Plants Utilization and Perceptions in the Context of Novel Indigenous Food Spicing and Flavoring Among the Vhavenḓa People in the Vhembe Biosphere Reserve, South Africa.

Local innovations regarding plant-derived spice and flavorant formulations and preparation techniques are mostly recorded nowhere and usually passed on generationally through word of mouth. This study aimed to inventory the utilization of plants and perceptions of novel indigenous food spicing and flavoring among the Vhavenḓa people in South Africa. This study adopted face-to-face interviews with 360 participants using semi-structured questionnaires. This study investigated a total of twenty-seven plant species used to spice-flavor novel indigenous Venḓa foods, including mukokoroshi meat stew, mopane worms, vegetables, homemade achar, eggs, samp meal, potatoes, and sweet potatoes. Based on the perceptions by participants from different age groups, indigenous foods spicing and favoring significantly improved food taste and nutrition (43.1%), providing medicinal benefits (33.3%) and cultural identity (23.6%). No study had ever reported the uses of (Sond.) Engl., L., (L.) Urb., (G.Bertol.) Chiov., L'Hér., subsp. L., subsp. , and subsp. and their preparational techniques for novel indigenous foods, spicing, and flavoring before, in South Africa, or elsewhere. The current study provided insights about spice and flavoring plants that could be used to develop alternative marketable commercial products. The findings of this study provide necessary baseline information for evaluating and profiling the nutritional content of spice-making and flavoring plants in the Vhembe Region.