Ethnobotanical studies of spice and condiment plants used by some communitiesof Assam

Abstract

Objective: The aims of the present study were to document spice and condiment plants, to identify the most culturally important spice and condiment plants and to evaluate market potential of some spices and condiments used by some ethnic communities of Assam. Methods: The ethnobotanical study was conducted for four ethnic communities namely Ahom, Deori, Mishing, Sonowal-kachari from Lakhimpur and Dhemaji districts of Assam. The information was collected from 120 informants from each community through semi-structured questionnaire. Results: A total of 51 species belonging to 42 genera and 26 families used as spices and condiments by the ethnic communities of Assam were documented in the present study.  Maximum number of spices and condiments were used by Ahom and had maximum similarity with Mishing, Sonowal-kachari and Deori. Maximum number of the spice and condiment plants belonged to families Amaryllidaceae and Zingiberaceae. Majority of the plants used by ethnic communities were under cultivation. Among all communities, herbs were used as spices and condiments. However, trees, shrubs and climbers were also used as spices and condiments. The study also revealed that fresh leafy herbaceous species were mostly used as spices and condiments by the communities of Assam. Flavouring was the most preferred category. The cultural important index of Allium cepa was highest among all selected communities of Assam. Piper nigrum showed the highest market potential. Conclusion: The present study revealed that spice and condiment plants were culturally more important in each ethnic community.