Our Spices

**Chilli flakes** from Northeast India are a fiery, flavorful seasoning made from sun-dried, crushed local chillies—often including varieties like **Bhut Jolokia**, **Dalle Khursani**, or **Bird’s Eye Chilli**, depending on the region. These flakes pack a punch, offering not just intense heat but also a rich, smoky aroma and complex flavor profile that ranges from slightly fruity to deeply earthy. Handcrafted by indigenous communities using traditional methods, Northeast chilli flakes are free from additives and preservatives, retaining their natural color, oils, and potency. Whether sprinkled over noodles, mixed into chutneys, or used to spice up meats and stews, these flakes bring an authentic, bold taste of the hills straight to your plate.

Irani saffron cultivated in Kashmir is a unique blend of Persian quality and Kashmiri terroir. Originally introduced from Iran, this variety has adapted beautifully to the fertile soil and cool climate of regions like Pampore in Jammu & Kashmir. It retains the deep red threads and rich aroma characteristic of Iranian saffron, while gaining a distinct depth of flavor from the Kashmiri environment. Handpicked with care and processed using traditional methods, this saffron boasts high levels of crocin, safranal, and picrocrocin, making it ideal for culinary, medicinal, and wellness use. The Irani saffron grown in Kashmir reflects a cross-cultural legacy, combining the best of two saffron-rich worlds.

Kashmiri saffron is a rare and luxurious spice grown in the serene valleys of Pampore, Jammu & Kashmir, under organic and sustainable farming practices. Known for its deep red stigmas, rich aroma, and unmatched potency, this saffron is free from synthetic fertilizers and chemicals, ensuring purity and high medicinal value. With elevated levels of crocin, safranal, and picrocrocin, it delivers vibrant color, distinct flavor, and therapeutic properties. Hand-harvested with traditional care and dried naturally, Kashmiri organic saffron is a true testament to the region’s heritage, offering a premium experience in every golden thread.

The bay leaf found in Northeast India, particularly from states like Meghalaya and Manipur, is a unique and aromatic variety known scientifically as Cinnamomum tamala. Unlike the commonly used Mediterranean bay leaf, this Indian bay leaf has a distinctively sweet-spicy aroma, with warm undertones of cinnamon, clove, and nutmeg. It is larger, glossier, and more fragrant, making it a prized ingredient in traditional Indian cooking—especially in biryanis, curries, and spice blends like garam masala. Grown organically in the region’s fertile, hilly terrain, these leaves are handpicked and sun-dried to retain their natural oils and intense flavor, reflecting the purity and richness of Northeast India’s biodiversity.

The Black Cardamom found in Northeast India—especially in the states of
Meghalaya and Arunachal Pradesh —is a bold, aromatic spice treasured for its deep, smoky flavor and therapeutic properties. Grown in the cool, forested hills of the region, this variety is larger than its green counterpart, with wrinkled dark pods that carry a strong, resinous aroma with hints of camphor and eucalyptus. Traditionally dried over open flames, the spice develops its signature smoky note, making it a key ingredient in rich Indian dishes like biryanis, curries, and garam masala. Cultivated by indigenous farmers using sustainable methods, Northeast India's black cardamom stands out for its high oil content, robust flavor, and the cultural heritage it carries from the heart of the Eastern Himalayas.

Green Cardamom from Northeast India, especially from the cool, forested slopes of Meghalaya, Arunachal Pradesh, and Nagaland, is prized for its vibrant color, intense aroma, and rich essential oil content. Grown under natural shade in biodiverse environments, these cardamom pods are smaller but more flavorful, with sweet, citrusy, and slightly floral notes that set them apart. Hand-harvested and carefully dried to preserve their delicate oils, Northeast India’s green cardamom is cultivated by indigenous farmers using sustainable and traditional practices. Whether used in desserts, teas, or savory dishes, this cardamom adds a touch of purity and depth, capturing the essence of the region’s rich agro-climatic heritage.

The **Bhut Jolokia**, also known as **Ghost Pepper**, is one of the hottest chilies in the world and a fiery gem of Northeast India—particularly grown in Assam, Nagaland, and Manipur. Renowned for its intense heat, this chili boasts a Scoville rating of over **1,000,000 SHU**, making it not just a spice but an experience. Beyond its heat, Bhut Jolokia carries a unique smoky flavor with slightly fruity undertones, making it a favorite in chutneys, pickles, and spicy curries. Cultivated traditionally by local farmers in the region’s humid and hilly terrain, it is rich in capsaicin and known for both culinary and medicinal uses. The Bhut Jolokia is a powerful symbol of the bold and vibrant flavor profile that defines the cuisine of Northeast India.

Smoked Dried Bhut Jolokia Chilli of Nagaland is a rare and fiery spice that combines the intense heat of the Bhut Jolokia, also known as the Ghost Pepper, with a distinct smoky flavor. Grown in the fertile soils of Nagaland, this chili is hand-harvested at peak ripeness and then carefully smoked over wood fires to infuse it with a deep, earthy aroma. The smoking process enhances the pepper’s natural pungency, adding rich, smoky undertones that balance the fiery heat. This smoked dried variety is perfect for those who enjoy bold, complex flavors and is commonly used in Naga cuisine, chutneys, pickles, and sauces. Packed with capsaicin, it not only delivers extreme heat but also offers a unique, aromatic depth, making it a prized addition to any spice collection.

Oven-dried Bhut Jolokia Chilli from Nagaland is a fiery and flavorful spice that embodies the bold heat and distinct taste of one of the world’s hottest chillies. Known as the Ghost Pepper, Bhut Jolokia is native to the northeastern states of India, with Nagaland being particularly renowned for its high-quality cultivation. Oven-dried to perfection, this method preserves the chilli’s intense heat, smoky undertones, and complex flavor profile, offering a powerful kick to any dish. Packed with capsaicin, the chilli is not only a staple in traditional Naga cuisine but also prized for its medicinal benefits, including pain relief and metabolism-boosting properties. Hand-harvested and carefully dried, this spice captures the essence of Nagaland’s rich agricultural practices and vibrant culinary culture.

Sichuan Pepper from Meghalaya is a unique and aromatic spice that brings a distinct, tingling, numbing sensation to the palate, characteristic of the Sichuan peppercorn variety. Grown in the high-altitude, misty regions of Meghalaya, this pepper is cultivated under organic farming practices, ensuring its purity and natural flavor. The peppercorns are hand-harvested at peak ripeness, capturing their fragrant, citrusy, and slightly woody notes. Often used in both Indian and Chinese cuisines, Meghalaya’s Sichuan pepper adds complexity and a bold, zesty kick to dishes, making it a popular ingredient in curries, stir-fries, and spice blends. Besides its culinary uses, it is also valued for its medicinal properties, including its ability to aid digestion and stimulate circulation. With its exceptional quality and distinctive flavor, Sichuan pepper from Meghalaya is a true gem of Northeast India’s rich agro-biodiversity.

Wild Medicinal Long Pepper from Meghalaya is a rare and potent spice that has been used for centuries in traditional medicine. Known for its long, cylindrical shape and distinct heat, this pepper is harvested from the wild forests of Meghalaya, where it grows in its natural, unspoiled environment. It is prized for its strong, pungent flavor and is often used in herbal remedies to aid digestion, improve respiratory health, and alleviate various ailments. Long pepper is also believed to have powerful anti-inflammatory, antimicrobial, and antioxidant properties. Grown without the use of chemicals, the wild medicinal long pepper of Meghalaya embodies the purity and potency of the region's rich natural resources and sustainable agricultural practices. Its distinctive flavor and health benefits make it a valuable addition to both traditional medicine and culinary dishes.

The **Black Pepper** from Northeast India, especially regions like **Assam, Mizoram, and Meghalaya**, is known for its bold flavor, rich aroma, and high piperine content. Grown in the lush, rain-fed hills under natural forest canopies, this pepper thrives in the region’s fertile soil and humid climate. The berries are handpicked at peak ripeness and sun-dried, resulting in dark, wrinkled peppercorns packed with intense heat and earthy-spicy notes. Unlike mass-produced varieties, Northeast India's black pepper is often cultivated through organic and traditional methods by local farmers, ensuring purity and sustainability. It’s not just a spice—it’s a reflection of the region’s biodiversity and deep-rooted agricultural heritage.

Parilla Seeds from Meghalaya are a unique and highly valued spice native to the region, often used for their distinctive flavor and medicinal properties. These tiny, aromatic seeds come from the Parilla plant, which thrives in the cool, fertile soils of the Meghalaya hills. Known for their slightly peppery taste with hints of citrus and mint, Parilla seeds are often used in traditional local dishes, as well as in herbal remedies. Grown organically using sustainable farming practices, they are free from chemicals and pesticides, making them a pure and natural addition to any kitchen. The seeds are prized not only for their culinary versatility but also for their digestive and anti-inflammatory benefits, reflecting the region’s rich agricultural heritage and commitment to organic farming.

Cassia Cinnamon: It has an intense aroma and are reddish brown in colour. The dried inner bark of an evergreen tree is used to make Cassia Cinnamon. It is specially grown in the Meghalaya region of India. It not only adds a fragrant flavour to your specialty foods and dishes (and tea), it is also a preservative and has several medicinal qualities that make it highly sought.

Organic Black Ginger from Northeast India is a unique and highly valued root, renowned for its potent medicinal properties and rich, earthy flavor. Grown in the untouched, organic soils of the region—especially in areas like Meghalaya, Karbi Anglong, Nagaland, Manipur, and Arunachal Pradesh—this ginger is harvested using traditional, sustainable farming methods, ensuring it remains free from chemicals and pesticides. Its dark, almost black exterior hides a strong, aromatic flavor profile with hints of citrus and spice, making it an ideal addition to herbal teas, curries, and wellness concoctions. Black ginger from Northeast India is prized not only for its robust taste but also for its therapeutic benefits, including its ability to boost metabolism, support digestive health, and provide anti-inflammatory relief.

Organic Ginger from Northeast India is renowned for its exceptional flavor, aroma, and high-quality composition. Grown in the fertile, rich soils of states like Meghalaya, Karbi Anglong and Arunachal Pradesh, this ginger is cultivated using traditional, eco-friendly farming practices, free from pesticides and chemicals. The region's cool, humid climate and nutrient-dense soil contribute to the ginger’s strong, aromatic profile, with a spicy yet slightly sweet taste that sets it apart from other varieties. Known for its versatility, Northeast India’s organic ginger is not only a key ingredient in cooking but also a valued component in traditional medicine, offering digestive, anti-inflammatory, and immunity-boosting benefits. Hand-harvested and carefully processed, this ginger reflects the purity and rich agricultural heritage of the Northeast.

Karbi Anglong Turmeric is a premium variety of turmeric grown in the fertile, organic soils of the Karbi Anglong district in Assam, Northeast India. The unique climate and terrain of this region, with its rich biodiversity and sustainable farming practices, contribute to the exceptional quality of the turmeric. Known for its vibrant golden-yellow color and strong, earthy aroma, Karbi Anglong turmeric has a high curcumin content, which gives it powerful anti-inflammatory, antioxidant, and healing properties. It contains curcumin level of 2% to 5%. Hand-harvested and sun-dried using traditional methods, this turmeric is free from pesticides and chemicals, ensuring a pure and natural product. It is widely used in cooking, as well as in wellness practices, offering both culinary depth and numerous health benefits, making it a prized spice from Northeast India.

Organic Megha1 Turmeric is a premium, high-quality variety grown in the fertile, organic soils of Meghalaya, Northeast India. Renowned for its deep golden-yellow color and rich, earthy flavor, Megha1 turmeric is celebrated for its superior curcumin content, which provides powerful anti-inflammatory, antioxidant, and healing properties. It has curcumin level of 4% to 7%. Cultivated using traditional, sustainable farming practices, this turmeric is free from pesticides and chemicals, ensuring a pure and potent product. Its vibrant color and distinct aroma make it a popular choice for both culinary and medicinal use, offering a natural way to enhance dishes and promote overall wellness. Organic Megha1 Turmeric is a true reflection of the region's commitment to organic farming and the preservation of its rich agricultural heritage.

Lakadong turmeric, grown in the high-altitude regions of Meghalaya, is a rare and prized variety known for its deep golden color and exceptional medicinal properties. It has curcumin level of 7% till 15%. Cultivated in the fertile soils of the region, Lakadong turmeric contains one of the highest concentrations of curcumin, the active compound responsible for its anti-inflammatory, antioxidant, and healing qualities. This turmeric is hand-harvested by local farmers using sustainable and organic methods, ensuring purity and potency. With its rich, earthy flavor and vibrant hue, Lakadong turmeric is not only a staple in traditional Indian cooking but also a sought-after ingredient in wellness products and herbal remedies. Its unique blend of flavor and health benefits makes it a true gem of Northeast India’s agricultural heritage.

Organic Black Turmeric from Northeast India is a rare and potent variety of turmeric known for its striking blackish-purple root and powerful medicinal properties. Grown organically in the pristine, hilly regions of Arunacghal Pradesh, Karbi Anglong and Meghalaya, this turmeric is harvested using traditional, eco-friendly farming practices, ensuring it is free from chemicals and preservatives. Unlike the common yellow turmeric, black turmeric has a more intense, earthy flavor and is rich in curcumin, the compound responsible for its anti-inflammatory, antioxidant, and healing qualities. It is often used in herbal remedies, wellness treatments, and culinary dishes, offering a unique depth of flavor and numerous health benefits. Black turmeric from Northeast India is a true symbol of the region’s rich agricultural heritage and commitment to sustainable farming.

Ginger is grown in almost all the states of the region but the leading states are Meghalaya, Karbi Anglong, Mizoram, Arunachal Pradesh and Sikkim.These varieties of the north eastern region are high yielder of rhizomes as compared to standard but have more fibre content (depending upon different region of North East). (It is available in the form of raw ginger/raw dry ginger/ ginger flakes/ ginger powder)