This pork pickle is made in a traditional home-style with no synthetic preservatives. This tangy and spicy pork pickle is flavoured with fresh Roselle leaves, Sichuan pepper, ginger, garlic, king chili, preserved with Mustard Oil. Roselle plant is a powerhouse of vitamins and high in dietary fibre. ..
When flavour meets fire, amazing things happen! This ready-to-eat snack has captured the flavour of oak wood smokiness when brined beef is smoked and turned into flavourful bite sized sticks. The smoked beef is then mixed with a little dry king chilli flakes and local indigenous herbs to give you a ..
This is an all-time favourite Assamese pickle made of tamarind or imli and is a sweet, gooey, spicy concoction that is so delicious; you’ll be smacking your lips. And we mean this literally because the molasses sugar used to sweeten the pickle leaves the tamarind coated in the dark, sticky..
This ready-to-eat spicy axone chutney is made of dried fermented soyabean with naga king chili, chili flakes, ginger, garlic and vegetable oil. You can enjoy this fermented soya chutney or akhuni as a side dish with any food you like!Best before 6 months from packaging date, to be stored in a cool, ..
This chicken pickle is made in a traditional home-style with no synthetic preservatives. The chicken is shredded to soak in the flavour of the dried bamboo shoot as well as other staples of mustard oil, chilli flakes, vinegar, ginger, garlic and salt. The chicken pickle is made with love in an all-w..
This chicken pickle is made in a traditional home-style with no synthetic preservatives and is simply flavoured with fiery king chillies from Nagaland, mustard oil and salt to let the authentic flavours stand out. The chicken pickle is made with love in an all-women kitchen called TribeTown Kitchen ..
This ready-to-eat dry chicken chutney has a delicious crunchy texture, complemented by a blend of typical northeastern aromatic dry spices, including ginger, garlic, red chilli, sichuan pepper and black pepper - that create an explosion of flavours in your mouth. It's so irresistibly delicious and a..
Pahari Roots sources the chillis used to make our pickle directly from the hilly fields of Meghalaya. Our pickle is a mix of locally grown red and green chillies and is homemade to perfection. It has a spicy and pungent taste that gives you an all-natural experience and is sure to pep up any meal!
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Emerging from the foothills of the Himalayas, Dalle Khursani also known as Fireball Cherry Pepper is one of the hottest chillies in the world! This bottle contains the traditionally prepared Dalle Chilli pickle with young bamboo shoots which is a staple in every household in the northeastern state o..
Dalle Khursani (Fireball cherry pepper) is a special variety of chilli grown in Sikkim, scarlet red in colour, it is one of the hottest chillies in the world. Biting into these chillies with every morsel of rice adds heaps of flavour to the food that hits the right spot. The aroma from these chillie..
This dry king chilli paste is made with bhoot jolokia chillies from upper Assam which are just as spicy and delicious as their Naga king chilli cousins. Handpicked king chillies are dried and then pound into a paste with typical northeastern dry spices, including ginger, garlic, sichuan pepper and b..
Fish namsing is a delicacy of the Mishing community of upper Assam and is one of the most beloved and frequently used food items. This fish paste is prepared by fermenting the fish within a bamboo in the age old traditional style. The fermented fish is then pound into a paste with typical northeaste..