The Ancient Alkaline.
Three drops make a glass of water gently alkaline. The acid-free alternative to ACV, from Assam’s wild Bhim Kol banana.
ScrollYour gut doesn’t need more acid.
The wellness world reached for vinegar. Assam has spent centuries reaching for ash.
The acid trap
- Modern diets (coffee, soda, processed food) keep your system swimming in acid.
- Apple cider vinegar “remedies” add more acid: enamel erosion, throat burn, sour everything.
- Bloating, reflux and post-meal heaviness become the daily default.
Gentle alkalinity, from a plant
- Three drops turn a glass of water gently alkaline. No acid, no burn, no sour taste.
- Naturally rich in potassium and trace minerals filtered from pure plant ash.
- Served as the first course of an Assamese meal for centuries, to prepare, settle and soothe the stomach.
Khar is so central to the cuisine that Assamese people proudly call themselves “খাৰ খোৱা” (khar khuwa), the people who eat khar.
One wild banana. Fire. Water. Nothing else.
KHAR is made the way it has been for generations in Assam: peels of the wild, seed-heavy Bhim Kol banana (Musa balbisiana) are sun-dried, burned to a mineral ash, and slowly filtered through pure water. What drips out is a naturally alkaline concentrate — earthy, potent and alive with trace minerals.
We bottle it in UV-protective amber glass with a precision dropper, so a 50 ml bottle delivers around 300 servings.
From our beta testers
“I replaced my morning ACV shot with three drops of KHAR in warm water. Same ritual, zero wince.”Priya M., yoga instructor · beta tester
“A dash in my tomato-heavy dal completely rounds off the acidity. This is a chef’s cheat code.”Daniel R., home cook · beta tester
“It changed the mouthfeel of my sour cocktails without a gram of sugar. Nothing else does that.”Ana K., craft bartender · beta tester
Start with the starter.
The Explorer bottle: 50 ml of small-batch KHAR concentrate, roughly a three-month supply at the daily ritual dose. One click, and it’s yours at launch.