Some fermented foods and beverages of Nagaland, India

Traditional fermented foods are consumed as an integral part of diet of tribal community since early history. Their products is one of the oldest and economical methods for production and food preservation. In Northeastern region of India, fermented foods are made from local crops and biological resources. Nagaland is one of the states in North Eastern region of India inhabited by indigenous ‘Naga’ tribe comprising of 16 tribes having varied forms of rich cultural heritage and food habits. The traditional fermented foods and beverages an important constituents of staple diet of Naga tribes are reviewed here. It is more like an art of technology passed from generation to generation. The present paper documents the major fermented foods used by the different Naga tribes and the technique of preparation. Some of them are Axone/Akhone, Anishi, Bastanga, fermented pork fat, Hungrii, Jangpangnagtsu, Jang kap, Zutho, Tsutocie and fermented fruit beverages. The method of their preparation and physico-chemical characteristics are briefly reviewed. The future prospects are also discussed.