Byadgi chilli
Byadgi chillies are known for their crinkly skin and deep red colour, famous during the colonial era for the trade practices around them.
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The Locavore Team
594 posts
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How Does a Chef Keep Learning?
Over a decade of travelling through India’s kitchens, farms, forests, and food memories. Discover the journeys that have played an integral part in shaping ChefTZac and The Locavore—along with upcoming trips you can join!
Network for Conserving Central India
The work undertaken by NCCI brings together farmers, researchers, and conservationists to conserve forested areas in Chhattisgarh, Madhya Pradesh, and Maharashtra.
The Locavore’s Guide to Understanding Food and Farming Terminology
An expanding glossary breaking down some of the most common terminology you may encounter as buyers, and what they really mean in practice.
Supporting Your Food Producers
A curated reading list to understand the people, labour, risks, and realities behind our food, and how to support food producers in thoughtful, everyday ways.
Wild Sumac
Found seasonally in North-East India, Wild sumac is one of the many varieties of the sour-tasting sumac berries.
