Assam’s Khar: How Banana Peels Became a Culinary Staple

In Assam, India, cooks are transforming banana peels into khar, a traditional alkaline extract central to the region’s cuisine. For generations, Assamese people have sun-dried and burned banana peels, specifically from the bhim kol variety, to create kolakhar, a mineral-rich liquid used to flavor dishes.

Khar is distinct for its astringent taste and is served as the first course in a traditional meal, believed to prepare the palate and aid digestion. Historically, the practice arose from limited access to salt, with banana peels offering a local alternative.

Beyond cooking, khar functioned as a preservative and cleaning agent, demonstrating its deep integration into daily life. Today, while commercially bottled versions are available, many Assamese families still make khar at home, preserving the tradition. Restaurants are also featuring the unique ingredient, ensuring its continued presence in both kitchens and on menus.