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Madhya Pradesh with its rich culture and varied landscape is home to many tribal communities who have been using nature’s bounty for ages. In the tribal areas, traditional spice-making is a beautiful mix of old practices and wild ingredients. The landscapes of Madhya Pradesh are not just beautiful; they are a storehouse of aromatic spices and herbs which are an essential part of the local cuisine.
Rashmi Mehta, SHO Tribal Department, Satpura, MP says, “These tribal communities have mastered the art of using wild ingredients to create unique and flavourful spice blends. From the fiery Bhut Jolokia chilli to the black pepper and coriander, each spice has a story to tell of its origin and use.”
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The process involves foraging for these wild ingredients, then drying, grinding and blending using traditional methods. This way the spices are preserved and the connection with nature is maintained. Exploring these wild spices is a peek into the culinary heritage of Madhya Pradesh and how its tribal communities celebrate and use their natural resources.
Kachri Powder
In the forests of Madhya Pradesh, the Bhil and Gond tribes harvest Kachri, a wild fruit that looks like a small cucumber. This fruit is sun-dried and powdered into a fine powder which is used as a natural meat tenderiser and spice. Kachri powder gives a tangy and slightly bitter taste to the meat dishes and helps in digestion. It’s mostly used in non-veg recipes and gives a twist to the traditional chicken and mutton dishes.
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Mahua Flower Powder
The Mahua tree is an integral part of the culture of the Bhil, Gond, Korku and Sahariya tribes. Its flowers are used to make traditional drinks and are also powdered into a sweetener and flavouring agent. This powder with its mild floral sweetness is used in sweets and desserts and has medicinal properties. Known to boost immunity and energy levels, Mahua flower powder adds tradition and health to all the dishes.
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Chironji Spice Mix
Chironji seeds of the Buchanania lanzan tree are a prized ingredient among Pardhan, Bharia and Gond tribes. After roasting the seeds are powdered into a paste or powder and mixed with cumin and coriander. This spice mix gives a nutty and slightly sweet taste to curries, gravies and sweets. Besides its rich taste, Chironji is also valued for its nutritional content as it is rich in protein and healthy fats making it a flavorful and healthy addition to the tribal cuisine.
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Tamarind Seed Powder
The Kol, Bhil and Gond tribes turn discarded tamarind seeds into a valuable ingredient by roasting and grinding them into a fine powder. This powder is used as a souring agent in curries, chutneys and soups and adds a subtle tanginess to the dishes. Beyond its culinary use tamarind seed powder is known for its therapeutic properties – aids digestion and reduces inflammation – a practical way to use every part of the tamarind fruit.
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Bael Spice
In the tribal regions of Madhya Pradesh, the Bhil, Gond, Kol and Pardhan tribes dry and grind Bael fruit into a spice used in various beverages and desserts. Bael spice gives a sweet and aromatic flavour to drinks and sweets and is a popular ingredient in summer coolers. As per a research published in 3 Biotech. 2019, bael is known for its digestive benefits and managing diabetes, Bael spice not only adds flavour but also has many health benefits, showing the tribes’ connection to nature.
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Kachnar Buds
The Bhil, Gond and Korku tribes use the buds of the Kachnar tree (Bauhinia variegata) as a spice in their cuisine. These buds dried or used fresh add a slightly tangy and bitter flavour to curries and pickles. Kachnar buds are also used in traditional medicine for skin disorders and digestive issues, showing the tribes’ ability to use local flora in both culinary and medicinal practices.
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Karonda Pickle Spice
The Karonda (Carissa carandas) berry used by the Bhil, Gond, Kol and Korku tribes is a key ingredient in making a unique pickle spice mix. The small sour berries are mixed with mustard seeds, fenugreek and dried red chillies to make a tangy and spicy pickle which is a staple in tribal cuisine. This spice blend is also versatile and can be used on other sour fruits, showing the tribes’ skill in balancing complex flavours and preserving their culinary heritage.
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Khirni Fruit Spice
The Khirni (Manilkara hexandra) fruit used by the Bhil, Gond and Korku tribes is dried and ground into a spice that adds a sweet and slightly tangy flavour to the dishes.
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This spice is used in curries and sweets and gives a unique taste to traditional dishes. Khirni fruit is also used in folk medicine to treat respiratory and digestive issues, showing the tribes’ approach to diet and health.
