Ethnobotany of foods and beverages among the rural farmers of Tai Ahom of North Lakhimpur district, Asom

The Northeastern region of India including Asom is one of the core area widely recognized as the centre of origin of rice germplasm. It is the largest region exceptionally rich in the rice genetic diversity. The physiographic and agroecological conditions vary in Asom very widely. The physical features, geographical isolation and historical realities have made the state an area of unique ethnic diversity. All the people of this state from the time immemorial have been using rice as staple food and some of the ethnic group use rice for preparation of alcoholic beverage. The present paper emphasized on ethnobotany and taxonomy of traditional rice varieties cultivated among the Tai Ahom of North Lakhimpur district of Asom for food security. Emphasis is also given on beverage processing techniques using rice varieties and other plant material used during preparation of rice beer commonly known as Sajpani (Tai) &, Laopani (Ass.) by the Ahom caste of Asom.