{"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": 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": 43599, "species": {"value": 4199, "label": "Wyethia angustifolia (DC.) Nutt."}, "tribe": {"value": 287, "label": "Yuki"}, "source": {"value": 69, "label": "c57ii"}, "pageno": "85", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Seeds used to flavor pinole.", "rawsource": "Curtin, L. S. M., 1957, Some Plants Used by the Yuki Indians ... II. Food Plants, The Masterkey 31:85-94, page 85"}
{"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": 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": 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": 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": 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": 39738, "species": {"value": 3926, "label": "Thalictrum pubescens Pursh"}, "tribe": {"value": 150, "label": "Montagnais"}, "source": {"value": 103, "label": "s17"}, "pageno": "315", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used to flavor salmon.", "rawsource": "Speck, Frank G., 1917, Medicine Practices of the Northeastern Algonquians, Proceedings of the 19th International Congress of Americanists Pp. 303-321, page 315"}
{"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": 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": 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": 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": 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": 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": 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": 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": 38793, "species": {"value": 3808, "label": "Sporobolus giganteus Nash"}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 82, "label": "c74"}, "pageno": "365", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Seeds used as flavoring for corn meal.", "rawsource": "Colton, Harold S., 1974, Hopi History And Ethnobotany, IN D. A. Horr (ed.) Hopi Indians.  Garland: New York., page 365"}
{"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": 38076, "species": {"value": 3689, "label": "Sinapis alba L."}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "62", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used for flavoring.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 62"}
{"id": 38072, "species": {"value": 3689, "label": "Sinapis alba L."}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "62", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used for flavoring.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 62"}
{"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": 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": 37234, "species": {"value": 3589, "label": "Sassafras albidum (Nutt.) Nees"}, "tribe": {"value": 39, "label": "Choctaw"}, "source": {"value": 118, "label": "bd09"}, "pageno": "8", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Pounded, dry leaves added to soup for flavor.", "rawsource": "Bushnell, Jr., David I., 1909, The Choctaw of Bayou Lacomb, St. Tammany Parish, Louisiana, SI-BAE Bulletin #48, page 8"}
{"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": 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": 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": 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": 36388, "species": {"value": 3557, "label": "Salvia columbariae Benth."}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Seeds added to wheat to improve the flavor.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 41"}
{"id": 36376, "species": {"value": 3556, "label": "Salvia carduacea Benth."}, "tribe": {"value": 65, "label": "Diegueno"}, "source": {"value": 85, "label": "hedges86"}, "pageno": "41", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Seeds added to wheat to improve the flavor.", "rawsource": "Hedges, Ken, 1986, Santa Ysabel Ethnobotany, San Diego Museum of Man  Ethnic Technology Notes, No. 20, page 41"}
{"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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 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": 33646, "species": {"value": 3384, "label": "Ribes nevadense Kellogg"}, "tribe": {"value": 266, "label": "Tolowa"}, "source": {"value": 70, "label": "b81"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves placed between seaweed patties to keep them from sticking and flavors the patties.", "rawsource": "Baker, Marc A., 1981, The Ethnobotany of the Yurok, Tolowa and Karok Indians of Northwest California, Humboldt State University, M.A. Thesis, page 50"}
{"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": 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": 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": 32155, "species": {"value": 3267, "label": "Quercus grisea Liebm."}, "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": "Shaved root chips used to flavor drinks.", "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": 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": 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": 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": 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": 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": 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": 29940, "species": {"value": 3153, "label": "Prosopis glandulosa Torr."}, "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": "Root 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": 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": 29570, "species": {"value": 3106, "label": "Populus tremuloides Michx."}, "tribe": {"value": 12, "label": "Apache, Mescalero"}, "source": {"value": 52, "label": "b74"}, "pageno": "50", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Sap used as flavoring for wild strawberries.", "rawsource": "Basehart, Harry W., 1974, Apache Indians XII. Mescalero Apache Subsistence Patterns and Socio-Political Organization, New York. Garland Publishing Inc., page 50"}
{"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": 28940, "species": {"value": 3066, "label": "Polygonum hydropiper L."}, "tribe": {"value": 100, "label": "Iroquois"}, "source": {"value": 59, "label": "r45ii"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Whole plant, except the roots, used by older people as pepper.", "rawsource": "Rousseau, Jacques, 1945, Le Folklore Botanique De Caughnawaga, Contributions de l'Institut botanique l'Universite de Montreal 55:7-72, page 40"}
{"id": 28818, "species": {"value": 3048, "label": "Polygonatum biflorum (Walt.) Ell."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "56", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Roots ground and used as salt.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 56"}
{"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": 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": 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": 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": 28315, "species": {"value": 2981, "label": "Piper nigrum L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used to season food.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48"}
{"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": 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": 27341, "species": {"value": 2944, "label": "Piloblephis rigida (Bartr. ex Benth.) Raf."}, "tribe": {"value": 228, "label": "Seminole"}, "source": {"value": 88, "label": "s54"}, "pageno": "482", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used for soup flavoring.", "rawsource": "Sturtevant, William, 1954, The Mikasuki Seminole:  Medical Beliefs and Practices, Yale University, PhD Thesis, page 482"}
{"id": 26053, "species": {"value": 2833, "label": "Perideridia kelloggii (Gray) Mathias"}, "tribe": {"value": 137, "label": "Mendocino Indian"}, "source": {"value": 89, "label": "c02"}, "pageno": "372", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Seeds used to flavor pinole.", "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 372"}
{"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": 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": 25626, "species": {"value": 2767, "label": "Pectis papposa Harvey & Gray"}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "38", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used 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 38"}
{"id": 25621, "species": {"value": 2766, "label": "Pectis angustifolia Torr."}, "tribe": {"value": 207, "label": "Pueblo"}, "source": {"value": 19, "label": "c35"}, "pageno": "38", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used 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 38"}
{"id": 25617, "species": {"value": 2766, "label": "Pectis angustifolia Torr."}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "38", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as seasoning to counteract the taste of tainted meat.", "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 38"}
{"id": 25616, "species": {"value": 2766, "label": "Pectis angustifolia Torr."}, "tribe": {"value": 107, "label": "Keres, Western"}, "source": {"value": 79, "label": "swank32"}, "pageno": "58", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used as a seasoning for meat, to kill the tainted taste.", "rawsource": "Swank, George R., 1932, The Ethnobotany of the Acoma and Laguna Indians, University of New Mexico, M.A. Thesis, page 58"}
{"id": 25612, "species": {"value": 2766, "label": "Pectis angustifolia Torr."}, "tribe": {"value": 95, "label": "Hopi"}, "source": {"value": 37, "label": "w39"}, "pageno": "97", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as a flavoring.", "rawsource": "Whiting, Alfred F., 1939, Ethnobotany of the Hopi, Museum of Northern Arizona Bulletin #15, page 97"}
{"id": 25607, "species": {"value": 2766, "label": "Pectis angustifolia Torr."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "38", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as seasoning to counteract the taste of tainted meat.", "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 38"}
{"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"}
{"id": 23457, "species": {"value": 2526, "label": "Moricandia arvensis (L.) DC."}, "tribe": {"value": 209, "label": "Quileute"}, "source": {"value": 77, "label": "r36"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used for flavoring.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"}
{"id": 23453, "species": {"value": 2526, "label": "Moricandia arvensis (L.) DC."}, "tribe": {"value": 94, "label": "Hoh"}, "source": {"value": 77, "label": "r36"}, "pageno": "61", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used for flavoring.", "rawsource": "Reagan, Albert B., 1936, Plants Used by the Hoh and Quileute Indians, Kansas Academy of Science 37:55-70, page 61"}
{"id": 23294, "species": {"value": 2507, "label": "Monarda pectinata Nutt."}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves ground and mixed with sausage 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 34"}
{"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": 23289, "species": {"value": 2507, "label": "Monarda pectinata Nutt."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves ground and mixed with sausage 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 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": 23275, "species": {"value": 2505, "label": "Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern."}, "tribe": {"value": 223, "label": "San Ildefonso"}, "source": {"value": 61, "label": "rhf16"}, "pageno": "57", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used to flavor meat during cooking.", "rawsource": "Robbins, W.W., J.P. Harrington and B. Freire-Marreco, 1916, Ethnobotany of the Tewa Indians, SI-BAE Bulletin #55, page 57"}
{"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": 23271, "species": {"value": 2505, "label": "Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern."}, "tribe": {"value": 124, "label": "Laguna"}, "source": {"value": 19, "label": "c35"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves ground and mixed with sausage 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 34"}
{"id": 23269, "species": {"value": 2505, "label": "Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern."}, "tribe": {"value": 101, "label": "Isleta"}, "source": {"value": 76, "label": "j31"}, "pageno": "35", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used for seasoning soups and stews.", "rawsource": "Jones, Volney H., 1931, The Ethnobotany of the Isleta Indians, University of New Mexico, M.A. Thesis, page 35"}
{"id": 23261, "species": {"value": 2505, "label": "Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern."}, "tribe": {"value": 11, "label": "Apache, Chiricahua & Mescalero"}, "source": {"value": 95, "label": "co36"}, "pageno": "47", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used as flavoring.", "rawsource": "Castetter, Edward F. and M. E. Opler, 1936, Ethnobiological Studies in the American Southwest III. The Ethnobiology of the Chiricahua and Mescalero Apache, University of New Mexico Bulletin 4(5):1-63, page 47"}
{"id": 23259, "species": {"value": 2505, "label": "Monarda fistulosa ssp. fistulosa var. menthifolia (Graham) Fern."}, "tribe": {"value": 2, "label": "Acoma"}, "source": {"value": 19, "label": "c35"}, "pageno": "34", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves ground and mixed with sausage 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 34"}
{"id": 22851, "species": {"value": 2442, "label": "Mentha ?piperita L. (pro sp.) [aquatica ? spicata]"}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used to flavor foods.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48"}
{"id": 22816, "species": {"value": 2445, "label": "Mentha spicata L."}, "tribe": {"value": 32, "label": "Cherokee"}, "source": {"value": 1, "label": "hc75"}, "pageno": "48", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used to flavor foods.", "rawsource": "Hamel, Paul B. and Mary U. Chiltoskey, 1975, Cherokee Plants and Their Uses -- A 400 Year History, Sylva, N.C. Herald Publishing Co., page 48"}
{"id": 22747, "species": {"value": 2443, "label": "Mentha arvensis L."}, "tribe": {"value": 215, "label": "Saanich"}, "source": {"value": 23, "label": "tb71"}, "pageno": "84", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Leaves used for flavoring food.", "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 84"}
{"id": 22697, "species": {"value": 2443, "label": "Mentha arvensis L."}, "tribe": {"value": 158, "label": "Navajo, Kayenta"}, "source": {"value": 106, "label": "wh51"}, "pageno": "40", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Used as flavoring with meats or corn meal mush.", "rawsource": "Wyman, Leland C. and Stuart K. Harris, 1951, The Ethnobotany of the Kayenta Navaho, Albuquerque. The University of New Mexico Press, page 40"}
{"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": 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": 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": 22638, "species": {"value": 2443, "label": "Mentha arvensis L."}, "tribe": {"value": 61, "label": "Dakota"}, "source": {"value": 91, "label": "g13i"}, "pageno": "363", "use_category": {"value": 1, "label": "Food"}, "use_subcategory": {"value": 86, "label": "Spice"}, "notes": "Plant used as a flavor for meat.", "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 363"}
{"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": 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": 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": 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"}