Indigenous Traditional Knowledge of Preparation of Marcha Starter Culture of Jaanr and Raksi by Some of the Local Tribal Communities of Kalimpong and Darjeeling Districts of West Bengal, India

Abstract

Present paper investigates the traditional knowledge of some of the local tribes in Kalimpong and Darjeeling districts of West Bengal on the preparation of starter cultures, locally known as “Marcha”, for the preparation of finger-millet based local alcoholic beverage called Jaanr or Chhyang and also Raksi. The study highlights the ethnobotanical significance, the variety of plants used, and their roles in the fermentation process. Fieldwork and interviews with tribal elders and practitioners were conducted to document this invaluable cultural heritage.