HIDOL (Traditional Dry Fish Fermented)

Carefully fermented to develop its unique aroma and rich umami flavor, HIDOL has been an integral part of traditional cuisine for generations. It is commonly used in chutneys, curries, mashed dishes, and authentic regional recipes.

Prepared without artificial preservatives, HIDOL offers an authentic homemade taste while preserving the cultural heritage of the community.
Benefits of Fermented Dry Fish (HIDOL)

✔ Rich source of high-quality protein for muscle growth and repair.

✔ Naturally contains calcium and phosphorus, which help support strong bones and teeth.

✔ Fermentation enhances flavor and may improve digestibility.

✔ Provides essential minerals like iron, zinc, magnesium, and selenium.

✔ Naturally rich in Vitamin B12, which supports nerve function and red blood cell production.

✔ Traditional fermentation helps preserve the product naturally.

✔ A flavorful ingredient that enhances the taste of curries, chutneys, and vegetable dishes.

Kochu (Colocasia/Taro) – Health Benefits

Kochu is traditionally paired with HIDOL in many Bishnupriya Manipuri recipes. Besides adding texture and flavor, it also offers nutritional benefits.

Benefits of Kochu

🥬 Rich in dietary fiber, supporting healthy digestion.

🥬 Contains Vitamin C, Vitamin E, and Vitamin B6.

🥬 Good source of potassium, which helps maintain normal blood pressure.

🥬 Provides magnesium and manganese that support bone health and metabolism.

🥬 Contains natural antioxidants that help protect cells from oxidative stress.

🥬 Offers slow-digesting carbohydrates, providing sustained energy.

🥬 Naturally gluten-free and suitable for a variety of traditional dishes.

Note: Fermented dry fish is naturally high in sodium. People with hypertension or those following a low-sodium diet should consume it in moderation.