Awareness and usage trends of the traditional culinary ingredient ‘Kolakhar’ among young adults in Assam, India: an exploratory perception survey

‘ Kolakhar ’, an alkaline culinary ingredient prepared from ‘ Bhim Kol ’ ( Musa balbisiana Colla), holds a crucial place in Assamese culture, reflected in the identity ‘ Khar Khuwa Axomiya ’ (those who eat Khar ). However, modernisation, societal change, and habitat degradation increasingly affect the continuity of traditional culinary practices, disrupting the transmission of preparation methods and limiting opportunities to benefit from the health properties and diverse uses of the ingredient. This study provides one of the first quantitative assessments of public awareness and utilisation patterns of Kolakhar through an online questionnaire survey (Google Forms) among 171 educated young and middle-aged adults (20–50 years) across Assam. Of the respondents, 87.72% reported consuming Kolakhar , with most rating its taste as good (47.37%) or very good (39.18%). Banana peel (66.97%) was the most preferred component for preparation, followed by pseudostem (16.51%). Kolakhar holds cultural significance in Bihu festivals, religious occasions, post-funeral rituals, as a first food, in everyday meals, and as a marker of Assamese identity, alongside non-culinary uses such as detergent and hair wash. Regarding consumption frequency, among respondents who reported consuming Kolakhar , 57.33% reported rarely consuming it, with the decline attributed to changing food preferences (36.80%), lack of preparation time (18.70%), and limited market availability (11.70%). Still, 94.19% expressed willingness to promote Kolakhar among younger generations. These findings highlight Kolakhar ’s strong socio-cultural importance in Assam, alongside a consumption decline driven by modernisation and shifting food preferences. Strengthening awareness, improving ingredient access, promoting traditional knowledge transmission, integrating Kolakhar into contemporary cuisine, and managing Bhim Kol plants could help conserve this multi-purpose ingredient and preserve Assamese cultural heritage.