id,species,tribe,source,pageno,use_category,use_subcategory,notes,rawsource
440,23,23,26,100,1,86,"Dried, crushed leaves used to spice stored meat.","Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"
484,26,52,23,77,1,86,"Leaves used in steaming pits to flavor deer, seal or porpoise meat.","Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77"
512,26,215,23,77,1,86,"Leaves used in steaming pits to flavor deer, seal or porpoise meat.","Turner, Nancy Chapman and Marcus A. M. Bell, 1971, The Ethnobotany of the Coast Salish Indians of Vancouver Island, I and II, Economic Botany 25(1):63-104, 335-339, page 77"
1696,86,2,19,34,1,86,Leaves used for flavoring.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 34"
1699,86,107,79,24,1,86,Leaves mixed with meat for seasoning.,"Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 24"
1700,86,124,19,34,1,86,Leaves used for flavoring.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 34"
2066,138,139,21,262,1,86,Dried bulb used for seasoning.,"Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 262"
2070,139,61,17,71,1,86,Bulbs used as a flavor for meat and soup.,"Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"
2073,139,177,17,71,1,86,Bulbs used as a flavor for meat and soup.,"Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"
2076,139,190,17,71,1,86,Bulbs used as a flavor for meat and soup.,"Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"
2079,139,205,17,71,1,86,Bulbs used as a flavor for meats and soups.,"Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"
2082,139,280,17,71,1,86,Bulbs used as a flavor for meat and soup.,"Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"
2100,141,11,95,47,1,86,Onions used to flavor soups and gravies.,"Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47"
2103,141,23,146,23,1,86,Bulbs and leaves used as flavoring.,"Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 23"
2124,141,95,37,70,1,86,Used for flavoring before the introduction of the cultivated onion.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70"
2142,141,157,121,29,1,86,Leaves finely chopped and used like chives in salads or sauces.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29"
2163,141,233,92,54,1,86,Bulbs used to flavor dried salmon heated with dried bread on an open fire.,"Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 54"
2170,142,23,42,278,1,86,Bulbs used for flavoring.,"McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278"
2181,145,33,39,171,1,86,"Boiled with meat, when salt scarce, to flavor the food.","Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 171"
2186,146,232,111,14,1,86,Bulbs used for seasoning.,"Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 14"
2188,147,11,95,47,1,86,Onions used to flavor soups and gravies.,"Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47"
2190,147,95,37,70,1,86,Used for flavoring before the introduction of the cultivated onion.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70"
2194,148,107,79,25,1,86,Bulbs used largely for seasoning.,"Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 25"
2195,148,207,19,15,1,86,Bulbs used for seasoning.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 15"
2211,157,8,113,118,1,86,Bulbs mixed with food and eaten.,"Raymond, Marcel., 1945, Notes Ethnobotaniques Sur Les Tete-De-Boule De Manouan, Contributions de l'Institut botanique l'Universite de Montreal 55:113-134, page 118"
2224,158,58,47,26,1,86,Leaves added to boiled fish for flavor.,"Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 26"
2226,158,71,64,182,1,86,Used as a soup condiment.,"Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 182"
2235,159,33,39,171,1,86,"Boiled with meat, when salt scarce, to flavor the food.","Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 171"
2255,160,23,26,100,1,86,Bulbs used to spice soup made of wheat and marrow.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"
2302,164,200,96,89,1,86,Bulbs cooked with other bulbs as a seasoning.,"Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 89"
2305,165,24,31,37,1,86,Bulbs used as a flavoring ingredient for other foods.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 37"
2638,174,183,98,64,1,86,Wood used to smoke deer meat when a smoke flavor was not wanted.,"Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 64"
3047,204,259,10,253,1,86,Berry juice used to marinate other foods.,"Turner, Nancy J., Laurence C. Thompson and M. Terry Thompson et al., 1990, Thompson Ethnobotany:  Knowledge and Usage of Plants by the Thompson Indians of British Columbia, Victoria. Royal British Columbia Museum, page 253"
3076,207,31,25,38,1,86,Fruits dried and used as seasoning in soup or with meats.,"Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 38"
3419,258,233,92,56,1,86,Young stems eaten and used to flavor salmon heated with dried bread over an open fire.,"Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 56"
3715,292,232,111,29,1,86,Steeped seeds added to dishes for flavoring.,"Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 29"
4553,347,38,4,318,1,86,Berries cooked with meat to season the broth.,"Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318"
4938,381,32,1,58,1,86,Powdered leaves used as seasoning.,"Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 58"
5180,395,232,111,29,1,86,Steeped seeds added to dishes for flavoring.,"Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 29"
5237,397,23,26,101,1,86,Crushed leaves mixed with stored meat to maintain a good odor.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101"
5269,397,95,126,167,1,86,Used with sweet corn when roasting.,"Vestal, Paul A, 1940, Notes on a Collection of Plants from the Hopi Indian Region of Arizona Made by J. G. Owens in 1891, Botanical Museum Leaflets (Harvard University) 8(8):153-168, page 167"
5328,399,11,95,47,1,86,Sage used to flavor meats.,"Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47"
5605,407,15,45,155,1,86,Used as a seasoning.,"Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 155"
5977,421,38,4,318,1,86,Root used as an appetizer in all cooked foods.,"Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318"
6029,421,139,21,255,1,86,"Root used as seasoning for mud catfish, to destroy the mud taste and to render them palatable.","Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255"
6030,421,139,21,255,1,86,"Root used to cook with an animal that had died, to remove the danger of ptomaine poisoning.","Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255"
6038,421,173,20,397,1,86,Roots processed in lye water and used to season food and take muddy taste away from fish.,"Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397"
6040,421,206,43,96,1,86,"Root flavored meat or fish and rendered otherwise inedible food, palatable.","Smith, Huron H., 1933, Ethnobotany of the Forest Potawatomi Indians, Bulletin of the Public Museum of the City of Milwaukee 7:1-230, page 96"
6379,449,23,26,101,1,86,Plant used to spice soups.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101"
6551,496,24,31,44,1,86,Pounded seeds mixed with other foods and used as a spice.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 44"
6566,496,232,111,29,1,86,Steeped seeds added to dishes for flavoring.,"Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 29"
6605,501,207,19,18,1,86,Boiled alone or with plant products and meats for flavoring.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 18"
6606,501,207,19,18,1,86,Boiled alone or with plant products and meats for flavoring.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 18"
6646,503,159,18,24,1,86,"Leaves placed on coals in pit for roasting corn, to impart a salty taste.","Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 24"
6659,504,95,82,293,1,86,Plant used as flavoring with meat or other vegetables.,"Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 293"
6669,505,193,104,69,1,86,Plants boiled with other foods for their salty flavor.,"Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69"
6672,506,193,104,69,1,86,Plants boiled with other foods for their salty flavor.,"Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69"
6694,509,193,19,18,1,86,Young stems and flower heads used as flavoring.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 18"
6698,510,95,82,293,1,86,Plant used as flavoring with meat or other vegetables.,"Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 293"
6722,516,193,104,69,1,86,Plants boiled with other foods for their salty flavor.,"Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69"
6738,520,188,27,15,1,86,Branches used as seasoning in cooking or in pit baking.,"Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 15"
7052,570,2,19,19,1,86,Flowers mixed with sausage as seasoning.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 19"
7055,570,107,79,33,1,86,Flowers mixed with sausage as seasoning.,"Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 33"
7056,570,124,19,19,1,86,Flowers mixed with sausage as seasoning.,"Castetter, Edward F., 1935, Ethnobiological Studies in the American Southwest I.  Uncultivated Native Plants Used as Sources of Food, University of New Mexico Bulletin 4(1):1-44, page 19"
7375,592,133,3,219,1,86,Fronds used for flavor in cooking by placing them under the items to be cooked.,"Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 219"
7491,618,94,77,61,1,86,Used for flavoring.,"Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"
7505,618,209,77,61,1,86,Used for flavoring.,"Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"
7696,667,214,89,306,1,86,Dense leaflets used as flavoring in leaching acorn meal.,"Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 306"
7958,723,32,161,253,1,86,Mixed into other greens for flavoring.,"Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253"
7977,724,95,37,88,1,86,Dried peppers crushed and used as flavoring for food.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 88"
7991,725,159,18,42,1,86,Pepper used extensively as a condiment in soups and stews.,"Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 42"
7993,725,188,27,19,1,86,Berries used as a seasoning.,"Castetter, Edward F. and Ruth M. Underhill, 1935, Ethnobiological Studies in the American Southwest II. The Ethnobiology of the Papago Indians, University of New Mexico Bulletin 4(3):1-84, page 19"
7994,725,193,160,121,1,86,Used for seasoning.,"Castetter, Edward F. and Willis H. Bell, 1942, Pima and Papago Indian Agriculture, Albuquerque: University of New Mexico Press.  First Edition., page 121"
8256,761,58,47,34,1,86,Seeds added as a flavoring to bannock.,"Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 34"
8398,769,32,86,40,1,86,"Wood ash, salt and black pepper used to cure pork.","Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40"
8434,774,100,107,99,1,86,"Meats dried, pounded into flour and mixed with bread for flavoring.","Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"
8795,824,61,17,76,1,86,Berries used to flavor meat.,"Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 76"
8796,824,61,91,362,1,86,Dried fruit pounded to make a condiment used for seasoning meat in cooking.,"Gilmore, Melvin R., 1913, Some Native Nebraska Plants With Their Uses by the Dakota, Collections of the Nebraska State Historical Society 17:358-70, page 362"
8989,846,71,64,183,1,86,Used as a soup condiment.,"Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 183"
9375,894,32,161,253,1,86,"Young growth mixed with mustard leaves, morning glory leaves or potato leaves for flavoring.","Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253"
9492,899,95,82,300,1,86,Leaves used as flavoring with meat or other vegetables.,"Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 300"
9802,935,95,82,302,1,86,Plant used as a herb.,"Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 302"
10320,1026,157,141,149,1,86,Used as a seasoning.,"Hocking, George M., 1956, Some Plant Materials Used Medicinally and Otherwise by the Navaho Indians in the Chaco Canyon, New Mexico, El Palacio 56:146-165, page 149"
10741,1086,95,37,86,1,86,Used as flavoring in cooking.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 86"
10743,1086,108,90,560,1,86,Seeds used to flavor soups and stews.,"White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560"
11133,1102,233,92,61,1,86,"Scraped wood, tasted like salt, used for barbecuing meat.","Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 61"
11562,1157,108,90,560,1,86,"Seeds ground on metate to remove the hulls & used to flavor various foods, especially rabbit stews.","White, Leslie A, 1945, Notes on the Ethnobotany of the Keres, Papers of the Michigan Academy of Arts, Sciences and Letters 30:557-568, page 560"
11649,1162,159,18,46,1,86,Blossoms used as seasoning for soup.,"Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 46"
11727,1164,159,18,47,1,86,Blossoms used as seasoning for soup.,"Vestal, Paul A., 1952, The Ethnobotany of the Ramah Navaho, Papers of the Peabody Museum of American Archaeology and Ethnology 40(4):1-94, page 47"
11812,1180,157,121,28,1,86,Dried plant used as an herb for mutton stew.,"Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 28"
11813,1181,11,95,48,1,86,Leaves used with other green plant parts to flavor soups and meats.,"Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 48"
11818,1181,157,119,221,1,86,"Leaves used as a seasoning for corn meal mush, gruel and boiled meat.","Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221"
11846,1189,157,74,67,1,86,Plant used as a potherb in seasoning mush and soup.,"Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 67"
12016,1224,291,6,69,1,86,Flowers crushed by hand and sprinkled into meat stew as a flavoring after cooking.,"Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69"
12046,1234,23,26,104,1,86,Leaves mixed with dried meat as a deodorant and spice.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"
12346,1271,24,31,66,1,86,Ground seeds used to flavor soups or used as a condiment with corn.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 66"
12349,1271,95,82,310,1,86,Plant used as flavoring with meat or other vegetables.,"Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 310"
12628,1319,24,31,66,1,86,Leaves burned into ashes to remove the salt and used as a condiment.,"Bean, Lowell John and Katherine Siva Saubel, 1972, Temalpakh (From the Earth); Cahuilla Indian Knowledge and Usage of Plants, Banning, CA. Malki Museum Press, page 66"
12667,1330,11,95,47,1,86,Leaves used as flavoring.,"Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47"
13105,1396,158,106,47,1,86,Used as a seasoning for broth.,"Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 47"
13657,1454,106,60,20,1,86,"Sharpened twig, stripped of bark and leaves, threaded with pinyon nuts to improve their flavor.","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 20"