Traditional culinary uses of aromatic plants as spice by the Meitei ethnic group: ethnobotanical evidence from Manipur, Northeast India

Abstract

Rich traditional knowledge is observed in high biodiversity areas inhabited by numerous ethnic groups, such as the state of Manipur in Northeast India. Our study identifies and evaluates the cultural significance of plants used by the indigenous Meitei community of Manipur as spice in their traditional food system through a survey. Altogether 30 plant species were identified as spice in both wild and cultivated habitat. Use value, informant consensus factor and cultural food significance index was used for data analysis. Data visualization using principal component analysis biplot revealed three distinct clusters of species. Species such as Zanthoxylum armatum, Litsea cubeba, Houttuynia cordata, Zingiber officinale, Allium odorum, etc, are the most culturally and highly significant as seen in high UV, CFSI, FMRI, and AI scores. These species may be prioritised for conservation or the development of value-added products such as herbal teas, condiments, and nutraceuticals. Species such as Zingiber montanum, Hedychium marginatum, Zanthoxylum rhetsa, Ocimum basilicum, Hedychium spicatum have niche and specialized uses. Although these species may be under- recognised, they hold potential for exploration in areas such as pharmacology. The traditional food system is a pool of knowledge with potential applications in food and nutritional security, with sound scientific validation of the plants involved.