Northeast India Spices: Single-Origin Haldi, Tej Patta and Dalchini
Northeast India spices in this collection are single-origin haldi, tej patta and dalchini from the hills of Meghalaya and Manipur. This collection from Northeast India brings together Lakadong turmeric (haldi) and bay leaf (tej patta) from Meghalaya, and cassia cinnamon (dalchini) from Manipur. Buy these north east spices online here in packs from 20 g to 200 g.
Shop Northeast India spices by state
From Meghalaya, Northeast India
- Lakadong Turmeric Powder: high-curcumin haldi from the Jaintia Hills, a GI-registered variety, sun-dried and stone-ground by tribal farmers. A small pinch colours a whole pot of dal. Available in 50 g, 100 g and 200 g.
- Meghalaya Bay Leaf: wild-harvested tej patta, hand-picked by local tribal communities and air-dried. The leaves are large and thick, with a strong aroma. Sold in 20 g and 40 g packs.
From Manipur, Northeast India
- Manipur Cassia Cinnamon: thick-barked Indian dalchini from Manipur in Northeast India, handpicked and sun-dried. It is bolder than Ceylon cinnamon and holds up in gravies, biryani and meat dishes. Available in 50 g and 100 g.
How to choose
Use the haldi every day in dal, sabzi, marinades and haldi doodh. Add tej patta whole to rice, curries and dals, then remove it before serving. Break cassia sticks into slow-cooked gravies, biryani and chai. Keep cassia sticks dry, as damp bark loses its snap. Pick the smaller pack to try a spice, and the larger one for daily cooking. The turmeric is also part of our powdered spices collection. Store all three in sealed containers away from sunlight and moisture.
Northeast India spices FAQs
What buyers ask about our range from Northeast India.
What makes Lakadong turmeric special?
It is grown in the Jaintia Hills and is known for its high curcumin content, which gives it a deep colour and strong flavour.
What is Meghalaya bay leaf used for?
Tej patta adds aroma to rice dishes, curries and dals. Add it whole while cooking and remove it before serving.
Which parts of Northeast India does this range come from?
Our current range comes from Meghalaya (turmeric and bay leaf) and Manipur (cassia cinnamon).
Is cassia the same as Ceylon cinnamon?
No. Compared with Ceylon cinnamon, cassia has a thicker bark and a bolder flavour, while Ceylon cinnamon is milder and sweeter, with thin, papery layers.