Kasiri

Kasiri, also known as kaschiri and cassava beer, is an alcoholic beverage made from cassava by Amerindians in Suriname and Guyana.

This article is about the alcoholic beverage. For other topics with similar names, see Casiri and Q'asiri.

The roots of the cassava plant are grated, diluted in water, and pressed in a cylindrical basketwork press to extract the juice. The extracted juice is fermented to produce kasiri. In Brazil and Suriname the cassava roots are chewed and expectorated, a process where the amylase enzyme in saliva turns the starch into sugars and start fermentation.[1][2][3][4]

The juice can also be boiled until it becomes a dark viscous syrup called kasripo (cassareep).[4] This syrup has antiseptic properties and is used for flavoring.[4]

See also

References
  1. Hornsey, Ian S. (2003). A History of Beer and Brewing. Cambridge, UK: Royal Society of Chemistry. pp. 26–28. ISBN 0-85404-630-5.
  2. Cassava USDA plant guide plants.usda.gov
  3. "Their staple food is cassava, from which they make cassava bread and brew kasiri, 'cassava beer'." Tribal cures for modern ailments By Manon van Vark in Surinam 28 August, 1999 BBC News news.bbc.co.uk
  4. www.tropilab.com
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