days – 7 days
Equipment
Ceramic potCheeseclothWeight
Sensory Profile
Aroma ()
SourTangyFruity
Compounds: Lactic acid, Acetic acid, Ethanol
Taste
SourUmami
Texture
TangyCreamy
Wine Analogy
Similar to aged fish sauce fermentation like Vietnamese nuoc mam
Coffee Analogy
Like over-fermented natural process coffee beans
Perfume Analogy
Reminiscent of animalic musk bases in perfumery
Origin & History
Civilization
Indigenous communities of Assam
Era
Traditional
Region
Assam
Spread Path
Local trade and cultural exchange
Culinary Applications
Shidal ChutneyAssameseFermentation creates concentrated umami base for condiment
Masor TengaBodo tribeProvides sourness substitute in fish curry
Shidal BoraBengali-Assamese borderFermented fish acts as binding agent in fritters