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.
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.
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.
Similar to Bhut Jolokia, King Chilli is a fiery chili pepper found in Nagaland. It is a key ingredient in many local dishes.
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.
Grown in Meghalaya, Lakadong turmeric is known for its high curcumin content, giving it a bright yellow color and intense flavor.
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.
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.