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

Authors

  • P. Bharali Department of Forestry, North Eastern Regional Institute of Science and Technology(Deemed University), Nirjuli-791109, Arunachal Pradesh Author
  • C. L. Sharma Department of Forestry, North Eastern Regional Institute of Science and Technology(Deemed University), Nirjuli-791109, Arunachal Pradesh Author
  • B. Singh Department of Forestry, North Eastern Regional Institute of Science and Technology(Deemed University), Nirjuli-791109, Arunachal Pradesh Author
  • M. Sharma Department of Forestry, North Eastern Regional Institute of Science and Technology(Deemed University), Nirjuli-791109, Arunachal Pradesh Author

DOI:

https://doi.org/10.7439/ijasr.v3i1.3843

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.

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Published

21-01-2017

Issue

Vol. 3 No. 1 (2017): Jan

Section

Research Articles

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How to Cite

1.
Bharali P, Sharma CL, Singh B, Sharma M. Ethnobotanical studies of spice and condiment plants used by some communitiesof Assam. Int J of Adv in Sci Res [Internet]. 2017 Jan. 21 [cited 2025 Mar. 14];3(1):01-1. Available from: https://ssjournals.co.in/index.php/ijasr/article/view/3843
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