Abstract
Plant-based natural components have always been an important source of food and beverages. Traditional beverages are either directly derived from a single plant or by mingling several components of more than one plant. Beverages of plant origin are also known to be good healers of many ailments. North-east India has diverse ethnic communities which have very rich traditional and cultural practices of herbal products; traditional practice of beverages is also a part of their living. Extract of fruits, vegetables, food grains, and other plant parts is used in the preparation of beverages either in raw form or through fermentation. They have their own traditional method of fermenting food materials to get the desired beverages. In modern scientific era, use of their traditional knowledge in beverage industry could bring a revolution in terms of production as well as in maintaining proper natural nutrient constituents of the beverages.
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