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Spices & seasonings · Traditional seasonings

Kola khar (banana-ash alkali)

An Assamese alkaline liquid filtered through the ash of burnt banana peel, used to season khar dishes and kharoli.

Also called: khar, kolakhar, kola khar, kolakhar water, banana ash water, banana peel ash alkali

Around the world: কলখাৰ (as)

1 recipe with it

What it is

A traditional Assamese ingredient made by sun-drying and burning the peel (and sometimes the stem) of the bhim kol banana, then letting water drip through the ash. The clear, pale brown filtrate is strongly alkaline, rich in potassium salts. It gives its name to khar, a family of light, alkaline dishes that begin an Assamese meal.

How it’s used

  • Seasoning khar dishes made with raw papaya, pulses or fish
  • Mixed into ground mustard to make kharoli
  • Added in drops to soften greens and pulses while cooking

Characteristics

Taste
Slightly soapy, mineral and faintly smoky; it softens bitterness and sharpness in a dish.
When cooked
Alkaline, so it softens vegetables and pulses quickly and can turn some greens a darker colour.
Sold as
liquid
Cooking uses
Mainly a seasoning
Common in
Indian

Storage

Cool, dry and dark. Keep the liquid in a sealed glass bottle away from light; it keeps for weeks. The dried ash keeps for months in an airtight container.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Strongly alkaline: use only the small amounts in recipes and keep it away from children.

Nutrition per 100 g

Energy
0 kcal
Protein
0 g
Carbohydrate
0 g
Fat
0 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Water, bottled, generic (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Baking soda — About ¼ tsp baking soda dissolved in 2 tbsp water replaces 2 tbsp khar; use sparingly and expect a flatter flavour.

Related ingredients

Recipes with kola khar (banana-ash alkali)