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Wild edible plants and their utilization in traditional recipes of Tripura,

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Advances in Biological Research 7 (5): 203-211, 2013
ISSN 1992-0067
© IDOSI Publications, 2013
DOI: 10.5829/idosi.abr.2013.7.5.11895

Wild Edible Plants and Their Utilization in Traditional

Recipes of Tripura, Northeast India

Dipankar Deb, Abhijit Sarkar, Bhabani Deb Barma, B.K. Datta and Koushik Majumdar

Plant Taxonomy and Biodiversity Laboratory, Department of Botany,

Tripura University, Suryamaninagar-799022, Tripura, India

Abstract: The article deals with the status of wild edible plants and their traditional utilization as diet recipes
by different ethnic communities of Tripura. Field study was carried out in the Baramura Hill ranges of newly
formed Khowai district. Total 41 species of 36 genera and 22 families of wild edible plants were documented
through semi-structured interviews and preference ranking methods among three ethnic groups viz.
Tripuri, Molsom and Rupini of Tripura. Eight different types of traditional recipes were identified which mostly
prepared by 41 wild edible plants. Among the traditional recipes, Gudak and Chakhwi were found to be most
preferred diet compliments among the communities. These wild edible plants also traditionally used as medicine
and major food supplements by those ethnic communities.

Key words: Wild edible plants Traditional dishes Ethnic communities of Tripura

INTRODUCTION Survey and documentation of wild edible plants and their

utilization for food have been conducted in several parts
Wild edible plants are the precious gift of our nature of the country [6, 10, 11]. In Tripura, Several studies been
and most of the ethnic communities are strongly conducted on documentation of traditionally used
depends on it for their day-to-day life [1-3]. Food plants medicinal plants [12-20]. There were no works that
are not only supplement to the food quantity, but also an investigate the utilization of wild edible plants for making
important option during starvation for survival and thus traditional recipes used by different ethnic communities of
makes significant contribution to the human nutrition Tripura. Therefore, present study design was planned to
throughout the year [4, 5]. There are total 450 tribal document wild edible plants used by different ethnic
communities in India, out of which more than 50% (225 community for the preparation of different traditional
ethnic communities) inhabiting in Northeastern India [6]. recipes.
The rich ethnic communities of Northeast India have
immense traditional knowledge on the utilization of forest MATERIALS AND METHODS
and plant parts especially as food products in multi varied
ways of application [7]. However, the century old Study Area: Tripura is a landlocked hilly state having a
traditional knowledge system for utilization of wild plants geographical area of 10,491 km2 is the second smallest
is depleting very quickly [8, 9]. Modern scientific state among the eight northeastern states of India.
researchers are also trying to value these traditional food The state Tripura accounts 31% of tribal population of the
items to fill the gaps between growing population and state’s total population. There are 19 ethnic groups viz.
food production. These natural products are coming from Tripuri, Jamatia, Reang, Noatia, Chakma, Bhil, Bhutia,
wild sources and their herbal properties unknowingly flow Chaimal, Garo, Halam, Khasia, Kuki, Lepcha, Lushai, Mag,
in diverse ethnic preparations. Such preparation must be Munda, Orang, Santhal and Uchai residing in this state.
variable with the local availability plant resources, forest Each group has their own unique language, culture and
types, geographical area and more specifically by different food habit [21]. It is rich with floristic diversity and
culture and tradition of ethnic groups in Northeast India. falls under the biogeographic zone of North East B hills.

Corresponding Author: Dipankar Deb, Plant Taxonomy and Biodiversity Laboratory, Department of Botany,
Tripura University, Suryamaninagar-799022, Tripura, India.

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 Advan. Biol. Res., 7 (5): 203-211, 2013

The vast forest cover extends up to 57.73% of the state vernacular name(s) of plant, part (s) use, kind of
total geographical area [22]. The flora comprises 379 tree traditional recipes preparation. The preferences of choice
species, 320 shrubs, 581 herbs 165 climbers, 16 climbing was identify for a particular plant to understand the
shrubs, 35 ferns and 45 epiphytes [23]. application of plants as vegetables in an around the
The present study was carried out in the villages of village. In order to determine the choice value of
Baramura hill ranges under Khowai districts of traditional dishes of a community by combining the data
Tripura. The location of villages situated in forest of it each component plant species choice values. The
pockets, remote areas having poor infrastructure and choice value of a species determined by informant
late service delivery. The villages where the survey consensus method considers the preference for specific
were conducted viz. Belphang Bari, Twishikam, Sinai use [25, 26]. The value ranges from (0 – 1) determines
Kami, Gantha Rung Para, Barduwal Kami, Khamthing cultural significance of a plant species for a particular use
Para, Kelreng, Krishnahai Para, Bikram Malsom Para, category by ethnic peoples themselves existing within a
Debthang Para, Sirtok Para and Joint hill etc (23°46' 16.69" tradition. Choice Value Index (CVI) = n is / n (Where, n is =
to 23 46' 56.95" and 091°29' 56.52" to 091°38' 44.14"). number of informants who consider species is most
The main occupation of villages is cultivation, preferred and n = total number of informants covered in
piggery, making bamboo mats and agarbati stick this study). The value ‘0’ represent a species have no
preparation etc. were seen. The communities of importance in a community, ‘1’ is the highest choice value
selected study areas are ethnically diverse in terms of within an ethnic community.
their tradition and culture.
Plant Collection: Plants specimens identified during
The Study Community: For the presentstudy, three the field visits were crosschecked against different
ethnic communities were selected viz Tripuri (Debbarma), informants to validate the information. The collected
Rupini and Malsom. The Tripuritribe (Debbarma), called plants and data entries were noted by respective
old Tripuris, also known as Tripura’s or Tipra's; speaks in collection number. Species identification was
their own languagecalled 'Kokborok'. They have first confirmed by Flora of Tripura State [23]. All the
migrated in this territory and could introduce as aboriginal specimens were preserved following the standard
largest tribal’s community of Tripura. Due to social herbarium methods [24]. Identified voucher specimens
transitions in all spheres of life mostly in the field were deposited in herbarium of Department of Botany,
of cultivation, socio-cultural life, economic life, Tripura University (TUH).
educational and health consciousness and elite role now
they treated as superior tribal community among the tribes RESULTS
of Tripura. Malsom and Rupini are belongs to sub groups
of Halam community. Ethnically Halam belong to the Wild Edible Plant Diversity: During the field survey, 41
Cocase-Mongoliod origin of Kuki-Chin tribes. Their species of wild plants were documented that belonging to
language is also more or less similar to that of Tibeto- 36 genera and 22 families. Out of these edible plants 4
Burman family. species each belongs to family Araceae and
Dioscoreaceae; 3 species each from Zingiberaceae,
Ethnobotanical Data Collection and Analysis: Study was Poaceae, Cucurbitaceae, Rutaceae and Solanaceae; 2
carried out during the year of March 2012 to March 2013. species each from Asteraceae, Nymphaeaceae and
Overall, 113 informants (42% male and 68% female) were Fabaceae; 1 species each from family Amaranthaceae,
chosen on the basis of their willingness to participate in Araliaceae, Papilionaceae, Umbelliferae, Athyriaceae,
the interview; which comprises of 31% Tripuri (Male- 19, Convolvulaceae, Musaceae, Pontederiaceae, Lamiaceae,
Female-16), 36% Rupini (Male-12, Female-29) and 33% Bignoniaceae, Portulacaceae and Caryophylaceae
Malsom (Male-17, Female-20). The age of local (Fig 1, Table 1). Life forms indicated that herbs were
informants ranges from 19 to106 years. dominating (54%) followed by climber (22%), trees (15%)
The information mainly related to wild edible plants and shrubs (7%).
obtained through household surveys, semi-structured
interviews and informal discussions with the experienced Plant Parts and Composition: Out of these edible plants,
and elderly tribal people from three ethnic communities 22% species was used as fruity vegetable, 17% species
[24].Interviewers were asked to know about the plant's consumed as whole plant, 12% species as leafy vegetable,

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Table 1: List of wild edible plants used for traditional recipes of Tripura.
Sl.No. Scientific name Local Dialect Family Parts Used
1 Amorphophallus bulbilfer (Roxb) Bl. Batema (K) Araceae Stem, Leaf, Rhizome and Flower
Batet (M)
2 Alpinia allughas (Retz.) Roscoe Tharai (K) Zingiberaceae Stem
3 Amaranthus spinosus L. Kuttuila Amarenthaceae Tender shoot
Busa (K)
4 Amomum spp. Aairi(K) Zingiberaceae Inflorescence / Rhizome
5 Brassaiopsis griffithii C.B. Clarke Chapok (K) Araliaceae Flower
6 Bambusa tulda Roxb. Wandal (K) Poaceae Shoot
7 Coccinia grandis (L.) Voigt Tala Kachu Cucurbitaceae Leaf
Bwlai (K)
8 Colocasia esculenta (L.) Schott. Mwitu, Lati (K) Araceae Whole plant
9 Canavalia gladiata (Jacq.) DC Baikang (K) Papilionaceae Fruit
10 Centella asiatica (L.) Urban Samsata (K/M) Umbelliferae Whole plant
11 Curcuma zedoaria Rosc. Biring (K) Zingiberaceae Stem
12 Dendrocalamus longispathus Kurz Rupai (B) Poaceae Shoot
13 Dioscorea bulbilfera L. Tha Borok (K) Dioscoreaceae Tuber
14 Dioscorea hamiltonii H.K Ganga(K) Dioscoreaceae Tuber
15 Dioscorea pentaphylla L. Tha Bolong (K) Dioscoreaceae Tuber
16 Dioscorea glabra Roxb. Tha Borchuk (K) Dioscoreaceae Tuber
17 Diplazium esculentum (Retz.) Sw. Muikhonchuk (K) Athyriaceae Tender shoots
18 Enhydra fluctuans Lour. Alencha (K) Asteraceae Whole plant
19 Euryle ferox Salisb. Makhna(B) Nymphaeaceae Seed
20 Entada phaseoloides (L.) Merr. Gila (B) Fabaceae Tender pod, seeds
21 Glycosmis arborea (Roxb.)DC. Arai Bwlai (K) Rutaceae Leaf
22 Homalomena aromatica Schott. Gandrwi(K) Araceae Stem
23 Hodgsonia macrocarpa (Bl). Cogn Pilekulu Cucurbitaceae Mature seed
24 Ipomoea aquatica Forsk. Kamli Basak (K) Convolvulaceae Stem and Leaf
25 Lasia spinosa (L.) Thw. Shir Gantha (K) Araceae Whole plant
26 Musa acuminata Colla Thailik Bwfang (K), Musaceae Inflorescence and Stem
MuikhonKhut (M/ R)
27 Melocana baccifera Trin. Wathwi (K) Poaceae Shoot
28 Murraya koengii ex L. Curry Bwlai (K) Rutaceae Leaf
29 Monochoria hastate (L.) Solms. Chichiri (K) Pontederiaceae Whole plant
30 Momordica cochinchinensis (Lour.) Spreng. Bolongni Kangro( K) Cucurbitaceae Fruits
31 Nymphaea nouchali Burm. f. Safla bubar (K) Nymphaeaceae Flower and stem
32 Neptunia prostrata (Lamk.) Baill. Panilajuk (K) Fabaceae Root
33 Ocimum americanum L. Banta(K) / Bana(R) banta (M) Lamiaceae Leafs and twigs
34 Oroxylum indicum Vent. Takha Rwng (K) Bignoniaceae Fruits
35 Portuleca oleracea L. Atka Bwslai (K) Portulacaceae Whole plant
36 Polycarpon prostratum (Forssk.) Ashers and Scheweinf. Bwkhate (K) Caryophylaceae Whole plant
37 Solanum torvum Sw. Khamkha Sikam (K / M) Solanaceae Fruits
41 Zanthoxylum limonella (Dennst.)Alston Mwiching Bwlai (K) Rutaceae Leaves
*K- Kokborok (Tripuri and Rupini), M- Malsom, B- Bangla.

10% species as tuber and shoot each, 7% species as stem recipes, A. allughas, D. bulbilfera, O. americanum used
vegetable, 5% species as twig vegetable and rest other in three recipes, eight number of species used in two
species as flower/ inflorescence and root/ rhizome, consecutive recipes and rest other 27% species used for
(Table 1). Several speciesviz A. bulbilfer (stem, leaves, prepare single traditional recipe (Table 1).
rhizome and tuber either processed or raw) and C.
esculenta (stem, leaves, rhizome and inflorescent) etc. Enumeration of Traditional Recipes: Eight
were utilized as whole plant. These plants used to prepare different types of traditional recipes were
parched traditional recipes with dry fish adding common observed to use preferably. Most of the listed plant
spices. Species viz. B. tulda, D. longispathus, M. species used for preparing Gudak (19 species)
acuminata, M. baccifera used in five different traditional followed by Berma bwtwi (17 species), Ser (14 species),

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 Advan. Biol. Res., 7 (5): 203-211, 2013

Fig. 1: Number of plant species within each plant family identified at Baramura hill frienge villages of Tripura. Families
with 4 species (Araceae, Dioscoreaceae); 3 species (Cucurbitaceae, Poaceae, Rutacecae, Solanaceae,
Zinziberaceae); 2 species (Asteraceae, Fabaceae, Nymphaeaceae,); 1 spcies (Amarenthaceae, Araliaceae,
Athyriaceae, Bignoniaceae, Caryophylaceae, Convolvulaceae, Lamiaceae, Musaceae, Papilionaceae,
Pontederiaceae, Portulacaceae, Umbelliferae).

Thok mwi (14 species), Chakhwi (14 species), Recipe 2: Chakhwi (Figure: 4B): The dish used by
Awandru (10 species), Mwiborok (7 species), Tripuri, Rupini and Molsom community, prepared by
Moisdeng (5 species). Gudak and chakhwi found using ash water (alkaline water). The preparation method
common in all Tripuri, Rupini and Malsom community of the recipe adopted by these communities is same.
followed by Berma bwtwi and Moisdeng (Table 1). Other Alkali water can be prepared from ashes of premature
than these Mwiborok or Hontali and Awandru dishes bamboo, dry upper layer of banana pseudostem, coconut
were used more frequently by the Tripuri (Debbarma) leaves and fibrous husk using a traditional bamboo made
community. It was also been observed that majority of porous, cone shaped device Chakhwikhok (Tripuri) or
these dishes are cooked without using cooking oil. Changalpho (Molsom). At first ash matter of bamboo
Following are the traditional methodsfor preparation of (or other sources) positioned in Chakhwi khok or
different recipes: Chiyakhuk and container placed below, then water
poured slowly on it. Poured water by penetrating ash
Recipe 1: Gudak (Figure: 4A): It is a most prominent dish exposed through pointed section by drips alkaline water.
among all ethnic groups of the state. Method of Now, the alkaline water filtered to use it finally.
preparation in all these communities was more or less Preparation of the recipes was very simple, addition of
same and only varies in wild species contents and their some normal water with this traditional leached out alkali
local dialect. However, it has popularly known as Gudak water in the ratio of 1: 0.25 liters. Then chooped food plant
(Kokborok), in Molsom dialect it as called Anronok. specieses A. bulbilfer, A. allughas, B. tulda, C. asiatica,
To prepare the recipe species like A. allughas, A. spp., D. longispathus, E. fluctuans, G. arborea, M. baccifera,
B. griffithii, B. tulda, C. esculenta, C. gladiata, M. hastate, S. torvum, S. indicum and S. tuberosum along
D. longispathus, E. ferox, E. pursaetha, H. macrocarpa, with onion, dry fish, salt, green chili and boiled pulses.
L. spinosa, M. acuminata, M. baccifera, O. indicum, For better taste, 3-4 number of lemon leaves also added.
S. torvum, S. indicum, S. tuberosum, Z. limonella were cut Instead of pulses, rice flour may use. When vegetables
into small pieces and boiled along with onion, dry fish, are almost cooked, cups of liquid rice flour added. Then
salt and maximum quantity of green chili. When it is fully garnished in tempered oil and spices for the finishing.
cooked soup removed separately, raw onions are smashed
and soup added again. This dish is very pungent in taste Recipe 3: Berma bwtwi (Figure: 4C): It is another
and it is very popular among the ethnic communities. popular recipe prepared by the ethnic tribes of Tripura.
Currently some other non-tribal peoples of the state also Name of the recipe comes from its main ingredient dry
adopted it as well. fish. The term Bermabwti consist of two words Berma

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 Advan. Biol. Res., 7 (5): 203-211, 2013

means dryfish Bwtwi means the recipe. The preparation plants are almost cooked and stirred simultaneously.
of the dish is very simple wild edible plants viz. Then crushed garlic flakes (5-7 numbers) added and boil
A. spinosus, B. tulda, C. asiatica, C. zedoaria, upto 5-10 minutes.
E. fluctuans, G. arborea, H. aromatica, Ipomoea
aquatica, M. baccifera, M.hastate, S. paniculata and Z. Recipe 6: Mwiborok: In case of preparing Mwiborok,
limonella cut into small pieces and boiled with dry fish, ingredient plants B. tulda, D. longispathus, D. bulbilfera,
green chili, onion, pinch of turmeric powder and salt D. hamiltonii, D. pentaphylla, D. glabra and
(according to the taste), soup retained in maximum M. baccifera cut into small pieces and cooked mild heat.
quantity. Some 4-5 pieces of crushed raw garlic added for Dry fish, green chili, onion, turmeric powder and salt also
better taste. added at the time of boiling. Sometimes fresh fish is use to
prepare the recipe. This is not so familiar recipe prepare
Recipe 4: Moisdeng (Figure: 4D): Burn dry fish, only when fishes are available.
green or dry red chili, smash and mixed it together in a
bowl then chop the onion and all wild plant Recipe 7: Ser (Figure: 4F): To prepare this dish the
components A. bulbilfer, H. aromatica, N. prostrata, plants like A. spinosus, Amomum spp., B. griffithii,
O. americanum into small pieces and mixed it C. grandis, Diplazium. esculentum, E. fluctuans,
with smashed green chili and dry fish. Leaves of G. arborea, I. aquatica, M. hastate, N. nouchali,
O. americanum, roots of N. prostrata, stem of P. oleracea, S. torvum, Solanum indicum, S. tuberosum
H. aromatica used best suitable for the dish. and S. tuberosum simply fried in oil along with onion,
Another delicious ingredient of Moisdeng is green chili, turmeric and salt. This recipe is very rarely
processed cake prepared from the tuber of A. bulbifer prepared some 2-3 months a day.
popularly known as Batema / Bated. The tuber chopped
into small pieces and boiled with alkaline water. After Recipe 8: Thok mwi (Figure: 4G): It is a popular dry
cooking properly gradually smashing to making cakes and traditional recipe almost prepared by all ethnic
dried into sun. communities in Tripura. The wild originate plants viz.
B. griffithii, C. esculenta, H. aromatica, M. acuminata,
Recipe 5: Awandru (Figure: 4E): Wild edible plants N. prostrata and O. americanum cut into small pieces and
A. allughas, C. asiatica, D. bulbilfera, D. hamiltonii, fried using oil. Other common spices as onion, garlic,
D. pentaphylla, D. glabra, M. acuminata and green chili and ginger are add for the better smell and
M. baccifera cut into small pieces and boiled along with pungency. After few minutes, some water poured and
garlic, onion, dry fish, salt and green chili. The liquid kept under low flame. For better taste, soup has been
paste of rice flour with water added when raw ingredient totally dried up.

Fig. 2: Ternary plot shows the species compactness i.e. species used by three tribal communities in a higher affinity
clumped at the center, where as species run on the vertex is a symbolized a particular tribe.

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 Advan. Biol. Res., 7 (5): 203-211, 2013

Fig. 3: Food Choice Values of traditional recipes prepared by ethnic communities of Tripura.

Fig. 4: Different traditional dishes prepared by the ethnic communities of Tripura.

DISCUSSION consumption was almost similar in Tripuri and Rupini.

instead of their diverse tradition and culture. It may due
Significance of Traditional Recipe: Traditional recipes to intermixing of cultures, mixed habitation and resource
are mostly prepared from wild plant and play vital role in sharing between two groups in the area. But, the species
community nutrition. Diverse plants are available in the composition for each recipe was not fixed. The food
nearby forest, so the communities use plants resources choices of traditional recipes consumption in Molsom
in a simplest way. The affinity of choices in food tribes are quite different other than Tripuri and Rupini.

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 Advan. Biol. Res., 7 (5): 203-211, 2013

The species like C. grandis, E. fluctuans, M. acuminata, to contain about 47.4 - 89.4% protein [30-33]. Local people
N. prostrata and P. prostratum were preferably used by collect these plants not only for their self-consumption,
Tripuri tribes. Whereas, E. ferox and H. aromatica mostly but they also sell it in village market for household
preferred by Rupini tribes. Nevertheless, species like income. However, unsatisfactory return by trading those
G. arborea, H. macrocarpa, Z. limonella used by the plants not meeting their daily livelihood requirements.
Malsom community with a quite higher affinity Since poor market channels, absent of value addition and
other than Tripuri and Rupini. Several species viz. cultivation techniques for large scale production. The
A. bulbilfer, A. allughas, B. griffithii, B. tulda, demands of those wild edible vegetables still mostly
C. zedoaria, D. longispathus, D. bulbilfera, come from uncontrolled wild collection. It was observed
D. hamiltonii, D. pentaphylla, D. glabra, D. esculentum, that some of these wild edible plants were also
M. acuminata, M. baccifera, O. indicum and S. torvum used as traditional medicine. Species like A. allughas,
etc. were frequently used by all the three communities. A. bulbifer, E. fluctuans, G. arborea, L. spinosa,
Those are the major ingredients of Gudak, Moisdeng, N. prostrata, Z. limonella etc.[34, 35] traditionally used by
Thok mwi, Chakhai, Mwiborok etc. like traditional these ethnic communitie [12-20]. The communities
recipes (Figure 3). used bamboo (B. tulda, D. longispathus and M.
baccifera) traditionally for making household utensil,
Species’ Choice Value Index: The terms “choice value” construction materials, fiber of M. acuminate and bark of
usually are used to refer the importance of certain plants O. indicum used to making roof. However, M. acuminata,
in a particular tradition. The choice value index (CVI) P. oleracea, S. paniculata etc. used for fodder purposes
explains the stretch of the uses among the number of by those community.
informants who quote each species for a specific use.
CVI is an adept way for accent those wild species with an CONCLUSION
elevated conformity of the survey culture as to be
acquainted communal facts of the ethnic people [27]. The study reveals that the state Tripura is grace of
Through the present study, CVI were computed to customary wild plant utilization. These wild plants and
measure the intellectual values of each wild edible plants their utilization as diet recipes were found unique. The
species between diverse cultural and intra cultural values food habits of these three communities are more or less
in different studied areas. Based on the traditional use of analogous, but the traditional knowledge varying in form
all wild edible plants Tripuri community mostly preferred of plant composition, proportion methods and uses. It
M. acuminata, M. baccifera, S. torvum, S. tuberosum was observe that local inhabitants were dependent on
followed by O. americanum, S. indicum and D. glabra natural vegetation present in their surroundings.
whereas quite lesser amount of I. aquatica, E. pursaetha However, over utilization of wild plant may affect the local
and H. macrocarpa. Rupini community mostly preferred diversity and lower possibilities of availability of those
E. ferox, M. baccifera, M. acuminata, D. esculentum species in their natural habitats. Therefore, wild edible
followed by D. longispathus and M. hastate but small plants need to use in a sustainable manner and should be
quantity of E. pursaetha, H. macrocarpa and P. oleracea. incorporate immediately under managed cultivation or
Among the Malsom community, they are highly homestead agroforestry system. Introduction of suitable
choice about D. bulbilfera, D. pentaphylla, M. hastate, agro techniques for commercial production of these wild
C. asiatica followed by and a smaller amount of plants, market development and linkage among
C. gladiata, M. cochinchinensis and N. nouchali. shareholders are required. In addition, emphasis on mass
Most of the information given in the present cultivation of A. bulbifer, M. acuminata and Dioscorea
commination was derived through field format based data spp. and Bamboo species should take on priority basis
collection methods interviewing with old aged people because these species has enough prospects and
familiar tolocal wild plants and their utilization. The study comparatively first growing. The dormant tuber of
showed that these wild plants were essential to the ethnic A. bulbifer remained below ground for long period and
communities for their daily diet supplements. Because, best source for food supplement during famine.
these wild edible species supplies enough protein, Rapid multiplication ability of M. acuminata even on
carbohydrate, fat, vitamin and mineral requirements to the degraded areas can be used for commercial restoration of
ethnic people [28, 29]. Major component of ‘Chakawi’ fallow land and income generation. Moreover, bamboo
which used by the leaves of M. hastata, which reported has the ability to grow and spread easily on-degraded

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 Advan. Biol. Res., 7 (5): 203-211, 2013

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