Maroi Napakpi (Dried) 20g

Maroi Napakpi is a popular traditional herb widely used in Manipuri cuisine. It belongs to the garlic chive family (Allium species) and is known for its long green leaves, mild garlic aroma, and delicate flavor. The herb is commonly grown in home gardens across Manipur and is used fresh to enhance the taste of many traditional dishes. Apart from its culinary value, Maroi Napakpi also plays an important role in traditional herbal remedies.

Nutritional Value

Maroi Napakpi contains natural vitamins and plant compounds that support overall health. It is believed to provide:

• Vitamins and antioxidants

• Natural minerals that support body functions

• Herbal compounds beneficial for digestion and immunity

Benefits

• Helps improve digestion and appetite

• Traditionally used to relieve cough and cold

• May help boost immunity

• Supports healthy blood circulation

• Adds natural herbal flavor and nutrients to food

How to Serve (Manipuri Style)

Ooti
Maroi Napakpi is finely chopped and added to Ooti, a mild dish made with peas or beans. The herb gives the dish a fresh aroma and light garlic flavor.

Singju
The leaves are commonly used in Singju, a famous Manipuri salad made with seasonal vegetables, herbs, chili, and traditional seasonings.

Kanghou
Maroi Napakpi can be stir-fried with vegetables and spices to prepare Kanghou, creating a simple yet aromatic dish.

Paknam
The herb is often mixed with gram flour, spices, and other ingredients, then wrapped in banana leaves and steamed to make Paknam, a traditional Manipuri snack.

Traditional Medicinal Use

In many households, Maroi Napakpi is used as a natural home remedy. The fresh leaves may be eaten raw or lightly cooked to help with cough, cold, and digestive discomfort.

With its distinct aroma, nutritional value, and cultural importance, Maroi Napakpi remains an essential herb in Manipuri kitchens and traditional food culture. 🌿