id,species,species_label,tribe,tribe_label,source,source_label,pageno,use_category,use_category_label,use_subcategory,use_subcategory_label,notes,rawsource
440,23,Acer glabrum Torr.,23,Blackfoot,26,h74,100,1,Food,86,Spice,"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,Acer macrophyllum Pursh,52,Cowichan,23,tb71,77,1,Food,86,Spice,"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,Acer macrophyllum Pursh,215,Saanich,23,tb71,77,1,Food,86,Spice,"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,Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders,2,Acoma,19,c35,34,1,Food,86,Spice,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,Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders,107,"Keres, Western",79,swank32,24,1,Food,86,Spice,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,Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders,124,Laguna,19,c35,34,1,Food,86,Spice,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,Allium canadense L.,139,Meskwaki,21,smith28,262,1,Food,86,Spice,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,Allium canadense var. mobilense (Regel) Ownbey,61,Dakota,17,g19,71,1,Food,86,Spice,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,Allium canadense var. mobilense (Regel) Ownbey,177,Omaha,17,g19,71,1,Food,86,Spice,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,Allium canadense var. mobilense (Regel) Ownbey,190,Pawnee,17,g19,71,1,Food,86,Spice,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,Allium canadense var. mobilense (Regel) Ownbey,205,Ponca,17,g19,71,1,Food,86,Spice,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,Allium canadense var. mobilense (Regel) Ownbey,280,Winnebago,17,g19,71,1,Food,86,Spice,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,Allium cernuum Roth,11,"Apache, Chiricahua & Mescalero",95,co36,47,1,Food,86,Spice,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,Allium cernuum Roth,23,Blackfoot,146,j87,23,1,Food,86,Spice,Bulbs and leaves used as flavoring.,"Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 23"
2124,141,Allium cernuum Roth,95,Hopi,37,w39,70,1,Food,86,Spice,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,Allium cernuum Roth,157,Navajo,121,l86,29,1,Food,86,Spice,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,Allium cernuum Roth,233,Shuswap,92,palmer75,54,1,Food,86,Spice,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,Allium cernuum var. obtusum Cockerell ex J.F. Macbr.,23,Blackfoot,42,m09,278,1,Food,86,Spice,Bulbs used for flavoring.,"McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278"
2181,145,Allium drummondii Regel,33,Cheyenne,39,g72,171,1,Food,86,Spice,"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,Allium falcifolium Hook. & Arn.,232,Shoshoni,111,m90,14,1,Food,86,Spice,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,Allium geyeri S. Wats.,11,"Apache, Chiricahua & Mescalero",95,co36,47,1,Food,86,Spice,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,Allium geyeri S. Wats.,95,Hopi,37,w39,70,1,Food,86,Spice,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,Allium geyeri var. tenerum M.E. Jones,107,"Keres, Western",79,swank32,25,1,Food,86,Spice,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,Allium geyeri var. tenerum M.E. Jones,207,Pueblo,19,c35,15,1,Food,86,Spice,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,Allium sativum L.,8,"Algonquin, Tete-de-Boule",113,ray45,118,1,Food,86,Spice,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,Allium schoenoprasum L.,58,"Cree, Woodlands",47,l85,26,1,Food,86,Spice,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,Allium schoenoprasum L.,71,"Eskimo, Inuktitut",64,w78,182,1,Food,86,Spice,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,Allium schoenoprasum var. sibiricum (L.) Hartman,33,Cheyenne,39,g72,171,1,Food,86,Spice,"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,Allium sp.,23,Blackfoot,26,h74,100,1,Food,86,Spice,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,Allium unifolium Kellogg,200,Pomo,96,b52,89,1,Food,86,Spice,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,Allium validum S. Wats.,24,Cahuilla,31,bs72,37,1,Food,86,Spice,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,Alnus sp.,183,Paiute,98,m53,64,1,Food,86,Spice,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,Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer,259,Thompson,10,tta90,253,1,Food,86,Spice,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,Amelanchier alnifolia var. semiintegrifolia (Hook.) C.L. Hitchc.,31,Chehalis,25,g73,38,1,Food,86,Spice,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,Angelica arguta Nutt.,233,Shuswap,92,palmer75,56,1,Food,86,Spice,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,Apium sp.,232,Shoshoni,111,m90,29,1,Food,86,Spice,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,Arctostaphylos uva-ursi (L.) Spreng.,38,Chippewa,4,d28,318,1,Food,86,Spice,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,Arnoglossum atriplicifolium (L.) H.E. Robins.,32,Cherokee,1,hc75,58,1,Food,86,Spice,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,Artemisia dracunculus L.,232,Shoshoni,111,m90,29,1,Food,86,Spice,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,Artemisia frigida Willd.,23,Blackfoot,26,h74,101,1,Food,86,Spice,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,Artemisia frigida Willd.,95,Hopi,126,vest40,167,1,Food,86,Spice,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,Artemisia ludoviciana Nutt.,11,"Apache, Chiricahua & Mescalero",95,co36,47,1,Food,86,Spice,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,Artemisia tridentata Nutt.,15,"Apache, White Mountain",45,r29,155,1,Food,86,Spice,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,Asarum canadense L.,38,Chippewa,4,d28,318,1,Food,86,Spice,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,Asarum canadense L.,139,Meskwaki,21,smith28,255,1,Food,86,Spice,"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,Asarum canadense L.,139,Meskwaki,21,smith28,255,1,Food,86,Spice,"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,Asarum canadense L.,173,Ojibwa,20,smith32,397,1,Food,86,Spice,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,Asarum canadense L.,206,Potawatomi,43,smith33,96,1,Food,86,Spice,"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,Asclepias viridiflora Raf.,23,Blackfoot,26,h74,101,1,Food,86,Spice,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,Astragalus sp.,24,Cahuilla,31,bs72,44,1,Food,86,Spice,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,Astragalus sp.,232,Shoshoni,111,m90,29,1,Food,86,Spice,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,Atriplex argentea Nutt.,207,Pueblo,19,c35,18,1,Food,86,Spice,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,Atriplex argentea Nutt.,207,Pueblo,19,c35,18,1,Food,86,Spice,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,Atriplex canescens (Pursh) Nutt.,159,"Navajo, Ramah",18,v52,24,1,Food,86,Spice,"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,Atriplex confertifolia (Torr. & Fr‚m.) S. Wats.,95,Hopi,82,c74,293,1,Food,86,Spice,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,Atriplex coronata S. Wats.,193,Pima,104,r08,69,1,Food,86,Spice,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,Atriplex elegans (Moq.) D. Dietr.,193,Pima,104,r08,69,1,Food,86,Spice,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,Atriplex nuttallii S. Wats.,193,Pima,19,c35,18,1,Food,86,Spice,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,Atriplex obovata Moq.,95,Hopi,82,c74,293,1,Food,86,Spice,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,Atriplex serenana A. Nels.,193,Pima,104,r08,69,1,Food,86,Spice,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,Atriplex wrightii S. Wats.,188,Papago,27,cu35,15,1,Food,86,Spice,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,Berlandiera lyrata Benth.,2,Acoma,19,c35,19,1,Food,86,Spice,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,Berlandiera lyrata Benth.,107,"Keres, Western",79,swank32,33,1,Food,86,Spice,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,Berlandiera lyrata Benth.,124,Laguna,19,c35,19,1,Food,86,Spice,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,Blechnum spicant (L.) Sm.,133,Makah,3,g83,219,1,Food,86,Spice,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,Brassica nigra (L.) W.D.J. Koch,94,Hoh,77,r36,61,1,Food,86,Spice,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,Brassica nigra (L.) W.D.J. Koch,209,Quileute,77,r36,61,1,Food,86,Spice,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,Calocedrus decurrens (Torr.) Florin,214,Round Valley Indian,89,c02,306,1,Food,86,Spice,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,Capsella bursa-pastoris (L.) Medik.,32,Cherokee,161,w77,253,1,Food,86,Spice,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,Capsicum annuum L.,95,Hopi,37,w39,88,1,Food,86,Spice,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,Capsicum annuum var. annuum,159,"Navajo, Ramah",18,v52,42,1,Food,86,Spice,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,Capsicum annuum var. annuum,188,Papago,27,cu35,19,1,Food,86,Spice,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,Capsicum annuum var. annuum,193,Pima,160,cb42,121,1,Food,86,Spice,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,Carum carvi L.,58,"Cree, Woodlands",47,l85,34,1,Food,86,Spice,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,Carya sp.,32,Cherokee,86,perry75,40,1,Food,86,Spice,"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,Castanea dentata (Marsh.) Borkh.,100,Iroquois,107,p10,99,1,Food,86,Spice,"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,Celtis occidentalis L.,61,Dakota,17,g19,76,1,Food,86,Spice,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,Celtis occidentalis L.,61,Dakota,91,g13i,362,1,Food,86,Spice,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,Cetraria crispa (Ach.) Nyl.,71,"Eskimo, Inuktitut",64,w78,183,1,Food,86,Spice,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,Chenopodium album L.,32,Cherokee,161,w77,253,1,Food,86,Spice,"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,Chenopodium fremontii S. Wats.,95,Hopi,82,c74,300,1,Food,86,Spice,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,Chrysothamnus viscidiflorus (Hook.) Nutt.,95,Hopi,82,c74,302,1,Food,86,Spice,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,Cleome serrulata Pursh,157,Navajo,141,h56,149,1,Food,86,Spice,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,Coriandrum sativum L.,95,Hopi,37,w39,86,1,Food,86,Spice,Used as flavoring in cooking.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 86"
10743,1086,Coriandrum sativum L.,108,Keresan,90,w45,560,1,Food,86,Spice,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,Cornus sericea ssp. sericea,233,Shuswap,92,palmer75,61,1,Food,86,Spice,"Scraped wood, tasted like salt, used for barbecuing meat.","Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 61"
11562,1157,Cucumis melo L.,108,Keresan,90,w45,560,1,Food,86,Spice,"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,Cucurbita maxima Duchesne,159,"Navajo, Ramah",18,v52,46,1,Food,86,Spice,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,Cucurbita pepo L.,159,"Navajo, Ramah",18,v52,47,1,Food,86,Spice,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,Cymopterus acaulis (Pursh) Raf.,157,Navajo,121,l86,28,1,Food,86,Spice,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,Cymopterus acaulis var. fendleri (Gray) Goodrich,11,"Apache, Chiricahua & Mescalero",95,co36,48,1,Food,86,Spice,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,Cymopterus acaulis var. fendleri (Gray) Goodrich,157,Navajo,119,steg41,221,1,Food,86,Spice,"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,Cymopterus purpureus S. Wats.,157,Navajo,74,e44,67,1,Food,86,Spice,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,Dalea lasiathera Gray,291,Zuni,6,s15,69,1,Food,86,Spice,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,Dasiphora floribunda (Pursh) Kartesz,23,Blackfoot,26,h74,104,1,Food,86,Spice,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,Descurainia pinnata (Walt.) Britt.,24,Cahuilla,31,bs72,66,1,Food,86,Spice,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,Descurainia pinnata (Walt.) Britt.,95,Hopi,82,c74,310,1,Food,86,Spice,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,Distichlis spicata (L.) Greene,24,Cahuilla,31,bs72,66,1,Food,86,Spice,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,Dracocephalum parviflorum Nutt.,11,"Apache, Chiricahua & Mescalero",95,co36,47,1,Food,86,Spice,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,Encelia frutescens var. resinosa M.E. Jones ex Blake,158,"Navajo, Kayenta",106,wh51,47,1,Food,86,Spice,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,Ericameria nauseosa ssp. nauseosa var. nauseosa,106,Kawaiisu,60,z81,20,1,Food,86,Spice,"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"
14042,1511,Eriogonum hookeri S. Wats.,95,Hopi,126,vest40,160,1,Food,86,Spice,Boiled with mush for flavor.,"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 160"
14556,1582,Eupatorium purpureum L.,32,Cherokee,86,perry75,33,1,Food,86,Spice,Root ash used as salt.,"Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 33"
14954,1639,Fragaria vesca ssp. californica (Cham. & Schlecht.) Staudt,259,Thompson,33,steed28,478,1,Food,86,Spice,Flowers and stems used to flavor roots.,"Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 478"
15347,1666,Fritillaria affinis var. affinis,259,Thompson,10,tta90,125,1,Food,86,Spice,Bulbs used in flavoring soups.,"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 125"
15594,1702,Gaultheria procumbens L.,38,Chippewa,15,gil33,138,1,Food,86,Spice,Leaves used as a cooking flavor.,"Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 138"
15629,1703,Gaultheria shallon Pursh,92,Hesquiat,41,te82,65,1,Food,86,Spice,"Branches, with leaves attached, layered between fishheads and fish for flavoring.","Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 65"
15650,1703,Gaultheria shallon Pursh,133,Makah,3,g83,299,1,Food,86,Spice,Leaves steamed with halibut heads for flavoring.,"Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 299"
15651,1703,Gaultheria shallon Pursh,133,Makah,3,g83,299,1,Food,86,Spice,Leaves used to flavor smoked fish.,"Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 299"
15663,1703,Gaultheria shallon Pursh,166,Nitinaht,101,ttco83,104,1,Food,86,Spice,Branches and leaves used in steam cooking pits to flavor the cooking food.,"Turner, Nancy J., John Thomas, Barry F. Carlson and Robert T. Ogilvie, 1983, Ethnobotany of the Nitinaht Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 104"
15852,1730,Geranium viscosissimum Fisch. & C.A. Mey. ex C.A. Mey.,23,Blackfoot,26,h74,103,1,Food,86,Spice,Leaves kept in food storage bags to mask the spoiling of the contents.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103"
16457,1805,Hedeoma nana (Torr.) Briq.,11,"Apache, Chiricahua & Mescalero",95,co36,47,1,Food,86,Spice,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"
16458,1805,Hedeoma nana (Torr.) Briq.,101,Isleta,76,j31,31,1,Food,86,Spice,Leaves chewed for the mint flavor.,"Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 31"
17467,1922,Humulus lupulus var. neomexicanus A. Nels. & Cockerell,11,"Apache, Chiricahua & Mescalero",95,co36,51,1,Food,86,Spice,Flower used to flavor drinks and make them stronger.,"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 51"
17468,1922,Humulus lupulus var. neomexicanus A. Nels. & Cockerell,11,"Apache, Chiricahua & Mescalero",95,co36,47,1,Food,86,Spice,Hops boiled and used to flavor wheat flour and potatoes.,"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"
18609,2058,Juniperus monosperma (Engelm.) Sarg.,2,Acoma,19,c35,31,1,Food,86,Spice,Fruits used to season meats.,"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 31"
18659,2058,Juniperus monosperma (Engelm.) Sarg.,107,"Keres, Western",79,swank32,48,1,Food,86,Spice,Berries used to season meat.,"Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 48"
18672,2058,Juniperus monosperma (Engelm.) Sarg.,124,Laguna,19,c35,31,1,Food,86,Spice,Fruits used to season meats.,"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 31"
19077,2063,Juniperus sp.,14,"Apache, Western",87,b86,187,1,Food,86,Spice,Ashes mixed with corn mush for color and flavor.,"Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187"
19166,2064,Juniperus virginiana L.,125,Lakota,156,k90,30,1,Food,86,Spice,"Berries crushed and used to flavor soups, meats and stews.","Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 30"
19873,2126,Ledum palustre L.,255,"Tanana, Upper",36,k85,16,1,Food,86,Spice,Leaves used as a spice for strong tasting meat.,"Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 16"
19880,2127,Ledum palustre ssp. decumbens (Ait.) Hult‚n,67,"Eskimo, Alaska",152,aa80,37,1,Food,86,Spice,Sprigs added to tea to give it flavor.,"Ager, Thomas A. and Lynn Price Ager, 1980, Ethnobotany of The Eskimos of Nelson Island, Alaska, Arctic Anthropology 27:26-48, page 37"
20238,2181,Ligusticum scoticum L.,9,Anticosti,150,r46,67,1,Food,86,Spice,Used to season fish or salads.,"Rousseau, Jacques, 1946, Notes Sur L'ethnobotanique D'anticosti, Archives de Folklore 1:60-71, page 67"
20240,2181,Ligusticum scoticum L.,72,"Eskimo, Inupiat",54,j83,13,1,Food,86,Spice,Leaves used as a spice for soups.,"Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 13"
20268,2184,Lilium columbianum hort. ex Baker,175,Okanagan-Colville,32,tbk80,46,1,Food,86,Spice,Bulbs dried into cakes and used as seasoning in meat soups.,"Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 46"
20284,2184,Lilium columbianum hort. ex Baker,259,Thompson,10,tta90,126,1,Food,86,Spice,"Thick, scaly bulbs eaten mainly as a condiment or cooked with food to add a pepper like flavoring.","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 126"
20354,2198,Lindera benzoin (L.) Blume,32,Cherokee,1,hc75,56,1,Food,86,Spice,Used to flavor opossum or ground hog.,"Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 56"
20366,2199,Lindera benzoin var. benzoin,38,Chippewa,15,gil33,131,1,Food,86,Spice,Leaves used as a flavor for masking or modifying the taste of naturally strong flavored meats.,"Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 131"
20724,2230,Lomatium ambiguum (Nutt.) Coult. & Rose,175,Okanagan-Colville,32,tbk80,70,1,Food,86,Spice,"Dried flowers and upper leaves used to flavor meats, stews and salads.","Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 70"
20962,2243,Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose,202,"Pomo, Kashaya",40,gl80,31,1,Food,86,Spice,Sweet seed used to flavor tea and pinole.,"Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 31"
20965,2243,Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose,233,Shuswap,92,palmer75,57,1,Food,86,Spice,Roots used to flavor dried salmon heated with dried bread over an open fire.,"Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 57"
20976,2243,Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose,259,Thompson,10,tta90,155,1,Food,86,Spice,"Roots cooked with meat stews, saskatoon berries or tiger lily bulbs as a flavoring.","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 155"
21027,2246,Lomatium nudicaule (Pursh) Coult. & Rose,259,Thompson,10,tta90,156,1,Food,86,Spice,"Green, undeveloped fruits used as a flavoring.","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 156"
21028,2246,Lomatium nudicaule (Pursh) Coult. & Rose,259,Thompson,10,tta90,156,1,Food,86,Spice,Leaves used as a flavoring in soups and stews.,"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 156"
21071,2254,Lomatium triternatum (Pursh) Coult. & Rose,175,Okanagan-Colville,32,tbk80,70,1,Food,86,Spice,"Dried flowers and upper leaves used to flavor meats, stews and salads.","Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 70"
21267,2274,Lotus procumbens (Greene) Greene,106,Kawaiisu,60,z81,38,1,Food,86,Spice,Plant added to the dry pine needles spread as a layer in the pit roasting of the yucca.,"Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 38"
21276,2278,Lotus unifoliolatus var. unifoliolatus,106,Kawaiisu,60,z81,39,1,Food,86,Spice,Plant used as a mat for the juniper cake which improves the taste of the cake.,"Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 39"
21543,2332,Lygodesmia grandiflora (Nutt.) Torr. & Gray,95,Hopi,126,vest40,168,1,Food,86,Spice,Boiled with a certain kind of mush for flavor.,"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 168"
21544,2332,Lygodesmia grandiflora (Nutt.) Torr. & Gray,95,Hopi,126,vest40,168,1,Food,86,Spice,Boiled with a certain kind of mush for flavor.,"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 168"
21613,2337,Lysichiton americanus Hult‚n & St. John,94,Hoh,77,r36,59,1,Food,86,Spice,"Leaves placed over roasting camas, wild onion or garlic for flavoring.","Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 59"
21659,2337,Lysichiton americanus Hult‚n & St. John,209,Quileute,77,r36,59,1,Food,86,Spice,"Leaves placed over roasting camas, wild onion or garlic for flavoring.","Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 59"
22138,2381,Maianthemum racemosum ssp. racemosum,259,Thompson,10,tta90,127,1,Food,86,Spice,Leafy shoots cooked as a flavoring for meat.,"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 127"
22539,2428,Medicago sativa L.,175,Okanagan-Colville,32,tbk80,105,1,Food,86,Spice,Plants placed above and below black tree lichen and camas in cooking pits for the sweet flavor.,"Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 105"
22594,2443,Mentha arvensis L.,11,"Apache, Chiricahua & Mescalero",95,co36,47,1,Food,86,Spice,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"
22601,2443,Mentha arvensis L.,23,Blackfoot,26,h74,103,1,Food,86,Spice,Dried plant used to spice pemmican and soups.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103"
22602,2443,Mentha arvensis L.,23,Blackfoot,42,m09,278,1,Food,86,Spice,Leaves placed in parfleches to flavor dried meat.,"McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278"
22623,2443,Mentha arvensis L.,38,Chippewa,15,gil33,140,1,Food,86,Spice,Leaves used to add flavor to certain meats in cooking.,"Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 140"
22634,2443,Mentha arvensis L.,58,"Cree, Woodlands",47,l85,45,1,Food,86,Spice,Leaves added to sturgeon oil to sweeten the odor.,"Leighton, Anna L., 1985, Wild Plant Use by the Woods Cree (Nihithawak) of East-Central Saskatchewan, Ottawa. National Museums of Canada. Mercury Series, page 45"
22638,2443,Mentha arvensis L.,61,Dakota,91,g13i,363,1,Food,86,Spice,Plant used as a flavor for meat.,"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 363"
22639,2443,Mentha arvensis L.,61,Dakota,17,g19,112,1,Food,86,Spice,Plant used as a flavor in cooking meat.,"Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 112"
22657,2443,Mentha arvensis L.,95,Hopi,126,vest40,165,1,Food,86,Spice,Boiled with mush for flavor.,"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 165"
22685,2443,Mentha arvensis L.,134,Malecite,93,mech59,250,1,Food,86,Spice,Plant used as a flavoring in soup.,"Mechling, W.H., 1959, The Malecite Indians With Notes on the Micmacs, Anthropologica 8:239-263, page 250"
22697,2443,Mentha arvensis L.,158,"Navajo, Kayenta",106,wh51,40,1,Food,86,Spice,Used as flavoring with meats or corn meal mush.,"Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 40"
22747,2443,Mentha arvensis L.,215,Saanich,23,tb71,84,1,Food,86,Spice,Leaves used for flavoring food.,"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 84"
22816,2445,Mentha spicata L.,32,Cherokee,1,hc75,48,1,Food,86,Spice,Used to flavor foods.,"Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48"
22851,2442,Mentha ?piperita L. (pro sp.) [aquatica ? spicata],32,Cherokee,1,hc75,48,1,Food,86,Spice,Used to flavor foods.,"Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48"
23259,2505,Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern.,2,Acoma,19,c35,34,1,Food,86,Spice,Leaves ground and mixed with sausage 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 34"
23261,2505,Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern.,11,"Apache, Chiricahua & Mescalero",95,co36,47,1,Food,86,Spice,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"
23269,2505,Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern.,101,Isleta,76,j31,35,1,Food,86,Spice,Leaves used for seasoning soups and stews.,"Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 35"
23271,2505,Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern.,124,Laguna,19,c35,34,1,Food,86,Spice,Leaves ground and mixed with sausage 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 34"
23274,2505,Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern.,207,Pueblo,19,c35,34,1,Food,86,Spice,Cooked with meats and soups as a 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"
23275,2505,Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern.,223,San Ildefonso,61,rhf16,57,1,Food,86,Spice,Used to flavor meat during cooking.,"Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 57"
23277,2505,Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern.,249,Spanish American,19,c35,34,1,Food,86,Spice,Cooked with meats and soups as a 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"
23289,2507,Monarda pectinata Nutt.,2,Acoma,19,c35,34,1,Food,86,Spice,Leaves ground and mixed with sausage 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 34"
23290,2507,Monarda pectinata Nutt.,107,"Keres, Western",79,swank32,54,1,Food,86,Spice,Ground leaves mixed with sausage for seasoning.,"Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 54"
23294,2507,Monarda pectinata Nutt.,124,Laguna,19,c35,34,1,Food,86,Spice,Leaves ground and mixed with sausage 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 34"
23453,2526,Moricandia arvensis (L.) DC.,94,Hoh,77,r36,61,1,Food,86,Spice,Used for flavoring.,"Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"
23457,2526,Moricandia arvensis (L.) DC.,209,Quileute,77,r36,61,1,Food,86,Spice,Used for flavoring.,"Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"
25049,2697,Osmorhiza occidentalis (Nutt. ex Torr. & Gray) Torr.,232,Shoshoni,111,m90,29,1,Food,86,Spice,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"
25607,2766,Pectis angustifolia Torr.,2,Acoma,19,c35,38,1,Food,86,Spice,Used as seasoning to counteract the taste of tainted meat.,"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 38"
25612,2766,Pectis angustifolia Torr.,95,Hopi,37,w39,97,1,Food,86,Spice,Used as a flavoring.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 97"
25616,2766,Pectis angustifolia Torr.,107,"Keres, Western",79,swank32,58,1,Food,86,Spice,"Plant used as a seasoning for meat, to kill the tainted taste.","Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 58"
25617,2766,Pectis angustifolia Torr.,124,Laguna,19,c35,38,1,Food,86,Spice,Used as seasoning to counteract the taste of tainted meat.,"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 38"
25621,2766,Pectis angustifolia Torr.,207,Pueblo,19,c35,38,1,Food,86,Spice,Used 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 38"
25626,2767,Pectis papposa Harvey & Gray,207,Pueblo,19,c35,38,1,Food,86,Spice,Used 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 38"
25909,2808,Penstemon fruticosus (Pursh) Greene,259,Thompson,10,tta90,286,1,Food,86,Spice,Plant used in pit cooking nodding onions.,"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 286"
26029,2832,Perideridia gairdneri ssp. gairdneri,23,Blackfoot,42,m09,274,1,Food,86,Spice,Used to flavor stews.,"McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 274"
26053,2833,Perideridia kelloggii (Gray) Mathias,137,Mendocino Indian,89,c02,372,1,Food,86,Spice,Seeds used to flavor pinole.,"Chestnut, V. K., 1902, Plants Used by the Indians of Mendocino County, California, Contributions from the U.S. National Herbarium 7:295-408., page 372"
27341,2944,Piloblephis rigida (Bartr. ex Benth.) Raf.,228,Seminole,88,s54,482,1,Food,86,Spice,Plant used for soup flavoring.,"Sturtevant, William, 1954, The Mikasuki Seminole:  Medical Beliefs and Practices, Yale University, PhD Thesis, page 482"
27553,2959,Pinus edulis Engelm.,89,Havasupai,2,ws85,205,1,Food,86,Spice,"Sprigs placed in the cooking pit with porcupine, bobcat or badger to improve the taste of the meat.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 205"
27811,2965,Pinus monophylla Torr. & Fr‚m.,89,Havasupai,2,ws85,205,1,Food,86,Spice,"Sprigs placed in the cooking pit with porcupine, bobcat or badger to improve the taste of the meat.","Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 205"
28315,2981,Piper nigrum L.,32,Cherokee,1,hc75,48,1,Food,86,Spice,Used to season food.,"Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48"
28316,2981,Piper nigrum L.,87,Haisla and Hanaksiala,14,c93,259,1,Food,86,Spice,Used for seasoning.,"Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 259"
28736,3039,Poliomintha incana (Torr.) Gray,95,Hopi,126,vest40,165,1,Food,86,Spice,Flowers boiled with a certain mush to give it a flavor.,"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 165"
28737,3039,Poliomintha incana (Torr.) Gray,95,Hopi,37,w39,91,1,Food,86,Spice,Flowers used as flavoring.,"Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 91"
28747,3039,Poliomintha incana (Torr.) Gray,257,Tewa,82,c74,351,1,Food,86,Spice,Flowers used as flavoring.,"Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 351"
28818,3048,Polygonatum biflorum (Walt.) Ell.,32,Cherokee,1,hc75,56,1,Food,86,Spice,Roots ground and used as salt.,"Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 56"
28940,3066,Polygonum hydropiper L.,100,Iroquois,59,r45ii,40,1,Food,86,Spice,"Whole plant, except the roots, used by older people as pepper.","Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 40"
29115,3085,Polystichum munitum (Kaulfuss) K. Presl,133,Makah,3,g83,221,1,Food,86,Spice,"Leaves used to steam salmonberry sprouts on hot rocks, to give the sprouts flavor.","Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 221"
29570,3106,Populus tremuloides Michx.,12,"Apache, Mescalero",52,b74,50,1,Food,86,Spice,Sap used as flavoring for wild strawberries.,"Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 50"
29789,3116,Portulaca oleracea L.,159,"Navajo, Ramah",18,v52,26,1,Food,86,Spice,Leaves used as a potherb.,"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 26"
29940,3153,Prosopis glandulosa Torr.,11,"Apache, Chiricahua & Mescalero",95,co36,51,1,Food,86,Spice,Root used to flavor drinks and make them stronger.,"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 51"
30720,3181,Prunus virginiana L.,23,Blackfoot,26,h74,104,1,Food,86,Spice,Peeled sticks inserted into roasting meat as a spice.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"
31185,3199,Pseudotsuga menziesii (Mirbel) Franco,183,Paiute,98,m53,44,1,Food,86,Spice,Boughs or branches used for flavoring barbecued bear meat.,"Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 44"
31273,3201,Pseudotsuga menziesii var. menziesii,105,Karok,71,sg52,379,1,Food,86,Spice,Boughs used as 'seasoning' for barbecued elk or deer meat.,"Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 379"
31753,3236,Pycnanthemum virginianum (L.) T. Dur. & B.D. Jackson ex B.L. Robins. & Fern.,38,Chippewa,4,d28,318,1,Food,86,Spice,Buds and flowers used to season meat or broth.,"Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318"
32067,3263,Quercus gambelii Nutt.,89,Havasupai,2,ws85,215,1,Food,86,Spice,Acorns ground and added to flavor beef or deer soups.,"Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 215"
32068,3263,Quercus gambelii Nutt.,89,Havasupai,2,ws85,74,1,Food,86,Spice,Acorns ground and added to flavor beef or deer soups.,"Weber, Steven A. and P. David Seaman, 1985, Havasupai Habitat: A. F. Whiting's Ethnography of a Traditional Indian Culture, Tucson. The University of Arizona Press, page 74"
32155,3267,Quercus grisea Liebm.,11,"Apache, Chiricahua & Mescalero",95,co36,51,1,Food,86,Spice,Shaved root chips used to flavor drinks.,"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 51"
33076,3352,Rhus trilobata Nutt.,2,Acoma,19,c35,48,1,Food,86,Spice,Fruits mixed with various foods 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 48"
33153,3352,Rhus trilobata Nutt.,107,"Keres, Western",79,swank32,66,1,Food,86,Spice,Berries used as a lemon flavored seasoning for food.,"Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 66"
33167,3352,Rhus trilobata Nutt.,124,Laguna,19,c35,48,1,Food,86,Spice,Fruits mixed with various foods 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 48"
33646,3384,Ribes nevadense Kellogg,266,Tolowa,70,b81,50,1,Food,86,Spice,Leaves placed between seaweed patties to keep them from sticking and flavors the patties.,"Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 50"
33718,3394,Ribes sanguineum Pursh,259,Thompson,10,tta90,229,1,Food,86,Spice,Berries sometimes dried and used in soups as flavoring.,"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 229"
33831,3411,Rorippa islandica (Oeder) Borb s,71,"Eskimo, Inuktitut",64,w78,185,1,Food,86,Spice,Used as a condiment in fish soup.,"Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 185"
33888,3417,Rosa acicularis Lindl.,175,Okanagan-Colville,32,tbk80,131,1,Food,86,Spice,Leaves placed under and over food while pit cooking to add flavor and prevent burning.,"Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 131"
34001,3426,Rosa gymnocarpa Nutt.,175,Okanagan-Colville,32,tbk80,131,1,Food,86,Spice,Leaves placed under and over food while pit cooking to add flavor and prevent burning.,"Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 131"
34056,3427,Rosa nutkana K. Presl,175,Okanagan-Colville,32,tbk80,131,1,Food,86,Spice,Leaves placed under and over food while pit cooking to add flavor and prevent burning.,"Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 131"
34082,3427,Rosa nutkana K. Presl,242,"Skagit, Upper",131,t89,42,1,Food,86,Spice,Hips mixed with dried salmon eggs to enhance the flavor.,"Theodoratus, Robert J., 1989, Loss, Transfer, and Reintroduction in the Use of Wild Plant Foods in the Upper Skagit Valley, Northwest Anthropological Research Notes 23(1):35-52, page 42"
34209,3434,Rosa woodsii Lindl.,175,Okanagan-Colville,32,tbk80,131,1,Food,86,Spice,Leaves placed under and over food while pit cooking to add flavor and prevent burning.,"Turner, Nancy J., R. Bouchard and Dorothy I.D. Kennedy, 1980, Ethnobotany of the Okanagan-Colville Indians of British Columbia and Washington, Victoria. British Columbia Provincial Museum, page 131"
34796,3463,Rubus parviflorus Nutt.,92,Hesquiat,41,te82,74,1,Food,86,Spice,Fish boiled with leaves as flavoring and kept the fish from sticking to the pot.,"Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 74"
35172,3480,Rumex acetosella L.,100,Iroquois,112,w16,113,1,Food,86,Spice,Used with salt in a brine for cucumbers.,"Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"
35869,3531,Salix hookeriana Barratt ex Hook.,209,Quileute,25,g73,26,1,Food,86,Spice,Leaves put in cooking baskets and used as a food flavoring.,"Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 26"
36362,3555,Salvia apiana Jepson,24,Cahuilla,31,bs72,136,1,Food,86,Spice,Leaves used as flavoring for mush.,"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 136"
36376,3556,Salvia carduacea Benth.,65,Diegueno,85,hedges86,41,1,Food,86,Spice,Seeds added to wheat to improve the flavor.,"Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 41"
36388,3557,Salvia columbariae Benth.,65,Diegueno,85,hedges86,41,1,Food,86,Spice,Seeds added to wheat to improve the flavor.,"Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 41"
36456,3561,Salvia mellifera Greene,24,Cahuilla,31,bs72,136,1,Food,86,Spice,Leaves and stalks used as a food flavoring.,"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 136"
36604,3565,Sambucus nigra ssp. caerulea (Raf.) R. Bolli,259,Thompson,10,tta90,199,1,Food,86,Spice,"Berry juice used for marinating fish. The berries were mashed in birch bark baskets, and when the fish had been split open along the backbone in preparation for barbecuing, it was soaked for a while in elderberry juice to flavor it.  Then, the fish was taken out, the berry seeds scraped off and the fish barbecued and eaten.","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 199"
36841,3567,Sambucus racemosa L.,259,Thompson,10,tta90,199,1,Food,86,Spice,"Berry juice used to marinate salmon. The berries were mashed in birch bark baskets, and when the fish had been split open along the backbone in preparation for barbecuing, it was soaked for a while in elderberry juice to flavor it.  Then, the fish was taken out, the berry seeds scraped off and the fish barbecued and eaten.","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 199"
37231,3589,Sassafras albidum (Nutt.) Nees,38,Chippewa,15,gil33,130,1,Food,86,Spice,Leaves used in meat soups for the bay leaf like flavor.,"Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 130"
37234,3589,Sassafras albidum (Nutt.) Nees,39,Choctaw,118,bd09,8,1,Food,86,Spice,"Pounded, dry leaves added to soup for flavor.","Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8"
37650,3638,Selaginella densa Rydb.,23,Blackfoot,26,h74,105,1,Food,86,Spice,Dried plant used to spice meat.,"Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 105"
37954,3665,Sidalcea malviflora (DC.) Gray ex Benth.,282,Yana,181,ss43,251,1,Food,86,Spice,"Dried, mashed leaves used to flavor black manzanita berries.","Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 251"
38072,3689,Sinapis alba L.,94,Hoh,77,r36,62,1,Food,86,Spice,Used for flavoring.,"Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 62"
38076,3689,Sinapis alba L.,209,Quileute,77,r36,62,1,Food,86,Spice,Used for flavoring.,"Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 62"
38579,3762,Sorbus sitchensis M. Roemer,259,Thompson,10,tta90,273,1,Food,86,Spice,Berries cooked with marmot to flavor meat and added to blueberry jars as a flavor when canning. A cluster of berries was added to the top of a jar of blueberries as a flavor when canning.,"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 273"
38793,3808,Sporobolus giganteus Nash,95,Hopi,82,c74,365,1,Food,86,Spice,Seeds used as flavoring for corn meal.,"Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 365"
38803,3811,Stachys albens Gray,106,Kawaiisu,60,z81,65,1,Food,86,Spice,"Bunched leaves used as 'cork' for the basketry water bottle, 'it gives a good taste to the water.'","Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 65"
39001,3844,Suaeda arborescens,193,Pima,104,r08,78,1,Food,86,Spice,Added as flavoring to greens or cactus fruits.,"Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78"
39029,3848,Suaeda suffrutescens S. Wats.,188,Papago,174,h08,264,1,Food,86,Spice,Leaves and stalks lined inside cooking holes to give cactus fruits a salty flavor.,"Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 264"
39031,3848,Suaeda suffrutescens S. Wats.,193,Pima,104,r08,78,1,Food,86,Spice,Added as flavoring to greens or cactus fruits.,"Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78"
39032,3848,Suaeda suffrutescens S. Wats.,193,Pima,174,h08,264,1,Food,86,Spice,Leaves and stalks lined inside cooking holes to give cactus fruits a salty flavor.,"Hrdlicka, Ales, 1908, Physiological and Medical Observations Among the Indians of Southwestern United States and Northern Mexico, SI-BAE Bulletin #34:1-427, page 264"
39334,3894,Taraxacum officinale G.H. Weber ex Wiggers,11,"Apache, Chiricahua & Mescalero",95,co36,51,1,Food,86,Spice,Flower used to flavor drinks and make them stronger.,"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 51"
39408,3896,Taraxacum sp.,71,"Eskimo, Inuktitut",64,w78,185,1,Food,86,Spice,Used as a condiment in fish soup.,"Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 185"
39724,3925,Thalictrum occidentale Gray,23,Blackfoot,26,h74,105,1,Food,86,Spice,"Fruit used to spice pemmican, dried meat and broths.","Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 105"
39738,3926,Thalictrum pubescens Pursh,150,Montagnais,103,s17,315,1,Food,86,Spice,Leaves used to flavor salmon.,"Speck, Frank G., 1917, Medicine Practices of the Northeastern Algonquians, Proceedings of the 19th International Congress of Americanists Pp. 303-321, page 315"
40955,4043,Tsuga heterophylla (Raf.) Sarg.,53,Cowlitz,25,g73,17,1,Food,86,Spice,Branch tips used to flavor cooking bear meat.,"Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 17"
41414,4049,Typha latifolia L.,288,Yuma,125,cb51,207,1,Food,86,Spice,Pollen used as flavoring.,"Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 207"
41559,4052,Ulmus rubra Muhl.,177,Omaha,154,g13ii,325,1,Food,86,Spice,Bark cooked with rendering fat as a flavoring.,"Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325"
41560,4052,Ulmus rubra Muhl.,177,Omaha,17,g19,76,1,Food,86,Spice,Inner bark cooked with buffalo fat for its desirable flavor when rendering out the tallow.,"Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 76"
41612,4055,Ulva lactuca L.,202,"Pomo, Kashaya",40,gl80,127,1,Food,86,Spice,Peppery seaweed used as flavoring with other seaweeds.,"Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 127"
43599,4199,Wyethia angustifolia (DC.) Nutt.,287,Yuki,69,c57ii,85,1,Food,86,Spice,Seeds used to flavor pinole.,"Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 85"
44681,4260,Zostera marina L.,52,Cowichan,23,tb71,77,1,Food,86,Spice,"Fleshy roots and leaf bases used to flavor seal, porpoise and deer 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"
44691,4260,Zostera marina L.,215,Saanich,23,tb71,77,1,Food,86,Spice,"Fleshy roots and leaf bases used to flavor seal, porpoise and deer 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"