Dry bamboo shoot is a real treat especially since it is quite hard to come by. The unique texture & flavour that bamboo has is best experienced if it is in its fresh form but the dry bamboo enhances the unique flavour of bamboo and this intensifies with time. Bamboo is a key ingredient in many N..
Ghost Chilies or King Chilies are hard to come by in their fresh form. For those who really love Ghost Chilies, try out our dried organic variety instead! Some say that the King Chili is called the Ghost Chili because after you eat it you wish you were dead! For the people of the North Eas..
Fermented bamboo shoot not only has extended shelf life but fermentation also enhances the safety of foods using the natural microflora and their antibacterial compounds. Fermented bamboo contains antioxidant as well as anti-inflammatory qualities that reduce the risk of numerous long-term illnesses..
Black sesame, aka kala til is another ingredient that features quite heavily in the cuisine of NorthEast India especially in the Khasi and Jaintia pork dishes and has been made famous in the dish called Dohneiïong. Black sesame is rich and nutty and the oils that get released when the seeds are crus..
Perilla seeds aka white til are aromatic seeds, that are used as a spice and to prepare flavored chutneys and curries. is full of omega fatty acids and makes an excellent alternative to chia seeds or flax seeds. The omega-3 to omega-6 ratio in perilla seeds is one of the highest of any seed oils. Th..
Sikkim's dalley chillies are one of the world's hottest naturally grown chillies. In this packet, the scarlet red, round dalley chillies are preserved as a paste, to use as a fiery ingredient while cooking or as a dip and hot sauce giving you an authentic taste of the chillies. This dalley paste is..
Scarlet red, round Dalley chillies are preserved as a paste, to use as a fiery ingredient while cooking or as a dip and hot sauce giving you an authentic taste of the chillies. These mini pouches are carefully packed and sealed with small spouts making them easy to pour and easy to carry anywhere to..
Soyabean or Axone/Akhuni is essentially fermented soyabeans which have been further preserved by drying. Soyabean is truly an indigenous taste of Nagaland as well as a few other states of the NorthEast. The pungent flavour and aroma of Axone maybe an acquired taste, but most often it is a taste you ..
Fermented fish is a staple food for many tribes across the NorthEast and is known by various names such as ngari, hentak, tungtap, hukan maas, shutki etc. Fermented fish is a much-beloved flavour and is used as stand-alone chutneys or as flavour enhancers in different curries and soupy dishes across..
Cashew nuts from the Garo Hills of Meghalaya are renowned for their rich and delicious flavour. They are often considered to be of premium quality due to the favourable growing conditions in the region, including fertile soil and ample sunlight.
Try these cashew nuts which typically have a large ..
Pork lard is a traditional cooking fat that is highly valued in the cuisine of North East India. It is obtained from the fatty deposits of pigs and has been used for generations in many traditional dishes from this region. In North East India, pork lard is prized for its high smoke point and rich, s..
Sichuan or Szechuan pepper has a unique aroma and flavour that is neither hot like chili peppers nor pungent like black pepper. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth. As only small amounts are used on food, the nutritional benefit is negligible, but these..