Kola Khar
Also known as: Khar, Banana Peel Ash Extract, Assamese Khar, Kolakhar, Bhim Kol Khar
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Also known as: Khar, Banana Peel Ash Extract, Assamese Khar, Kolakhar, Bhim Kol Khar
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Kola Khar is a traditional Assamese alkaline liquid made by filtering water through the ashes of sun-dried peels of a specific variety of banana called Bhim Kol.
When stored in a sealed glass bottle in a cool, dark place, it can last for several months to a year.
A pinch of baking soda (sodium bicarbonate) dissolved in water is the most common substitute, though it lacks the unique smoky aroma of traditional Khar.
Quality Khar should be a clear, dark brown liquid with a distinct smoky, alkaline smell and no visible sediment.
Yes, it is 100% plant-based as it is derived entirely from banana peels and water.
Freezing is not necessary or recommended; it is shelf-stable at room temperature due to its high pH.
It is the star ingredient in Assamese 'Khar' dishes, typically made with raw papaya, pulses (dal), or even fish heads.
It is used to provide a unique alkaline flavor, soften vegetables, and aid in the digestion of the meal.
While generally safe in culinary amounts, individuals on low-sodium or low-potassium diets should consult a doctor due to its mineral content.
Kola Khar is a versatile ingredient found in cuisines around the world. With 5 calories per 100g and 0.1 grams of protein, it's a nutritious addition to many dishes.
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