Meghalaya’s black pepper is known for its high pungency and strong aroma. Meghalaya is the main producer of black pepper in the Northeast India. These..
Meghalaya’s black pepper is known for its high pungency and strong aroma. Meghalaya is the main producer of black pepper in the Northeast India. These..
Black sesame, aka kala til is another ingredient that features quite heavily in the cuisine of NorthEast India especially in the Khasi and Jaintia por..
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..
Soyabean or Axone/Akhuni is essentially fermented soyabeans which have been further preserved by drying. Soyabean is truly an indigenous taste of Naga..
Meghalaya’s black pepper is known for its high pungency and strong aroma. Meghalaya is the main producer of black pepper in the Northeast India. These..
Black sesame, aka kala til is another ingredient that features quite heavily in the cuisine of NorthEast India especially in the Khasi and Jaintia por..