It’s hing (asafoetida)! Used in dals and sambars, it adds a deep umami kick. A traditional digestion aid, often used to reduce gas and bloating.
2. This flower is sun-dried and added to tribal stews and curries in Eastern India. It brings a smoky, earthy flavour to the dish. What’s this forest gem?
It’s mahua flowers! Used in Chhattisgarh, Odisha, and Jharkhand — in curries, chutneys, and even fermented brews. A local source of iron and antioxidants.
3. This dried, black fruit adds a signature sourness to Gujarati dals and Maharashtrian curries. Guess this tangy flavour-booster!
It’s kokum! Used in sol kadhi and Konkan-style fish curries. Known for cooling the body and aiding digestion.
4. A fermented soybean paste from the Northeast, it’s pungent, fiery, and packed with umami. Know this powerful flavour?
It’s akhuni (or axone)! A Naga ingredient used in pork dishes and chutneys. It’s rich in protein and key to many Naga meals.
This fibrous pod grows on trees and is often powdered and used in Sindhi or Kathiawadi dishes. It’s a natural thickener. Can you identify it?
It’s sangri (ker-sangri)! Grown in Rajasthan’s deserts, it’s protein-rich, fibrous, and often stir-fried or pickled. A survival crop turned culinary star.