Prickly Ash (Jaiur): Zanthoxylum from Northeast India comprises of a range of species belonging to the same genus as Szechuan pepper (Zanthoxylum). Jaiur is a characteristic culinary component of diverse tribes in Northeast India that stands out through its difference in appearance, aroma and taste. This spice has a distinct taste that assures a tingling and numbing sensation in every bite. Obtained by first sun drying and then separating the berries from the spikes. The aroma of Jaiur is composed as a mixture of citrus and peppery compounds that culminate in the typical tingling sensation on the tip of the tongue after some time. Jaiur is also used as a medicine for toothache and can be cured by applying the spice to the affected spot. Khasi communities traditionally use the leaves of Zanthoxylum khasianum on people bitten by mad dogs (to treat Rabies).
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- 1. Mother and child nutrition among the Chakhesang tribe
- 2. Nutritional status, food insecurity, and biodiversity among the Khasi
- 3. School Garden Manual
- 4. Changing gender roles and relations in food provisioning among matrilineal Khasi and patrilineal Chakhesang Indigenous rural People of NE India
- 5. Nutritional Manual for School MDM Programs
- 6. ABD and Priority Food Plants for School MDM Programs
- 7. Landscape Resilience in Khweng and Umsawwar communities
- 8. Identifying Stress Tolerant Crops in NE India
- 9. Value chain of Eri Silk “Ryndia”
- 10. Land Tenure System and Landlessness in Meghalaya
- 11. Bushmeat- The Hidden Dangers
- 12. Best Practice in IFS of Meghalaya
- 13. Indigenous food promotion-Dietary Diversity
- 14. Assessment of WASH Interventions
- 15. Dietary Diversity Score Analysis in Ri-Bhoi
- 16. Disaster Management Act 2005 Analysis
- 17. Agrobiodiversity and Priority Food Plants for Inclusion in the School MDM Program
- 18. Participatory Mapping of Agrobiodiversity 2019
- 19. Market survey for assessing demand of organic food
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