Product Description
NGARI BRAND
NGARI of Manipur
NGARI is indigenous to Manipur and is also valued as a food ingredient in other northeastern states of India. Fermentation is one of the oldest and most economical methods for Ngari- a traditional fish product of Manipur, Ngari, a fermented fish product made from sun-dried non-salted fish, is one such food item that the people of Manipur like—producing and preserving foods. In addition to preservation, fermented foods can also enhance flavour, increase digestibility, and improve nutritional and pharmaceutical value. The popularity of the product is due to its inviting flavour. The people of Manipur consume it almost every day; hardly a day passes without NGARI being cooked.
From The Manufacturer
Ngari Pot
Traditionally, the fish is packed tightly in an earthen pot called ngari chaphou or kharung with a small amount of vegetable oil. The pot is then sealed with a fish paste, leaves, and mud and kept for fermentation at room temperature for about six months. Each of these pots can hold up to 15-75 kg of fish
PROCESS OF MAKING
Ngari is a traditional fermented fish product of Manipur, a state in northeastern During its production, fish (Puntius sophore Hamilton) usually from the family Cyprinidae, are cleaned and rubbed with salt, dried in the sun for 3–4 days, washed briefly and spread on bamboo mats.
Ngari demands
NGARI BRAND
Ngari flies aboard. high demands worldwide. In Paris
NGARI BRAND
Ngari flies aboard. high demands worldwide. In US
NGARI BRAND
Ngari flies aboard. high demands worldwide. In Thailand
NGARI BRAND
high demands worldwide. Ngari Selling on market.
