Spices of Northeast India

According to history, spice is one reason
for globalization!

Here are some of the spices found in Meghalaya, how they are traditionally grown and sourced from the indigenous villages of Meghalaya.

Village Growing High Curcumin Turmeric
in Meghalaya

Lakadong Turmeric (Curcuma Longa) is indigenous to Meghalaya. It grows in a small region in the West Jaintia Hills district, one of the eleven districts of Meghalaya.
The Curcumin content in Lakadong Turmeric is between 6 to 7%, which is one of the highest, as against a mere 2 to 3% in most varieties of turmeric.

Bird's Eye Chilli
of Meghalaya

Bird’s eye chilli is treasured for its unique pungency and spiciness. The chilli gets its name from its petite size and a shape which is similar to a bird’s eye. Chillies are believed to have been cultivated for over 6,000 years and since then different varieties of chillies have been discovered.

Cinnamon Bark
of Meghalaya

Cinnamon is a versatile spice. It not only adds a fragrant flavor to your specialty foods and dishes (and tea), it is also a preservative and, then, it has several medicinal qualities that make it highly sought after, especially in the West. Meghalaya Cinnamon is a little more special: it is organically grown across the state. That has been the tradition.

Hope you find this Ebook on Spices of Northeast India interesting and informative!

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