9. ETHNOMEDICINALLY IMPORTANT PLANTS USED AS SPICES AND CONDIMENTS IN THE RUPANDEHI DISTRICT, WEST NEPAL by ANANT GOPAL SINGH
Abstract
The ethnomedicinal applications of the plant species used primarily as spices and condiments among the indigenous peoples of the Rupandehi district were examined. A total of 32 species distributed in 27 genera and 15 unrelated angiosperm families were found to have varying applications in ethnobotany and ethnomedicine. Spices and condiments are plants products which are mostly used for seasoning, flavouring or imparting aroma in food and thus enhancing the taste of foods, beverages and also be used as herbal medicines. The studies indicate that the indigenous people have also developed different methods for collecting, processing, using and conserving these valuable plants or their products. The contribution of this study towards the understanding, documentation and safeguarding of indigenous knowledge and use of plants are discussed.
KEY WORD: Ethnobotany, Ethnomedicine, Spices, Condiments, Indigenous Knowledge.
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