Cultural ecology and conservation of traditional beverage practices among selected communities of Assam, Northeast India

Abstract Traditional fermented beverages are vital transporters of ecological, spiritual, and cultural knowledge among indigenous communities in Assam, Northeast India. Assam is a bioculturally rich region of Northeast India where traditional fermented beverage practices are still actively maintained and closely linked to local biodiversity and ritual life allowing comparison across distinct cultural groups within a shared ecological landscape. This study explores the cultural ecology of beverage-making practices among the Bodo , Rabha , and Ahom communities through semi-structured interviews, focus group discussions, and participant observation with knowledgeable informants from all three communities. Plant specimens associated with fermented beverage preparation were collected, taxonomically identified, and quantitatively evaluated using indices such as Cultural Key Species Index (CKSI), Use Value (UV), and Fidelity Level (FL%). Qualitative data on rituals, taboos, and knowledge transmission were thematically analyzed to interpret cultural and conservation significance. The study documented 41 plant species across 29 families, with 85% wild-sourced, and identified high cultural importance values (e.g., CKSI up to 0.68 and FL up to 3.78), demonstrating the region’s strong integration of indigenous knowledge, conservation ethics, and food traditions. The preparation of beverages such as Jou , Choko , and Xajpani involves diverse plant parts including leaves, roots, and rhizomes used for fermentation, flavor enhancement, preservation, and medicinal benefits. Quantitative indices like the Cultural Keystone Species Index (CKSI) and Fidelity Level (FL) revealed high cultural importance for species such as Scoparia dulcis L., Zingiber officinale Roscoe, and Musa paradisiaca L. The study shows that ritual taboos related to plant collection, brewing, and spiritual offerings promote sustainable harvesting, community-based conservation, with sacred groves serving as socio-ecological sanctuaries where spiritual beliefs support biodiversity preservation, while scientific validation, policy support, and ethical commercialization can enable these traditional beverages to drive cultural revitalization, local livelihoods, and global wellness markets.