Kola Khar
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Kola Khar is considered healthy when used in moderation, as it is believed to aid digestion and balance the acidity of a meal. It is a natural source of potassium and contains no calories, fats, or carbohydrates, making it a clean additive for traditional cooking.
Kola Khar contains 0 calories, 0g of protein, 0g of carbohydrates, and 0g of fat per 100g. Its primary nutritional contribution is its mineral content, specifically potassium derived from the banana plant peels used in its production.
Yes, Kola Khar is both vegan and gluten-free. It is a plant-based ingredient made entirely from the ashes of sun-dried banana peels and water, containing no animal products or grain-derived proteins.
Yes, Kola Khar is keto-friendly and suitable for low-carb diets. Since it has zero net carbohydrates and zero calories, it will not interfere with ketosis or blood sugar levels.
Kola Khar is typically used in Assamese cuisine to prepare 'Khar' dishes. It is added to the pot when cooking pulses, vegetables, or papaya to act as a natural tenderizer and to provide a unique, earthy alkaline flavor profile.
Kola Khar has a distinct earthy, smoky, and alkaline taste. Because it is highly alkaline, using too much can result in a bitter or slightly 'soapy' flavor, so it should be added gradually according to the recipe.
The most common substitute for Kola Khar is baking soda (sodium bicarbonate), as it provides a similar alkaline effect for tenderizing food. However, baking soda lacks the specific smoky and earthy aroma characteristic of authentic banana-peel Khar.
Kola Khar is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the alkaline salt category with complete nutrition information.
View all alkaline salt →It is made by drying the peels of specific banana varieties (like Bhim Kol), burning them to ashes, and then filtering water through those ashes. The resulting clear, dark liquid is the Kola Khar used in culinary applications.
Liquid Kola Khar should be stored in an airtight glass bottle in a cool, dry place away from direct sunlight. If stored properly, it can maintain its potency and flavor for several months.
Kola Khar does not expire quickly due to its high pH level, which naturally inhibits the growth of bacteria. However, for the best flavor and effectiveness, it is recommended to use it within 6 to 12 months of preparation.