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