Medicinal plants used traditionally for the preparation of rice beer by the tiwa tribe of Morigaon district of Assam, India

The rice-beer is extremely popular among the tribal people and is probably therefore the most ancient method for brewing alcoholic beverage from cereals by herbal formulation of yeast culture. The rice beer is an integral part of several tribal communities of Assam and is known as jumai by the Bodos, suze by the Deoris, morpo by Mikirs, chu by Garos, jou by Meches and Dimasas, zu by Tiwas, apong by Mishings, laopani and mod by some other tribal communities. The survey was done during August to December, 2015 in the villages Borchila, Ga-khujuwa, Kahua-ati, Gokhai-khonda and Dalang-ghat of Morigaon district bordering the district of Nagaon in Assam. Tiwas believe that the rice-beer have curative properties against some ailments of human beings as well as cattle. The Tiwa people consumed the rice-beer in many common ailments such as fever and various enteric diseases and also got cured. About 19 plant species has been identified which is used to prepare the rice cake or the bakhor. Each of the plant species has medicinal values. Rice-beer is therefore efficient in relieving headache, body ache, inflammation of body parts, throat infection and tonsillitis, gastroenteritis and urinary problems. The rice-beer is highly effective in expelling worms from the alimentary canal and also cures cholera.