Valued for its floral aroma, soft texture, and traditional associations with strength and recovery, Stony Ambemohar rice is a traditional
Popularly eaten as a vegetable, breadfruit can be enjoyed as a sweet fragrant fruit, once ripe.
A herb with an earthy, slightly fishy aroma, fish mint is widely used in Northeast Indian cooking.
Sesame oil is known for its warm, nutty aroma and subtle bitterness.
A fresh and crumbly acid-set cheese, chenna is frequently sold in markets and sweet shops in eastern India.
Mooli is a winter vegetable that makes for a fresh, flavourful filling for paranthas.
The pomegranate is sweet-tart fruit with vibrant, red jewel-like seeds.
Black soybeans are a lesser-known variety, yet a local favourite in the hilly areas of India.
Srikakulam Sannulu is a fragrant, Indica rice from coastal Andhra Pradesh, popularised by its use in Ugadi celebrations.
Pomelo is known to be the biggest among the citruses, with well defined tart, fleshy pulp which can be enjoyed
Found in abundance on coffee estates in the Kodagu region, Kaipuli, or bitter oranges, are often used to make jams
Kalonji arrived in eastern India in the 13th century and swiftly became a household staple.