Ethnopharmacology of Assamese Fermented Foods: Traditional Wisdom, Therapeutic Potential, and Evolutionary Insights

Abstract

The migration patterns of humans from various regions over extended periods form the ancestors of the present-day ethnic communities in Assam, a region located in Northeast India. Throughout the process of assimilation, the people of this area developed the skill of fermenting different types of perishable and inedible raw agricultural products into tasty, preserved, and superior foods and drinks pleasing to the senses. Fermented foods have played a crucial role in the cultural and dietary practices of diverse ethnic communities worldwide since ancient times. Particularly in developing countries, their inclusion holds significant importance as it provides a cost-effective method of preserving food while enhancing its nutritional and sensory attributes. The native population of Northeast India, particularly in Assam, has a long-standing tradition of preparing and consuming various smoked, sun-dried, fermented, and salted fish products. This practice, which originated from the astute observations of our ancestors, has resulted in a wide range of fermented food items and beverages that are unique to this region. Among these, Judima, Rice beer, Apong, Jou, Sujen, Khorisa, Kahudi, Napham, Kharoli, Xaj-pani, Chokot, Shidol, and traditional fermented fish products like karati, bordia, and lashim hold significant prominence. These ethnic fermented foods not only influence the local healthcare system but also possess potential therapeutic benefits for disease prevention and managing physiological disorders. The phytochemical constituents present in these fermented foods, individually or in combination, exhibit noteworthy therapeutic potential. The objective of this review is to provide an in-depth understanding of the diverse range of ethnic fermented foods in Northeast India, specifically Assam, their impact on health, and the evolutionary development of their preparation techniques.