Significance
Khardwi is one of the most popular traditional foodstuffs of Bodo cuisine — an alkaline ash extract used as a natural food additive that acts like cooking soda and is the source of the distinctive salty taste in Bodo/Assamese food. It is now a star item in restaurants serving Bodo/Assamese cuisine.
History & Cultural Context
Traditionally, Khardwi made from banana peels is considered best due to high potassium and low sodium. Bodo/Assamese food start-ups now sell bottled thalir/kolakhar across India, bringing alkalinity to the diet.
Process & Techniques
The selected leaves or stems are dried on hot sunny days and burned. The ash is soaked in water and filtered; the filtered alkaline solution is used in food, and the remaining soaked ash is stored for up to six months. It can be used in powder or liquid form.
Traditional Knowledge
Every part of the banana plant — roots, bark, leaves and fruit peel — can make good-quality Khardwi. It supplies minerals such as potassium, sodium, iron, cobalt, manganese, nickel, zinc and copper, and is valued as a healthier, organic alkaliser.
GI Registration Details
GI Number
GI 615
Application No.
615
Class
Class 29
Filing Date
29 August 2022
Registration Date
March 2024
Registered Applicant
Association of Traditional Food Products
Facilitated By
Bodo Culture and Heritage Preservation Board (BCHPB)
Geographic Origin
Bodoland Territorial Region (BTR), Assam
Verification Status: VERIFIED
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