Jujube
Known for its crisp, sweet, and sometimes tart flesh, Indian jujube, or ber, can be eaten in several ways.
March Ingredients
Gum Berry
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
Turnip
Turnips are hardy winter root vegetables valued for their mild sweetness, adaptability, and long-standing role in seasonal and regional food traditions.
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.
Fish mint
A herb with an earthy, slightly fishy aroma, fish mint is widely used in Northeast Indian cooking.
Mooli
Mooli is a winter vegetable that makes for a fresh, flavourful filling for paranthas.
Pomelo
Pomelo is known to be the biggest among the citruses, with well defined tart, fleshy pulp which can be enjoyed as a sweet or savoury treat.
Kaji Nemu
A fragrant, seedless Assamese lemon, Kaji Nemu boasts of a Geographical Indication (GI) tag
Mustard leaves
A hardy winter ingredient used in delicacies that brings warmth to many.