Cooking Ingredients

Tingly, citrusy, unforgettable flavour,  Sichuan pepper isn't your regular spice — it delivers a signature mouth-tingling sensation that elevates any dish. It's not hot like chili, nor sharp like black pepper — just uniquely delicious.Use in stir-fries, noodles, chutneys, or dry rubsEss..

Relish in the aromatic zing of szechuan peppercorns, infused with garlic with a milder heat. This delicious chili oil adds a delightful tingle to your dishes, enhancing flavours without overwhelming with the spiciness. This is for those who love a nuanced and balanced kick to their condiments!This p..

Authentic bamboo shoots from Meghalaya, cleaned and preserved in water to retain their natural crunch and earthy flavour. Enjoy them raw in salads or cooked into curries, pickles, and traditional Northeastern dishes. Sourced from the hills of Meghalaya Cleaned and packed in brine for freshness Nat..

No access to fresh bamboo shoot? This simple, bottled version is the perfect alternative. With no preservatives and traditional preparation, it captures the true, earthy flavour of bamboo — and only gets better with age.100% natural, with no added preservativesAirtight packaging ensures long..

Manipuri Black Rice – GI-Tagged Heirloom Grain, known locally in Manipur as Chakhao, this heritage black rice is sourced directly from farmers in Manipur using traditional, natural methods. Black rice has a unique bread-like aroma, nutty flavour, and a fluffy yet hearty texture.Naturally unpolis..

The secret behind that deep, smoky-sweet note in many Indian dishes, black stone flower -  a unique lichen spice that transforms when heated—releasing a rich, earthy aroma and flavour. Wild-harvested from the lush landscapes of Meghalaya, it’s a must-have for adding depth to your cooking.Wild-s..

Small-batch mustard oil is infused with garlic, onion, lemongrass, dried red chillies, and palm sugar for a complex, aromatic heat. Lovely to spicy up any meal!homemade in small batchesno preservativesHa Skum, meaning “nest,” was born from a journey of trial and error, shaped by a deep passion for c..

Dalle Khursani (Fireball cherry pepper) is a unique variety of chilli grown in Sikkim. Scarlet red in colour, it is one of the hottest chillies in the world with a Scoville Heat Unit Score of 3,00,000+. This simple preserve made with Dalle in vinegar can be used to season curries, make hot sauces, a..

Emerging from the foothills of the Himalayas, Dalle Khursani also known as Fireball Cherry Pepper is one of the hottest chillies in the world! This bottle contains the traditionally prepared Dalle Chilli paste which is a staple in every household in the northeastern state of Sikkim. This hot and spi..

Gundruk is an indigenous Nepali food that is prepared by fermenting and sun-drying leafy vegetables (mustard leaf). Widely eaten in Sikkim, gundruk with its distinctive sour and fermented taste helps in digestion and stimulates bowel movement. It is one of the most versatile foods which can be used ..

Sikkim's kinema seasoning is a traditional soyabean product from Sikkim. It is a popular food item in the state, especially among the Nepali Community. The seasoning and preparation of kinema can vary widely based on personal preferences and regional differences, but the fundamental process i..