1. Introduction
Judima is a traditional rice wine of the Dimasa tribe in Assam, India.
Recognized with a Geographical Indication (GI) tag for its unique characteristics and traditional production methods.
2. Overview of Judima
| Feature | Details |
|---|---|
| Primary Ingredient | Bora rice (sticky rice), steamed and mixed with herbs. |
| Key Herb | Thembra (Acacia pennata), gives distinct flavor. |
| Cultural Role | Integral to Dimasa social and religious ceremonies. |
| Brewing Tradition | Primarily brewed by women. |
3. Cultural Significance
Used in celebrations, religious ceremonies, and weddings.
Symbolizes hospitality and community bonding.
Embedded in Dimasa traditions, ensuring cultural continuity.
4. Production Process
| Step | Description |
| Preparation of Starter Cake (Humao) | Made from crushed Thembra bark, rice flour, and water, dried for several days. |
| Fermentation | Boiled and cooled Bora rice mixed with starter cake in earthen vessels, fermenting for 3-5 days. |
| Straining | Liquid is strained and stored, taste improves with aging. |
5. Characteristics
| Feature | Details |
| Alcohol Content | 12%-20% (fresh), up to 32% (aged). |
| Appearance | Pale yellow or reddish, depending on rice variety. |
| Taste | Distinct sweet flavor, influenced by fermentation and herbs. |
6. Health Benefits
Believed to aid digestion.
Herbal content offers medicinal properties.
Traditionally used as a remedy for minor ailments.
7. Geographical Indication (GI) Tag
| Parameter | Details |
| GI Certificate Awarded | September 14, 2021 |
| Significance | Protects authenticity, promotes cultural heritage, and enhances marketability. |
8. Conclusion
Judima is an integral part of Dimasa culture and Assam’s traditional heritage.
The GI tag ensures protection and global recognition.
Plays a key role in preserving indigenous knowledge and boosting economic opportunities for the Dimasa community.