cultivated in Northeast India. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich. In 2007, Guinness World Records certified that the ghost pepper was the world’s hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than one million Scoville Heat Units (SHUs). However, in the race to grow the hottest pepper, the ghost chili was superseded by the Infinity chili in 2011 and Carolina Reaper in 2013.

The “Kaji Nemu” which are found and cultivated only in the Indian state of Assam (GI – journal number 123, certificate number 361). These lemons are an important part of Assamese cuisine. The botanical name of Assam Lemon is Citrus limon. “Kaji Nemu” is elongated and oblong and more juice than “Gol Nemu” usually available in other parts of India.

many bamboo species including Bambusa balcooa (Bhaluka bamboo) and Bamboosa tulda (Jati bamboo). They are used as vegetables in numerous Asian dishes and broths since time immemorial. They are sold in various processed shapes, and are available in fresh, dried, and canned versions. Now people are also trying to use bamboo shoots in various forms like powder, paste, fiber extract, fermented shoots and preparing different food items like chapatti, parantha, bakery and steamed products and various vegetables, soups and sweet meats. Like the Khasi and Jaintia, the people of Meghalaya prefer the young shoots of Dendrocalamus hamiltoni the most. The shoots are big and very good for fermentation and long term storage in plain water.