Farm Produce

Showing 10–16 of 16 results

  • Mustard

    Mustard from Assam is a unique variety of mustard that is grown and cultivated in the state of Assam, located in northeast India. It is a popular ingredient in Assamese cuisine and is known for its distinctive flavor and aroma.

    The mustard seeds from Assam are typically smaller in size and have a darker color than other varieties of mustard seeds. This gives the mustard from Assam a stronger and more pungent flavor, making it a preferred choice for cooking and seasoning in the region.

    Assamese mustard is often used in traditional dishes like “masor tenga” (sour fish curry), “aloo pitika” (mashed potato dish), and “bamboo shoot pickle”. It is also used to make a popular condiment known as “kasundi”, which is made by mixing mustard seeds with vinegar and other ingredients.

  • Paddy

    Paddy, also known as rice paddy, is a plant that belongs to the grass family. It is one of the most important food crops in the world, with millions of people relying on it as a staple food. Paddy is cultivated in flooded fields, where it grows to a height of around 3-6 feet.

  • Pineapple

    Pineapple is a tropical fruit known for its sweet and tangy flavor. It has a tough, spiky exterior that hides a juicy, yellow flesh inside. Pineapple is a versatile fruit that can be eaten raw, cooked, or used in a variety of recipes.

  • Rajma

    Rajma, also known as kidney beans, is a popular legume that is widely used in Indian cuisine. It has a reddish-brown color and a kidney-like shape, which is where its name comes from.

  • Red Sugarcane

    Red sugarcane, also known as purple sugarcane or black sugarcane, is a variety of sugarcane that has a reddish-purple color. It is a tall, perennial grass that is native to tropical regions and is widely cultivated for its sweet juice, which is used to make sugar, molasses, and rum.

  • Sichuan Pepper

    Sichuan Pepper, also known as Szechuan pepper, is a spice that is commonly used in Chinese cuisine, especially in Sichuan cuisine. It is made from the dried berries of the prickly ash tree.

    Sichuan Pepper has a unique flavor profile that is both citrusy and numbing, due to the presence of a compound called hydroxy-alpha-sanshool. This numbing effect is what sets Sichuan Pepper apart from other types of pepper.

  • Sour Fruit ( Thekera Tenga)

    Sour fruit, also known as Thekera Tenga, is a type of fruit that is commonly found in South and Southeast Asia, particularly in India. The fruit is small and green, with a sour and tangy taste that is similar to tamarind.