Spice Odyssey: Unique Flavors of Northeast India

01 Dec, 2023

Hailing from Assam, Bhut Jolokia was once recognized as the world's hottest chili pepper. It is used to add intense heat to various dishes.

Bhut Jolokia (Ghost Pepper)

Also known as Michinga or Sichuan pepper, this spice is used in various cuisines across Northeast India. It has a unique numbing sensation when consumed.

Zanthoxylum (Tribal Pepper)

While not a spice in the traditional sense, bamboo shoots are widely used in Northeast Indian cuisine. They add a distinctive flavor to dishes and are often pickled or used in curries.

Bamboo Shoots

Similar to Bhut Jolokia, King Chilli is a fiery chili pepper found in Nagaland. It is a key ingredient in many local dishes.

King Chilli (Raja Mircha)

This variety of cardamom is larger and has a smoky flavor. It is commonly used in various dishes in the Northeast, imparting a unique taste.

Black Cardamom (Badi Elaichi)

Grown in Meghalaya, Lakadong turmeric is known for its high curcumin content, giving it a bright yellow color and intense flavor.

Turmeric from Lakadong

Tezpatta, also known as Indian Bay Leaf or Tamala Patra, is used in cooking for its aromatic properties. It's a common spice in Northeastern cuisine.

Tezpatta (Bay Leaf)

This rhizomatous spice is used in various dishes in the region, particularly in Manipuri cuisine. It has a flavor profile similar to ginger but with a more complex taste.

Galangal