ORGANIC
FARM-BASED
PROCURE AND
SUPPLY
COMPANY OVERVIEW
NC Consortium, Est. 2017 | Farm-Based Supplier | Northeast India, is a dedicated farm-based supplier established in 2017. We work hand-in-hand with farmers across various states of Northeast India, with a mission to bring the finest indigenous organic produce to the global market. Our core strength lies in the procurement and supply of farm-based, GI-tagged organic products, known for their authenticity, quality, and traceability. We are committed to excellence, ensuring timely delivery and maintaining high standards that meet the expectations of our domestic and international clients. We proudly supply to a diverse clientele including Wholesalers, Traders, Manufacturers, Suppliers, Exporters, and Importers—bridging the gap between rural producers and global buyers.
MISSION
- • Procure and promote indigenous, farm-based organic products
- • Emphasize GI authenticity and traceability
- • Strengthen rural farming communities
- • Ensure uncompromising quality and timely delivery
- • Be a trusted global supply partner
CORE VALUES
- • Integrity & transparency
- • Quality commitment
- • Sustainable farming practices
- • Farmer empowerment
- • Precision & reliability
OUR PRODUCTS
Our Spices
ORGANIC GINGER:
Northeast India is home to some of the finest organic ginger varieties in the world. Cultivated naturally by indigenous farmers across Meghalaya, Assam, Nagaland, Arunachal Pradesh, Manipur, and Mizoram, this ginger is known for its high essential oil content, rich aroma, and pungent flavor, making it ideal for both culinary and medicinal applications. Organically grown without the use of synthetic fertilizers or pesticides, the ginger from this region is processed and exported under strict quality and certification standards.
ORGANIC BLACK GINGER:
Black Ginger is a rare medicinal rhizome cultivated in limited areas of Northeast India, especially in the hill regions of Assam, Meghalaya, and parts of Manipur. Though not as widespread as turmeric or regular ginger, it is gaining attention due to its powerful health promoting properties and high market demand in the nutraceutical, pharmaceutical, and functional food sectors.
ORGANIC LAKADONG TURMERIC:
Lakadong Turmeric is a unique variety of turmeric native to the Lakadong village in the Jaintia Hills district of Meghalaya, India. Celebrated for its exceptionally high curcumin content (ranging between 7% to 13%), Lakadong is far superior in quality compared to regular turmeric (which typically contains only 2%–3% curcumin). This variety has earned a Geographical Indication (GI) tag, which affirms its authenticity, unique origin, and traditional cultivation practices that cannot be replicated elsewhere.
ORGANIC MEGHA - 1 TURMERIC:
Megha‑1 Turmeric is a scientifically developed clonal selection of the famed Lakadong variety, introduced by ICAR and adapted for broader cultivation across Northeast India. It inherits Lakadong’s signature traits—high curcumin content, color, and aroma—while offering improved agronomic performance. Curcumin content is approximately 5% to 6.8%, just slightly lower than pure Lakadong, but significantly higher than most varieties.
ORGANIC BLACK TURMERIC:
Black Turmeric (Curcuma caesia Roxb.), locally known as Kali Haldi, is a rare and high-value medicinal plant native to the forest-rich regions of Northeast India, particularly in the states of Meghalaya, Assam, and parts of Arunachal Pradesh and Nagaland. This distinctive variety is known for its bluish-black interior, camphor-like aroma, and exceptional medicinal value in traditional healing systems.
ORGANIC BLACK PEPPER:
Black Pepper, often called the “King of Spices,” is organically cultivated in select hill regions of Northeast India, especially in parts of Meghalaya, Mizoram, Nagaland, and Tripura. Though the region is not a traditional pepper belt like Kerala, the unique agro-climatic conditions of the Northeast (high humidity, well-drained soil, and rich biodiversity) produce flavorful, high-quality pepper with bold piperine content.
ORGANIC MEDICINAL LONG BLACK PEPPER (PIPLI):
Long Black Pepper is an ancient and potent Ayurvedic medicinal spice, organically grown in the humid, forest-rich areas of Northeast India, especially in Assam, Meghalaya, Mizoram, and parts of Tripura and Arunachal Pradesh. Unlike common black pepper (Piper nigrum), long pepper is slender, elongated, and more medicinal in nature, used primarily in traditional medicine, herbal formulations, and functional foods.
ORGANIC SICHUAN PEPPER:
Sichuan Pepper, despite the name, is not a true pepper but a dried husk of berries from the Zanthoxylum genus. In Northeast India, particularly in Sikkim, Nagaland, Manipur, Arunachal Pradesh, and parts of Meghalaya, it grows organically in wild and semi-cultivated conditions. Known for its lemony aroma and tingling-numbing effect, it is an essential spice in ethnic cuisines and a valued ingredient in the global spice, culinary, and medicinal markets.
ORGANIC GREEN CARDAMOM:
Meghalaya, a state in Northeast India, is gaining recognition for its high-quality Green Cardamom (Elettaria cardamomum), alongside its more established Large Cardamom (Amomum subulatum). Meghalaya's green cardamom is known for its sweet, intense aroma and distinct flavor, often attributed to the region's fertile, organic-rich soil and high rainfall. Much of the cardamom in the state is grown using traditional, chemical-free methods, often receiving guidance from the Spices Board of India for quality standards. Common commercial sizes sourced from the region include 5mm to 8mm "Bold" varieties.
ORGANIC BLACK CARDAMOM:
Meghalaya's Black Cardamom (Amomum subulatum), often referred to locally as Badi Elaichi or Hill Cardamom, is a premium spice primarily cultivated in the Jaintia Hills, Ri Bhoi, and the Nokrek ranges of the Garo Hills. It is recognized as a Geographical Indication (GI) product, underscoring its unique heritage and quality. Unlike the sweet green variety, Meghalaya's black cardamom has a bold, earthy, and smoky aroma. This is achieved through traditional drying methods where pods are dried over open flames. The pods are large, dark brown to black, and contain about 40 seeds each. It is typically grown using traditional organic methods in the shade of larger trees to preserve regional biodiversity.
BHUT JOLOKIA CHILLI / GHOST PEPPER:
Bhut Jolokia, famously known as the Ghost Pepper, is one of the hottest chillies in the world. Indigenous to Northeast India, it is natively grown in Assam, Nagaland, Manipur, Meghalaya, and parts of Arunachal Pradesh. This chilli holds Geographical Indication (GI) status for Assam and Nagaland, highlighting its origin and cultural importance.
SUN DRIED BHUT JOLOKIA CHILLI / GHOST PEPPER:
Sun-Dried Bhut Jolokia Drying Method: Naturally dried under direct sunlight for 8–12 days. Color: Dark red to deep orange (may vary slightly due to sun exposure). Texture: Wrinkled, leathery, flexible. Flavor: Retains strong, smoky, fruity aroma with natural bitterness. Heat Level: High — minimal heat loss during drying. Preservation: Natural, chemical- free, retains volatile oils.
BIRD EYE CHILLI:
Bird’s Eye Chilli is a staple in tribal diets and local markets, grown by smallholder farmers in the hilly, rain-fed regions of Northeast India. It is naturally pest-resistant and thrives without chemical input. It is a small bushy plant with upright fruits (1–2.5 cm). Its cultivation type is mostly organic, traditional, low-input systems. Grown in Assam, Manipur, Meghalaya, Mizoram, Nagaland.
CHILLI FLAKES:
Chilli flakes from Northeast India primarily feature the legendary Bhut Jolokia (Ghost Pepper), known for its intense heat and rich aroma, alongside other local varieties like Bird's Eye Chili (Dhan Jolokia) and Cherry Pepper (Gul Jolokia), often sun-dried and used to add fiery flavour to curries, pizzas, noodles, and traditional dishes across Assam, Nagaland, and other NE states, showcasing unique regional tastes.
ORGANIC CINNAMON (VARIETY: CASSIA):
Cassia Cinnamonisa type of cinnamon that comes from the bark of the Cinnamon cassia tree, native to China and parts of Southeast Asia. It is one of the most common and widely available types of cinnamon found in the global market. It is main found in Meghalaya, Arunachal, Assam, Manipur, Nagaland states of Northeast India. It has a strong, spicy-sweet and pungent flavour. It is grown organically.
ORGANIC CINNAMON (VARIETY: TEZ):
In Assam, the variety of cinnamon often associated with "Tej" refers primarily to Tez Cinnamon (grown in Assam and Sikkim) and its closely related relative, the Indian Bay Leaf (scientifically known as Cinnamomum tamala), commonly called Tejpat or Tejpatta. It has a warm, sweet, and mildly spicy aroma with a woody texture. The leaves (Tejpat) specifically offer a clove-like aroma with a hint of peppery taste. Widely used in North Indian and Assamese cuisine for flavoring biryani, curries, and traditional teas.
KASHMIRI SAFFRON (KESAR):
Kashmiri Saffron, also known as "Shahi Kesar", is one of the world’s most prized saffron varieties, cultivated in the Pampore region near Srinagar, Jammu & Kashmir. It has received the Geographical Indication (GI) Tag in 2020, affirming its uniqueness and regional identity. It has rich, sweet, and floral with strong earthy undertones flavour.
IRANI SAFFRON:
Iran is the largest producer of saffron globally, accounting for over 85–90% of the world’s saffron production. The saffron grown here in India is from the same plant species (Crocus sativus L.) as in Kashmir, but it differs in color intensity, aroma, and price due to differences in soil, climate, and processing methods.
ORGANIC BAY LEAF:
The organic bay leaf from Meghalaya, scientifically known as Cinnamomum tamala and locally called Sla Tyrpad (Khasi) or Tej Patta (Garo), is a premium variety prized for its high essential oil content and distinct woody, clove-like aroma. Sourced primarily from the pristine, rain-fed hills of Shillong and the East Khasi Hills, these leaves are traditionally wild-grown or cultivated using age-old organic methods.
ORGANIC PERILLA SEEDS:
Perilla (Perilla frutescens) is a highly nutritious oilseed crop traditionally grown in the hill regions of Meghalaya, especially by tribal farming communities. Known for its high omega-3 content, nutty flavor, and medicinal properties, Perilla seed is gaining popularity both in domestic health markets and in international functional food and cosmetic industries.
ORGANIC STONE FLOWER / DAGAR PHOOL:
Meghalaya's organic "stone flower," known scientifically as Parmelia perlata (a lichen), is a unique, earthy spice (Kalpasi/Dagar Phool) harvested from forests, prized for its smoky aroma in dishes like biryanis, curries, and Chettinad cuisine, offering both culinary depth and traditional medicinal benefits, available as natural, chemical-free, vegan spice in Northeast India.
OTHER PRODUCTS
Our Tea
ASSAM CTC TEA:
CTC (Crush, Tear, Curl) tea from Assam is a type of black tea processed using a special method that produces granular, uniform tea leaves. Grown in the Brahmaputra Valley of Assam, it is known for its bold flavor, briskness, and rich color, making it the most consumed tea in India and key to India’s chai culture.
ASSAM ORTHODOX TEA:
Assam Orthodox Tea is a high-quality whole leaf black tea made using the traditional (orthodox) method of hand- or machine-rolling tea leaves, unlike CTC tea. Grown in the lush Brahmaputra Valley of Assam, this tea is known for its malty flavor, coppery liquor, and aromatic complexity.
DARJEELING GREEN TEA:
Darjeeling Green Tea is aminimally oxidized tea made from Camellia sinensis leaves grown in the Darjeeling hills of West Bengal, India. It is cultivated at high altitudes (600–2,000 meters) in the Himalayan foothills, giving it a light, floral, and slightly sweet character — different from typical Chinese or Japanese green teas. It is considered one of the finest green teas in the world, often consumed for both pleasure and wellness.
Our Fruits
ORGANIC PINEAPPLE VARIETY: KEW / QUEEN):
The pineapple grown in Nongpoh, located in Ri- Bhoi district of Meghalaya, is known for its sweetness, aroma, low acidity, and juicy texture. Grown naturally in the hilly terrain and red soil of the region, this fruit is often cultivated without the use of harmful chemicals — making it a popular choice among health-conscious consumers.
ORGANIC ORANGE:
The Arunachal Orange, also known locally as Khasi Mandarin”, is a sweet, juicy, and aromatic citrus fruit grown across the hilly regions of Arunachal Pradesh. It is particularly prominent in the Dambuk Valley, Wakka (Longding), Roing, and East Siang districts. Known for its natural cultivation methods and distinct taste, this orange is gaining recognition in both Indian and international markets.
ORGANIC APPLES:
Arunachal Pradesh grows excellent organic apples, known for its delicious Miji Apples (GI- certified), here also boasts vast, high-altitude orchards with varieties like Red Delicious, producing fruits from July-September, offering a unique taste of the Himalayas. The state's cool climate and organic farming practices make it an ideal location for quality apple cultivation.
ORGANIC KIWI:
Arunachal Pradesh is India's first state with certified organic kiwi, primarily from Ziro Valley, grown without chemicals and are known for its high quality. Organic kiwis often have higher levels of antioxidants, minerals, and Vitamin C.
Our Bamboo
BAMBOO POLES (VARIETY: JATI / BAMBUSA TULDA):
Jati Bamboo, also known as Schizostachy umpergracile, is a premium species of bamboo widely cultivated in the northeastern states of India, especially Assam, Meghalaya, and Tripura. It is known for its high strength, thin walls, smooth texture, and straight, long internodes, making it valuable for both industrial and handicraft applications.
JATI / BAMBUSA TULDA BAMBOO STICKS:
We offer our best quality of bamboo sticks for agarbattis / incense stick. First layer and Second layer types of sticks with polished finish and unpolished finish are available depending upon the requirement of our clients.
CANE (VARIETY: JENG):
Jeng Cane is a high-quality cane (rattan) species native to Northeast India, especially found in Assam, Nagaland, and parts of Manipur and Meghalaya. It is widely used for furniture making, basketry, and handicrafts due to its durability, flexibility, and smooth surface.
CANE (VARIETY: RAIDANG):
Raidang cane (also referred to as “No. 1 Raidang”). It is a climbing, spiny cane found across Assam, Arunachal Pradesh, Meghalaya, Manipur, and Nagaland—typically up to 700 m altitude. Noted for a reddish‑brown color and polished finish. Lightweight yet exceptionally strong and flexible, ideal for premium rattan products. Widely considered the best-grade cane for furniture and high-end crafts.
Get in Touch
Have questions or ready to start a partnership? We'd love to hear from you.
Phone
+919101036913
+916002176651
Mon-Sat, 9AM-6PM
ncconsortium25@gmail.com
Office
House No. 6, Bolo Ram Borah Road, Happy Villa, Barowari, Uzanbazar,Guwahati – 781003, Assam, India