FoodHealth

Distinctive Spices of North-East India

Jaw-dropping sceneries, the gracious hospitality of the locals, the traditional and cultural diversity, and the eco-friendly way of life are such exemplary characteristics that make the North-East region, the most unique destination for travelers. It is a land full of surprises. Be it chasing the clouds, overlooking the waterfalls, or attending colorful festivals, the experiences are awesome for any visitor. This region is one of the few places where the people still respect nature and live in perfect harmony with them. But believe me, the northeast is not confined to these natural beauties and colorful festivals only. Rather this region has many other surprises. Distinctive Spices of North-East India are one of such many big surprises. 

The Prime Minister of India, Narendra Modi regarded the eight North-Eastern states – Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Tripura, and Sikkim, as ‘Ashta Lakshmi‘, the eight forms of the goddess of wealth. Further, according to his “visionary policies”, this region soon will be the biggest contributor to the country’s GDP.

What makes the spices here unique?

This region harbors a rich flora on account of its varied topography, climate, and altitudes and has great potential for the development of horticulture crops. However certain areas of the northern part of West Bengal (North Bengal), also have similar climates and altitudes with varied topography and harbor a rich flora similar to the North-East Region. The soils of the region are usually rich in organic matter and acidic to strongly acidic (pH 4.5- 5.0) in reaction and thus suitable for growing different crops, especially Teas and Spices. The best Tea in the World invariably comes from this region. Also, the distinctive spices of north-east India are another boon to the World.

But what’s the catch in this cultivation? Certainly, the answer is Organic Spices. The cultivators refrain from using chemicals to grow these spices. Few Spices cultivated in this region probably is the best in the world in terms of their medicinal and other chemical properties. 

Home of some distinctive spices of North-East India

The regular spices grown in this region are Large Cardamom, Ginger, Turmeric, Black pepper, Chili, Bay leaf, and a few tree spices i.e., clove, cinnamon, etc. But apart from these regular spices, this region also grows a few distinctive Spices.

Bhut Jolokia Meghalaya inFoodTRAVEL

1. Bhut Jolokia (Naga Chilli)

People in the Northeast consider a meal incomplete if there’s no chili chutney, preferably prepared with these red-hot chilies, indigenous to the region. In Manipur, people call umorok and sap malta among other names. In Nagaland, people lovingly refer to it as Raja Mirchi (king chili), thus giving it a prominent position in their cuisine. To the Assamese, it is bhut jolokia, the name by which it is globally recognized. It got GI certification in 2008. It has been considered the world’s hottest chili and is b constantly on the top five in the list of the hottest chilies based on Scoville Heat Unit (SHU). Its SHU level is up to 1,041,427. In 2007 its name was registered in the Guinness Books of World Records, and it retained its position till 2011.

 

 

Winged prickly Ash Seeds 3 inFoodTRAVEL

2. Winged Prickly Ash (Jaiur)

Winged Prickly Ash is a small tree or large spiny shrub. Leaves are distinctively trifoliolate, with the leaf-stalk winged. Leaflets are stalkless, 2-7.5 x 1-1.7 cm, elliptic to ovate-lancelike, entire to slightly toothed, sharp-tipped, base sometimes oblique. Minute yellow flowers arise in leaf axils. Flowers have 6-8 acute sepals. Petals are absent. Male flowers have 6-8 stamens, and large anthers because of which the flowers look yellow. Female flowers have a 1-3 celled ovary, 3 mm in diameter, pale red, splitting into two when ripe. Seeds are rounded, 3 mm in diameter, and shining black. It Flowers between March-April.

The taste of these spices you might never forget. Eating winged prickly ash raw may leave your tongue with a tingling sensation and even numbness for a while. But no need to worry, it is this numbness that only opens up your taste bud, which helps you to experience the enhanced flavors of other ingredients. The locals of the Northeast region love this spice a lot and they use it in many other northeast Indian recipes.

Medicinal uses- This Spice is used in many chronic problems such as rheumatism and skin diseases; chilblains, cramp in the leg, varicose veins, and varicose ulcers. It is also used for low blood pressure, fever, and inflammation. Externally it may be used as a stimulation liniment for rheumatism and fibrositis. It also has a stimulating effect on the lymphatic system, circulation, and mucous membranes. Although Locals strongly believe in its uses in these ailments, still there is no research-based medical evidence available for its justification.

ING MAKHIR GINGER inFoodTRAVEL

3. Ing Makhir Ginger

Indigenous to Meghalaya, this ginger is potent and known for its medicinal properties. The locals use this as a common ingredient for traditional home remedies to heal ailments. But apart from its medicinal use, this is used to prepare certain local dishes. Compared to the ordinary variants, the Ing Makhir variant has a higher proportion of gingerol content.

perilla seeds 500x500 1 inFoodTRAVEL

 

4. Nei Lieh (Perilla seed)

This spice is called Nei Lieh which means white sesame in Khasi. This has a delirious nutty flavor. Commonly known as perilla seed. It is rich in dietary fiber, and have many important minerals, nutrients, and omega-3 fatty acid. Perilla seed is used after roasting to extract a unique aroma from it.  It is used as condiments for seasoning after mixing with salt and chilies.

LAKADONG TURMERIC inFoodTRAVEL

5. Lakadong Turmeric

Long before Lakadong turmeric got its name, the golden-yellow spice used to be known as ‘Shangpung Turmeric’. This name was derived from the name of the village Shangpung, the most developed village in the area and also hosting a big market. Farmers from different villages come to this market to sell their produces and they brought their turmeric along to be grounded, packed and dispatched there.

Hence, the name ‘Shangpung Turmeric’. Then eventually, farmers of Lakadong village realized the importance of this spice and started growing them in their fields and gardens in the village. Subsequently, this variety has got its name Lakadong Chyrmit (turmeric). ‘Chyrmit’ is a local Pnar (Jaintia) word for Turmeric. Surprisingly this variety when cultivated in this area has very high Curcumin content from 7% to 12%, in comparison to any other cultivar whose curcumin varies between 1% to 5%. The curcumin content in this variety is the highest in the world.  The State of Meghalaya has applied for a Geographical Indication tag for this variety.

These are just a few of the many distinctive spices found in this region. The interesting fact is that instead of large farms most of these spices still grow in the natural habitat inside the Jungles, and are traditionally collected by the Locals and Tribes during the season.

Looking at the potential of growing spices in this region, the Spice Board of India is very keen to develop this region as the “Organic Spice Bowl of the World”.

Next time when you travel to this region never forget to collect these distinct spices. Need not be mentioned, but every spice you collect from this region is Organic by default.

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