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. |