Ethnobotanical Insights into Traditional Food Practices and Medicinal Herbs of the Mising Community in Majuli, Assam

Abstract

Assam, a state in Northeast India, is rich in biodiversity and traditional food culture, emphasizing fresh, organic, and nutrient-rich ingredients. The local diet, shaped by the region’s climate and agricultural abundance, includes a variety of immunity-boosting foods that contribute to overall health and disease resistance. The traditional Assamese diet, with its balance of fermented foods, herbal ingredients, and protein sources, serves as a natural immunity booster. These foods form an integral part of the diet of tribal and indigenous communities in the region and are closely linked to strong gut health. Both tribal and non-tribal populations in Assam have their own unique cooking styles. The Misings are the second-largest scheduled tribe of Assam, most of whom live in the plains near the banks of the Brahmaputra River. The Mising community is culturally rich, with traditional food habits that rely heavily on indigenous plants and herbs. It has been reported that they use various herbs and plant-based items that are not only nutritious but also enhance immunity. Their cooking style is simple, with little or no use of spices, and often involves boiling, which helps preserve nutritional components.

In this study, we documented the vegetables, fruits, and beverages used by the Mising community of Majuli District and their associated health benefits. The research was carried out through direct interaction with local Mising people and supported by documentation. Findings revealed that food items such as Namsing and Pinkang Apin, as well as herbs like Pakhom, Nekung Marsong, and Nekung, provide various health benefits ranging from boosting immunity to improving gut health. The study suggests that further qualitative and quantitative nutritional and phytochemical analyses of these plants and food products are needed to better understand their relationship with gut health.