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Spice and Condiment Plants for the Traditional Beverages and, Food Stuff Preparation and Utilization, Southern Ethiopia

Spice and Condiment Plants for the Traditional Beverages and, Food Stuff Preparation and... The study was carried out to investigate the traditional use of the spice and condiment plant species, and to evaluate their market potential. The ethnobotanical study was conducted in two traditional market places of Diguna Fango district. A semi-structured interview was conducted with collectors, traders, and users after obtaining oral prior informed consent. A total of 30 species belonging to 14 families were documented. The maximum number of spices and condiments were sold in the local markets. The majority of plants belonged to the families Lamiaceae, Zingiberaceae, and Apiaceae. Herbs were used as spices and condiments followed by shrubs and climbers. The culturally important index of Allium sativum was highest among all the selected relevant species. The ethnobotanical survey in traditional markets has a vital cultural and economic role in the lives of urban society and rural harvesters. Although the spices and condiment plants were used in society, there is a need for further investigation to utilize them for sustainable livelihood and plant conservation. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png "Proceedings of the National Academy of Sciences, India Section B:Biological Sciences" Springer Journals

Spice and Condiment Plants for the Traditional Beverages and, Food Stuff Preparation and Utilization, Southern Ethiopia

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References (34)

Publisher
Springer Journals
Copyright
Copyright © The National Academy of Sciences, India 2022
ISSN
0369-8211
eISSN
2250-1746
DOI
10.1007/s40011-021-01302-6
Publisher site
See Article on Publisher Site

Abstract

The study was carried out to investigate the traditional use of the spice and condiment plant species, and to evaluate their market potential. The ethnobotanical study was conducted in two traditional market places of Diguna Fango district. A semi-structured interview was conducted with collectors, traders, and users after obtaining oral prior informed consent. A total of 30 species belonging to 14 families were documented. The maximum number of spices and condiments were sold in the local markets. The majority of plants belonged to the families Lamiaceae, Zingiberaceae, and Apiaceae. Herbs were used as spices and condiments followed by shrubs and climbers. The culturally important index of Allium sativum was highest among all the selected relevant species. The ethnobotanical survey in traditional markets has a vital cultural and economic role in the lives of urban society and rural harvesters. Although the spices and condiment plants were used in society, there is a need for further investigation to utilize them for sustainable livelihood and plant conservation.

Journal

"Proceedings of the National Academy of Sciences, India Section B:Biological Sciences" – Springer Journals

Published: Jun 1, 2022

Keywords: Cultural importance plants; Ethno-botany; Fresh herbaceous species; Indigenous knowledge; Local markets

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