Chilli Pickle (Jolokia Achar)
Code : P14213

200 Grams

Vitamin C Powerhouse: Fresh Assamese chilies are a potent source of Vitamin C, which supports immunity and skin health.
High Capsaicin Content: Rich in capsaicin, the compound responsible for the heat, which is known to aid in pain relief and reducing inflammation.
Metabolic Stimulant: Acts as a thermogenic agent, naturally increasing the bodys metabolic rate and aiding in calorie burning.
Zero Cholesterol: Prepared with cold-pressed mustard oil, which contains heart-healthy monounsaturated and polyunsaturated fats with no cholesterol.
Antioxidant Rich: Packed with Beta-carotene and Lutein, which are essential for eye health and protecting cells from oxidative damage.
Low Calorie & Low Carb: A perfect flavour enhancer for weight-conscious diets, as it adds intense taste with negligible caloric impact.
Sodium Content: Contains salt used for the traditional curing process; provides essential electrolytes but should be consumed as a condiment.

Indigenous Heat: Made using sun-ripened chilies native to the Northeast hills.
Mustard Fermentation: Uses the traditional Assamese method of pickling in mustard oil without boiling, preserving the crunch.
Artisanal: Hand-sorted and hand-cut chilies to ensure quality and uniform heat distribution.

Digestion Aid: Stimulates gastric juices, aiding in smoother digestion when taken in small amounts.
Sinus Relief: The high heat helps clear nasal passages and congestion.
Mood Booster: Capsaicin triggers the release of endorphins (the feel-good hormone). 

Sharp & Pungent: Dominated by the zing of raw mustard oil and the immediate bite of fresh chili.
Earthy: Underlying notes of toasted fenugreek and black mustard seeds.
Bright: A sharp acidic finish that cuts through the heat. 

Crunchy: The chilies retain their firm, crisp texture even after curing.
Oil-Coated: A glossy, smooth mouthfeel from the mustard oil infusion.

Intensely Fiery: A high heat level that peaks quickly.
Sour-Salty: A strong tanginess from the curing process balanced with sea salt.

Primary: Fresh Green/Red Chilies (Assamese varieties).
Base Oil: Pure cold-pressed Mustard Oil.
Spice Blend: Yellow Mustard seeds, Fennel, Nigella seeds, and Turmeric.
Aromatics: Slit Garlic cloves and Ginger juliennes.
Acidifiers: Kaji Nemu (Assam Lemon) extract.

Duration: 12 months from the date of manufacture.
Note: The heat level mellows slightly over time as the spices mature.

Vegan & Vegetarian.
Gluten-Free: No hidden grains or additives.
Low-Carb: Ideal for almost any dietary restriction.

Keep Dry: Moisture is the enemy; always use a dry wooden or steel spoon.
Sun-Curing: Occasionally placing the jar in mild sunlight for a few hours helps maintain its shelf life.
Temperature: Store in a cool, dark place.

Geographic Source: Produced in Assam, India, using peppers grown in the fertile plains and hills of the region.
Climate: Designed to withstand humid, tropical climate. 

Cultural Heritage: Inspired by the Khorisa (bamboo shoot) and chili-pairing traditions of Assamese households.
Culinary Staple: An essential condiment in every Assamese Thali, traditionally served alongside dal and rice to provide a heat kick.

Zero Waste: Uses whole chilies (including seeds) to maximize flavour and minimize organic waste.
Support Local: Sourced directly from farmers in Assam, ensuring fair trade and fresh produce.