Assam is famous for its fiery chili Ghost pepper known as Bhoot Jolokia, which once held the title of the world's hottest pepper
This aromatic spice offers a smoky, citrusy depth that can complement both meat and vegetarian dishes.
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.
This star-shaped spice brings a sweet, licorice-like warmth to broths, soups, and stews like "Masor Tenga" (tangy fish curry).
Mace, the delicate outer layer of nutmeg, imparts a subtle floral and peppery aroma to dishes like "Luit pora Mangxo" (pigeon meat curry).
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.