Wild Sumac
Found seasonally in North-East India, Wild sumac is one of the many varieties of the sour-tasting sumac berries.
Raw
Axone
While Axone is often misunderstood as a “funky-smelling” ingredient, it is full of flavour which brings comfort to many.
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.
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.
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.
Kaipuli
Found in abundance on coffee estates in the Kodagu region, Kaipuli, or bitter oranges, are often used to make jams and chutneys.
Kalonji
Kalonji arrived in eastern India in the 13th century and swiftly became a household staple.