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North Eastern states in India have been a source of some of the most appreciated natural finds, be it medicinal or culinary. While some of North East's bounties have found widespread popularity across the country like the popular Dalle chilli or Bhut Jolokia, most of the spices and ingredients from the territory are not found as easily in other parts of India, be it certain teas, spices or even some veggies. Here are five North East Indian ingredients that merit some attention:
Long Pepper
The pepper originated in Meghalaya and is often referred to as pipli. Some of its traits are similar to dried green chilli but it is a lot spicier than a regular chilli or a regular black pepper. It has a sweet, hot and citrusy bite and is widely used for making pickles and preserves. Some pockets of Southern India use this plant for its roots since it also has a host of medicinal benefits and is a staple Ayurvedic ingredient. It is used in the treatment of respiratory disorders and also as an important constituent in digestive formulations.
Nadia Ginger
This ginger is famed for its intense taste and is grown across North Eastern India. It has a high gingerol content, which is responsible for its strong aroma. It tends to grow in rain-fertile soils. It is rich in antioxidants and has multiple medicinal properties. It helps reduce inflammation, fight with common cold, and relieve menstrual cramps. Nadia ginger powder is readily available across the seven North Eastern states and is commonly added to milk, tea and warm water as a healing drink.
Bird's Eye Chilli
This prized chilli pepper is also known as Thai chilli and is commonly grown in Meghalaya and Assam. These peppers are quite small in size but pack a punch in flavour which makes them so great for momo sauces, salsas, chili pastes and powders, and chili flakes.
The red, mature peppers are more usable since they have a subtle sweetness while the green ones are on the zestier side. Interestingly, the Scoville score of Bird's Eye chillies lies between 50,000 to 100,000 SHU, while habaneros range from 100,000 to 350,000 SHU. So it can be used as a milder, desi version of the habanero if used in the right amount.
Lakadong Turmeric
Grown in the alluvial valleys of Lakadong in Meghalaya's Jaintia Hills, Lakadong is often referred to as the 'magic spice' since it is said to be three times more potent than regular turmeric. it is loaded with antioxidants and has anti-inflammatory properties.
Since it's more intense than other variants of tumeric, only a sprinkle of Lakadong is enough for most Indian recipes. Nei Lieh Or Perilla Locally found in Meghalaya, Nei Lieh (which translates to white sesame) has an amazing nutty flavour. Commonly known as perilla seed, it is rich in minerals, fibre, and omega-3 fatty acids and is usually roasted before it can be used in soups or certain curries. It is often blended with local chillies to create a slice mix. This spice can be a great addition to noodle soups or regional seed soups.
