Golaghat, Assam
🔍 Darkroom
Dawn mist rolling over the ancient seed-grown tea bushes. Dhiren checking the first unfurling two-leaves-and-a-bud.
October Harvest Expedition
BATCH #01 — 85 JARS MICRO-BATCH
Fermented Bamboo Shoot & Red Bird’s Eye Chilli Flakes
£13.00
Complimentary Royal Mail delivery on UK orders over £45
Sensory Profile & Flavour Dimensions
Lacto-Fermented Bamboo UmamiPungent CedarSharp Citrus Fire
Scoville Thermal Intensity
180,000 SHU
Smoke Absorption
48h Wild Oak Embers
A cornerstone of Naga hearth cooking. Young wild bamboo shoots are sliced thin and naturally lacto-fermented inside sealed bamboo culms for six weeks until deep Umami and lactic sourness develop. Crushed sun-dried red bird’s eye chillies are folded in, creating an intense, fragrant condiment that adds unmatched savory funk and fire to roast meats, broths, and fried eggs.
Preparation & Terroir Ritual Guide
Water Temp
Gentle Simmer
Pure spring water recommended
Vessel
Cast Iron / Earthenware
Unglazed earthenware holds heat
Serving Ratio
½ Pod per 4 Servings
Concentrated whole botanical
Steep / Infusion
Direct Finishing Pinch
Allows multi-layered flavour bloom
The Origin Documentary
Flames on the Ridge: Two Days in a Naga Smokehouse with Bhoot Jolokia
📅 Autumn 2025To understand the King Chilli, you must sit by a Naga hearth when the autumn mist wraps around the mountain ridge of Mokokchung. Bhoot Jolokia is revered here not as a daredevil stunt, but as...
