Table 1 Scores for Cultural Food Significance Index
Indices | Attributes | Scores |
|---|---|---|
Availability index (AI) | Availability | |
 Very common | 4.0 | |
 Common | 3.0 | |
 Middle | 2.0 | |
 Rare | 1.0 | |
Localization of the use | ||
 Ubiquity | 0.0 | |
 Localized | − 0.5 | |
 Very localized | − 1.0 | |
Frequency of utilization index (FUI) | > Once/week | 5.0 |
Once/week | 4.0 | |
Once/month | 3.0 | |
> Once/year but < once/month | 2.0 | |
Once/year | 1.0 | |
No longer used during the past 30Â years | 0.5 | |
Part used index (PUI) | Whole aerial parts | 3.0 |
Leaves with a few stems, whole aerial parts of very young plants | 2.0 | |
Root/root stocks, bulbs, leaves, fruits | 1.5 | |
Shoots | 1.25 | |
Bark, younger part of roots, stems, leaf stalks, young whorls of leaves, seeds | 1.0 | |
Younger part of shoots, buds, flowers, receptacles | 0.75 | |
Multifunctional food use index (MFFI) | Chutney, dosa, gravy, sauce, salad | 1.5 |
Jam, porridge, pickles, fried, syrups | 1.0 | |
Soup, milk preparation | 0.75 | |
Raw | 0.5 | |
Taste Score Appreciation Index (TSAI) | Best | 10.0 |
Very good | 9.0 | |
Good | 7.5 | |
Fair | 6.5 | |
Poor | 5.5 | |
Terrible | 4.0 | |
Food Medicinal Role Index (FMRI) | IAR of the taxa > mean + SD | 5.0 |
IAR of the taxa < mean + SD but IAR > mean − SD | 4.0 | |
IAR < mean − SD | 3.0 | |