6 Healthy Food Items From North East India You Must Eat

The North East of India, often referred to as the Seven Sisters, showcases a unique blend of natural beauty and remarkable wonders bestowed by nature, alongside its exceptional culinary offerings.

The North-Eastern region of India presents a captivating tapestry of diverse cultures and communities. The culinary landscape mirrors this diversity with its distinct flavors and preparations, incorporating an array of fresh and aromatic ingredients such as bamboo shoots, bhut jolokia, and indigenous greens. While meat dishes are prevalent, they are notably light yet exceedingly flavorful.

Traditionally, Nagas exhibit a preference for poultry and fish over pork and beef. Feasts often feature locally-raised animals, with smoked and salted meats being preserved for year-round consumption.

In the Northeast, numerous indigenous ingredients and culinary traditions are revered for their health benefits, sustainability, and organic qualities, garnering appreciation not only within India but also internationally. Alongside familiar herbs like pennywort and allium, North Eastern cuisine embraces a rich assortment of wild herbs, consumed seasonally, including fish mint and rosella leaves.

# Black Rice

Black rice, also known as forbidden rice, comes in various varieties prevalent in the Northeast. Among them are Manipuri black rice and the blend cultivated in Meghalaya. Additionally, there are rough and polished rice, red rice, and sticky rice, each offering its unique benefits.

This rice is particularly suitable for those mindful of their diet, as even a small portion can provide prolonged satiety.

# Turmeric

Turmeric, particularly Lakadong Turmeric, has gained recognition for its elevated curcumin levels, rendering it more potent medicinally compared to regular turmeric. Despite its higher cost, Lakadong turmeric proves its worth, as a little goes a long way. A mere pinch of this turmeric imparts noticeable changes in the color, fragrance, and flavor of dishes, notably curries.

# Bamboo shoot

Bamboo shoots are a familiar ingredient across the northern and eastern states of India. In Naga cuisine, bamboo shoots are often fermented or dried, lending a distinctive sour note to pork dishes and enhancing their flavor profile. In the absence of fresh shoots, canned alternatives serve as viable substitutes.

# Raja chillies

Raja chilies, renowned for their extreme spiciness, are prevalent in the wilderness of Mizoram, Nagaland, and Manipur. Also referred to as Naga Jolokia, Bih Jolokia, Bhut Jolokia, and Pasa Kala, these chilies boast a staggering Scoville rating, surpassing a million units. They are commonly used in preparing fiery curries and chutneys.

# Smoked Meat

Smoking, while not a food item per se, serves as a traditional method of preserving meat and other ingredients for prolonged periods, particularly in regions where harsh winter temperatures limit fresh produce availability. Meghalaya is celebrated for its smoked meat delicacy known as Mylleim.

# Fermentation

Fermentation is a prevalent practice across all states, with fermented dry fish and bean paste being common staples. While techniques and names may vary—such as tungrymbai in the Khasi Hills and axonne in Nagaland—the tradition remains integral to the culinary heritage of the region.