Tengamora Paat : Roselle Leaves Bunch

Tengamora Paat, or roselle leaves, are prized in Northeast Indian cuisine for their distinctive, refreshing sourness. Used in Masor Tenga to add a cooling tang to fish curry, slow-cooked with pork in Gahori Tengamora Patere, wilted into a zesty chutney, or thrown into everyday dal for a sour bite — this leaf is a true summer comfort ingredient.

Origin: Assam, India

Storage Instructions

Refrigerate for extended freshness.