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Table 6 Enumeration of spices and condiments used by the Karbi tribe in East Karbi Anglong Wildlife Sanctuary

From: Non-timber forest products and their contribution to healthcare and livelihood security among the Karbi tribe in Northeast India

Scientific name Local name Habit Part used Uses
Aralia armata (Wall. ex G.Don) Seem. (Araliaceae) Tengnang S L Aromatic leaves are cooked with meat or fish.
Boesenbergia rotunda (L.) Mansf. (Zingiberaceae) Tiha H R Tuberous roots are used as traditional spice in most of the dishes.
Clinopodium umbrosum (M.Bieb.) Kuntze (Lamiaceae) Berai H Sh Shoots are cooked with fishes.
Citrus assamensis R.M.Dutta & Bhattacharya (Rutaceae) Tumeng S L Leaves are added to flavour meat.
Piper nigrum L. (Piperaceae) Ahom birik C F Dried fruits are added in many dishes as spice.
Dendracalamus hamiltonii Nees et Arn. ex Munro (Poaceae) Kaipho B Sh Fermented shoots called upthor are used to flavour meat and fish delicacies.
Murraya koenigii (L.) Spreng. (Rutaceae) Thengsakso S L Leaves are added to flavour meat and fishes.
Sesamum abbreviatum Merxm. (Pedaliaceae) Nempo H S Seeds are the most common condiment, powder seeds are eaten with meat and fish.
Zingiber officinale Rosc. (Zingiberaceae) Hanso H Rh Rhizomes are made as a paste to flavour meat or fish curry.
Zanthoxxlum rhetsa (Roxb.) DC (Rutaceae) Arioso hanjor T Sh, L Shoots and tender leaves are used to flavour dishes, particularly meat items.