Some Ethnomedicinal Plants of Western Himalayas Useful in Making Local Alcoholic Drinks

Abstract

Purpose: The study aims to document use value analysis of some ethnomedicinal plants in LADs preparation. Subject & Methods: Field data was collected through semi-structured interviews from knowledgeable people. The relative importance of each LADs & plant species useful in making of LADs was assessed by calculating a general Use Value Index (UV general), a current UV (UV current) and a past UV (UV past).Status of cultivation, occurrence and DMR score was also assessed to show additional uses of plants besides their use in  LADs preparation. Results: Fifty-four plant (H=23, Sh=11, T= 20) species were recorded in present study.  Out of which 30 (Herbs=11, Shrubs =7, Trees=12) belonging to 17 families and 25 genera (Cultivated=5;Wild=16;Both=9)  were  mainly used in making of LHDs. while 24 (Herbs=12, Shrubs=4, Trees=8) belonging to 20 families and 24 genera were used as herbal ingredients according to their availability and preference of local people. LADs were categorized into 7 main types. Among LADs aromatic drinks showed maximum (UVgeneral = 0.8) UVcurrent & effective value (0.4 each). DMR value was highest for Terminalia chebula (26) followed by Bauhinia variegata (25) and Prunus cerasoides (24). Conclusions: LADs proved to occupy a pivotal role in the traditional culture and social life of indigenous people in past, but traditional knowledge related to processing and utilization of LADs is on sharp decline and is further merge among young generation due to increased literacy, strict law against their production for commercial uses and easy availability of commercial alcoholic drinks even in villages. Some plant and ingredients useful in making LADs have potential nutraceutical and medicinal relevance that are well known by local people. These properties could constitute and contribute an additional socio-economic value for LAD's commercialization, which in turn could promote the local rural economy boost immunity and culinary tourism.