6 fermented foods from Northeast India that deserve the spotlight

Northeast India boasts a rich tradition of fermented foods, from Nagaland’s pungent axone to Manipur’s intensely flavored ngari. These ancestral techniques yield ingredients packed with umami and health benefits. Fermentation enhances digestibility, introduces beneficial bacteria, and unlocks unique flavors, making these regional specialties true superfoods with a deep connection to the land and culture.