Abstract
Manipur is nestled in the northeastern part of India. The word Manipur means “land of diamonds” in Sanskrit. Jawaharlal Nehru, India’s first prime minister, referred to Manipur as the country’s “jewel.” It has a valley in the middle and is surrounded by nine mountain ranges. There are several different ethnic groups there. Because of its ethnic diversity and diverse landscape, Manipur is home to innumerable ethnic food that embodies the rich heritage and traditional flavors of the state. People from Manipur, among other things, have a propensity to consume a variety of leafy vegetables, which are common in the region. Amidst all the subsequent changes in eating patterns, Manipuri people continue to practice their culinary tradition. Traditional foods usually provide a good balance of bioactive compound and health benefits. The major ingredients of ethnic food have historically included rice, vegetables, fat (from ghee or oil) and some protein sources from traditional fermented soybean and fish. They are free from chemicals and abundant in nutrients like healthy fat, carbohydrate, vitamins and minerals. With the help of locally accessible vegetables, herbs and fermented food products, this review article aims to describe traditional knowledge of most popular food ingredients, therapeutic potential and nutritional properties of Manipur’s ethnic culinary culture.
Published Version
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