{"id": 32067, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "215", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Acorns ground and added to flavor beef or deer soups.", "rawsource": "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"}
{"id": 32068, "species": {"value": 3263, "label": "Quercus gambelii Nutt."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Acorns ground and added to flavor beef or deer soups.", "rawsource": "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"}
{"id": 39001, "species": {"value": 3844, "label": "Suaeda arborescens"}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Added as flavoring to greens or cactus fruits.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78"}
{"id": 39031, "species": {"value": 3848, "label": "Suaeda suffrutescens S. Wats."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 104, "label": "r08"}, "pageno": "78", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Added as flavoring to greens or cactus fruits.", "rawsource": "Russell, Frank, 1908, The Pima Indians, SI-BAE Annual Report #26:1-390, page 78"}
{"id": 19077, "species": {"value": 2063, "label": "Juniperus sp."}, "tribe": {"value": 14, "label": "Apache, Western"}, "source": {"value": 87, "label": "b86"}, "pageno": "187", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Ashes mixed with corn mush for color and flavor.", "rawsource": "Buskirk, Winfred, 1986, The Western Apache:  Living With the Land Before 1950, Norman. University of Oklahoma Press, page 187"}
{"id": 41559, "species": {"value": 4052, "label": "Ulmus rubra Muhl."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 154, "label": "g13ii"}, "pageno": "325", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bark cooked with rendering fat as a flavoring.", "rawsource": "Gilmore, Melvin R., 1913, A Study in the Ethnobotany of the Omaha Indians, Nebraska State Historical Society Collections 17:314-57., page 325"}
{"id": 38579, "species": {"value": 3762, "label": "Sorbus sitchensis M. Roemer"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "273", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "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.", "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 273"}
{"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": 19166, "species": {"value": 2064, "label": "Juniperus virginiana L."}, "tribe": {"value": 125, "label": "Lakota"}, "source": {"value": 156, "label": "k90"}, "pageno": "30", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Berries crushed and used to flavor soups, meats and stews.", "rawsource": "Kraft, Shelly Katheren, 1990, Recent Changes in the Ethnobotany of Standing Rock Indian Reservation, University of North Dakota, M.A. Thesis, page 30"}
{"id": 33718, "species": {"value": 3394, "label": "Ribes sanguineum Pursh"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "229", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Berries sometimes dried and used in soups as flavoring.", "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 229"}
{"id": 33153, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "66", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Berries used as a lemon flavored seasoning for food.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 66"}
{"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": 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": 18659, "species": {"value": 2058, "label": "Juniperus monosperma (Engelm.) Sarg."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Berries used to season meat.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 48"}
{"id": 36604, "species": {"value": 3565, "label": "Sambucus nigra ssp. caerulea (Raf.) R. Bolli"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "199", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "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.", "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 199"}
{"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": 36841, "species": {"value": 3567, "label": "Sambucus racemosa L."}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "199", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "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.", "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 199"}
{"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": 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": 21543, "species": {"value": 2332, "label": "Lygodesmia grandiflora (Nutt.) Torr. & Gray"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 126, "label": "vest40"}, "pageno": "168", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Boiled with a certain kind of mush for flavor.", "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 168"}
{"id": 21544, "species": {"value": 2332, "label": "Lygodesmia grandiflora (Nutt.) Torr. & Gray"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 126, "label": "vest40"}, "pageno": "168", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Boiled with a certain kind of mush for flavor.", "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 168"}
{"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": 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": 14042, "species": {"value": 1511, "label": "Eriogonum hookeri S. Wats."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 126, "label": "vest40"}, "pageno": "160", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Boiled with mush for flavor.", "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 160"}
{"id": 22657, "species": {"value": 2443, "label": "Mentha arvensis L."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 126, "label": "vest40"}, "pageno": "165", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Boiled with mush for flavor.", "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 165"}
{"id": 31185, "species": {"value": 3199, "label": "Pseudotsuga menziesii (Mirbel) Franco"}, "tribe": {"value": 183, "label": "Paiute"}, "source": {"value": 98, "label": "m53"}, "pageno": "44", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Boughs or branches used for flavoring barbecued bear meat.", "rawsource": "Mahar, James Michael., 1953, Ethnobotany of the Oregon Paiutes of the Warm Springs Indian Reservation, Reed College, B.A. Thesis, page 44"}
{"id": 31273, "species": {"value": 3201, "label": "Pseudotsuga menziesii var. menziesii"}, "tribe": {"value": 105, "label": "Karok"}, "source": {"value": 71, "label": "sg52"}, "pageno": "379", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Boughs used as 'seasoning' for barbecued elk or deer meat.", "rawsource": "Schenck, Sara M. and E. W. Gifford, 1952, Karok Ethnobotany, Anthropological Records 13(6):377-392, page 379"}
{"id": 40955, "species": {"value": 4043, "label": "Tsuga heterophylla (Raf.) Sarg."}, "tribe": {"value": 53, "label": "Cowlitz"}, "source": {"value": 25, "label": "g73"}, "pageno": "17", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Branch tips used to flavor cooking bear meat.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 17"}
{"id": 15663, "species": {"value": 1703, "label": "Gaultheria shallon Pursh"}, "tribe": {"value": 166, "label": "Nitinaht"}, "source": {"value": 101, "label": "ttco83"}, "pageno": "104", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Branches and leaves used in steam cooking pits to flavor the cooking food.", "rawsource": "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"}
{"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": 15629, "species": {"value": 1703, "label": "Gaultheria shallon Pursh"}, "tribe": {"value": 92, "label": "Hesquiat"}, "source": {"value": 41, "label": "te82"}, "pageno": "65", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Branches, with leaves attached, layered between fishheads and fish for flavoring.", "rawsource": "Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 65"}
{"id": 31753, "species": {"value": 3236, "label": "Pycnanthemum virginianum (L.) T. Dur. & B.D. Jackson ex B.L. Robins. & Fern."}, "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": "Buds and flowers used to season meat or broth.", "rawsource": "Densmore, Frances, 1928, Uses of Plants by the Chippewa Indians, SI-BAE Annual Report #44:273-379, page 318"}
{"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": 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": 20268, "species": {"value": 2184, "label": "Lilium columbianum hort. ex Baker"}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "46", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs dried into cakes and used as seasoning in meat soups.", "rawsource": "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"}
{"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": 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": 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": 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": 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": 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": 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": 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": 15347, "species": {"value": 1666, "label": "Fritillaria affinis var. affinis"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "125", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bulbs used in flavoring soups.", "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 125"}
{"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": 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": 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": 38803, "species": {"value": 3811, "label": "Stachys albens Gray"}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "65", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Bunched leaves used as 'cork' for the basketry water bottle, 'it gives a good taste to the water.'", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 65"}
{"id": 23274, "species": {"value": 2505, "label": "Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern."}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Cooked with meats and soups as a 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": 23277, "species": {"value": 2505, "label": "Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern."}, "tribe": {"value": 249, "label": "Spanish American"}, "source": {"value": 19, "label": "c35"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Cooked with meats and soups as a 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": 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": 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": 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": 20724, "species": {"value": 2230, "label": "Lomatium ambiguum (Nutt.) Coult. & Rose"}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "70", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried flowers and upper leaves used to flavor meats, stews and salads.", "rawsource": "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"}
{"id": 21071, "species": {"value": 2254, "label": "Lomatium triternatum (Pursh) Coult. & Rose"}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "70", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried flowers and upper leaves used to flavor meats, stews and salads.", "rawsource": "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"}
{"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": 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": 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": 37650, "species": {"value": 3638, "label": "Selaginella densa Rydb."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "105", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried plant used to spice meat.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 105"}
{"id": 22601, "species": {"value": 2443, "label": "Mentha arvensis L."}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "103", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried plant used to spice pemmican and soups.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103"}
{"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": 37954, "species": {"value": 3665, "label": "Sidalcea malviflora (DC.) Gray ex Benth."}, "tribe": {"value": 282, "label": "Yana"}, "source": {"value": 181, "label": "ss43"}, "pageno": "251", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Dried, mashed leaves used to flavor black manzanita berries.", "rawsource": "Sapir, Edward and Leslie Spier, 1943, Notes on the Culture of the Yana, Anthropological Records 3(3):252-253, page 251"}
{"id": 34796, "species": {"value": 3463, "label": "Rubus parviflorus Nutt."}, "tribe": {"value": 92, "label": "Hesquiat"}, "source": {"value": 41, "label": "te82"}, "pageno": "74", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Fish boiled with leaves as flavoring and kept the fish from sticking to the pot.", "rawsource": "Turner, Nancy J. and Barbara S. Efrat, 1982, Ethnobotany of the Hesquiat Indians of Vancouver Island, Victoria. British Columbia Provincial Museum, page 74"}
{"id": 44681, "species": {"value": 4260, "label": "Zostera marina L."}, "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": "Fleshy roots and leaf bases used to flavor seal, porpoise and deer 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": 44691, "species": {"value": 4260, "label": "Zostera marina L."}, "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": "Fleshy roots and leaf bases used to flavor seal, porpoise and deer 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": 17467, "species": {"value": 1922, "label": "Humulus lupulus var. neomexicanus A. Nels. & Cockerell"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "51", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Flower used to flavor drinks and make them stronger.", "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 51"}
{"id": 39334, "species": {"value": 3894, "label": "Taraxacum officinale G.H. Weber ex Wiggers"}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "51", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Flower used to flavor drinks and make them stronger.", "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 51"}
{"id": 14954, "species": {"value": 1639, "label": "Fragaria vesca ssp. californica (Cham. & Schlecht.) Staudt"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 33, "label": "steed28"}, "pageno": "478", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Flowers and stems used to flavor roots.", "rawsource": "Steedman, E.V., 1928, The Ethnobotany of the Thompson Indians of British Columbia, SI-BAE Annual Report #45:441-522, page 478"}
{"id": 28736, "species": {"value": 3039, "label": "Poliomintha incana (Torr.) Gray"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 126, "label": "vest40"}, "pageno": "165", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Flowers boiled with a certain mush to give it a flavor.", "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 165"}
{"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": 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": 28737, "species": {"value": 3039, "label": "Poliomintha incana (Torr.) Gray"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "91", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Flowers used as flavoring.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 91"}
{"id": 28747, "species": {"value": 3039, "label": "Poliomintha incana (Torr.) Gray"}, "tribe": {"value": 257, "label": "Tewa"}, "source": {"value": 82, "label": "c74"}, "pageno": "351", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Flowers used as flavoring.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 351"}
{"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": 39724, "species": {"value": 3925, "label": "Thalictrum occidentale Gray"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 26, "label": "h74"}, "pageno": "105", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Fruit used to spice pemmican, dried meat and broths.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 105"}
{"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": 33076, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Fruits mixed with various foods 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 48"}
{"id": 33167, "species": {"value": 3352, "label": "Rhus trilobata Nutt."}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Fruits mixed with various foods 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 48"}
{"id": 18609, "species": {"value": 2058, "label": "Juniperus monosperma (Engelm.) Sarg."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Fruits used to season meats.", "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 31"}
{"id": 18672, "species": {"value": 2058, "label": "Juniperus monosperma (Engelm.) Sarg."}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Fruits used to season meats.", "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 31"}
{"id": 21027, "species": {"value": 2246, "label": "Lomatium nudicaule (Pursh) Coult. & Rose"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "156", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Green, undeveloped fruits used as a flavoring.", "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 156"}
{"id": 23290, "species": {"value": 2507, "label": "Monarda pectinata Nutt."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "54", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Ground leaves mixed with sausage for seasoning.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 54"}
{"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": 34082, "species": {"value": 3427, "label": "Rosa nutkana K. Presl"}, "tribe": {"value": 242, "label": "Skagit, Upper"}, "source": {"value": 131, "label": "t89"}, "pageno": "42", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Hips mixed with dried salmon eggs to enhance the flavor.", "rawsource": "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"}
{"id": 17468, "species": {"value": 1922, "label": "Humulus lupulus var. neomexicanus A. Nels. & Cockerell"}, "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": "Hops boiled and used to flavor wheat flour and potatoes.", "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": 41560, "species": {"value": 4052, "label": "Ulmus rubra Muhl."}, "tribe": {"value": 177, "label": "Omaha"}, "source": {"value": 17, "label": "g19"}, "pageno": "76", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Inner bark cooked with buffalo fat for its desirable flavor when rendering out the tallow.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 76"}
{"id": 22138, "species": {"value": 2381, "label": "Maianthemum racemosum ssp. racemosum"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "127", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leafy shoots cooked as a flavoring for meat.", "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 127"}
{"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": 22634, "species": {"value": 2443, "label": "Mentha arvensis L."}, "tribe": {"value": 58, "label": "Cree, Woodlands"}, "source": {"value": 47, "label": "l85"}, "pageno": "45", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves added to sturgeon oil to sweeten the odor.", "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 45"}
{"id": 39029, "species": {"value": 3848, "label": "Suaeda suffrutescens S. Wats."}, "tribe": {"value": 188, "label": "Papago"}, "source": {"value": 174, "label": "h08"}, "pageno": "264", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves and stalks lined inside cooking holes to give cactus fruits a salty flavor.", "rawsource": "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"}
{"id": 39032, "species": {"value": 3848, "label": "Suaeda suffrutescens S. Wats."}, "tribe": {"value": 193, "label": "Pima"}, "source": {"value": 174, "label": "h08"}, "pageno": "264", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves and stalks lined inside cooking holes to give cactus fruits a salty flavor.", "rawsource": "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"}
{"id": 36456, "species": {"value": 3561, "label": "Salvia mellifera Greene"}, "tribe": {"value": 24, "label": "Cahuilla"}, "source": {"value": 31, "label": "bs72"}, "pageno": "136", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves and stalks used as a food flavoring.", "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 136"}
{"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": 16458, "species": {"value": 1805, "label": "Hedeoma nana (Torr.) Briq."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "31", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves chewed for the mint flavor.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 31"}