Grain / Legume
Tungrymbai (Khasi Bacillus-fermented soybean paste, Meghalaya, India)
Legume ferment/condiment
Facts
| Category | Grain / Legume |
|---|---|
| Product family | SE Asian/Himalayan Bacillus-fermented soybean family |
| Origin | 🇮🇳 India |
| Key microorganisms | bacillus-spp |
Frequently asked questions
- What is Tungrymbai (Khasi Bacillus-fermented soybean paste, Meghalaya, India)?
- Legume ferment/condiment
- Which microorganisms ferment Tungrymbai (Khasi Bacillus-fermented soybean paste, Meghalaya, India)?
- Tungrymbai (Khasi Bacillus-fermented soybean paste, Meghalaya, India) is primarily driven by bacillus-spp.
- Where does Tungrymbai (Khasi Bacillus-fermented soybean paste, Meghalaya, India) come from?
- Tungrymbai (Khasi Bacillus-fermented soybean paste, Meghalaya, India) is traditionally made in India.
Community results
No community results published for this ferment yet.