Indigenous Spices of Manipur: Traditional Practices, Health Benefits, and Economic Potential


Authors : Haorongbam Nandakumar Singh; Moirangthem Lakshmipyari Devi; Helena Thongam

Volume/Issue : Volume 9 - 2024, Issue 12 - December

Google Scholar : https://tinyurl.com/2e478py2

Scribd : https://tinyurl.com/5e8ap9nf

DOI : https://doi.org/10.5281/zenodo.14603049

Abstract : Manipur, a North-Eastern state of India, harbours a wealth of indigenous spices deeply embedded in its culinary heritage, medicinal practices, and socio- economic framework. This paper explores the rich biodiversity of Manipur's spice sector, with a focus on key spices such as turmeric, ginger, chili, and Eryngo, alongside others like cinnamon, black cardamom, and bay leaf. These spices are not only integral to local cuisine but also possess significant therapeutic properties, supported by modern scientific research. Despite their potential, the spice industry faces challenges related to overharvesting, limited processing facilities, and inadequate market access. This review highlights the socio-economic importance of these spices, outlines their health benefits, and examines sustainable development practices for the industry. It suggests policy solutions, infrastructure development, and organic farming promotion to access the full potential of Manipur's spice sector. By combining traditional knowledge with modern science, this paper presents strategies for enhancing the global competitiveness of Manipur’s spices while preserving its cultural heritage and biodiversity.

Keywords : Manipur; Indigenous Spices; Turmeric; Ginger; Chili; Eryngo; Traditional Medicine; Culinary Practices; Health Benefits.

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Manipur, a North-Eastern state of India, harbours a wealth of indigenous spices deeply embedded in its culinary heritage, medicinal practices, and socio- economic framework. This paper explores the rich biodiversity of Manipur's spice sector, with a focus on key spices such as turmeric, ginger, chili, and Eryngo, alongside others like cinnamon, black cardamom, and bay leaf. These spices are not only integral to local cuisine but also possess significant therapeutic properties, supported by modern scientific research. Despite their potential, the spice industry faces challenges related to overharvesting, limited processing facilities, and inadequate market access. This review highlights the socio-economic importance of these spices, outlines their health benefits, and examines sustainable development practices for the industry. It suggests policy solutions, infrastructure development, and organic farming promotion to access the full potential of Manipur's spice sector. By combining traditional knowledge with modern science, this paper presents strategies for enhancing the global competitiveness of Manipur’s spices while preserving its cultural heritage and biodiversity.

Keywords : Manipur; Indigenous Spices; Turmeric; Ginger; Chili; Eryngo; Traditional Medicine; Culinary Practices; Health Benefits.

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