The last modifier
your bar doesn’t have.
Sweet, sour, bitter, salt, umami: every axis of flavour has a bottle behind your bar. Except alkalinity. KHAR is the missing instrument: a plant-ash alkaline concentrate that reshapes acid structure and mouthfeel, one drop at a time.
The ultimate culinary modifier
Rebuild the sour
One or two drops pull a citrus-forward cocktail back from the sharp edge: softer attack, longer finish, zero added sugar. Your daiquiri spec, but rounder.
Engineer mouthfeel
Alkalinity subtly changes how a liquid sits on the palate: silkier, more mineral, faintly saline. Think of it as texture in a dropper bottle.
Tame the tomato
In the kitchen, khar neutralizes the acidity of tomato bases, tenderizes pulses and vegetables faster, and keeps greens vividly green. The traditional Assamese technique, now on your line.
A story worth printing
Wild Assamese banana, sun-dried, slow-burned to ash, water-filtered. Your menu copy writes itself, and no competitor has it.
Consistent & tested
Every trade batch is tested for pH, mineral profile and purity before it ships. Dose with confidence, plate after plate.
Trade economics
A 50 ml bottle holds roughly 1,000 dashes. At wholesale pricing, the cost per cocktail is measured in fractions of a cent.
Trade photography coming soon
Request the sample kit
Two trade bottles, a dosage matrix for kitchen and bar, and our wholesale price list. For licensed food & beverage businesses.