Portal de Periódicos da CAPES

Exploration of Traditional Pickle Recipes Prepared by Tribal of Jawhar and Shahapur Forest Divisions

2019; Volume: 4; Issue: 1 Linguagem: Inglês

10.5005/jdras-10059-0072

2581-8295

Arun M Gurav, Rasika Kolhe, Penchala Prasad Goli, Chinmay Rath, Anupam K Mangal, Narayanam Srikanth,

Food Science and Nutritional Studies

Aim: To document and record recipes of pickles of wild edible plants prepared by the tribal of Jawhar and Shahapur forest divisions. Materials and methods: A medicoethnobotanical survey was carried out in Jawhar and Shahapur forest divisions during the year 2018–2019. The details of information and method of preparation of pickle recipes traditionally prepared and consumed by the tribal from Jawhar and Shahapur forest divisions of Thane forest circle were recorded through conversation and interviews and were documented digitally. Result: A total of 11 recipes of traditionally prepared pickles which are not familiar in urban area have been identified, and the method of preparation was recorded. A maximum of nine pickles were prepared from fruit or pod, whereas shoot was used in bamboo pickle and pseudostem in kadali pickle. These traditional pickle recipes have nutritional values and are used to alleviate certain disease conditions like flatulence, diabetes, etc. and to increase strength. Conclusion: Tribal people are proverbial with plants and fruits available in their native place. They prepared pickles using their traditional method of preparation and used them in certain ailments. Steps should be taken to identify the strength in the field of food industries and small-scale industry to prepare and sell the forest products that would be beneficial to forest department, tribes, and common population.