Ginger
Mizoram, Nagaland, Meghalaya
Known for strong aroma and earthy heat, used fresh in cooking and dried for herbal remedies.
Key crops
Delivering nature's finest spices from the Eastern Hills.
Lakadong Turmeric
Meghalaya
A vibrant golden turmeric with curcumin content up to 12%, valued for culinary and medicinal use.
King Chilli
Nagaland, Assam, Manipur
Bhut Jolokia brings intense heat and smoky flavor to chutneys, pickles, and meat preparations.
Bird's Eye Chili
Mizoram, Manipur
A tiny, fiercely hot chilli used raw, roasted, or in fermented dishes for a sharp spicy kick.
Red Chili
Assam, Nagaland
Adds gentle warmth, rich color, and subtle flavor to everyday curries and sauces.
Black Pepper
Assam, Meghalaya, Arunachal Pradesh
Aromatic and sharp pepper grown in forested areas and used in teas, spice blends, and stews.
Large Cardamom
Sikkim, Arunachal Pradesh
Smoky and bold bari elaichi from high-altitude farms, used in rice, meats, and herbal broths.
Cinnamon
Manipur, Mizoram, Arunachal Pradesh
Sweet and woody cinnamon that flavors sweets, rice beer, and celebratory dishes.
Bay Leaf
Northeast India
Aromatic leaves used for curries, rice dishes, stews, and spice blends.
Mustard
Assam and adjoining Northeast markets
Pungent mustard seeds used in tempering, pickling, oilseed applications, and masalas.
Star Anise
Northeast India
A sweet, licorice-like whole spice used in broths, meat dishes, teas, and blended masalas.
Kabab Chini
Northeast India
Cubeb pepper with a warm, peppery aroma, valued in traditional spice blends.
Stone Flower
Northeast India
Earthy lichen spice used in regional masalas for a smoky, savory depth.
Red Chilli (Balijuri)
Northeast India
A regional red chilli selected for vibrant color, aroma, and balanced heat.
Red Chilli (Tepa)
Northeast India
Traditional red chilli variety used for heat, color, and local recipes.
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