AbstractThe people of North East India have been utilizing plant resources, including various plant parts, to meet their daily needs for food, drink, and medicine since prehistoric times. Edible flowers are one such resource which is a common ingredient in the traditional dishes of many ethnic groups in the North East region of India. Flowers of Allium hookeri, Bauhinia spp., Berberis sp., Canna indica, Carica papaya, Cymbidium hookerianum, Moringa oleifera, Musa spp., Mussaenda roxburghii, Nymphaea spp., Nelumbo nucifera, Oroxylum indicum, Oxalis corriculocta, Rhododendron arboretum, Sesbania grandiflora, Syzygium cumini, Tabernaemontana divaricate etc. are used in the cuisine by various tribes and communities as a part of their regular diet throughout the region. These flowers are often consumed raw as salads or upon cooking through boiling, frying, or making curry and chutney. The recipes for these delicacies vary depending on the floral species and the preferences of different tribes and communities. In addition to consumption as food, these flowers also have ethnomedicinal value and are used to treat various diseases such as, jaundice, hypertension, diabetes, etc. This review aims to provide the overall information on edible flower consumed in Northeastern India with their traditional ethno-medicinal significance.
Borbaruah et al. (Wed,) studied this question.