Title : Nutritional and ethno-medicinal value of traditional pickles (Achar) of Sikkim, India
Abstract:
Traditional food preservation practices form an integral part of the cultural heritage of hill communities in Sikkim, with pickle (achar) preparation being one of the most significant. The present study reveals with nutritional and ethno medicinal and pickle-yielding plant species traditionally used by hill communities of Sikkim, highlighting their botanical identity, edible parts, seasonal availability, and indigenous preparation methods. Field surveys and interactions with local households revealed the use of a diverse range of plants, including bamboo shoots (Dendrocalamus spp.), radish (Raphanus sativus), mustard greens (Brassica juncea), dungdugay sag (Allium hookeri), tree tomato (Cyphomandra betacea), chilli (Capsicum spp.), Lapsi (Choerospondias axillaris) and citrus fruits (Citrus spp.), among others species. These plants are processed using traditional techniques involving fermentation, sun-drying, and oil or salt preservation, often combined with local spices. Apart from enhancing food security during lean seasons, these pickles possess nutritional and ethno-medicinal significance, contributing to digestive health and immunity. The study emphasizes the importance of preserving indigenous knowledge associated with achar-yielding plants and explores their potential for value addition, livelihood generation, and sustainable agro biodiversity conservation in the hill ecosystem of Sikkim.
Keywords: Agro-biodiversity, Ethno-medicinal plants, Fermented foods, Indigenous knowledge, Nutritional value; Sikkim Himalaya, Traditional pickles (Achar).
