Dalle Chilli Pickle, 100g

Heat level: 7/10 (hot)

Dalle Khursani is a small, round, red chilli grown in the hills of Sikkim. It is eaten with most meals in Sikkimese homes. Its heat is sharp, with a fruity smell that green chilli lacks.

Serving: in Sikkim it is eaten one chilli at a time with rice. Chopped, it also suits chutneys, thukpa and pakoras.

Storage: Keep in a cool, dry place and use a dry spoon.

Marmalade made from Sikkim oranges. The peel gives it a slight bitterness against the sweetness.

Serving: at breakfast, or as a glaze for chicken or pork.

Storage: Refrigerate after opening.

This jam is made in Sikkim from kiwis. It is tart, and the seeds give it some crunch.

Serving: on toast, in yoghurt or with cheese.

Storage: Refrigerate after opening.

Heat level: 9/10 (very hot)

King Chilli, also called Raja Mircha or Bhut Jolokia, comes from Nagaland. It measures over a million Scoville units, which places it among the hottest chillies in the world. NE Origins sources it from Nagaland.

The aroma is smoky and fruity. The heat builds slowly and lasts. A small amount is enough.

Serving: a pea-sized amount with dal and rice, momos, eggs or grilled meat. A spoonful can also go into a curry.

Storage: Keep in a cool, dry place and use a dry spoon.

Heat level: 6/10 (medium-hot)

Young bamboo shoot and Dalle chilli are pickled together in many Northeast households. The bamboo is sour and crunchy, and it tempers the heat of the chilli. Of the Dalle pickles, this one suits people new to the flavour.

Serving: with rice and dal, momos, or roti and sabzi.

Storage: Keep in a cool, dry place and use a dry spoon.

Timbur grows in Sikkim. It is not hot. It tastes of citrus and leaves a slight tingling numbness on the tongue.

Use: crush it into momo chutney, tomato achar, stir-fries or marinades.

Storage: Keep in a cool, dry place and use a dry spoon.