{"id": 440, "species": {"value": 23, "label": "Acer glabrum Torr."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried, crushed leaves used to spice stored meat.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 484, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 52, "label": "Cowichan"}, "source": {"value": 23, "label": "tb71"}, "pageno": "77", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used in steaming pits to flavor deer, seal or porpoise meat.", "rawsource": "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"}
{"id": 512, "species": {"value": 26, "label": "Acer macrophyllum Pursh"}, "tribe": {"value": 215, "label": "Saanich"}, "source": {"value": 23, "label": "tb71"}, "pageno": "77", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used in steaming pits to flavor deer, seal or porpoise meat.", "rawsource": "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"}
{"id": 1696, "species": {"value": 86, "label": "Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders"}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used for flavoring.", "rawsource": "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"}
{"id": 1699, "species": {"value": 86, "label": "Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders"}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves mixed with meat for seasoning.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 24"}
{"id": 1700, "species": {"value": 86, "label": "Agastache pallidiflora ssp. neomexicana var. neomexicana (Briq.) R.W. Sanders"}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used for flavoring.", "rawsource": "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"}
{"id": 2066, "species": {"value": 138, "label": "Allium canadense L."}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "262", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried bulb used for seasoning.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 262"}
{"id": 2070, "species": {"value": 139, "label": "Allium canadense var. mobilense (Regel) Ownbey"}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used as a flavor for meat and soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"}
{"id": 2073, "species": {"value": 139, "label": "Allium canadense var. mobilense (Regel) Ownbey"}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used as a flavor for meat and soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"}
{"id": 2076, "species": {"value": 139, "label": "Allium canadense var. mobilense (Regel) Ownbey"}, "tribe": {"value": 190, "label": "Pawnee"}, "source": {"value": 17, "label": "g19"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used as a flavor for meat and soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"}
{"id": 2079, "species": {"value": 139, "label": "Allium canadense var. mobilense (Regel) Ownbey"}, "tribe": {"value": 205, "label": "Ponca"}, "source": {"value": 17, "label": "g19"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used as a flavor for meats and soups.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"}
{"id": 2082, "species": {"value": 139, "label": "Allium canadense var. mobilense (Regel) Ownbey"}, "tribe": {"value": 280, "label": "Winnebago"}, "source": {"value": 17, "label": "g19"}, "pageno": "71", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used as a flavor for meat and soup.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 71"}
{"id": 2100, "species": {"value": 141, "label": "Allium cernuum Roth"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Onions used to flavor soups and gravies.", "rawsource": "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"}
{"id": 2103, "species": {"value": 141, "label": "Allium cernuum Roth"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 146, "label": "j87"}, "pageno": "23", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs and leaves used as flavoring.", "rawsource": "Johnston, Alex, 1987, Plants and the Blackfoot, Lethbridge, Alberta. Lethbridge Historical Society, page 23"}
{"id": 2124, "species": {"value": 141, "label": "Allium cernuum Roth"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "70", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used for flavoring before the introduction of the cultivated onion.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70"}
{"id": 2142, "species": {"value": 141, "label": "Allium cernuum Roth"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves finely chopped and used like chives in salads or sauces.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 29"}
{"id": 2163, "species": {"value": 141, "label": "Allium cernuum Roth"}, "tribe": {"value": 233, "label": "Shuswap"}, "source": {"value": 92, "label": "palmer75"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used to flavor dried salmon heated with dried bread on an open fire.", "rawsource": "Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 54"}
{"id": 2170, "species": {"value": 142, "label": "Allium cernuum var. obtusum Cockerell ex J.F. Macbr."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 42, "label": "m09"}, "pageno": "278", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used for flavoring.", "rawsource": "McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278"}
{"id": 2181, "species": {"value": 145, "label": "Allium drummondii Regel"}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "171", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Boiled with meat, when salt scarce, to flavor the food.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 171"}
{"id": 2186, "species": {"value": 146, "label": "Allium falcifolium Hook. & Arn."}, "tribe": {"value": 232, "label": "Shoshoni"}, "source": {"value": 111, "label": "m90"}, "pageno": "14", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used for seasoning.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 14"}
{"id": 2188, "species": {"value": 147, "label": "Allium geyeri S. Wats."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Onions used to flavor soups and gravies.", "rawsource": "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"}
{"id": 2190, "species": {"value": 147, "label": "Allium geyeri S. Wats."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "70", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used for flavoring before the introduction of the cultivated onion.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 70"}
{"id": 2194, "species": {"value": 148, "label": "Allium geyeri var. tenerum M.E. Jones"}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "25", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used largely for seasoning.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 25"}
{"id": 2195, "species": {"value": 148, "label": "Allium geyeri var. tenerum M.E. Jones"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "15", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used for seasoning.", "rawsource": "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"}
{"id": 2211, "species": {"value": 157, "label": "Allium sativum L."}, "tribe": {"value": 8, "label": "Algonquin, Tete-de-Boule"}, "source": {"value": 113, "label": "ray45"}, "pageno": "118", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs mixed with food and eaten.", "rawsource": "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"}
{"id": 2224, "species": {"value": 158, "label": "Allium schoenoprasum L."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves added to boiled fish for flavor.", "rawsource": "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"}
{"id": 2226, "species": {"value": 158, "label": "Allium schoenoprasum L."}, "tribe": {"value": 71, "label": "Eskimo, Inuktitut"}, "source": {"value": 64, "label": "w78"}, "pageno": "182", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as a soup condiment.", "rawsource": "Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 182"}
{"id": 2235, "species": {"value": 159, "label": "Allium schoenoprasum var. sibiricum (L.) Hartman"}, "tribe": {"value": 33, "label": "Cheyenne"}, "source": {"value": 39, "label": "g72"}, "pageno": "171", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Boiled with meat, when salt scarce, to flavor the food.", "rawsource": "Grinnell, George Bird, 1972, The Cheyenne Indians - Their History and Ways of Life Vol.2, Lincoln. University of Nebraska Press, page 171"}
{"id": 2255, "species": {"value": 160, "label": "Allium sp."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "100", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used to spice soup made of wheat and marrow.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 100"}
{"id": 2302, "species": {"value": 164, "label": "Allium unifolium Kellogg"}, "tribe": {"value": 200, "label": "Pomo"}, "source": {"value": 96, "label": "b52"}, "pageno": "89", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs cooked with other bulbs as a seasoning.", "rawsource": "Barrett, S. A., 1952, Material Aspects of Pomo Culture, Bulletin of the Public Museum of the City of Milwaukee 20, page 89"}
{"id": 2305, "species": {"value": 165, "label": "Allium validum S. Wats."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "37", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used as a flavoring ingredient for other foods.", "rawsource": "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"}
{"id": 2638, "species": {"value": 174, "label": "Alnus sp."}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 98, "label": "m53"}, "pageno": "64", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Wood used to smoke deer meat when a smoke flavor was not wanted.", "rawsource": "Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 64"}
{"id": 3047, "species": {"value": 204, "label": "Amelanchier alnifolia (Nutt.) Nutt. ex M. Roemer"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "253", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Berry juice used to marinate other foods.", "rawsource": "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"}
{"id": 3076, "species": {"value": 207, "label": "Amelanchier alnifolia var. semiintegrifolia (Hook.) C.L. Hitchc."}, "tribe": {"value": 31, "label": "Chehalis"}, "source": {"value": 25, "label": "g73"}, "pageno": "38", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Fruits dried and used as seasoning in soup or with meats.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 38"}
{"id": 3419, "species": {"value": 258, "label": "Angelica arguta Nutt."}, "tribe": {"value": 233, "label": "Shuswap"}, "source": {"value": 92, "label": "palmer75"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Young stems eaten and used to flavor salmon heated with dried bread over an open fire.", "rawsource": "Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 56"}
{"id": 3715, "species": {"value": 292, "label": "Apium sp."}, "tribe": {"value": 232, "label": "Shoshoni"}, "source": {"value": 111, "label": "m90"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Steeped seeds added to dishes for flavoring.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 29"}
{"id": 4553, "species": {"value": 347, "label": "Arctostaphylos uva-ursi (L.) Spreng."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 4, "label": "d28"}, "pageno": "318", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Berries cooked with meat to season the broth.", "rawsource": "Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318"}
{"id": 4938, "species": {"value": 381, "label": "Arnoglossum atriplicifolium (L.) H.E. Robins."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "58", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Powdered leaves used as seasoning.", "rawsource": "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"}
{"id": 5180, "species": {"value": 395, "label": "Artemisia dracunculus L."}, "tribe": {"value": 232, "label": "Shoshoni"}, "source": {"value": 111, "label": "m90"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Steeped seeds added to dishes for flavoring.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 29"}
{"id": 5237, "species": {"value": 397, "label": "Artemisia frigida Willd."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Crushed leaves mixed with stored meat to maintain a good odor.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101"}
{"id": 5269, "species": {"value": 397, "label": "Artemisia frigida Willd."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 126, "label": "vest40"}, "pageno": "167", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used with sweet corn when roasting.", "rawsource": "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"}
{"id": 5328, "species": {"value": 399, "label": "Artemisia ludoviciana Nutt."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Sage used to flavor meats.", "rawsource": "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"}
{"id": 5605, "species": {"value": 407, "label": "Artemisia tridentata Nutt."}, "tribe": {"value": 15, "label": "Apache, White Mountain"}, "source": {"value": 45, "label": "r29"}, "pageno": "155", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as a seasoning.", "rawsource": "Reagan, Albert B., 1929, Plants Used by the White Mountain Apache Indians of Arizona, Wisconsin Archeologist 8:143-61., page 155"}
{"id": 5977, "species": {"value": 421, "label": "Asarum canadense L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 4, "label": "d28"}, "pageno": "318", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Root used as an appetizer in all cooked foods.", "rawsource": "Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318"}
{"id": 6029, "species": {"value": 421, "label": "Asarum canadense L."}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "255", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Root used as seasoning for mud catfish, to destroy the mud taste and to render them palatable.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255"}
{"id": 6030, "species": {"value": 421, "label": "Asarum canadense L."}, "tribe": {"value": 139, "label": "Meskwaki"}, "source": {"value": 21, "label": "smith28"}, "pageno": "255", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Root used to cook with an animal that had died, to remove the danger of ptomaine poisoning.", "rawsource": "Smith, Huron H., 1928, Ethnobotany of the Meskwaki Indians, Bulletin of the Public Museum of the City of Milwaukee 4:175-326, page 255"}
{"id": 6038, "species": {"value": 421, "label": "Asarum canadense L."}, "tribe": {"value": 173, "label": "Ojibwa"}, "source": {"value": 20, "label": "smith32"}, "pageno": "397", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Roots processed in lye water and used to season food and take muddy taste away from fish.", "rawsource": "Smith, Huron H., 1932, Ethnobotany of the Ojibwe Indians, Bulletin of the Public Museum of Milwaukee 4:327-525, page 397"}
{"id": 6040, "species": {"value": 421, "label": "Asarum canadense L."}, "tribe": {"value": 206, "label": "Potawatomi"}, "source": {"value": 43, "label": "smith33"}, "pageno": "96", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Root flavored meat or fish and rendered otherwise inedible food, palatable.", "rawsource": "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"}
{"id": 6379, "species": {"value": 449, "label": "Asclepias viridiflora Raf."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "101", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used to spice soups.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 101"}
{"id": 6551, "species": {"value": 496, "label": "Astragalus sp."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Pounded seeds mixed with other foods and used as a spice.", "rawsource": "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"}
{"id": 6566, "species": {"value": 496, "label": "Astragalus sp."}, "tribe": {"value": 232, "label": "Shoshoni"}, "source": {"value": 111, "label": "m90"}, "pageno": "29", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Steeped seeds added to dishes for flavoring.", "rawsource": "Murphey, Edith Van Allen, 1990, Indian Uses of Native Plants, Glenwood, Ill. Meyerbooks.  Originally published in 1959, page 29"}
{"id": 6605, "species": {"value": 501, "label": "Atriplex argentea Nutt."}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Boiled alone or with plant products and meats for flavoring.", "rawsource": "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"}
{"id": 6606, "species": {"value": 501, "label": "Atriplex argentea Nutt."}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Boiled alone or with plant products and meats for flavoring.", "rawsource": "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"}
{"id": 6646, "species": {"value": 503, "label": "Atriplex canescens (Pursh) Nutt."}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "24", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves placed on coals in pit for roasting corn, to impart a salty taste.", "rawsource": "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"}
{"id": 6659, "species": {"value": 504, "label": "Atriplex confertifolia (Torr. & Fr\u201am.) S. Wats."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "293", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used as flavoring with meat or other vegetables.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 293"}
{"id": 6669, "species": {"value": 505, "label": "Atriplex coronata S. Wats."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plants boiled with other foods for their salty flavor.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69"}
{"id": 6672, "species": {"value": 506, "label": "Atriplex elegans (Moq.) D. Dietr."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plants boiled with other foods for their salty flavor.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69"}
{"id": 6694, "species": {"value": 509, "label": "Atriplex nuttallii S. Wats."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 19, "label": "c35"}, "pageno": "18", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Young stems and flower heads used as flavoring.", "rawsource": "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"}
{"id": 6698, "species": {"value": 510, "label": "Atriplex obovata Moq."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "293", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used as flavoring with meat or other vegetables.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 293"}
{"id": 6722, "species": {"value": 516, "label": "Atriplex serenana A. Nels."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plants boiled with other foods for their salty flavor.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 69"}
{"id": 6738, "species": {"value": 520, "label": "Atriplex wrightii S. Wats."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "15", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Branches used as seasoning in cooking or in pit baking.", "rawsource": "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"}
{"id": 7052, "species": {"value": 570, "label": "Berlandiera lyrata Benth."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Flowers mixed with sausage as seasoning.", "rawsource": "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"}
{"id": 7055, "species": {"value": 570, "label": "Berlandiera lyrata Benth."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "33", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Flowers mixed with sausage as seasoning.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 33"}
{"id": 7056, "species": {"value": 570, "label": "Berlandiera lyrata Benth."}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Flowers mixed with sausage as seasoning.", "rawsource": "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"}
{"id": 7375, "species": {"value": 592, "label": "Blechnum spicant (L.) Sm."}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 3, "label": "g83"}, "pageno": "219", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Fronds used for flavor in cooking by placing them under the items to be cooked.", "rawsource": "Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 219"}
{"id": 7491, "species": {"value": 618, "label": "Brassica nigra (L.) W.D.J. Koch"}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used for flavoring.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"}
{"id": 7505, "species": {"value": 618, "label": "Brassica nigra (L.) W.D.J. Koch"}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used for flavoring.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"}
{"id": 7696, "species": {"value": 667, "label": "Calocedrus decurrens (Torr.) Florin"}, "tribe": {"value": 214, "label": "Round Valley Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "306", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dense leaflets used as flavoring in leaching acorn meal.", "rawsource": "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"}
{"id": 7958, "species": {"value": 723, "label": "Capsella bursa-pastoris (L.) Medik."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 161, "label": "w77"}, "pageno": "253", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Mixed into other greens for flavoring.", "rawsource": "Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253"}
{"id": 7977, "species": {"value": 724, "label": "Capsicum annuum L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "88", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried peppers crushed and used as flavoring for food.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 88"}
{"id": 7991, "species": {"value": 725, "label": "Capsicum annuum var. annuum"}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "42", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Pepper used extensively as a condiment in soups and stews.", "rawsource": "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"}
{"id": 7993, "species": {"value": 725, "label": "Capsicum annuum var. annuum"}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 27, "label": "cu35"}, "pageno": "19", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Berries used as a seasoning.", "rawsource": "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"}
{"id": 7994, "species": {"value": 725, "label": "Capsicum annuum var. annuum"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 160, "label": "cb42"}, "pageno": "121", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used for seasoning.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1942, Pima and Papago Indian Agriculture, Albuquerque: University of New Mexico Press.  First Edition., page 121"}
{"id": 8256, "species": {"value": 761, "label": "Carum carvi L."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Seeds added as a flavoring to bannock.", "rawsource": "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"}
{"id": 8398, "species": {"value": 769, "label": "Carya sp."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 86, "label": "perry75"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Wood ash, salt and black pepper used to cure pork.", "rawsource": "Perry, Myra Jean, 1975, Food Use of  'Wild'  Plants by Cherokee Indians, The University of Tennessee, M.S. Thesis, page 40"}
{"id": 8434, "species": {"value": 774, "label": "Castanea dentata (Marsh.) Borkh."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 107, "label": "p10"}, "pageno": "99", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Meats dried, pounded into flour and mixed with bread for flavoring.", "rawsource": "Parker, Arthur Caswell, 1910, Iroquois Uses of Maize and Other Food Plants, Albany, NY. University of the State of New York, page 99"}
{"id": 8795, "species": {"value": 824, "label": "Celtis occidentalis L."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "76", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Berries used to flavor meat.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 76"}
{"id": 8796, "species": {"value": 824, "label": "Celtis occidentalis L."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 91, "label": "g13i"}, "pageno": "362", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried fruit pounded to make a condiment used for seasoning meat in cooking.", "rawsource": "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"}
{"id": 8989, "species": {"value": 846, "label": "Cetraria crispa (Ach.) Nyl."}, "tribe": {"value": 71, "label": "Eskimo, Inuktitut"}, "source": {"value": 64, "label": "w78"}, "pageno": "183", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as a soup condiment.", "rawsource": "Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 183"}
{"id": 9375, "species": {"value": 894, "label": "Chenopodium album L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 161, "label": "w77"}, "pageno": "253", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Young growth mixed with mustard leaves, morning glory leaves or potato leaves for flavoring.", "rawsource": "Witthoft, John, 1977, Cherokee Indian Use of Potherbs, Journal of Cherokee Studies 2(2):250-255, page 253"}
{"id": 9492, "species": {"value": 899, "label": "Chenopodium fremontii S. Wats."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "300", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used as flavoring with meat or other vegetables.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 300"}
{"id": 9802, "species": {"value": 935, "label": "Chrysothamnus viscidiflorus (Hook.) Nutt."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "302", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used as a herb.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 302"}
{"id": 10320, "species": {"value": 1026, "label": "Cleome serrulata Pursh"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 141, "label": "h56"}, "pageno": "149", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as a seasoning.", "rawsource": "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"}
{"id": 10741, "species": {"value": 1086, "label": "Coriandrum sativum L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "86", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as flavoring in cooking.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 86"}
{"id": 10743, "species": {"value": 1086, "label": "Coriandrum sativum L."}, "tribe": {"value": 108, "label": "Keresan"}, "source": {"value": 90, "label": "w45"}, "pageno": "560", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Seeds used to flavor soups and stews.", "rawsource": "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"}
{"id": 11133, "species": {"value": 1102, "label": "Cornus sericea ssp. sericea"}, "tribe": {"value": 233, "label": "Shuswap"}, "source": {"value": 92, "label": "palmer75"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Scraped wood, tasted like salt, used for barbecuing meat.", "rawsource": "Palmer, Gary, 1975, Shuswap Indian Ethnobotany, Syesis 8:29-51, page 61"}
{"id": 11562, "species": {"value": 1157, "label": "Cucumis melo L."}, "tribe": {"value": 108, "label": "Keresan"}, "source": {"value": 90, "label": "w45"}, "pageno": "560", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Seeds ground on metate to remove the hulls & used to flavor various foods, especially rabbit stews.", "rawsource": "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"}
{"id": 11649, "species": {"value": 1162, "label": "Cucurbita maxima Duchesne"}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Blossoms used as seasoning for soup.", "rawsource": "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"}
{"id": 11727, "species": {"value": 1164, "label": "Cucurbita pepo L."}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Blossoms used as seasoning for soup.", "rawsource": "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"}
{"id": 11812, "species": {"value": 1180, "label": "Cymopterus acaulis (Pursh) Raf."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 121, "label": "l86"}, "pageno": "28", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried plant used as an herb for mutton stew.", "rawsource": "Lynch, Regina H., 1986, Cookbook, Chinle, AZ. Navajo Curriculum Center, Rough Rock Demonstration School, page 28"}
{"id": 11813, "species": {"value": 1181, "label": "Cymopterus acaulis var. fendleri (Gray) Goodrich"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used with other green plant parts to flavor soups and meats.", "rawsource": "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"}
{"id": 11818, "species": {"value": 1181, "label": "Cymopterus acaulis var. fendleri (Gray) Goodrich"}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 119, "label": "steg41"}, "pageno": "221", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used as a seasoning for corn meal mush, gruel and boiled meat.", "rawsource": "Steggerda, Morris, 1941, Navajo Foods and Their Preparation, Journal of the American Dietetic Association 17(3):217-25, page 221"}
{"id": 11846, "species": {"value": 1189, "label": "Cymopterus purpureus S. Wats."}, "tribe": {"value": 157, "label": "Navajo"}, "source": {"value": 74, "label": "e44"}, "pageno": "67", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used as a potherb in seasoning mush and soup.", "rawsource": "Elmore, Francis H., 1944, Ethnobotany of the Navajo, Sante Fe, NM. School of American Research, page 67"}
{"id": 12016, "species": {"value": 1224, "label": "Dalea lasiathera Gray"}, "tribe": {"value": 291, "label": "Zuni"}, "source": {"value": 6, "label": "s15"}, "pageno": "69", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Flowers crushed by hand and sprinkled into meat stew as a flavoring after cooking.", "rawsource": "Stevenson, Matilda Coxe, 1915, Ethnobotany of the Zuni Indians, SI-BAE Annual Report #30, page 69"}
{"id": 12046, "species": {"value": 1234, "label": "Dasiphora floribunda (Pursh) Kartesz"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves mixed with dried meat as a deodorant and spice.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"}
{"id": 12346, "species": {"value": 1271, "label": "Descurainia pinnata (Walt.) Britt."}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Ground seeds used to flavor soups or used as a condiment with corn.", "rawsource": "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"}
{"id": 12349, "species": {"value": 1271, "label": "Descurainia pinnata (Walt.) Britt."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "310", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used as flavoring with meat or other vegetables.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 310"}
{"id": 12628, "species": {"value": 1319, "label": "Distichlis spicata (L.) Greene"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves burned into ashes to remove the salt and used as a condiment.", "rawsource": "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"}
{"id": 12667, "species": {"value": 1330, "label": "Dracocephalum parviflorum Nutt."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used as flavoring.", "rawsource": "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"}
{"id": 13105, "species": {"value": 1396, "label": "Encelia frutescens var. resinosa M.E. Jones ex Blake"}, "tribe": {"value": 158, "label": "Navajo, Kayenta"}, "source": {"value": 106, "label": "wh51"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as a seasoning for broth.", "rawsource": "Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 47"}