Healthy Foods From North East India You Should Definitely Try!

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North East India, or the Seven Sisters of North East, boasts both rare natural elegance and incredible God-given wonders in addition to its excellent cuisine.

The North-East region of India is a fascinating mix of different peoples and cultures. The flavours and also dishes are as unique as the way they live. They use a number of fresh and flavourful ingredients such as bamboo shoots, bhut jolokia, and regional greens in many of their dishes.

There are many dishes containing meat, but it is interesting to note that most of them are extremely light and very delicious [1].

Generally speaking, Nagas prefer poultry and fish to pork and beef. Many Nagas raise animals for slaughter at feasts and keep stocks of smoked and salted meat to use throughout the year.

In the Northeast, there are many native ingredients and practices that are considered healthy, sustainable, and organic by people throughout India and around the world. In addition to pennywort, fish mint, rosella leaves, and allium, North Easterners consume a large variety of wild herbs in season.

We have compiled a list of healthy food ingredients from North East India that you should definitely try.

Food From North East India

1. Black rice or forbidden rice

There are several varieties of black rice that are widely recognized in the Northeast, including the Manipuri black rice; Meghalaya also cultivates a combination of black rice. Furthermore, there are rough and polished rice, red rice, and sticky rice, which all have their advantages [2].

They work well if you love food but are trying to keep a diet because even a small amount of this rice will keep you full for extended periods of time.

2. Turmeric

Lakadong Turmeric is now widely known for its high curcumin content, which makes it more medicinal than regular turmeric. Although Lakadong turmeric is expensive, it is well worth it, and a little goes a long way [3]. With a pinch of turmeric, you will be able to notice the difference in the colour, aroma, and taste of the curry.

3. Bamboo shoot

Most northern and eastern states of India are familiar with bamboo shoots. According to Naga cooking styles, bamboo shoots are fermented or dried. This ingredient is mostly used in pork dishes and gives a sour touch to the flavour of the dishes that it is used in. If these ingredients are not available, canned alternatives can also be used [4].

4. Raja chillies

Raja chilies are extremely spicy and are used to prepare curries and chutneys in the wilderness of Mizoram, Nagaland and Manipur. They are also known as Naga Jolokia, Bih Jolokia, Bhut Jolokia and Pasa Kala. Based on their pungency and spiciness, these chillies exceed a whopping million Scoville units - the highest rating for chillies [5].

5. Smoking

While not a food or ingredient, smoking is a method of preserving meat and other ingredients for long periods of time [6]. In most hill states, the temperatures can get very cold during the winter, which means less produce is available. Meghalaya is renowned for its smoked meat, Mylleim.

6. Fermentation

There is also a tradition of fermentation in all states; fermented dry fish and fermented bean paste are common in most states, although there are some differences in the techniques and names used, such as tungrymbai in Khasi Hills and axonne in Nagaland.

Disclaimer: The information provided in this article is for general informational and educational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or a qualified healthcare provider with any questions you may have regarding a medical condition.