Published Paper Details:

An indigenous fermented rice beverage locally known as ''Anthom'' is prepared from Oryza sativa var. glutinosa, either from black or white variety by the Thadou- Kuki tribes of Manipur. The Thadou- Kuki tribe is known for their rich traditional knowledges. They prepared and consumed different types of homemade fermented foods and beverages since time immemorial. Through trial-and-error methods, the knowledge of these fermentation technology is handed down from generation to generation, by words of mouth, and still remains alive as an oral tradition. So far, no written record is available on the technique of this fermented rice preparation technology. Due to modernization and advances in technology, the age-old traditional knowledge has been seriously neglected and the younger generation shows little interest and concern for this is depleting. This knowledge of fermentation technology is now at risk of dying out. The present paper documents the technique of ''Anthom'' preparation. The ethnomedicinal uses in the treatment of urinary tract infections, menstrual problems, post-partum weaknesses and pains, inadequate breast milk of lactating mothers, and kidney stones. It is also consumed after extreme fatigue and exhaustion not only by those who laboured under arduous conditions in the jhum fields of the hills and forests but also by women after child birth and those afflicted by serious sickness and weakness. ''Anthom'' is offered as a welcome drink to every guest by every household in the olden days. It forms an intrinsic part of the traditional diet and their cultural life style. The detail findings will be discussed in this paper.