Chemistry meets ancient wisdom.
When banana peels burn, their organic matter disappears and their minerals remain as alkaline carbonate salts. Filter that ash through water and you get khar: a naturally engineered antacid, centuries before the word existed.
Where does your glass sit?
Drag the slider, or tap a drink, to see how KHAR shifts the balance.
Neutral. Hydrating, but it does nothing to offset an acid-heavy diet.
What’s actually in the ash
One ingredient on the label. A small periodic table inside it.
Potassium
The dominant mineral in banana-peel ash; the word “potash” literally comes from plant ash. An essential electrolyte for hydration, nerve signalling and muscle function.
Electrolyte balanceCarbonates
Potassium and sodium carbonates are what make khar alkaline. In the stomach they neutralize excess acid on contact: the same mechanism as an antacid, sourced from a plant.
Neutralizes acidTrace minerals
Analyses of traditional kol khar report traces of zinc, iron, manganese and other micro-minerals carried through from the peel, nutrients most filtered water simply doesn’t have.
Micronutrient supportNatural sodium
A gentle, naturally occurring salinity, and one reason Assamese cooks use khar in place of refined salt and soda in traditional dishes.
Flavour & balanceAlkaline lift
A few drops raise a glass of water into the gently alkaline range, comparable to premium alkaline waters, without electrolysis machines or synthetic pH tablets.
pH balanceWhat’s not in it
No acid. No sugar. No calories. No preservatives, colours or flavourings. Burning and filtration is the entire supply chain.
Clean labelThese statements reflect traditional use and published analyses of kol khar; they have not been evaluated by the FDA. KHAR is a food, not a medicine.
Everything ACV promises. None of the acid.
Apple cider vinegar became the default gut tonic by momentum, not by chemistry. Compare for yourself.
| KHAR | Apple Cider Vinegar | |
|---|---|---|
| pH in the glass | Alkaline (~8–9 diluted) | Strongly acidic (~2–3) |
| Tooth enamel | Safe, no erosive acid | Erodes enamel over time |
| Throat & stomach feel | Gentle, soothing | Acid burn, can worsen reflux |
| Taste | Subtle, earthy, nearly neutral in water | Sharp and sour |
| Minerals | Potassium-rich + trace minerals | Minimal |
| In cooking & cocktails | Softens acidity, rounds mouthfeel | Adds more sourness |
| Heritage | Centuries of daily use in Assam | Centuries of use, as a preservative |