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Table 3 Wild edible plant categories and their characteristics

From: Why they eat, what they eat: patterns of wild edible plants consumption in a tribal area of Western Himalaya

WEP category Characteristics
Vegetables Species that are cooked as food
Fruits Species of which fresh/dry fruits are consumed without cooking
Chutney Species ground with salt and spices for preparing sauce
Flavoring food Species used for seasoning and infusing aroma
Raw food Species in which fresh plant part, other than fruit, is eaten raw such as salad
Local brew Species used to prepare liquor