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Sun-dried red chillies are infused with ginger, garlic, and Schezwan pepper (jaïur), then preserved in a light, delicately spiced oil for a fragrant and versatile condiment.homemade in small batchesno preservativesHa Skum, meaning “nest,” was born from a journey of trial and error, shaped by a deep ..

Unearthed in 2006 in the high-altitude Khasi & Jaintia hills of Meghalaya, this superior variety of cinnamon is renowned for its warm, pungent, and sweet taste. According to the NorthEast Institute of Science and Technology (NEIST), this cinnamon boasts an exceptional flavour profile that elevat..

This pickle is prepared using locally sourced coral mushrooms blended with garlic, homemade masala, chilli flakes, turmeric. This combination brings out an earthy depth of flavour with a gentle warmth and aromatic finish letting the natural flavours of the coral mushroom shine.homemade in small batc..

The Black Sticky Rice from the hills of Meghalaya has an uneven black-colored bran layer that gives it the extravagant or exotic look alongside the nutrient-rich nutty flavor as it is unmilled. Sourced directly from the farmers who have been growing black sticky rice have been practicing traditional..

Perilla seeds aka white til are aromatic seeds, that are used as a spice and to prepare flavoured 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. T..

Savour the highly nutritive rice that is rich in fibre with a more flavour compared to its white counterpart. Red sticky rice is believed to help with several health issues by naturally increasing blood flow, improving digestion and lowering bad cholesterol. Red rice is an excellent source of iron a..

White Sticky Rice is an aromatic sticky rice from Meghalaya with a rich nutty flavour and delicate texture. It is a short-grain rice also known as glutinous rice due to the presence of a starch compound called amylopectin which makes it sticky but it is still gluten-free as it does not have the glut..

Small local shrimp are sautéed in mustard oil with slow-roasted garlic and dried red chillies, creating a rich, savoury, and aromatic preparation in this dry chutney style pickle.homemade in small batchesno preservativesHa Skum, meaning “nest,” was born from a journey of trial and error, shaped by a..

Made with Dalle Khursani chilli, this fiery paste is balanced with a signature homemade masala spice blend, mustard oil and salt. Bold and intense, it delivers a distinctive heat that lingers while preserving the natural character of the chilli.homemade in small batchesno preservativesHa Skum, meani..

Axone, or Akhuni, is fermented soyabean that’s been naturally dried for longer shelf life and richer flavour. A staple in Naga cuisine, its strong, pungent aroma may be an acquired taste — but one you’ll likely fall in love with!Authentic ingredient for traditional Naga recipesNaturally ferm..

Love bold flavours? This one's for you. Bombay Duck, (Loitta) or Ktung Bombay as it is called in Khasi, is known for its strong, distinct taste — a flavour loved across the Northeast. Dried and pickled in mustard oil with just salt and basic spices, this homemade, Khasi style pickle packs a pun..

This spicy dry fish chutney is made of small dried local fish flavoured with Naga king chilli, ginger, garlic and vegetable oil. You can enjoy this chutney as a side dish with any food you like. Homemade pickle with no preservativesShelf life: Best before 6 months from packaging.Store in a cool, dry..