Cardamom. More like to be green cardamom.

Indian shad or hilsa, a favoured fish which migrates into the rivers of the Bay of Bengal. These, like salmon, are anadromous - born in rivers, live life in the oceans, and then come back to the same river to spawn and die. Siddharth Dasgupta makes the point that they are known and sold by the river where they are caught - Ganga ilish, Padma ilish, etcc. The taste from river to river can be very different because their level of fish oil and other natural flavour molecules depends on their journey upstream when going to spawn - just as Copper River Salmon, or Severn salmon tastes different from other salmon.

Unripe jack fruit. Immature jackfruit provide a starchy vegetable which needs to be cooked.

Rue. A very bitter herb, best added to cooking and removed quite rapidly. The better part of its flavour is then imparted and the bitterness reduced.

Carrot. Siddharth Dasgupta points out that the carrot found in Kolkata is much more vividly orange dthan the ones found in the US or, for that matter, western Europe.

River prawns, similar to bagda chingri except bigger.