Mason Delacroix
Fermentation is a process that has been used for thousands of years to create alcoholic beverages. One such process involves chewing and spitting ingredients like corn, rice, or yucca, which are then left to ferment. This traditional method of alcohol production is deeply ingrained in various cultures worldwide, with drinks like kuchikamizake from Japan, and chicha and masato from Peru. The human saliva's enzymes break down starches and carbohydrates, converting them into sugars, which are then fermented into alcohol. While some may find the idea of consuming spit off-putting, the practice has been around for centuries and is considered safe, with the production of alcohol cleansing the drink of any toxins.
| Characteristics | Values |
|---|---|
| Names of drinks | Kuchikamizake, Chicha, Masato, Kava root |
| Regions | Japan, Peru, Polynesia, Central and South America, Andes, Amazon rainforest, Southwestern United States |
| Ingredients | Corn, rice, yucca, manioc, wild fruits, cacti, potatoes, maize, koji, squash pulp, prickly pear cactus fruits, pineapple, cinnamon, cloves, strawberries, limes, yuca root |
| ABV | Around 6% |
| Preparation time | Days to a few weeks |
| Producers | Women, young virgins |
| Health concerns | Potential transmission of Hepatitis B |
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What You'll Learn
The role of women in alcohol fermentation
The process of alcoholic fermentation has been known to humanity for over 10,000 years, and it is speculated that it played a significant role in encouraging humans to settle in permanent locations to grow crops and develop communities. Alcoholic fermentation is a biological process where sugars such as glucose, fructose, and sucrose are converted into ethanol and carbon dioxide. This process is carried out by yeasts and some other fungi and bacteria.
Women have played a significant role in alcohol fermentation across various civilizations. In many cultures, it was traditionally a female process to grow and harvest the food, prepare it, and chew and spit out the grain or root for fermentation. For example, in Japan, the nobility once demanded that their kuchikamizake, a type of sake made by chewing and spitting rice, be prepared only by young female virgins. Similarly, a comment on a Reddit post about the fermentation process of an alcoholic drink called chicha, states that in the lineage of the commenter's friend, only women chewed the ingredients, as men's saliva would make the drink bitter and unpleasant.
Women have largely been left out of the histories of these civilizations, but they hold significant power in the alcohol fermentation process. They choose the quality of the beverages, how to serve them, and the order in which they are served.
The act of chewing and spitting out the grain or root during the fermentation process is done to convert the starch in the ingredients into sugar. Human saliva contains enzymes that break down starches and carbohydrates and convert them into sugar. This process is similar to the one used in modern sake production, where the rice is cooked and milled before steaming and fermenting.
Overall, women have played a crucial role in alcohol fermentation, particularly in the preparation and chewing of the ingredients, and their contributions have helped shape the cultural and social aspects of alcohol consumption in various civilizations.
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The cultural significance of Chicha
Chicha is a traditional fermented beverage of Latin America, emerging from the Andes and Amazonia regions. Chicha is made from a variety of maize landraces and other ingredients like quinoa, kañiwa, peanut, manioc (also called yuca, cassava, or yuca root), palm fruit, rice, potato, oca, and chañar. Chicha is produced by chewing and spitting out the chosen ingredient, which is then left to ferment. The act of chewing and spitting out the ingredient converts the starch in the food into sugar, which can then be fermented into alcohol.
Chicha holds cultural significance as an ancient and meaningful drink to many South Americans in the Andes. Chicha has been consumed for millennia in communities throughout the Andes, and was also consumed by the Inca, who used it for ritual purposes and consumed it in vast quantities during religious festivals. In the Inca Empire, lords or royalty probably drank chicha from silver and gold cups known as qirus, and it was considered a sign of respect. Chicha was also consumed by the Inca after major military victories as a celebratory drink.
In Andean society, women are most associated with the production and distribution of chicha, and it is considered a key part of their identity as it provides them with political power and leverage. It is traditional for families to offer chicha to arriving guests, with children being offered non-fermented chicha, and adults being offered fermented chicha. The most highly fermented chicha is reserved for men.
Chicha morada is a non-fermented variation of chicha that is common in Bolivian and Peruvian cultures and is generally drunk as an accompaniment to food. Chicha morada is usually made from purple maize, which is boiled with pineapple rind, cinnamon, and cloves, then mixed with sugar and lemon. Chicha de muko is another variety of chicha made by chewing grains or starches, moistening them with saliva, forming them into small balls, and then flattening and drying them.
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Masato: An ancient Peruvian tradition
Masato is a traditional Peruvian drink that has been around for thousands of years. It is made by chewing and spitting the yuca root, which is then left to ferment. The drink is an important source of carbohydrates for the indigenous people of the Amazon rainforest and has been a part of their culture for centuries.
The process of making Masato begins with boiling and peeling the yuca root. Then, it is chewed and spit into a container, where it sits for a few days to ferment. The natural enzymes in human saliva, called ptyalin, break down the starch in the yuca into fermentable sugar. This process is similar to what happens when brewing beer from barley or wheat, where the grain is roasted, boiled, and steeped to convert the starch to sugar before fermentation.
Masato is not just a drink, but it also holds cultural significance for the people of the Amazon rainforest. It is used as a social lubricant and a means of exerting political power within communities. The beverage takes days to make, so when people are invited to share a drink, it is considered a significant gesture. Additionally, women, who are often invisible in history, hold power through the production and distribution of Masato, deciding when, how, and to whom they serve the beverage.
Masato is also known by other names and has been referenced in historical accounts. The historian Antonio de León Pinelo, in a 1636 book about Latin American cuisine, described an alcoholic drink made by girls chewing and setting it aside in a glass. However, the drink is likely much older than this Spanish account suggests. Anthropologists have studied microscopic glass particles on old ceramic pots and stone tools to approximate when Peruvians started using yuca, indicating a long history of cultivation and consumption.
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How does human saliva convert starch to sugar?
For thousands of years, humans have been producing alcoholic drinks by chewing and spitting grains and roots, such as corn, rice, and yucca, into a container and leaving them to ferment. This process, known as spit fermentation, has been practised in various cultures around the world, including Japan and Peru.
Now, let's delve into the science behind it. How does human saliva convert starch into sugar?
Human saliva contains an enzyme called salivary amylase, also known as ptyalin. This enzyme is responsible for breaking down starch, which is a complex carbohydrate. The primary function of salivary amylase is to act on starch and convert it into simpler sugars. This process is crucial in the digestive system, helping to break down complex carbohydrates into forms that can be more easily absorbed and utilised by the body.
When starch is broken down by salivary amylase, it is converted into simpler sugars such as maltose. This disaccharide is formed from the breakdown of starch, and each molecule of maltose is made up of two glucose molecules joined together. The presence of these simpler sugars enhances the palatability of starchy foods, making them more appealing to consume.
The act of chewing and holding the grain or root in the mouth initiates the process. The mechanical action of chewing breaks down the grains into smaller chunks or a paste. Then, the amylase enzyme in saliva further breaks down the starch present in these grains, converting it into sugar. This process is similar to what occurs in beer-making, where barley or wheat is roasted, boiled, and steeped to convert the starch into sugar before fermentation.
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The process of making Kuchikamizake
Kuchikamizake, which literally means "mouth-chewed sake," is a traditional Japanese alcoholic drink. It is one of the earliest types of Japanese alcoholic beverages and is made from rice that has been boiled, chewed, and then spit out into a large bin. The process of making Kuchikamizake involves the following steps:
Preparing the Rice
First, the rice is boiled to make it softer and easier to chew. This step also helps to sterilize the rice, reducing the risk of unwanted bacteria that could interfere with the fermentation process.
Chewing and Spitting the Rice
After boiling, the rice is chewed and broken down into smaller chunks or a paste-like consistency. The chewed rice is then spit into a container, such as a large bin or vessel. This step introduces human saliva, which plays a crucial role in the fermentation process.
Fermentation
The saliva contains amylase enzymes that break down the starch in the rice into glucose. This conversion of starch into sugar is essential for the fermentation process. The natural yeasts in the air then act on the glucose, converting it into alcohol. The mixture is left to ferment for several days or up to two weeks, resulting in an alcoholic beverage.
Flavouring and Spices
Additional ingredients, such as fruits and spices, may be added to enhance the flavour and taste of the beverage. These ingredients can also help mask any sour notes that may be present due to the fermentation process.
Cultural Significance
Kuchikamizake holds cultural and ritual significance in Japan. In the past, it was considered a noble beverage, and the nobility demanded that their Kuchikamizake be prepared only by young, beautiful virgins. Additionally, some islands in Okinawa Prefecture held Shinto ceremonies involving chewed sake until the 1930s.
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Frequently asked questions
The process of alcohol fermentation using chewing and spitting involves chewing a starchy ingredient like corn, rice, or yuca, and then spitting it out into a container. The natural enzymes in human saliva break down the starch into fermentable sugars. This mixture is then left to ferment for several days, during which yeast converts the sugars into alcohol.
Some traditional drinks made through this process include kuchikamizake from Japan, chicha from Peru and the Andes, and masato from the Peruvian rainforest. These drinks have been ingrained in various cultures around the world for thousands of years.
The chewing and spitting process was traditionally used as a way to convert starch into sugar, a necessary step in the fermentation process. Ancient cultures discovered that human saliva contains enzymes that can break down starches and carbohydrates, making them suitable for fermentation and subsequent alcohol production.
