The Seven Sister states of northeast India are characterized by diverse population with different ethnic backgrounds. Indigenous and fermented foods are an intrinsic part of diet of these ethnic tribes. It is the oldest and most economical methods for development of a diversity of aromas, flavors, and textures as well as for food preservation and biological enrichment by manipulation of different microbial populations. Wild fruits and vegetables have more nutritional value than cultivated fruits and contribute to sustainable food production and security. Fermented products are region-specific and have their own unique substrates and preparation methods. Soybeans, bamboo shoots, and locally available vegetables are commonly fermented by most tribes. Fermented alcoholic beverages prepared in this region are unique and bear deep attachment with socio-cultural lives of local people. These products serve as a source of income to many rural people, who prepare them at home and market them locally. Detailed studies on nutritive and medicinal value of these products can provide valuable information and would prove beneficial in guiding the use of these products on a wider scale. Furthermore, the ethnobotanical field exploration, conservation of indigenous knowledge, and proper documentation of wild edible bio-resources are suggested for sustaining the livelihood of local communities.

印度东北部的七个姐妹州的特点是人口众多，种族背景不同。土著和发酵食品是这些族群饮食的固有组成部分。它是发展各种香气，风味和质地以及通过操纵不同微生物种群进行食品保存和生物富集的最古老，最经济的方法。野生水果和蔬菜比栽培水果具有更高的营养价值，并有助于可持续的粮食生产和安全。发酵的产品是特定于区域的，具有自己独特的底物和制备方法。大多数部落通常会发酵大豆，笋和当地可得的蔬菜。在该地区调制的酒精饮料非常独特，与当地人的社会文化生活息息相关。这些产品成为许多农村居民的收入来源，他们在家中进行制备并在当地销售。对这些产品的营养和药用价值的详细研究可以提供有价值的信息，并且将有助于指导更广泛地使用这些产品。此外，为维持当地社区的生计，建议进行民族植物学领域的探索，土著知识的保护以及野生食用生物资源的适当文献记录。对这些产品的营养和药用价值进行详细研究可以提供有价值的信息，并且将证明对指导更广泛地使用这些产品是有益的。此外，为维持当地社区的生计，建议进行民族植物学领域的探索，保护本地知识以及适当记录野生可食用生物资源。对这些产品的营养和药用价值进行详细研究可以提供有价值的信息，并且将证明对指导更广泛地使用这些产品是有益的。此外，为维持当地社区的生计，建议进行民族植物学领域的探索，保护本地知识以及适当记录野生可食用生物资源。