5 Food Ingredients that are unique to Assamese Food only

Assamese food is known for its unique blend of flavors, use of fresh herbs and vegetables, and simplicity. Assamese Dishes are often prepared with locally found seasonal ingredients which are also unique to the state of Assam. Here are five essential Assamese Food ingredients that are commonly used in Assamese cuisine which you won’t find elsewhere.

BHOOT JHOLOKIA

Bhut Jolokia, also known as the “ghost pepper”, is one of the hottest chili peppers in the world and is a staple ingredient in Assamese cuisine. It is used in various dishes, including pickles, chutneys, and curries.

Bhoot Jolokia is one of the spiciest chili peppers in the world, with a Scoville heat unit (SHU) rating of over 1 million, making it several times hotter than a jalapeño pepper.

The Bhoot Jolokia has a unique smoky, fruity flavor and is used to add heat and flavor to various dishes, including pickles, chutneys, curries, and sauces. In Assamese cuisine, it is used in traditional dishes like fish curry, chicken curry, and pork with bamboo shoots.

Apart from its culinary uses, Bhoot Jolokia is also used for medicinal purposes. It is believed to have analgesic and anti-inflammatory properties and is used to treat ailments like rheumatism, arthritis, and stomach ulcers.

Due to its high heat levels, Bhoot Jolokia is not recommended for those who are sensitive to spicy foods. However, it is a popular ingredient among those who love to add heat and flavor to their dishes.

Here is an authentic Assamese Dish prepared with Bhut Jholokia –

Khorikat Diya Bhut Jolokia (Bamboo Shoot and Ghost Pepper)

Khorikat Diya Bhut Jolokia is a spicy pork curry made with bamboo shoots and ghost peppers, which are one of the hottest peppers in the world. This dish is a popular delicacy in Assamese cuisine and is usually served with steamed rice. Here is the detailed recipe of Khorikat Diya Bhut Jolokia:

Check out this recipe

KHAR

Khar is a traditional alkaline preparation used in Assamese cuisine, made from the ashes of sun-dried banana peels or banana stems. The ashes are filtered to remove impurities and then mixed with water to create a solution. This solution is then used as an ingredient in various Assamese dishes to add a distinct flavor.

Khar is usually added towards the end of the cooking process, and it helps to balance the flavors and reduce the spiciness of dishes. It is commonly used in vegetarian dishes made with papaya, jackfruit, or colocasia leaves, and also in non-vegetarian dishes like fish curry, chicken curry, and pork with bamboo shoots.

Apart from its culinary uses, Khar is also believed to have health benefits. It is believed to aid digestion, detoxify the body, and prevent certain diseases. 5 Benefits of Assamese traditional food “Khar”

Khar is an essential ingredient in Assamese cuisine and is often served as a side dish with steamed rice. It is known for its unique taste and is one of the distinguishing features of Assamese cuisine.

Also check the different types of Khar Dishes preparations here Did you know these unique Khar dishes of Assam

Assamese Banana Khar

"Khar" is a traditional Banana dish from the Indian state of Assam, known for its unique preparation using various indigenous ingredients like sun-dried banana peels, pumpkin, and other vegetables. It is a simple dish that is typically made by simmering the ingredients in a mixture of water and spices.

Check out this recipe

BAMBOO SHOOT

Bamboo shoot is a popular ingredient in various Asian cuisines, including Assamese cuisine. It is the edible portion of the bamboo plant that is harvested before it turns into a woody stalk. Bamboo shoots have a mild, earthy flavor and a crunchy texture, making them a versatile ingredient in many dishes.

In Assamese cuisine, bamboo shoots are used in a variety of dishes, including pickles, curries, stews, and soups. Fresh bamboo shoots are usually boiled or steamed before being used in dishes. Fermented bamboo shoots are also a popular ingredient in Assamese cuisine, and they are used to add a sour and slightly pungent flavor to dishes.

Bamboo shoots are also believed to have health benefits. They are rich in fiber, vitamins, and minerals and are low in calories, making them a healthy addition to the diet. They are also believed to have anti-inflammatory properties and may help to lower cholesterol levels and improve digestion.

Overall, bamboo shoot is a versatile and nutritious ingredient that adds a unique flavor and texture to Assamese cuisine. Make sure to try these 8 Bamboo Shoot Dishes!

Assamese Bamboo Shoot Pickle

Assamese Bamboo Shoot Pickle is a popular condiment in Assamese cuisine. It is made by marinating bamboo shoots in a blend of spices and mustard oil, and it is served as a side dish with rice or other main dishes. Here’s a detailed recipe for Assamese Bamboo Shoot Pickle:

Check out this recipe

KOLPOTORU or KOLDIL

Koldil or Kolpotoru, also known as banana flower, is a popular ingredient in Assamese cuisine. It is the large, cone-shaped flower of the banana plant and is often used as a vegetable in various dishes.

To prepare koldil, the outer layers of the flower are removed until the tender inner layers are exposed. These layers are then chopped and used in various dishes like curries, fritters, and stir-fries. Koldil has a slightly bitter taste and a chewy texture that adds a unique flavor and texture to dishes.

In Assamese cuisine, koldil is used in dishes like Koldil bhaji (stir-fried banana flower), Koldil Pitha (banana flower fritters), and Koldil diya maas (fish curry with banana flower). It is also believed to have health benefits, as it is rich in fiber, vitamins, and minerals and may help to regulate blood sugar levels, aid digestion, and promote overall health. Did you know about these health benefits of Banana Flower?

Overall, koldil is a versatile and nutritious ingredient that adds a unique flavor and texture to Assamese cuisine.

Here is a popular Assamese banana flower dish for you to try out.

Chicken and Banana Flower “Koldil Chicken”

Koldil Chicken is a dish made with chicken and banana flower. It is a popular dish in Assam and is typically served with rice. The banana flower is chopped and cooked with chicken, onions, and a blend of spices, giving the dish a unique flavor. Koldil Chicken is often enjoyed during festivals and celebrations in Assam.

Check out this recipe

AXOMIYA GARAM MASALA

Axomiya Garam Masala is a blend of spices commonly used in Assamese cuisine. It is made from a combination of whole spices like cinnamon, cardamom, cloves, black peppercorns, and cumin seeds. The spices are roasted and ground to create a fine powder.

Axomiya Garam Masala is a key ingredient in many Assamese dishes, including curries, stews, and soups. It adds a warm and aromatic flavor to dishes and is often added towards the end of the cooking process to retain its fragrance and flavor.

The use of Axomiya Garam Masala varies from region to region and even from household to household. Some recipes call for a lighter and more delicate blend of spices, while others may include more robust spices like star anise, bay leaves, or nutmeg.

Overall, Axomiya Garam Masala is an essential ingredient in Assamese cuisine and adds a unique flavor and aroma to dishes. It is a versatile blend of spices that can be used in a variety of dishes and is a must-have in any Assamese kitchen.

Apart from these ingredients, there are other ingredients which are often found in Assamese cuisines which is used in very few places in India and Bangladesh such as Panchphoran.

Looking for some great Assamese Dishes made with these ingredients. Check out this list of Assamese Dishes 21 Best Traditional Assamese Dishes to make this Bihu Festival