The traditional pickles of northeast are way beyond the standard mango or lemon achaar. Meitei food has Soibum, Umorok, Hawaijar, and Ngari U-Morok, all fermented and rich in probiotics and culturally important condiments. Meira Foods, an Imphal based women’s company, has been in operation since 2004 and are the first company to sell these products, preserving them authentically from their raw form and with no artificial preservatives.

For most, Indian pickles are synonymous with mango achaar. That is somewhat justifiable with the dominance of mango and lemon on shop shelves and restaurant tables. However, Indian pickles have extensive traditions and, even among the richly diverse Indian states, Manipur stands out from the crowd, also known as the “jewel of India”.

Meira Foods has successfully packaged unique fermented condiments of Manipur for the Indian market and has ensured traditional methods are used in the process.

Why is Soibum Achar Such A Unique Indian Pickle?

The vast majority of Indian pickles are oil based. Soibum Achar is not, and this is one of the many reasons why northeast food is so different and unlike any other Indian food.

Soibum is made from young bamboo shoots which get packed into a container, sealed, and left to ferment with spontaneous lactic acid fermentation. The process has been shown to create a Lactic Acid Bacteria (LAB) population of approximately 10^8 CFU/g— a bacterial concentration that is comparable to many lactic acid probiotic supplements. The principal strains of LAB found in Soibum have been shown to have anti-inflammatory properties and antioxidant activity, and tolerate acidic conditions of pH 2.0. Another important strain, Levilactobacillus brevis, is also known for its GABA-producing capabilities, and GABA is a well-known neurotransmitter that helps to lower anxiety and promote better quality sleep. Soibum is a crunchy, sour, and oil-free condiment that has functional food versatility.

The King Chilli Pickle: Heat with a Flavor Profile Worth Knowing

Umorok, also known as the Ghost Pepper or Bhut Jolokia, became the winner in 2007 for the hottest chili pepper as it holds a Scoville unit record of around one million, which would make it 170 times hotter than Tabasco sauce. While this fact alone should be enough to put an end to the discussion on Umorok’s spiciness, it shouldn’t.

What sets a Umorok pickle apart from the rest is its gradual spicy profile and not only the high level of spiciness. Unlike the sharp all-at-once-burn sensation provided by cayenne or bird’s-eye chillies, Umorok provides a slow and gradual burn that intensifies over time. Along with the spiciness is a sweet flavor with a hint of smokiness which is often lost in a dried chili powder but comes through when the whole fruit is pickled. Meira Foods’ King Chilli Pickle captures the whole fruit and flavor really well.

King Chilli and Soya Bean Pickle: Umami and Spice Combined

Hawaijar is a fermented soybean product similar to Japanese natto, but it is uniquely Manipur. The boiling and then fermenting of soybeans in a Bacillus subtilis culture, then wrapped in banana leaves, occurs for four to five days. The crude protein content in raw soybeans is 35% and is raised to 43.8% after the fermentation process. During fermentation, essential amino acids are increased from 6 up to 9 times.

The fusion of slow heat from Umorok and the dense umami from Hawaijar provides an excellent balance. Hawaijar, being extremely dense in umami, and soybeans, being a naturally protein dense food, are perfectly complemented by the added heat from the King Chilli. The combo provides a perfect introductory Manipuri dish to inexperienced buyers looking to taste northeast cuisine.

Ngari U-Morok: Most Controversial Pickle Available

Puntius sophore, a freshwater fish, is fermented in Ngari without the addition of salt and placed in earthenware pots. Ngari, a pungent and extremely umami flavored fish paste, is the primary ingredient in many northeastern dishes, including, but not limited to, eromba, kangshoi and chagempomba.

Ngari U-Morok by Meira Foods is a fish paste condiment with the addition of King Chilli. The initial flavor is heat with a umami and body rich Ngari to follow. Pure chili condiments fail to compete with the depth and body of this condiment. Shrimp paste and fish sauce users may also find this condiment interesting.

Mushroom and Garlic Pickles: Local Biodiversity as Condiment

Meira Foods’ mushroom pickle utilizes varieties that are locally sourced and that do not exist in our mainstream production. These varieties are earthy and textured and pair well with rice or flatbreads without being too assertive. The garlic pickle adopts the same philosophy of restraint. Meira Foods’ garlic pickle is clean and pungent and meant for daily consumption. Both products exhibit the philosophy found throughout all of the Meira Foods range, which consists of indigenous ingredients that are not overly processed and preserved using natural methods.

Meira Foods’ Clean Label Commitment

Meira Foods was established in Imphal in 2004 and as of now has more than 42 products in their catalogue. The entire range intentionally avoids synthetic additives and instead relies on traditional methods of preservation, such as fermentation and the sealing with oil, as well as the natural antimicrobial activity of chilli and salt. This matters for a concrete reason. The natural antimicrobial activity of chilli and salt are intact.

Integrating Northeast India’s Pickle Tradition Into Your Kitchen

You can find Meira Foods’ products through TradeIndia and select other online marketplaces. The best place to start is the King Chilli and Soya Bean Pickle due to its umami flavor, which makes it the most desirable and the best entry point. Once you are done with the King Chilli and Soya Bean Pickle, Soibum Achar is a great reward for anyone interested in the world of fermentation. If you want to explore northeast cuisine even deeper, Ngari U-Morok is a great way to go.

One thing about Indian pickle culture is that it is very diverse. Northeast Pickle culture is highly developed and very diverse, which proves this point.