Panitenga is a fermented mash of black mustard and mustard greens seeds with a souring agent, typically mangosteen pulp / tarmarind pulp / lime juice and forms an quintessential part of a traditional assamese platter !
I still vividly remember the first time I had panitenga. Me being me and generally unaware of the portion size that is supposed to be had, put half a teaspoon in my mouth at one go 😄😄
What I distintly remember is that first whiff, which in itself was so overwhelming but at the same time so strongly tantalised my sense of smell and sight, leaving me unable to make out what just dived into my eyes and nose .
Its stimulating and invigorating properties would definitely open up your senses, making them ready to relish a scrumptious meal to the fullest.
The pungency of the Panitenga is also known to remove nasal congestion, clear sinuses and kindle the digestive fire.