Common name: East-Indian Mint
An aromatic herb prized for its distinctive, slightly pungent flavour. Widely used in traditional Hmar cuisine, it enhances dishes such as chialhme (a vegetable-based preparation) and various meat recipes. It is also a common ingredient in hmarchadêng, often combined with chilli and fermented fish.
Both the fresh and dried leaves and blooms are used, with the dried form stored for year-round use.
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Date Added
Jun 19, 2025 at 1:51 AM
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