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Comparative Occurance and Population Status of Bird Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print)0976–1098(Online) ETHNOMEDICINALLY IMPORTANT PLANTS USED AS SPICES AND CONDIMENTS IN THE RUPANDEHI DISTRICT, WEST NEPAL ANANT GOPAL SINGH Universal Impact Factor0.9285:2012; DEPARTMENT OF BOTANY, TRIBHUVAN UNIVERSITY, 1.2210:2013 Index Copernicus BUTWAL MULTIPLE CAMPUS, BUTWAL, NEPAL. ICV 2011: 5.09, Corresponding author’s e-mail: [email protected] 2012: 6.42, 2013: 15.8, 2014:89.16, 2015:78.30 NAAS Rating ABSTRACT: 2012 : 1.3; The ethnomedicinal applications of the plant species used primarily as 2013-16:2.69 2017: 3.98 spices and condiments among the indigenous peoples of the Rupandehi SJIF 2012: 3.947, 2013: 4.802 district were examined. A total of 32 species distributed in 27 genera and 15 Infobase Index unrelated angiosperm families were found to have varying applications in 2015:4.56 Cosmos Impact Factor ethnobotany and ethnomedicine. Spices and condiments are plants products 2015: 4.366 which are mostly used for seasoning, flavouring or imparting aroma in food Received on: and thus enhancing the taste of foods, beverages and also be used as herbal 20th January 2017 medicines. The studies indicate that the indigenous people have also Revised on: 26th January 2017 developed different methods for collecting, processing, using and Accepted on: conserving these valuable plants or their products. The contribution of this 30th January 2017 Published on: study towards the understanding, documentation and safeguarding of st 1 March 2017 indigenous knowledge and use of plants are discussed. Volume No. Online & Print KEY WORD: Ethnobotany, Ethnomedicine, Spices, Condiments, 85 (2017) Page No. Indigenous Knowledge. 64 to 71 INTRODUCTION: Life Sciences Leaflets Spices and condiments are defined as products of plants which are mostly is a international open access print & e used for seasoning, flavouring or imparting aroma in food and thus journal, peer reviewed, enhancing the taste of foods, beverages and many can also be used as worldwide abstract medicines or drugs (Parry, 1969; Dziezak, 1989; Iwu, 1993; Manandhar, listed, published every month with ISSN, RNI 1995). The cultivation and use of spices goes back to the beginning of Free- membership, history and most of the spices we value today were known to the ancient downloads and access. civilization of China, India, Egypt, Greece, Rome and rest of the Old World http://lifesciencesleaflets.ning.com/ PEER-REVIEWED Page | 64 http://lifesciencesleaflets.petsd.org Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print)0976–1098(Online) (Pandey, 2008). The knowledge and use of plants as spices and condiments is old as the history of mankind (Garland, 1972). Spices have a profound influence on the course of human civilization. They permeate our lives from birth to death. In everyday life, spices succor us, cure us, relax us and excite us. Ancient people such as the Chinese, the Indians, the Egyptian, the Arab and the Roman made extensive uses of spices, not only able to add flavour to foods and beverages but as medicines, disinfectants, stimulants and even as aphrodisiac agents. Plant used as spices and condiments are usually aromatic and pungent (Achinewu et al., 1995). Iwu (1993) had reported that these plants owe these properties to the presence of varying types of essential oils. Spices may be derived from many parts of the plant such as Bark, roots, rhizomes, leaves, buds, flowers, fruits, seeds, and berry. The values of spices are food additive for the purpose of flavour, colour or taste to the food which is also used as a stimulant of the appetite and increase the secretion and flow of gastric juices and a household medicine for the alleviation of coughs and pharynx complaints, gastritis and dyspepsia, flatulence, rheumatism, bronchitis etc. There are about 70 spices of global economic and culinary importance. There are also other species that are used in traditional cooking in the region of their natural occurrence but have yet to reach any significant (Green et al., 1999). Majority of spices originated in the Asiatic tropics and were among the first items of trade and commerce between the East and the West. Persians were the first traders who imported the products of India and the neighbouring Molucca islands by Camel caravans and sold them to the Phoenicians who traded them all along the Mediterranean coast from Alexandria to Rome. The Arabs controlled the traffic in those spices up to the 14th century, selling them to Egyptian, Greek and Venetian traders. Since the spices becoming more and more popular in the West for preservation, flavouring and seasoning of food items, so the spice trade became a lucrative business in those days. Spices and condiments constitute a large component of trans-boundary trade in areas such as India, East and West Africa and West Indies (Perry, 1969). The author of this research article reported that the use of spices and condiments has widened to include curry, vegetables, pickles, sausages, cakes, bread and alcoholic beverages. Literature on ethnobotany and ethnomedicine of plants especially in spices and condiments in the study area is very scanty. Few taxonomic listings and ethnobotanical works carried out in the area fail to incorporate indigenous knowledge and utilization of plants as spices and condiments. Information on ethnomedicinal application of the plant species used as spices and condiments are inadequate or completely lacking. The present study is aimed at providing data on the ethnobotanical and ethnomedicinal applications of plants used as spices and condiments in the Rupandehi district of West Nepal. Attempt is made also provide the most acceptable scientific name, common and local names for the http://lifesciencesleaflets.ning.com/ PEER-REVIEWED Page | 65 http://lifesciencesleaflets.petsd.org Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print)0976–1098(Online) various species. This information is further intended to contribute in the documentation and provision of accurate record of indigenous knowledge, use and conservation of these plants and their subsequent integration in the efforts towards the development of natural product and indigenous healthcare management process. STUDY AREA: The study area is Rupandehi district (Fig 1). It is situated in the Terai region of West Nepal and lies between 83⁰27'.955'' to 83⁰28'.255'' E and 27⁰40'.016'' to 27⁰40'.252'' N geographical limits in 1360 Km2 area at altitudinal variation from 105 to 258 meters above the sea level. It has tropical climate with maximum temperature 40 ℃ during summer and below 10 ℃ during winter and annual rainfall is about 1255 mm. Geographically it is divided into Chure region, Bhabar region and Terai region. The famous river and rivulets of this district are Tinau, Rohini, Danaw, Pahela, Kanchan, Kothi, Danda, Koili etc. MATERIALS AND METHODS: The specimens used for this study were collected from different parts of Rupandehi district such as Sou-pharstikar, Sankarnagar, Devinagar, Gorkutta, Nayamil, Manigram, Manglapur, Bhalwari, Sekhuwani, Gangoliya, Tuthipeepal, Suryapura, Amuwa, Siktahan, Khudabagar, Kalidaha, Parroha, Semlar, Rudrapur, Dudhrakchya etc. A few of the specimens that were not readily available were purchased from the local markets of Butwal and its surrounding area, Yogikuti, Drivertol, Deepnagar, and Devinagar. http://lifesciencesleaflets.ning.com/ PEER-REVIEWED Page | 66 http://lifesciencesleaflets.petsd.org Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print)0976–1098(Online) The studies involved field trips and surveys which were conducted from March 2015 to May 2016. Methods of collection of data and voucher specimens during the field study followed Martin’s (1995) methods. Informations were obtained through oral interview and guided questionnaire administered to local herbalists, older household heads and women. The indigenous plants, which were collected during the field trips, were identified with the help of available floras and pertinent literatures (Hara et al., 1978, 1979, and 1982; Ross, 1999; Press et al., 2000; Rajbhandari, 2001; Manandhar, 2002; Rao, 2004 & Singh, 2015). Plant names were checked according to International Plant Names Index (2008). The collected and purchased specimens were arranged alphabetically with their English and local names, families, plant parts used and the ailments treated are summarized in table 1. The details of the ailments cured the methods of preparation and treatment is further described. RESULT AND DISCUSSION: The investigations showed that a total of 32 species distributed in 27 genera and 15 unrelated angiosperm families which are used as spices and condiments in and around the study area. These species were found to have varying therapeutic applications by the local communities. Their uses in ethnomedicine include acting as stimulant, antiseptic, anti-diabetic, carminatives, expectorants, laxatives, purgatives, antihelmintic, antioxidant, anti-inflammatory, anti-diarrhoea, antimicrobial, antipyretic, anti-arthritis, malaria, and asthma, bronchitis, influenza, tonsillitis. The present studies have however, shown that apart from the use of these plants as spices and condiments, they have several other wide applications in the local treatment and management of many diseases. Indeed, in many occasions, the study observed that the indigenous people value the plants more for their ethnomedicinal uses than for spicing foods. The indigenous peoples of the study area have therefore developed various ways of harvesting,
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