Table 1 Geographical distribution of ethnic fermented foods and beverages in the Himalayas

(A) Plant-based Himalayan fermented foods

Soybean

Alkaline, sticky, solid

Not produced

Not produced

Aagya (AP), Axone/Aakhonii (N), Bari (B), Bekang (Mz), Bemerthu (A), Bekanthu (A), Bezeithu (T), Chukchoro, Grep chhurpi/Lipi chhurpi (AP), Hakhu mata Mn), Hawaijar (Mn), Khuichang (Mn), Kinema (Dj, S, EN, B), Penam (AP), Peruñyaan (AP), Peron Piak (AP), Paeha/peha (AP), Pintop panau (AP), Satlyangser (S), Tho-nao (AP), Tungrymbai (Mg)

Non-soybean legumes

Slightly acidic, solid

Borhe (HP), Dangalbari (HP), Maseura (WN), Mashbari (HP), Papad (HP), Sepubari (HP), Wari/bari (HP, U)

Maseura (WN)

Maseura (Dj, S)

Cereal

Fermented dough, baked, fried

Aska (HP), Babru (HP), Bagpinni (HP), Bhatooru (HP), Bhatabaru (HP), Chilra (HP), Chzot/Girda (JK), Czochwor (JK), Gulgule (HP), Jalebi (HP, U, WN), Khambir (L), Lawaas (JK), Marchu (HP), Nan (HP), Pakk (HP), Selroti (WN), Siddu (HP), Seera (HP), Tchog (HP)

Jalebi (CN), Selroti (CN)

Jalebi (EN. Dj, S), Selroti (EN, Dj, S, B)

Vegetable

Acidic, sour taste, sun-dried

Gundruk (WN), Sinki (WN)

Gundruk (CN), Sinki (CN)

Ankamthu (Mz), Anishi (N), Antramthu (A), Bastanga (N), Cutocie (N), Ganang tamdui, (Mn, N), Gundruk (EN, Dj, S, A, B), Goyang (S), Hungrii (N), Inziangsang and Inziang-dui (Mn, N), Kahudi and Kharoli (A), Khalpi EN, Dj, S, B), Panitenga (A), Sinki (EN, Dj, S, B), Ziangsang (Mn, N)

Bamboo

Acidic, sour taste, fresh or sun-dried

Not produced

Mesu (CN)

Bastanga (N), Ekung, Eup and Hirring (AP), Khorisa (A), Lung-siej (Mg), Mesu (EN, Dj, S, B), Miya mikhri (A), Moiya pangsung or moiya koshak (T), Soibum, Soijim or soijin and Soidon (Mn), Thunkhiang/Thunkheng(A, Mn), Tuai-um (Mz), Thunbin (Mn), Tuaithur (A)

(B) Animal-based Himalayan fermented foods

Milk

Acidic, savoury

Dahi (WH), Chhura (L), Chura loenpa (TAR), Kalari (JK), Kurut (TAR), Lassi (WH), Mar (L), Mohi, Phuh (JK), Qula (TAR), Tara (L), Zamuthdod (JK)

Dahi (CN), Lassi (CN), Mohi (CN)

Dahi (EN, Dj, S, B, A, AP), Chhu (Dj, S), Chhurpi (EN, Dj, S, B, AP), Charka (AP), Chhur chirpen (AP), Chhur singba/chhur mingba (AP), Churkam (B), Chhurpupu/Churtang (AP), Dahi, Shedan (S, B), Datshi (B), Maa/MorMohi (EN, Dj, S, B), Marchang (AP), Philu (S), Phrung (AP), Shyow (S, B), Somar (Dj, S),

Fish

Fermented or traditionally preserved, sun-dried, smoked, or salted

Sidra, Suka ko maacha, and Sukuti (WN)

Sidra, Suka ko maacha, and Sukuti (CN)

Ayaiba (Mn), Bordia (A), Chucha (A), Gnuchi (Dj, S), Godak (T), Hidal (A), Hukoti (A), Hentak (Mn), Ithiitongba (Mn), Karati (A), Lashim (A), Lona Illis (T), Mio (AP), Naduba siyan, Nah-grain and Namsing (A), Naakangba (Mn, N), Ngiiyi-yaan (AP), Ngari (M), Sepaa and Sheedal (T), Sidra, Suka ko maacha, and Sukuti (EN, Dj, S, B), Tungtap (Mg)

Meat

Fermented or traditionally preserved, sun-dried, smoked, or sausage-like products

Arjia (U, HP), Chartayshya (U, HP), Jamma (U, HP), Kheuri, Lang kargyong (L), Lang chilu L), Shekwa (WN), Suka ko masu (WN), Yak kargyong and yak kheuri (L)

Sukako ko masu (CN), Shekwa (CN)

Ashikumna/Thevochie (N), Bagjinam (N), Bongkarot and Bongthu (Mn), Dingkyo (AP), Faak kargyong (Dj, S), Gwag ruum and Guaighi kang (Mn), Honoheingrain (A), Jang kap (N), Kargyong, Kheuri, Khyopeh (S), Lang kargyong (Dj, S, B), Lang satchu (Dj, S, B), Lang chilu and Luk chilu (S, B), Lang kheuri (S, B), Lukter (AP), Pikey Pila (AP),Saayung, Sahro and Sathu (Mn), Sa-um (Mz), Shekwa (EN), Suka ko masu (EN, Dj, S, B), Yak chilu, Yak kargyong, Yak kheuri and Yak satchu (S, B)

(C) Himalayan amylolytic starters and alcoholic fermented beverages

Non-eatable, cereal-based starter culture

Artisan, amylolytic, solid, dry, ball or oval or flattened, starter cultures (consortia of mycelial moulds, yeasts and bacteria)

Bakhar (U, HP), Balan (U, HP), Dhehli (HP), Keem Khai (U, HP), Malera/treh (HP), Marcha, manapu and mana (WN), Phab (L)

Marcha, manapu and mana (CN)

Angkur (A), Apop pitha (A), Bhekur-pitha (A), Chamri (Mn), Chang-poo or phab (B) Chowan (T), Dabai, Dawdim (Mz), Dhehli, Emao (A), Hamei (Mn), Humao (A), Ipoh/Siye (AP), Khai (Mn, N), Khekhrii (T), Marcha (EN, Dj, S, B), Modor pitha (A), Opop (AP), Phab (B, AP), Phut, Paa and Pee (AP), Thap (A), Thiat (Mg), Xaaz/Xaj pitha (A)

Alcoholic fermented beverages

Cereals (rice, finger millets, maize, barley, wheat)-based mild, sweet, alcoholic beverages

Ayela (WN), Angoori or kinnauri (HP), Ark/ara (HP), Chyang (L), Buza (L), Chulli (HP), Chhind, Daru (HP), Ghanti (HP), Jann (U, HP),, Khor, Kodo ko jaanr (WN), Lugri (HP), Pachwai (U, HP), Rak (HP), Raksi (WN), Sez (U), Soora/Sura (HP)

Ayela (CN), Bhaati jaanr (CN), Kodo ko jaanr (CN), Makai ko jaanr (CN), Simal tarul ko jaanr (CN), Raksi (CN)

Acham (Mn), Ahom (A), Aarak or Hor-Alank (A), Aitanga (Mn), Apong (A, AP), Aara (AP), Bhaati jaanr (EN, Dj, S, B), Buza, Chakti, Chulli, Chyang (EN, Dj, S, B, AP), Chee (S), Chhind, Dekuijao and Duizou (N), Ennog (AP), Faapar ko jaanr (EN, Dj, S), Gahoon ko jaanr (EN, Dj, S), Haria (A), Jou (N), Judima (A), Juharo and Juhning (A), Kiad (Mg), Khor (Mn), Kodo ko jaanr (CN, Dj, S, B), Langi (T), Laopani (A), Madhu(N), Makai ko jaanr (EN, Dj, S, B), Mingari (AP), Nchiangne and Nduijao (N), Nyongin (AP), Oa (AP), Opo (AP), Patso (Mn), Pheijou (Mn), Pona (AP), Raksi (EN, Dj, S, B), Rakzu (Mz), Ruhi (N), Simal tarul ko jaanr (EN, Dj, S), Sira-Oa (AP), Themsing (AP), Timpui (Mn), Tin-zu (Mz), Toddy (A), Xaj pani/koloh pani (A), Waiyu (Mn), Yu (Mn), Yu angouba (Mn), Zoungao (Mn, N), Zouju/zouzu (Mn, N), Zu (A), Zutho (N), Zupui (Mz), Zufang (Mz)

Fermented tea

Pu-erh tea (Tibet in China)