The study focusses on cardamom based agroforestry system in the Himalayas which has proved to be a sustainable land use practice at the landscape level supporting multiple functions and ecosystem services.

The paper is aimed to document the traditional knowledge of the ethnic Himalayan people on preparation of various traditionally processed meat products such as kargyong, kheuri, satchu, suka ko masu, chilu, chartayshya, gemma and arjia.

This study was conducted in Malwa region of Punjab state of India to identify the traditional practices and to know the scientific basis of these practices, if any.

The paper describes the indigenous method of preparation of rasont and its uses in Solan and Shimla districts of Himachal Pradesh.

The present paper deals with the use of seeds of Bambusa arundinacea Willd. by the Kani tribes of Kanyakumari district, southern western Ghats.

Biopreservation of perishable vegetables is a native skill of Northeast Indian women. Lactic acid fermentation is the actual mechanism involve in the biopreservation process of perishable vegetable and bamboo shoots.

Several ethnic communities of Northeast India have invented the traditional technology of converting protein rich soybeans into flavoured fermented food with easy digestibility and bio-nutrients.

The medicated oil prepared with the whole plant of Acrotrema arnottianum Wight, (Dilleniaceae) is used by the Malavedan tribe of Kerala to prevent excessive hair fall and baldness. As a promising ethnomedicinal plant, systematic and detailed pharmacognostical studies as per the standard procedures were carried out.

This study discuss about the traditional methods of Ginger cultivation in North East region of India.

Of the plants documented under 10 major categories, 47 species are used for food, 21 species are used in medicine and 35 species are used for other purposes.