Pineapple
Pineapples grown in the pristine North East Region of India stand out as global
favourites, renowned for their exceptional sweetness with high TSS (Total Soluble
Solids) and notably low fiber content.
Ginger
The ginger produced in North East contains high oleoresin, distinctive aroma and
spiciness and gives higher oil recovery.
Turmeric
Turmeric produced in North East contains a curcumin content of more than 7% (almost 2%
higher than other varieties)
Star Anise
Star Anise in North East is mainly grown in areas of West Kameng and Tawang.
Star anise is widely used as a spice, especially in Indian cuisine, Garam Masala,
pickles, marinades, and soft-drink flavouring.
Black Pepper
Black pepper is a widely used spice valued for its strong aroma, pungency,
and rich flavor. Besides enhancing the taste of food, it is known for its health
benefits,
including antioxidant properties and support for overall well-being.
Cinnamon
Cinnamon from Northeast India is grown naturally using traditional farming
methods by manually peeling and sun-drying from true cinnamon tree. It is known for
its superior quality, rich flavor, and characteristic warm, sweet, and pungent aroma.
Nagaland King Chilli
Nagaland King Chilli, also known as Bhut Jolokia or Ghost Chilli, is one of
the world's hottest chillies valued for its intense pungency and aroma, due to
it’s high capsaicin content (3–5%). World's hottest chilli from 2007 to 2010 in
the Guinness World Records.
Large Cardamom
Large cardamom or badi elaichi is an exotic ancient spice and medicinal herb prized
for its complex aroma. It is grown across the Eastern Himalayan Region that includes
Sikkim, the Darjeeling Hills in West Bengal, Nagaland and Arunachal Pradesh.