Nagaland state - The Locavore

Wild Sumac

Found seasonally in North-East India, Wild sumac is one of the many varieties of the sour-tasting sumac berries.

While Axone is often misunderstood as a “funky-smelling” ingredient, it is full of flavour which brings comfort to many.

Native to the Himalayas, the rhododendron is a flower found in many colours and is long used by mountain communities in food and drink.

A herb with an earthy, slightly fishy aroma, fish mint is widely used in Northeast Indian cooking.

The lesser known, often confused and equally tasty cousin of spring onions!

Often resembling tiny green peas, Turkey Berries are bitter yet earthy, adding depth to curries, stews, and chutneys.

A monsoon delicacy in India, these tender shoots are eaten fresh, fermented, or dried.

This bold, aromatic herb is used as a seasoning or as a garnish across a range of cuisines.