Unique Vegetables in Northeast India

12 July, 2024

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Known as one of the hottest peppers in the world, Bhoot Jolokia is extensively used in Assamese cuisine.

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Bhoot Jolokia (Ghost Pepper)

Common in Nagaland, this fruit is used in curries and chutneys, known for its tangy flavor.

Tree Tomato (Tamarillo)

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A delicacy in Assam, these young fern fronds are used in various traditional dishes.

Fiddlehead Ferns (Dhekia Xaak)

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Popular in Manipur, this vegetable is rich in nutrients and used in salads and curries.

Winged Bean (Yongchak)

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Used in Assamese cuisine, the banana flower is cooked into savory dishes and has a unique, slightly bitter flavor.

Banana Flower (Koldil)

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These greens are a staple in Assamese cuisine, often stir-fried or used in soups.

Mustard Greens (Lai Xaak)

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Commonly used in Nagaland, these leaves have a tangy taste and are used in soups and chutneys.

Roselle Leaves (Gongura)

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