{"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": 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": 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": 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": 15852, "species": {"value": 1730, "label": "Geranium viscosissimum Fisch. & C.A. Mey. ex C.A. Mey."}, "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": "Leaves kept in food storage bags to mask the spoiling of the contents.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 103"}
{"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": 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": 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": 30720, "species": {"value": 3181, "label": "Prunus virginiana L."}, "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": "Peeled sticks inserted into roasting meat as a spice.", "rawsource": "Hellson, John C., 1974, Ethnobotany of the Blackfoot Indians, Ottawa. National Museums of Canada. Mercury Series, page 104"}
{"id": 22539, "species": {"value": 2428, "label": "Medicago sativa L."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "105", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plants placed above and below black tree lichen and camas in cooking pits for the sweet flavor.", "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 105"}
{"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": 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": 22639, "species": {"value": 2443, "label": "Mentha arvensis L."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 17, "label": "g19"}, "pageno": "112", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used as a flavor in cooking meat.", "rawsource": "Gilmore, Melvin R., 1919, Uses of Plants by the Indians of the Missouri River Region, SI-BAE Annual Report #33, page 112"}
{"id": 35172, "species": {"value": 3480, "label": "Rumex acetosella L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 112, "label": "w16"}, "pageno": "113", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used with salt in a brine for cucumbers.", "rawsource": "Waugh, F. W., 1916, Iroquis Foods and Food Preparation, Ottawa. Canada Department of Mines, page 113"}
{"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": 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": 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": 20284, "species": {"value": 2184, "label": "Lilium columbianum hort. ex Baker"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "126", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Thick, scaly bulbs eaten mainly as a condiment or cooked with food to add a pepper like 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 126"}
{"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": 41612, "species": {"value": 4055, "label": "Ulva lactuca L."}, "tribe": {"value": 202, "label": "Pomo, Kashaya"}, "source": {"value": 40, "label": "gl80"}, "pageno": "127", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Peppery seaweed used as flavoring with other seaweeds.", "rawsource": "Goodrich, Jennie and Claudia Lawson, 1980, Kashaya Pomo Plants, Los Angeles. American Indian Studies Center, University of California, Los Angeles, page 127"}
{"id": 20240, "species": {"value": 2181, "label": "Ligusticum scoticum L."}, "tribe": {"value": 72, "label": "Eskimo, Inupiat"}, "source": {"value": 54, "label": "j83"}, "pageno": "13", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used as a spice for soups.", "rawsource": "Jones, Anore, 1983, Nauriat Niginaqtuat = Plants That We Eat, Kotzebue, Alaska.  Maniilaq Association Traditional Nutrition Program, page 13"}
{"id": 37231, "species": {"value": 3589, "label": "Sassafras albidum (Nutt.) Nees"}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 15, "label": "gil33"}, "pageno": "130", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used in meat soups for the bay leaf like flavor.", "rawsource": "Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 130"}
{"id": 20366, "species": {"value": 2199, "label": "Lindera benzoin var. benzoin"}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 15, "label": "gil33"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used as a flavor for masking or modifying the taste of naturally strong flavored meats.", "rawsource": "Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 131"}
{"id": 33888, "species": {"value": 3417, "label": "Rosa acicularis Lindl."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves placed under and over food while pit cooking to add flavor and prevent burning.", "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 131"}
{"id": 34001, "species": {"value": 3426, "label": "Rosa gymnocarpa Nutt."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves placed under and over food while pit cooking to add flavor and prevent burning.", "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 131"}
{"id": 34056, "species": {"value": 3427, "label": "Rosa nutkana K. Presl"}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves placed under and over food while pit cooking to add flavor and prevent burning.", "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 131"}
{"id": 34209, "species": {"value": 3434, "label": "Rosa woodsii Lindl."}, "tribe": {"value": 175, "label": "Okanagan-Colville"}, "source": {"value": 32, "label": "tbk80"}, "pageno": "131", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves placed under and over food while pit cooking to add flavor and prevent burning.", "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 131"}
{"id": 36362, "species": {"value": 3555, "label": "Salvia apiana Jepson"}, "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 used as flavoring for mush.", "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": 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": 15594, "species": {"value": 1702, "label": "Gaultheria procumbens L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 15, "label": "gil33"}, "pageno": "138", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used as a cooking flavor.", "rawsource": "Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 138"}
{"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": 22623, "species": {"value": 2443, "label": "Mentha arvensis L."}, "tribe": {"value": 38, "label": "Chippewa"}, "source": {"value": 15, "label": "gil33"}, "pageno": "140", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used to add flavor to certain meats in cooking.", "rawsource": "Gilmore, Melvin R., 1933, Some Chippewa Uses of Plants, Ann Arbor. University of Michigan Press, page 140"}
{"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": 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": 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": 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": 20976, "species": {"value": 2243, "label": "Lomatium macrocarpum (Nutt. ex Torr. & Gray) Coult. & Rose"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "155", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Roots cooked with meat stews, saskatoon berries or tiger lily bulbs 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 155"}
{"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": 21028, "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": "Leaves used as a flavoring in soups and stews.", "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": 19873, "species": {"value": 2126, "label": "Ledum palustre L."}, "tribe": {"value": 255, "label": "Tanana, Upper"}, "source": {"value": 36, "label": "k85"}, "pageno": "16", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used as a spice for strong tasting meat.", "rawsource": "Kari, Priscilla Russe, 1985, Upper Tanana Ethnobotany, Anchorage. Alaska Historical Commission, page 16"}
{"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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 33831, "species": {"value": 3411, "label": "Rorippa islandica (Oeder) Borb\u00a0s"}, "tribe": {"value": 71, "label": "Eskimo, Inuktitut"}, "source": {"value": 64, "label": "w78"}, "pageno": "185", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as a condiment in fish soup.", "rawsource": "Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 185"}
{"id": 39408, "species": {"value": 3896, "label": "Taraxacum sp."}, "tribe": {"value": 71, "label": "Eskimo, Inuktitut"}, "source": {"value": 64, "label": "w78"}, "pageno": "185", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as a condiment in fish soup.", "rawsource": "Wilson, Michael R., 1978, Notes on Ethnobotany in Inuktitut, The Western Canadian Journal of Anthropology 8:180-196, page 185"}
{"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": 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": 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": 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": 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": 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": 13657, "species": {"value": 1454, "label": "Ericameria nauseosa ssp. nauseosa var. nauseosa"}, "tribe": {"value": 106, "label": "Kawaiisu"}, "source": {"value": 60, "label": "z81"}, "pageno": "20", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Sharpened twig, stripped of bark and leaves, threaded with pinyon nuts to improve their flavor.", "rawsource": "Zigmond, Maurice L., 1981, Kawaiisu Ethnobotany, Salt Lake City. University of Utah Press, page 20"}
{"id": 27553, "species": {"value": 2959, "label": "Pinus edulis Engelm."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "205", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Sprigs placed in the cooking pit with porcupine, bobcat or badger to improve the taste of the meat.", "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 205"}
{"id": 27811, "species": {"value": 2965, "label": "Pinus monophylla Torr. & Fr\u201am."}, "tribe": {"value": 89, "label": "Havasupai"}, "source": {"value": 2, "label": "ws85"}, "pageno": "205", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Sprigs placed in the cooking pit with porcupine, bobcat or badger to improve the taste of the meat.", "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 205"}
{"id": 41414, "species": {"value": 4049, "label": "Typha latifolia L."}, "tribe": {"value": 288, "label": "Yuma"}, "source": {"value": 125, "label": "cb51"}, "pageno": "207", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Pollen used as flavoring.", "rawsource": "Castetter, Edward F. and Willis H. Bell, 1951, Yuman Indian Agriculture, Albuquerque: University of New Mexico Press, page 207"}
{"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": 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": 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": 29115, "species": {"value": 3085, "label": "Polystichum munitum (Kaulfuss) K. Presl"}, "tribe": {"value": 133, "label": "Makah"}, "source": {"value": 3, "label": "g83"}, "pageno": "221", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used to steam salmonberry sprouts on hot rocks, to give the sprouts flavor.", "rawsource": "Gill, Steven J., 1983, Ethnobotany of the Makah and Ozette People, Olympic Peninsula, Washington (USA), Washington State University, Ph.D. Thesis, page 221"}
{"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": 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": 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": 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": 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": 22685, "species": {"value": 2443, "label": "Mentha arvensis L."}, "tribe": {"value": 134, "label": "Malecite"}, "source": {"value": 93, "label": "mech59"}, "pageno": "250", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used as a flavoring in soup.", "rawsource": "Mechling, W.H., 1959, The Malecite Indians With Notes on the Micmacs, Anthropologica 8:239-263, page 250"}
{"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": 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": 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": 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": 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": 28316, "species": {"value": 2981, "label": "Piper nigrum L."}, "tribe": {"value": 87, "label": "Haisla and Hanaksiala"}, "source": {"value": 14, "label": "c93"}, "pageno": "259", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used for seasoning.", "rawsource": "Compton, Brian Douglas, 1993, Upper North Wakashan and Southern Tsimshian Ethnobotany: The Knowledge and Usage of Plants..., Ph.D. Dissertation, University of British Columbia, page 259"}
{"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": 29789, "species": {"value": 3116, "label": "Portulaca oleracea L."}, "tribe": {"value": 159, "label": "Navajo, Ramah"}, "source": {"value": 18, "label": "v52"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used as a potherb.", "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 26"}
{"id": 35869, "species": {"value": 3531, "label": "Salix hookeriana Barratt ex Hook."}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 25, "label": "g73"}, "pageno": "26", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves put in cooking baskets and used as a food flavoring.", "rawsource": "Gunther, Erna, 1973, Ethnobotany of Western Washington, Seattle. University of Washington Press. Revised edition, page 26"}
{"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": 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": 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": 26029, "species": {"value": 2832, "label": "Perideridia gairdneri ssp. gairdneri"}, "tribe": {"value": 23, "label": "Blackfoot"}, "source": {"value": 42, "label": "m09"}, "pageno": "274", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used to flavor stews.", "rawsource": "McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 274"}
{"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": 22602, "species": {"value": 2443, "label": "Mentha arvensis L."}, "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": "Leaves placed in parfleches to flavor dried meat.", "rawsource": "McClintock, Walter, 1909, Medizinal- Und Nutzpflanzen Der Schwarzfuss Indianer, Zeitschriff fur Ethnologie 41:273-9, page 278"}
{"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": 25909, "species": {"value": 2808, "label": "Penstemon fruticosus (Pursh) Greene"}, "tribe": {"value": 259, "label": "Thompson"}, "source": {"value": 10, "label": "tta90"}, "pageno": "286", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used in pit cooking nodding onions.", "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 286"}
{"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": 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": 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": 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": 25049, "species": {"value": 2697, "label": "Osmorhiza occidentalis (Nutt. ex Torr. & Gray) Torr."}, "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"}