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Notes from the hills: the ingredients we love, the people who grow them, and what to do with a jar once it's open.
It looks like a cherry and bites like a coal. We followed one chilli from a Sikkim hillside to the bottom of a jar, and learned why the hills guard it so fiercely.
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Process
What actually happens to a jar of tama between June and September.
Recipe
Three spoons of dalle pickle, one of curd, a squeeze of lime. Done.
People
Slow oak smoke, whole spices and cold-pressed mustard oil: the technique behind our Darjeeling smoked pickle.
People
Her knowledge of the Sikkimese hills is unmatched. Every jar of herbed pickle tastes like a walk through the forest.
Process
The pungent backbone of every jar, and why heat would ruin it.
People
Sunita Tamang knows exactly when to harvest, when to roast, and how much to add to make a jar sing without burning you alive.
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