General Knowledge of Assam - Complete Guide

Panitenga is a traditional Assamese fermented mustard seed preparation known for its pungent flavor and health-promoting properties. It is a popular condiment and cooking ingredient in Assamese cuisine, adding a distinctive taste to various dishes.

What is Panitenga?

Panitenga is made by fermenting mustard seeds with water and sometimes rice, allowing natural microbes to develop a sour, tangy, and slightly spicy flavor. This fermentation process not only enhances the taste but also increases the nutritional value of mustard seeds.

Health Benefits of Panitenga

• Rich in Probiotics: Supports gut health and improves digestion.

• High in Antioxidants: Helps protect the body from oxidative stress.

• Boosts Immunity: Fermentation enhances bioavailability of nutrients.

• Aids Metabolism: Contains enzymes that improve metabolic processes.

How to Make Authentic Assamese Panitenga – Traditional Recipe

Ingredients:

• 1 cup mustard seeds

• 1 cup cooked rice (optional)

• Water as needed

• Clean jar or earthen pot for fermentation

Method:

1. Soak mustard seeds in water overnight.

2. Grind soaked mustard seeds coarsely with cooked rice if using.

3. Mix the ground mustard and rice with some water to form a thick batter.

4. Transfer the mixture to a clean jar or earthen pot.

5. Cover loosely and leave it to ferment at room temperature for 3-5 days, stirring once daily.

6. Once fermented, Panitenga is ready to use as a condiment or cooking ingredient.

How to Use Panitenga in Cooking

• Added to vegetable or fish curries for tanginess.

• Served as a spicy condiment alongside rice.

• Mixed with greens or used in chutneys.

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Panitenga is more than just a condiment — it is a culturally significant food that enriches Assamese meals with unique flavors and health benefits.