1
Assam is famous for its fiery chili Ghost pepper known as Bhoot Jolokia, which once held the title of the world's hottest pepper
2
This aromatic spice offers a smoky, citrusy depth that can complement both meat and vegetarian dishes.
3
Dighloti is a unique herb commonly used in Assamese cooking. It has a strong aroma and taste similar to coriander but with a slightly different profile.
4
This star-shaped spice brings a sweet, licorice-like warmth to broths, soups, and stews like "Masor Tenga" (tangy fish curry).
5
Mace, the delicate outer layer of nutmeg, imparts a subtle floral and peppery aroma to dishes like "Luit pora Mangxo" (pigeon meat curry).
6
While commonly used in Indian cuisine, bay leaf isn't as frequent in Assamese dishes. However, its subtle herbal fragrance can enhance slow-cooked meat curries or lentil preparations.