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
Another popular pepper from Northeast's Nagaland is famous for itsunique, numbing sensation rather than intense heat and adds a distinct flavor to 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
Axone, also known as akhuni, is a fermented soybean product that is widely used in Nagaland cuisine. It has a pungent, strong flavor and is often added to stews & curries.
5
Panchphoran is a unique spice blend from Assam. It is made with a combination of roasted spices like black cardamom, cinnamon, cloves, bay leaves, and fennel seeds.
6
Khar is a unique Assamese Spice/Chutney usually served as a palate cleanser or digestive after a heavy meal, and it is believed to have digestive properties.
7
Takhellei is a wild mustard green commonly found in Manipur cuisine. It has a sharp, peppery taste and is often used in salads, stews, and stir-fries.
8
Khorisa is another important ingredient in Northeast Indian cuisine. It is made by fermenting bamboo shoots and is used in various dishes like curries, chutneys, and pickles.