Traditional lore on the preparation of <i style="">Marcha</i> in Sunsari district, Nepal

Abstract

The paper communicates the indigenous method of preparation of the starter culture or <i style="">marcha</i>, for the fermentation of the traditional liquors. There exists high consumption of alcoholic beverages among <i style="">mooshar, tharu, limbu, magar, newar, rai, sunuwar</i> communities of Sunsari district, Nepal. They use nearby different plants growing in the vicinity as part of ingredients in the preparation of <i style="">marcha</i> leading to the production of two types of alcohols, viz. <i style="">jand</i> and <i style="">raksi, </i>having distinct flavour, concentration and taste, depending on the types of the plants used while preparing <i style="">marcha</i>.<i style=""> </i>Such plants are collected from nearby forests, grassland, wasteland, cropland, roadsides and riversides during off season. The flour obtained from grain of rice is commonly used as a stock medium in the <i style="">marcha</i>.