The Pnar Traditional Knowledge on Processing and Utilization of Sama Bangbluh Derived from the Fruits of Rhus Chinensis Mill.

The Pnar in Jaintia Hills, are one of the three indigenous people inhabiting the state of Meghalaya, India. The Pnar also referred to as the ‘Jaintia’, are known to have profound knowledge and know-how on traditional methods and best practices of uses of plants for generations. In this paper, the local knowledge of the artisanal and traditional methods of processing the fruits of Rhus chinensis Mill. and its utilization was documented for the first time in literature. The Pnar has been harnessing the fruits of these plants from time immemorial, locally known as Sama Sapbluh, which means a fruit covered with salts; and processed it traditionally to produce the fruit-derived product locally known as Sama Bangbluh, meaning a fruit with a salty taste. The fruits collected from the wild underwent a long and successive traditional and artisanal method of processing which includes collection, threshing, sun drying, and grinding followed by sieving and winnowing using hand-carved traditional tools and technique, storage, and finally are sold in the market as Sama Bangbluh. The Pnar people use it mostly as a flavoring or appetizing ingredient, because of its salty and sour flavor balance piquant taste. It is also used simply as a decoction for drinking by mixing it with water. Furthermore, it is believed to have enormous therapeutic properties particularly used as an effective detox in conjunction with dry fish and mushroom poisoning; and also in the treatment of liver diseases, kidney-related problems, diarrhea, stomach bloating, and diabetes. However, over the years, despite its important application as food (appetizer) and medicinal values in the Pnar tradition, the study found that there is a significant or drastic decline in the collection and processing of the plant parts; including the availability of the Sama Bangbluh in the market. The study also highlighted the current direct and indirect factors attributed to the decline in the continuation of this age-old traditional knowledge and practices.