Kal Khar Concentrate (কাল খাৰ) — Traditional Assamese Alkaline Concentrate

Kal Khar is made the ancient way — sun-dried banana peels of the Bhim Kol variety are burned to ash, and water is slowly filtered through until it becomes a clear, alkaline liquid with a faint earthiness and natural salinity.

Essential for Amita Khar — raw papaya cooked in this alkaline base until silky and deeply savoury. Works the same magic with Matir Dal, tenderising the lentils and adding a depth nothing else can replicate.

Made from Bhim Kol banana peel ash. Traditionally filtered. No artificial additives.

Best for: Amita Khar (raw papaya), Matir Dal, Assamese cooking
Type: Alkaline concentrate
Pack: 300ml
Origin: Assam, India
Shelf life: 6 months from packing
Storage: Refrigerate after opening