Abstract Ethiopia is renowned for its remarkable diversity of spices and condiments, which play essential roles in cuisine, traditional medicine, and cultural rituals. Many of these plants are deeply embedded in local health systems, spiritual practices, and livelihoods, yet their sustainability is challenged by small-scale cultivation, inconsistent quality, and the erosion of indigenous knowledge. This review presents a systematic thematic synthesis of ethnobotanical literature including peer-reviewed articles, books, theses, reports, and surveys across major agro-ecological zones with taxonomic verification of species names. Species were selected based on endemicity or long-standing cultural significance, with documented culinary, medicinal, or ritual applications. The analysis highlights key spices such as Capsicum annuum L. (mitmita), Nigella sativa L. (tikur azmud), Coriandrum sativum L. (dimbilal), and Aframomum corrorima (A.Braun) P.C.M.Jansen (korarima), which are integral to Ethiopian culture and economy. These plants are widely used to treat respiratory, gastrointestinal, and dermatological conditions, while also holding symbolic value in ceremonies and rituals. Forest-derived spices such as korarima and long pepper show increasing market demand, while homegardens continue to support biodiversity and household income. Despite their cultural and economic significance, spice production remains constrained by agronomic challenges and low genetic diversity. Strengthening indigenous knowledge systems and integrating them with modern conservation and development strategies will be critical for safeguarding biodiversity, cultural heritage, and economic opportunities.

Abstract Fermented vegetables are globally appreciated for their distinctive flavors and advantageous health effects. Fermentation enhances the nutritive quality, flavor, and lifespan of food products. Fermented vegetable flavor profiles are intricately linked to microbiota assessment and progression. Flavor primarily consists of taste, aroma, tactile and temperature factors. Several metabolic pathways produce flavor-active compounds from precursors found in the raw materials. This review assesses the role of lactic acid bacteria in influencing metabolic pathways, including lipid metabolism, as well as carbohydrate and amino acid metabolism, which are responsible for producing aromatic compounds that contribute to flavor formation in fermented vegetables. Moreover, the review highlights key factors (temperature, pH, salts levels, oxygen availability and substrate availability) that affect flavor formation, and explores flavor profile of popular Chinese fermented vegetable products, such as Sauerkraut, Sichuan paocai, Dongbei suancai, and Jiangxi yancai that are widely consumed in.

Abstract The article delves into the rich history of dairy products, tracing their evolution from simple milk to a diverse array of derivatives, with specific focus on traditional cheese varieties originating from the Mediterranean region. It underscores the nutritional importance of dairy, emphasizing its abundance in vital nutrients such as proteins, lipids, and minerals. Our particular interest is the intricate process by which milk is transformed into cheese, a method that effectively preserves nutrients over extended periods. Enzymes play a key role in enhancing food quality throughout the production process. Despite the commercialization of certain cheese varieties, many remain unbranded, crafted for local consumption or distributed in an artisanal fashion. Nonetheless, the traditional quality associated with farm-based production is gradually waning in rural landscapes. The primary objective of the study is to meticulously identify and safeguard the legacy of traditional Mediterranean cheese varieties, recognizing their profound cultural and gastronomic significance. This research aims to preserve their vitality and support the conservation of an ancestral culinary heritage at risk of disappearing.

Wedang uwuh is a traditional Indonesian beverage composed of various spices known for their bioactive compounds, which exhibit antioxidant, antimicrobial, and antidiabetic properties. Its distinctive flavor and health-promoting characteristics highlight its potential as a functional beverage. This article provides a comprehensive overview of wedang uwuh, including its historical background, preparation methods, bioactive components, and associated health benefits. It also discusses current developments and identifies key challenges in product innovation, such as packaging, sweetener alternatives, safety evaluation, and consumer acceptance. Addressing these challenges through targeted research and development is essential to support the successful commercialization of wedang uwuh while preserving its traditional values and functional integrity.

The concept of porridge developed independently across diverse culinary customs globally, as a simple, nutritious, and economical meal option. It is a cooked cereal dish with a semi-solid consistency. Porridge is known as “Congee”, “Kanji” and “Dakjuk” in specific subcultures, while quinoa, oats, corn, rice and millet are widely used cereals for porridges worldwide. However, in the Sri Lankan context, the concept of porridge has gained prominence, serving as a culinary delight and a medicinal remedy for common ailments. The main objective of this study was to identify traditional food practices in Southern Sri Lankan heritage, focusing on the ingredients and preparation methods of porridges, to ensure the preservation and transmission of traditional knowledge. This study was conducted through observations and in-depth discussions with a selected group of elderly individuals within the Galle district of Sri Lanka. It became apparent that the primary constituents of many porridges were sourced from various botanical parts such as green leaves, rhizomes, bulbs, trunks or grains. Leaves (57%) are the most used plant part in porridge making. Thick coconut milk, which is abundantly available, is commonly incorporated to enhance the richness and creaminess of many porridge varieties. Unlike cereal porridge, herbal porridge is not boiled for an extended period to preserve the nutrients in the herbs. Further, Sri Lankan porridges are in two distinct flavor profiles. Pepper, ginger, and garlic are added, to enhance the savory flavor profile, contributing to a more robust and aromatic taste, often described as spicy, pungent, and warming. Meanwhile, a variety of porridges are added spices, such as cinnamon, cardamom, cloves and sugar or jaggery to enhance the sweet flavor profile. Accordingly, it is evident that Sri Lankan porridge culture features a diverse array of porridges crafted from locally sourced ingredients. This research underscores the cultural and sustainable significance of Southern Sri Lankan porridges, promoting their potential for health, food security, and cultural preservation.

Kecombrang (Etlingera elatior) has long been utilized in Indonesian cuisine due to its unique flavors and aromas, enhancing the freshness and maintaining the sensory characteristics of foods since the ancient time. This study is a literature review elucidating Kecombrang as a culinary herb, as viewed from different perspectives (botanical, chemical, gastronomical, historical, cultural and educational aspects), which have never been reported in other studies (the novelty). The data were obtained from online and offline literatures, which were subsequently tabulated prior to be written as a manuscript. Kecombrang is featured in more than 80 Indonesian traditional dishes such as Gurame Kincung, Pindang Ikan Bunga Kecombrang, Sambal Honje and Pecel Kecombrang. The chemical constituents like ascorbic acid, citric acid, fructose, myrcene, α-pinene, β-pinene, limonene, 3-O-caffeoylquinic acid and 5-O-caffeoylquinic acid contribute to the herb’s sour, slightly sweet, slightly bitter, slightly pungent and astringent flavors and fruity, earthy, slightly pungent, pine-like and lemon-like aromas. The herb also demonstrates several medical advantages such as anti-microbial, anti-oxidant, anti-tumor, anti-hyperglycemic, anti-hyperuricemic, anti-obesity and anti-inflammatory activities. Unfortunately, the herb’s popularity waned during certain periods of Indonesian history due to modernization. However, a renewed awareness on the healthy living and the growth of the Indonesian hospitality industry—especially following the COVID-19 pandemic—has sparked a revival of interest in Kecombrang, inspiring contemporary fusion dishes such as Kecombrang ice cream and pizza Kecombrang. Furthermore, the conservation of Kecombrang’s gastronomical values can be obtained through education, ensuring these traditions are passed on to the next generation (millennials and Gen-Z).

Tella is a traditionally significant alcoholic beverage in Ethiopia, consumed as part of daily life, used to entertain guests at various social and cultural events, and serves as a source of income for livelihoods. This study aimed to provide an overview of preparation methods and physicochemical properties of tella, while also exploring its historical and cultural significance. Tella has a profound association with Ethiopia's traditions, heritage, and religious practices. It contains beneficial microbes that have probiotic properties that promote health benefits for the gut microbiome. The main ingredients for the tella preparations are malt, gesho (Rhamnus prinoides), water, and adjuncts. The preparation method is traditional, largely uncontrolled, and typically carried out at the household level. This review revealed that the physicochemical characteristics of tella, such as pH, alcohol content, titratable acidity, and turbidity, can vary depending on the raw material utilization and preparation method. This study offers a direction for future research outputs for producing tella toward expanding its production, standardizing, and commercializing for large markets.

The ecological, cultural, and historical complexity of the Atlantic Forest of the Upper Paraná begs a closer look at the local food habits. This is the first study on the current use of wild edible plants by the Paraguayan Mestizo people, who live as migrants in Misiones, Argentina, on the Argentinean–Paraguayan borderland. This study documents 49 wild edible plants, of which wild fruits are the most appreciated food. It finds little connection between eating and healing, and wild edible plants do not appear to be used as medicinal foods. The knowledge of wild food resources is gendered, with men demonstrating greater competence in obtaining wild plants from a greater number of habitat types than women do. These people maintain Guaraní indigenous heritage in preserving the names and uses of numerous wild-grown plants, some of which were first documented in the eighteenth century. In addition, as 86% of the recorded species are native to the region, the Paraguayan people support native biodiversity by using and propagating wild food resources.

The Bodo tribal community of Assam, India, is known for the production and consumption of both alcoholic/nonalcoholic beverages. Cereal-based (rice) and fruit-based (jackfruit, banana, etc.) alcoholic beverages are prepared by Bodos. The cereal-based fermented alcoholic beverages of the community have been reported by various researchers time to time but fruit-based distilled beverages (fruit-based Jougwran) and stored alcoholic beverages (cereal-based Joufinai) have not been reported in detail until now. For the preparation and storage of cereal-based alcoholic beverages they followed traditional methodology of fermentation with polyherbal mixture based starter culture called Amao. Generally, after preparation the beverages are stored up to 1 to 2 years near the fire places in air-tighten utensils. These beverages have more stimulating effect based on the storage period. For preparation of fruit-based distilled beverages, Bodo people use jackfruit and banana fruits mixed with yeast culture and allowed for fermentation. Here, the present study is reporting the methodology of stored beverages and fruit-based beverages used by Bodo people. A comparative study based on earlier reports on the biochemical and nutritional indices of Bodo beverages versus different types of beverages used by other tribes of NE India is also summarized herein.

Tempeh is known worldwide as a functional food with several health benefits, such as ACE inhibitory, hypotensive, and antioxidative. Although soybeans contained opioids, peptides that affect mental state, there was no report on the potential of tempeh as a source of peptides with affective or cognitive function. This study examined ethnography of tempeh and its functionality of amino acids. Amino acids profile was examined to reveal their possible role in improving depression, as indicate by the concentration of tryptophan (Trp) and its ratio to large neutral amino acids (LNAA). Fresh tempeh types of different raw materials (soybean, okara, velvet bean, lablab bean, and fresh coconut press cake) were collected from production areas. Samples were run for high-performance liquid chromatography. Results showed that protein and amino acid concentrations in tempeh ranged, respectively, from 13.97 and 8% (gembus tempeh) and 45.5 and 18% (Malang tempeh). The amino acid score in all tempeh met the WHO standard for nine essential amino acids, indicating good quality of amino acids. Tempeh made from peanut press cake showed all amino acids scored higher than 100, while gembus tempeh showed three amino acids with a score of less than 100. Methionine was the limiting amino acid, while glutamate was the predominant amino acid of tempeh. However, in koro, gembus, or dage tempeh, tryptophan in tempeh samples showed the ability to serve as an antidepressant activity. The concentration of tryptophan in koro, gembus, or dage tempeh, showed the possibility to give antidepressant activity. This work revealed nutritional and functional health benefits related to the amino acid profile of different types of tempeh available in Indonesian markets. Different types of tempeh and prolonged fermentation affected the amino acid profile and protein concentration of tempeh. Overcoming challenges related to taste, texture, and cultural acceptance, as well as addressing sustainability issues in soybean farming, will be essential to the long-term success and growth of tempeh in the global food industry.