Ethno Botanical Studies on Fermented Food and Beverage of Chothe Tribe of Manipur

An ethno botanical survey was conducted from June 2011-September 2012 to investigate about the fermented foods used by Chothe tribe of Manpur. Ethno botanical information of six different verities of bamboo like Dendrocalamus giganteus, D. strictus, D.hamiltonii, Bamboosa tulda, B. arundina, Melocana bambusoides which are used in preparation of fermented bamboo shoot is recorded. Traditional alcoholic fermentation by using Albizia myriophylla and Albizia kalkora (collectively called ynngli) were also found indispensable for making hamei cake, the starter of alcoholic fermentation.