What Is Xukloti Xaak In Assam And How Is It Used In Assamese Cuisine And Traditional Remedies?

Xukloti Xaak or Hukloti haak is a seasonal leafy vegetable native to Assam, valued for both its delicate flavor and its medicinal qualities. Known for its slightly tangy and refreshing taste, it is a cherished ingredient in traditional Assamese kitchens. In Assam, xaak (also spelled "haak") refers to leafy green vegetables, often wild or indigenous varieties. Xukloti xaak, specifically, is a type of xaak that is often used in Assamese cuisine, particularly in dishes like "xukloti xaak diye masor tenga" (fish curry with Xukloti xaak). It is sometimes referred to as Indian patchouli or Pogostemon benghalensis. Locally sourced and often grown in small home gardens, Xukloti Xaak is available fresh during particular months, making it a sought-after seasonal delight.

In Assamese cuisine, Xukloti Xaak is typically prepared as a light stir-fry, boiled with minimal spices, or cooked alongside small fish, potatoes, or lentils. Its natural flavor pairs well with simple recipes, reflecting the Assamese tradition of letting the freshness of ingredients shine through without heavy seasoning.

Health-wise, Xukloti Xaak is rich in vitamins, minerals, and antioxidants. It is often included in diets for its digestive benefits, cooling properties, and role in detoxifying the body. In traditional Assamese herbal practices, Xukloti Xaak is believed to help in reducing inflammation and maintaining overall wellness.

Culturally, Xukloti Xaak is more than just a vegetable—it’s part of Assam’s seasonal food identity, connecting generations to their agricultural roots and sustainable eating habits. For those exploring Assamese cuisine, tasting Xukloti Xaak is a flavorful introduction to the region’s rich culinary heritage.