What If I Told You There’s a Stone That People Eat in Nagaland?

While trekking through the lush forests of Changki village in Nagaland, I stumbled upon something that both astonished and intrigued me: Longping, a soft rock that the villagers described as edible.

Extraction of Longpin stone from the mountain

To be honest, as a 27-year-old, I had never heard of such a thing before. Rocks? Edible? It sounded more like a prank than a legitimate part of traditional food. But after a brief conversation with the locals and some investigation, I learned that Longping is, in fact, a traditional delicacy in the region.

Longping looks a lot like chunks of hardened mud arranged in flat, slab-like layers, with a light dusty brown color. At first glance, it doesn’t seem like something you’d want to put in your mouth. However, as I discovered, it’s not only edible but has a unique texture and taste reminiscent of chalk or calcium tablets. The consistency is soft and chewable, making it an easy snack for those who enjoy it. Despite its unusual nature, it has been a part of the Changkians' heritage for generations.

During my time in the village, several locals told me that Longping was often consumed as a way to pass time — a simple snack to nibble on during idle moments. Some villagers even shared that pregnant women in the past were particularly fond of Longping. It seemed that the craving for these soft rocks was quite common among expectant mothers, and it was believed to be beneficial during pregnancy. It’s fascinating how something so simple can become such a deeply ingrained tradition in people's lives.

According to the villagers, the main reason Longping was eaten was simply for enjoyment, not out of necessity. People would chew on it for entertainment or to pass the time, especially when other snacks were scarce. It’s also believed that Longping contains certain minerals and salts that may have health benefits. While it tastes like chalk, its mineral-rich content might be part of why it was historically consumed.

A longping stone

When I asked whether people still eat Longping today, many responded that its consumption has dramatically decreased. With the rise of modern supplements, fewer people turn to Longping as a nutritional source. However, it is still used as animal fodder in the area, and occasionally, older generations indulge in it to relive childhood memories.

Interestingly, the younger generation in Changki village is largely unaware of Longping. The practice has faded, and many don’t even know about this rock-snacking tradition.

Changki Village

As I looked into this discovery, I realized that consuming rocks and mud isn’t as unusual as it may seem. Many indigenous communities around the world have a history of eating rocks or clay. This practice, known as geophagy, is believed to offer certain nutritional benefits. In fact, many rocks and clays are rich in minerals such as calcium, magnesium, and iron, all of which are beneficial to the human body. Longping, with its chalky texture, might be part of this broader cultural practice.

Longping stones are cleaned and prepared for eating.

While the consumption of such materials has declined in many regions, Longping offers an interesting glimpse into a time when people were more connected to natural sources of sustenance. Today, with easy access to a wide range of supplements, it’s easy to overlook the wisdom of earlier generations who made use of local resources in ways we might never have imagined.

Longping, the soft, chewable rock of Changki village, is more than just an oddity—it’s a piece of cultural heritage that reflects the ingenuity and resourcefulness of a community. While it may no longer be widely popular, especially among younger generations, the tradition of eating Longping offers valuable insight into how food practices evolve over time.

As we continue to modernize and shift towards synthetic supplements, it’s important to remember the traditions and practices that once sustained generations. Longping may no longer be a common snack, but it stands as a reminder of the richness of our ancestral foodways—and perhaps, an opportunity to rediscover forgotten sources of nourishment.

About the author: Tongpang, from Nagaland, is a core member of the Ek Naitik Bharat movement. He promotes ethical leadership and works to bridge divides between Northeast India and other regions. His involvement with organizations like Caritas India and Initiatives of Change focuses on peacebuilding and social development. Passionate about indigenous movements and interfaith collaboration, he advocates for inclusive communities.