Chinnamon
(Sp. Chinnamomum cassia)
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury breakfast, cereals, nackfoods, tea and
traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component cinnamaldehyde as well as numerous other constituents including eugenol.
Black Cardmamom
(Sp. Amomum subulatum)
It is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross section and spindle-shaped, with a thin, papery outer shell and small black seeds. Elettaria pods are light green and smaller while Ammomum pods are larger and dark brown. These are cultivated in many parts of Arunachal Pradesh and Nagaland.
Ginger
(Sp. Zinziber officinali)
Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a
folk medicine. It is a herbaceous perennial which grows annual pseudo stems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades.The inflorescence
bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body's DNA. They may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging.
Lakadong Turmeric
(Sp. Curcuma longa)
Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dying. Lakadong Turmeric is a special variety followed by the name of the village Lakadong found in Jayantia Hills, Meghalaya. It is known for its medicinal properties, as the Curcumin content is in between 7 to 12% (last tested 2020) which is one of the highest compare to 2 to 4% in most of the other common varieties. It helps to enhance the immunity.
Lakadong Turmeric
(Sp. Curcuma longa)
Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dying. Lakadong Turmeric is a special variety followed by the name of the village Lakadong found in Jayantia Hills, Meghalaya. It is known for its medicinal properties, as the Curcumin content is in between 7 to 12% (last tested 2020) which is one of the highest compare to 2 to 4% in most of the other common varieties. It helps to enhance the immunity.
Lakadong Turmeric
(Sp. Curcuma longa)
Lakadong Turmeric
(Sp. Curcuma longa)
Turmeric is a flowering plant Curcuma longa of the family Zingiberaceae, the roots of which are used in cooking. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried after which they are ground into a deep orange powder commonly used as a coloring and flavouring agent in many Asian countries specially for curries as well as for dying. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. Lakadong turmeric named after the name of the village Lakadong found in the Jayantia hills of Meghalaya known for its high curcumin content varies from 7% to 12 %. It is very high compare to the other common varieties available in India (curcumin % varies from 2-3 %)
Black pepper
(Sp. Piper nigrum)
Black pepper a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, the fruit is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds)
Indian Bay Leaves ( Tej patta)
(Sp. Cinnamomum tamala)
Bay leaf commonly known as Tez Patta are larger, olive green in color and have 3 veins running the length of the leaf as opposed to the single vein that is usually present on a Laurel Bay leaf. Their Latin name is Cinnamomum tamala and they are part of the Lauraceae family, yet are often referred to as the leaf of the Cassia plant. Originating on the southern slopes of the Himalayas, they grow mainly in Nepal, Bhutan, Burma and in the mountains of North-eastern India. They mainly grow wild, but are occasionally semi-cultivated and are not widely available outside of this area.
Maize ( Makka or Corn)
(Sp. Zea mays)
Maize also known as corn (American English), is a cereal grain. In the US and Europe it is used almost entirely for animal feeding, as grain or fodder. Corn is used as vegetable, as corn-on-the-cob, fresh, canned or frozen. Kernels may be cut from the cob and used in many ways, in succotash, custards, fritters, soups and chowders. It is widely cultivated in different localities of the North eastern region which is used in mainly for animal fodder a by the farmers.
Black rice
(Sp. Oryza sativa)
Black rice is a range of rice types of the species Oryza sativa, some of which are glutinous rice. Black rice is also known as 'Forbidden Rice' in ancient China since only those belonging to the upper class could afford to eat it. There are several varieties of black rice available today. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles. In north east it is found in organic form with C3 certificate. It is GI tagged from Manipur.
Joha Rice
(Sp. Oryza sativa)
Joha rice is also known by the name of winter rice or mi Jaha. It relishes the entitlement of being a Geographical Indication (GI) tag that is given to Assam. Because of its innate scent, Joha has a special place among all kinds of rice and is extremely valued, generally known for its scent, essence and exemplary taste. The uniqueness of this rice is mainly attributed to particular climatic conditions prevalent in the area, together with various characteristics and system of rice cultivation. Joha rice is most appropriate for making fragrant pulao, and tasty sweets like kheer or rice pudding.
Mandarin Oranges
(Sp. Citrus reticulata)
They're Rich in Vitamins and Plant Compounds. They're a Good Source of Fiber. Citrus Fruits Are Low in Calories. They May Reduce Your Risk of Kidney Stones. They May Help Fight or Protect Against Cancer. They Contain Nutrients That Boost Heart Health. They boost immunity and help fighting against any viral disease like Covid 19.
Jackfruit
(Sp. Artocarpus heterophyllus)
Jackfruit is an exotic fruit grown in tropical regions of the world. It is native to South India. It is part of the Moraceae plant family, which also includes fig, mulberry and breadfruit. Jackfruit has a spiky outer skin and is green or yellow in color. It is helpful for the treatment of constipation . Jackfruit is a good source of fiber, so it could help you feel fuller for longer and help keep your bowel movements regular. Its seeds are packed with protein and loads of other nutrients like Vitamin B and Potassium. These seeds are rich in thiamin and riboflavin which help in turning the food you eat into energy and keep your eyes, skin and hair healthy. The seeds also provide small amounts of minerals like zinc, iron, calcium, copper, potassium and magnesium. Jackfruit seeds contain compounds that have an antimicrobial effect, which could help prevent contamination with bacteria that cause food borne illnesses. These seeds have also been used in traditional medicine to help with digestive tract problems, although more research is necessary to verify these potential benefits.
Pineapple
(Sp. Ananas comosus)
The pineapple is a tropical plant with an edible fruit and the most economically significant plant in the family Bromeliaceae. The cultivation of pineapple is confined to high rainfall and humid coastal regions in the peninsular India and hilly areas of North Eastern region of the country. At present, pineapple is commercially grown in Assam, Meghalaya, Tripura, Mizoram. Fresh pineapple is the only known source of an enzyme called bromelain, which might play a role in a range of different health benefits. Tripura's queen variety pineapple was declared the state fruit by President Ram Nath Kovind on June 7, 2018. He said that the export of this variety of pineapple is a major step in connecting the state with world trade.
Litchi
(Sp. Litchi chinensis)
Tezpur Litchi of Assam has got the geographical indication (GI) tags, making this item an incontrovertible proof of their origins in the state, and protecting them from production elsewhere. Litchi's from Tezpur is known for its excellent quality, pleasant flavour, juicy pulp with attractive red colour.
Bamboo shoot
(Sp. Dandrocalamus hamiltoni)
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa balcooa (Bhaluka bamboo) and Bamboosa tulda (Jati bamboo). They are used as vegetables in numerous Asian dishes and broths since time immemorial. They are sold in various processed shapes, and are available in fresh, dried, and canned versions. Now people are also trying to use bamboo shoots in various forms like powder, paste, fiber extract, fermented shoots and preparing different food items like chapatti, parantha, bakery and steamed products and various vegetables, soups and sweet meats. Like the Khasi and Jaintia, the people of Meghalaya prefer the young shoots of Dendrocalamus hamiltoni the most. The shoots are big and very good for fermentation and long term storage in plain water.
Ghost pepper (King Chilli)
( Sp. Capsicum sp)
The ghost pepper also known as Bhut jolokia (which literally means ghost chili in Assamese) is an interspecific hybrid chili pepper cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich. In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than one million Scoville Heat Units (SHUs). However, in the race to grow the hottest pepper, the ghost chili was superseded by the Infinity chili in 2011 and Carolina Reaper in 2013.
Assam Lemon or Kaji Nemu
( Sp. Citrus limon)
Assam Lemon, also known as Nemu Tenga in Assamese, are of two types, namely 'Gol Nemu' and 'Kaji Nemu'. The "Kaji Nemu" which are found and cultivated only in the Indian state of Assam (GI - journal number 123, certificate number 361). These lemons are an important part of Assamese cuisine. The botanical name of Assam Lemon is Citrus limon. "Kaji Nemu" is elongated and oblong and more juice than "Gol Nemu" usually available in other parts of India.
Dry Oyster Mushroom
( Sp. Pleurotus ostreatus)
The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.