Botanists Identify New Culinary Herb Species in Manipur

Imphal: Botanists from Manipur University and Mizoram University officially identified a new plant species, Tetrataenium manipurense. The herb, known locally as Singjang-kumol or Manshang-nakuppi, was formally documented in the journal Phytotaxa. DNA barcoding confirmed the plant represents a distinct species rather than a common variant.

The team included Sanatombi Devi Yumkham, Bimolkumar Singh Sadokpam, and Leichombam Clinton Singh from Manipur University, alongside Sandhyarani Devi Khomdram and Laldinliana Khiangte from Mizoram University. The researchers noted the herb features long, slender, grass-like leaflets and a cylindrical rootstock reaching 40 centimetres. Its stalks grow 10 to 20 centimetres, sprouting small, oblong-oval fruits.

Locals have harvested the shoots, flowers, and leaves for generations to season staple foods. These include Eromba, a mashed vegetable dish with fermented fish, the spicy salad Singju, roasted vegetable side Kangshu, and the lentil gravy Uti. Botanists said, "Despite its long-standing popularity in traditional Manipuri cuisine, the plant previously lacked official recognition in global scientific records."

The herb remains a common sight in regional markets, sold in bundles of fresh sprigs. Due to its stable presence in the local ecosystem, researchers categorized the plant as Least Concern under the IUCN Red List. High-resolution images of the herb appear in the Phytotaxa report.