India has known for centuries that strong flavours and health benefits come from the use of natural ingredients, a realisation that has dawned on the global population quite later. Among them, the spices of Northeast India are famous for its organic cultivation and various benefits
The Golden Spice of Northeast India
One of the popular spices is Lakadong turmeric which is cultivated at theJaintia Hills of Meghalaya. Known for its yellow colour and high curcumin content, it is recognised as GI-tagged Lakadong turmeric. As one of the most important medicinal turmeric, India produces, it has gained worldwide recognition. This spice is added in various beverages and dishes since it acts as an immunity boosting turmeric, boosting overall health. As the most sought-after organic turmeric, Meghalaya farmers have cultivated this variety for generations.
The Role of Traditional Foods and Ingredients
Apart from its use in medicine, it also has a rich cultural essence. The traditional foods of Northeast India are made with natural and locally produced herbs and spices such as ghost chillies, black pepper among many others, which provides a unique flavour to the dishes.
Chefs from all around the world have been using indigenous ingredients Northeast India is known for, to add special flavours and aroma to their dishes. Whether it’s the tribal recipes Northeast India families have used for a long time or the authentic Northeast Indian dishes feasted upon during local festivals, they are gradually gaining worldwide popularity.
Spices With a Global Impact
As the demand for organic spices continues to rise and customers seek sustainable choices, Northeast Indian spices will gain immense popularity. Each batch produced by the farmers represents not just flavour but the culture, the identity and the promise of authenticity. Ranging from Lakadong turmeric to local herbs, the organic spices of the Northeast offer both health and taste.