Nilay Kumar*, Kulwant Rai Sharma1, Meenu Sood2, T.S. Mehra3, Kalkame Ch. Momin4 and Sunandani Chandel5
1,2College of Forestry, Dr. Y.S. Parmar University of Horticulture and Forestry,
Nauni-173 230, Solan, Himachal Pradesh (India)
3Department of Forest Products and Utilization, College of Horticulture and Forestry, Central Agricultural University, Pasighat-791 102, Arunachal Pradesh (India)
4Department of Floriculture and Landscaping Architecture, College of Horticulture and Forestry, Central Agricultural University, Pasighat-791 102, Arunachal Pradesh (India)
5Department of Forest Products and Utilization, ASPEE College of Horticulture and Forestry, NAU, Navsari-396 450, Gujarat (India)
Email: nilaykumar.sharma@gmail.com
Received-04.06.2021, Revised-16.06.2021, Accepted-26.06.2021
Abstract: The crude salt (Hara namak) is prepared by local inhabitants of district Solan in Himachal Pradesh using O. basilicum L. along with several other ingredients, and uses it to add flavour to their food as well as to cure several stomach ailments. The paper describes the indigenous method of preparation of this saltand its uses in different parts of Himachal Pradesh.
Keywords: Ocimum basilicum, Crude salt, Traditional medicine, Traditional knowledge, Value addition
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