Bamboo Shoot King Chilli Pickle (Khorisa Aru Bhut Jolokia Achar)
Code : P14205

200 Grams 

Metabolic Powerhouse: The extreme capsaicin from King Chilli combined with bamboo fibre significantly boosts thermogenesis and metabolic rate.
Probiotic Potential: Naturally fermented bamboo shoots support a healthy gut microbiome and improve nutrient absorption.
Rich in Micronutrients: High levels of Vitamin C, Potassium, and Vitamin B6 help maintain immunity and heart health.
Antioxidant Concentration: Packed with plant lignans and phenols that fight oxidative stress and inflammation.
Low Calorie/Low Carb: A flavour-dense condiment with minimal caloric impact, ideal for weight-conscious or Keto diets.

Iconic Duo: Pairs two of the Northeasts most famous ingredients—Bhut Jolokia and Khorisa—in a single jar.
Natural Fermentation: The bamboo is fermented traditionally in its own juices before being infused with the fiery King Chilli.
Unique Aroma: Features a bold, complex scent that is both sharp (fermented) and fruity (King Chilli).

Digestive Stimulant: The fermented bamboo acts as a natural prebiotic, while the chili stimulates gastric juices for better digestion.
Decongestant: The high heat level is a natural remedy for clearing sinuses and respiratory congestion.
Endorphin Trigger: Provides a natural high due to the extreme heat levels of the Ghost Pepper.

Aggressively Pungent: A signature, sharp fermented aroma that hits the senses immediately.
Creeping Heat: The spice does not hit at once; it starts with a fruity note and builds to a powerful, long-lasting fire.
Earthy-Tangy: A deep, woody undertone from the bamboo shoots balanced by a bright, fermented sourness.

Shredded & Succulent: Fine shreds of bamboo shoot that have absorbed the spicy oil, offering a soft yet structured bite.
Oil-Infused: A glossy, medium-viscosity consistency where the oil acts as a carrier for the chili seeds and bamboo fibres.
Crunchy Bits: Occasional whole chili pieces or seeds provide bursts of intense heat and texture.

Explosive Savoury-Sour: A mouth-watering Tok-Jhal (Sour-Spicy) profile that is unmatched in its intensity.
Umami Depth: The fermentation process gives the bamboo a meat-like savoury depth.

Primary: Traditionally fermented young Bamboo Shoots (Khorisa) and fresh King Chillies (Bhut Jolokia).
Medium: Pure cold-pressed Mustard Oil (Kachi Ghani).
Spices: Turmeric, Yellow Mustard seeds, and Salt.
Aromatics: A hint of garlic or ginger to bridge the gap between the fermented and spicy notes.

Duration: 12 months from the date of manufacture.
Maturation: The flavours become more integrated and rounded after 3 months, though the heat level remains potent.
Stability: Naturally preserved by high acidity (pH balance) and the antimicrobial properties of the chillies and oil. 

Aroma Control: Keep the lid tightly sealed when not in use to contain the strong fermented fragrance.
Moisture Sensitivity: Use a strictly dry, non-reactive spoon to prevent the introduction of mold to the fermented shoots.
Environment: Store in a cool, dark place. Do not refrigerate, as it can mute the aromatic complexity of the King Chilli.

Vegan & Vegetarian: 100% plant-based.
Gluten-Free: No grain-based additives or thickeners.
Paleo & Keto-Friendly: Fits perfectly into clean-eating and low-carb lifestyles.

Geographic Source: Produced in the lush, bamboo-rich regions of Assam, India.
Seasonal Sourcing: Bamboo is harvested during the early monsoons, while the King Chillies are picked at peak ripeness.

Tribal Soul Food: A staple across the ethnic communities of the Northeast, representing the heart of local preservation culture.
Culinary Versatility: Beyond a pickle, it is often used as a flavour base for traditional fish or pork curries in Assamese and Naga households.

Renewable Resource: Uses bamboo, one of the most sustainable and fast-growing plants on the planet.
Eco-Curing: The biological fermentation process requires zero electricity or industrial heat.
Local Empowerment: Supports local bamboo foragers and small-scale King Chilli farmers in the hilly regions.