Rhododendron
Native to the Himalayas, the rhododendron is a flower found in many colours and is long used by mountain communities in food and drink.
Know Your Desi Ingredients
Stony Ambemohar Rice
Valued for its floral aroma, soft texture, and traditional associations with strength and recovery, Stony Ambemohar rice is a traditional variety from the Sahyadri range in Maharashtra.
Breadfruit
Popularly eaten as a vegetable, breadfruit can be enjoyed as a sweet fragrant fruit, once ripe.
Fish mint
A herb with an earthy, slightly fishy aroma, fish mint is widely used in Northeast Indian cooking.
Sesame seed oil
Sesame oil is known for its warm, nutty aroma and subtle bitterness.
Chhena
A fresh and crumbly acid-set cheese, chenna is frequently sold in markets and sweet shops in eastern India.
Mooli
Mooli is a winter vegetable that makes for a fresh, flavourful filling for paranthas.
Pomegranate
The pomegranate is sweet-tart fruit with vibrant, red jewel-like seeds.
Black Soybean
Black soybeans are a lesser-known variety, yet a local favourite in the hilly areas of India.