The next time you peel a banana, think twice before throwing away the skin. In Assam, that humble peel has long been transformed into one of the region's most distinctive culinary ingredients — khar, an alkaline extract that has shaped Assamese cooking for generations.

Unlike many Indian cuisines that rely on layers of spices, Assamese food is known for its simplicity. Fresh seasonal produce, minimal oil and delicate flavours take centre stage. Another defining feature is its focus on balancing the six traditional tastes — sweet, salty, sour, bitter, pungent and astringent. Khar brings that final, distinctive note to the meal.

A recipe born from banana peels

Khar is both an ingredient and the name of a category of dishes made using it. Traditionally, it is prepared from the peels of bhim kol (Musa balbisiana), an indigenous banana variety found across Northeast India.

The peels are first sun-dried and then burnt into ash. Water is slowly filtered through the ash to produce a dark brown, mineral-rich alkaline liquid known as kolakhar.

The method has been passed down through generations. Many Assamese families prepare large batches that can be stored for months, with each household following its........

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