https://indianpedia.org/index.php?action=history&feed=atom&title=JudimaJudima - Revision history2026-07-30T13:57:42ZRevision history for this page on the wikiMediaWiki 1.45.4https://indianpedia.org/index.php?title=Judima&diff=506657&oldid=prevNayem at 00:21, 29 December 20252025-12-29T00:21:55Z<p></p>
<p><b>New page</b></p><div>{{Short description|GI tagged traditional wine of India}}<br />
{{Infobox beverage<br />
| name = ''Judima''<br />
| image = Judima Rice Wine.jpg<br />
| image_size = 170px<br />
| caption = Judima rice wine bottle<br />
| type = [[Rice wine]]<br />
| abv = <br />
| proof = <br />
| manufacturer = <br />
| distributor = <br />
| origin = [[ North East India|North east India]] <br />
| region = [[Assam]]<br> [[Nagaland]]<br />
| introduced = [[Dimasa people]]<br />
| discontinued = <br />
| color = pale yellow or reddish<br />
| flavour = <br />
| ingredients = [[Glutinous rice]]<br />
| variants = <br />
|related = ''[[Zutho]]'', ''[[thuthse]]'', ''[[choujiu]]''<br />
| website =<br />
}}<br />
'''Judima''' is a traditional ethnic [[rice wine]] associated with the [[Dimasa people]] of [[Assam]].<ref name=gogoi-238>{{harvtxt|Gogoi|2016|p=238}}</ref> It has received a [[geographical indication]] tag in 2021. It is prepared from a starter kit, and is distinguished by the use of a wild herb local to [[Dima Hasao district]] called ''thembra'' (''[[Senegalia pennata]]'').<ref>{{harvtxt|Borah|2021}}</ref><ref name=gogoi-238/> It is used ritualistically by the Dimasa people in events such as birth, marriage and death.<ref name=gogoi-238/><br />
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== Traditional process ==<br />
Judima is prepared in broadly a two-step process—the preparation of the starter cake and the use of the starter cake to ferment cooked rice.<br />
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The starter cake for Judima is called ''Humao''. It is prepared from the dried powdered ''thembra'' bark, made into a dough with rice powder and water and then air-dried. <br />
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For fermentation glutinous [[Bora saul|''bora'' rice]] is used, and among its may varieties the one called ''bairing'' is preferred. The rice is boiled/steamed, and then spread to cool over banana leaves. The starter cake is crushed and mixed with the cooled rice, and then set aside in earthen vessels for three to five days (longer in the winters). At the end of this period, the liquid that is produced is strained—which is Judima.<ref name=gogoi-240>{{harvtxt|Gogoi|2016|p=240}}</ref><br />
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Judima that is distilled is called ''Juharo''.<br />
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==References==<br />
{{reflist|2}}<br />
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==Further reading==<br />
{{refbegin}}<br />
* {{cite news |last=Borah |first=Prabalika M |date=2021-09-21 |title=Assam's Dimasa people's Judima rice wine finally gets a GI tag |url=https://www.thehindu.com/news/national/judima-dimasa-people-judima-rice-wine-of-dimasa-people-gi-tag/article36708733.ece |work= |location= |access-date=2020-01-16}}<br />
* {{Cite journal|last=Gogoi|first=Jupi|title=''Judima'' The Traditional Rice Wine of the Dimasa Community of Assam|date=2016|journal=Journal of Intellectual Property Rights |volume= 21|pages=238–242|url=http://nopr.niscair.res.in/bitstream/123456789/35371/1/JIPR%2021%284%29%20238-242.pdf}}<br />
{{refend}}<br />
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{{Assam}}<br />
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[[Category:Cuisine of Northeast India]]<br />
[[Category:Indian alcoholic beverages]]<br />
[[Category:Geographical indications in Assam]]</div>Nayem