Export Insights
What a GI tag actually protects
A working note for buyers, distributors and partners — what the certification really delivers, and what still falls on the supplier to prove.
Prakash Natarajan · 22 April 2026 · 6 min read
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Slow Writing.
Letters From The Field.
We write the way we source — slowly, with names, and only when the piece has earned its place. These are the working notes, recipes and field essays of a young brand learning at the pace of its growers.
→ Showing 8 essays
Export Insights
The Assam first-flush, and the calendar that needs watching
A working note on why the March-April tasting window has begun to drift — and how export buyers should adjust contracting.
Trideep Khanikar · 30 March 2026 · 5 min read
Farmer Profiles
Bireswar and the Keteki seedbank
In a four-acre paddy at Karbi Anglong, a farmer's grandfather's notebook has quietly preserved a landrace the wider seed market had let cross away.
Ashreeta Gogoi · 28 February 2026 · 5 min read
Farmer Profiles
Khrieliezo, and the heat that needs a mountain
Why Bhoot Jolokia at 1,200 metres is not the same chilli as Bhoot Jolokia at 400 metres — and how a Kohima farmer learned the hard way.
Ashreeta Gogoi · 11 February 2026 · 5 min read
Heritage Stories
Lakadong, and the curcumin mountain
Why a small valley in Jaintia Hills produces turmeric three times richer than the global average — and what that really means for the kitchen.
Barsha Prakash Choudhury · 04 February 2026 · 5 min read
Recipes
Khar with Joha — when the rice is the loudest ingredient
The Assamese plate that earns its name by what it removes, not what it adds. A recipe by way of explanation.
Kopahi Kitchens · 18 January 2026 · 4 min read
Heritage Stories
The cotton in the Kopahi logo
Why the bouquet at the top of every Kopahi label is not a tea leaf, not a chilli, not a flower from any one of our products — but a small, deliberate piece of Assamese cultural shorthand.
Barsha Prakash Choudhury · 08 January 2026 · 4 min read
Recipes
A jar of ghost on a cheese board
Bhoot Jolokia jam, what it actually does to a plate of aged cheddar — and the small list of things never to pair it with.
Kopahi Kitchens · 22 December 2025 · 4 min read