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Rakthashali Rice
Rakthashali is a non-glutinous red rice variety from Kerala, often used to prepare Kanji.
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Water celery
A wild, fragrant, leafy vegetable, Jatira is foraged and available in the local markets of Meghalaya.
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Koinar flower
Unlike many edible flowers, Koinar is not used as a garnish but as a side dish to meals.
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Kohlrabi
Used in regional Indian cooking and fermented preparations, Kohlrabi is an oft-overlooked winter vegetable.
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Byadagi chilli
Byadgi chillies are known for their crinkly skin and deep red colour, famous during the colonial era for the trade
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Turnip
Turnips are hardy winter root vegetables valued for their mild sweetness, adaptability, and long-standing role in seasonal and regional food
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Ponkh
Ponkh is a tender green variety of sorghum, harvested early in winter and roasted over fires.
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Radhuni
Radhuni is a fragrant spice that is said to be the fruit of its crop and not the seeds.
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Wild Sumac
Found seasonally in North-East India, Wild sumac is one of the many varieties of the sour-tasting sumac berries.
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Axone
While Axone is often misunderstood as a “funky-smelling” ingredient, it is full of flavour which brings comfort to many.
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Rhododendron
Native to the Himalayas, the rhododendron is a flower found in many colours and is long used by mountain communities