An alkaline ash filtrate traditionally used as a cooking ingredient by the Hmars and their kindred Mizo tribes, especially in the preparation of vegetables and meat to soften texture and enhance flavour.

Changal is made by filtering firewood charcoal ash through water to extract a strongly alkaline liquid. The filtrate is then added to food during cooking. It helps neutralize bitterness in certain vegetables, soften meat, and improves texture and cooking time.

With changing lifestyles, baking soda (sodium bicarbonate) is increasingly used as a substitute for changal.

Changal (or baking soda) may help reduce gas and bloating, and improve digestibility. However, consuming it in excess or in highly concentrated form may irritate the stomach lining over time.