Food can be an identity of a community or a culture. The term ethnic food categorises people and their culture. Fermented foods are an intrinsic part of the ethnic food of a community or tribe. Each ethnic group has its own method of fermenting foods. The purpose is for the taste, nutritional enhancement and, most importantly, for preservation economically. Due to the given climatic and topological conditions, farming was not the best way for the source of food; thus, fermentation and preservation of food were adapted. Most of the people tend to associate the aroma of the food with its taste. Most of the fermented food does not give out a good aroma; some give out a foul smell, and most people do not enjoy it, except for the ones who are familiar with that kind of food. Ethnic and fermented foods are also an identity of a community. Most people from northeast India face discrimination based on these grounds. Since the majority of the people are not aware of the types of food they eat, in most case scenarios they outcast them, leading to discrimination.