The Herbs-I (Yorkhung & Santu-Tero)

Two days back, a relative has arrived from hometown. Our guest being very courteous by nature, he brought us some YORKHUNG( Zanthoxylum alatum) and SANTU-TERO (Litsea cubeba) literally tree pepper in tanii.There may be little variation YORKHUNG/YORKHANG and SANTU/SANII-TERO.  Out of my curiosity, I browsed internet to collect more information on Yorkhung and Santu tero. It was unbelievable, that the simple herb found in back home has such an international market value. From various sources I came to learn that these simple seasonal herbs have got many medicinal properties which our forefathers might have never ever learnt. We only use these herbs in our traditional delicacies, that too SEASONAL. These herbs are mostly harvested during April to June.

YORKHUNG( Zanthoxylum alatum)

Wikipedia describes YORKHUNG as herb –which has a unique aroma, and flavour that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices. According to Harold McGee in On Food and Cooking, second edition, p429 they are not simply pungent; "they produce a strange tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electrical current (touching the terminals of a nine-volt battery to the tongue). Sanshools appear to act on several different kinds of nerve endings at once to induce sensitivity to touch and cold in nerves that are ordinarily nonsensitive. So theoretically may cause a kind of general neurological confusion."

YORKHUNG( Zanthoxylum alatum)

            Above described tingling sensation of YORKHUNG is called as hardo in Tanii, literally YORKHUNG’s running effect on the nerves of one’s tongue. That’s why in Tanii, it is always adviced to take care while consuming delicacies made out of YORKHUNG. If consumer is not careful enough he/she may be ended up with AARI-AHA (difficult to breath). Taniis use this herb in delicacies like- YORKHUNG-pillaha, YORKHUNG & Hikhu chutney, PIKKE etc. It can be preserved for future used in dry form; the best way is to store grinded dried YORKHUNG in airtight container. 

Dried YORKHUNG

This herb is widely used by Orientals in their cuisines and delicacies; its name varies from place to place:

Chinese - huājiāo (literally "flower pepper") also known as Sichuan Pepper

Japanese -sanshō

Konkani - tephal 

Nepali- timur 

Tibetan- yer ma 

Bhutan - thingay

Korean- sancho

Sanskrit-Tejpal

English –Toothache tree

Some unknown facts about YORKHUNG

From various sources of internet, YORKHUNG is a deciduous Shrub growing up to 13ft of height. The flowers are dioeciously (individual flowers are either male or female, but only one sex is to be found on any one plant so both male and female plants must be grown if seed is required). That mean the plant is not self-fertile.Therefore, both male and female plants must be grown if seed is required.

YORKHUNG Shrub (Source-Wikipedia)

            The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It requires moist soil.

YORKHUNG has also got medicinal values to cure certain ailment and diseases like Asthma, Bronchitis, cholera fever, Fibrositis, indigestion, rheumatism, skin diseases, toothache etc.

•      The seeds and the bark are used as an aromatic tonic in the treatment of fevers, dyspepsia and cholera fever
•     The fruits, branches and thorns are considered to be carminative (controls gas formation in stomach)
•     Toothbrushes are made from the branches or twigs
•     The fruit contains 1.5% essential oil and it can purify water

SANTU TERO literally pepper tree( Litsea cubeba)

SANTU TERO ( Litsea cubeba)

             If you follow this link   http://www.aromatherapylifestyle.com/2009/02/litsea-cubeba-essential-oil/  one researcher named Geoth Lyth has mentioned various medicinal properties of the santu tero. Also, other researchers from China and Japan confirmed that SANTU TERO have carcinostatic and antitumoural properties and have potential to treat cancer and tumours. Apart from it numerous of medicinal properties, it is used for seasoning many Asian culinary. It is even used in making particular flavor of pastry too.  Those are the all good properties of  SANTU TERO. 

               In Tanii, this herb is used as seasoning varieties of vegetarian and non-vegetarian food, makes chutney etc. Many other people, mostly Orientals used the same in their culinary, making aromatic oil and also used as flavours for pastries. 

   Some unknown facts   

• Fresh SANTU TERO  can make you sleepy-if consumed in large quantity.
• Both SANTU TERO  and YORKHUNG are found in two form. One type is believed to be in its origin form while another is know as "Nema" bo SANTU TERO-its scent is bad, nearly smelling like PARO PAI. And about Yorkhung-its variety is same as of above mentioned. Original one is known as Yorkhung-Yorje and other type is called as SIITII-Yorkhung (Literally elephant Yorkhung, due to its larger size).

  

  

   When I browsed further, I came across this sell ad from ebay.

·         Health & Beauty >  ·         Natural & Homeopathic Remedies >  ·         Aromatherapy 100% Pure Litsea cubeba Essential Oil, Price- $11.59 Last but not the least, from various sources, I have already seen that these two herbs-YORKHUNG AND SANTU-TERO are of economical importance, now one question is coming repeatedly in my mind-can we Tanii in particular and Arunachalee in general  think about cultivating these herbs? As per the climatic and soil condition requirements,Arunachal seems to be suitable in the both. I heard about the existing of some YORKHUNG trees somewhere at NENCHALYAN. And also seen local people of POTIN area cultivating SANTU-TERO in large scale. Although marketing of products could be little problematic ( due to lack of proper transportation system and storage facilities), otherwise cultivation of such herbs can earn  good return to a cultivators.

Fermented Bamboo Shoots-HIKHU,HIYI and HIRIN

           Traditional tanii cuisines and delicacies would be unpalatable without use of fermented bamboo shoots. As varieties of bamboo species are found in the vicinity of Apatani plateau and neighborhood, bamboo shoots are widely use in raw or in form of fermented.Bamboo shoots are harvested seasonally (mostly during Apr-Jun), thus the best way to preserve seasonal& perishable bamboo shoots are done by fermenting processes.

         In tanii cuisines and delicacies, the fermented bamboo shoots are available in three popular forms- namely HIKHU (finely chopped and wet), HIYI (dried HIKHU) and HIRIN (wholesome). Well preserved fermented bamboo shoots can be use throughout the year until next harvesting is done. It is only possible due to natural fermentation processes, there is no rocket science involved,moreover no preservative agent is required. Following steps are involved in fermentation of bamboo shoots:

Fresh Bamboo shoots

Wet  finely chopped fermented bamboo shoot (HIKHU)

Fermented Whole Bamboo shoot (HIRIN)

Dry fermented bamboo shoot (HIYI)

DOs and DON'Ts in fermentation process:

DOs:

• Select fresh bamboo shoots only
• Wash properly to remove all dirt
• Chop using hygienic chopper
• Add green chilies before storing (optional)
• Select airtight glass/plastic jars with lids
• Store in dry place

DON'Ts:

• Don't open the lids of jar frequently during fermentation process
• Don't allow direct exposure to the heat and sunlight
• Don't add salt during fermentation, this may result in dehydration and the process would be effected
• Don't use wet spoon/hand during checking, this may spoil entire fermentation process
• Don't keep fermenting/fermented bamboo shoot along the fermenting rice beer, strong sour-acidic taste HIKHU/HIRIN/HIYI  may be affected  and spoiled later 

 NOTE: 

1. In olden days, hikhu/hirin/hiyi were stored in the containers made of bamboo tube and those were tight capped using special type of wild leaves available in the vicinity. 
2. Entire fermentation process was done organically.
3. Strong pungent smell of fermented bamboo shoot may put many people  off  :)
4. Apatani bamboo (Phylostachhys Bambusoides) are never used for making  HIKHU/HIRIN/HIYI , reason may be- its economical importance in our daily life. 
5. The  packaged fermented bamboo shoots are available in market.