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The uses of indigenous plants vary amongst native communities, from being consumed as vegetables, used as flavourings or added as an aromatic enhancer. However, records of their traditional use are sparse and most of the native knowledge on applications of these indigenous plants has not been passed down to later generations. The present study aims to record and identify communal knowledge from the Central Region of Sarawak with regards to the use of indigenous plants as food flavourings or aromatic enhancers. Face-to-face interviews with 150 respondents were conducted in a semi-structured manner to obtain the required information. A total of 27 plant species from 20 families were identified for their use by native people as food flavouring or aromatic enhancement. Zingiberaceae was found to be the most prevalent family of plants in this study with a representation of four species. Leaves were the part of the plants most commonly utilized by natives for flavouring purposes with 12 species being utilized in this manner. The mode of cooking varies within the community according to a preference for taste and aroma intensity as well as inherited oral knowledge passed down from older generations. This study recommends a full nutrient content analysis for the identified plant species shortly.

Wild pepper, Piper umbellatum L. is traditionally consumed as a leafy vegetable by the indigenous Kenyah tribesmen of Belaga, Sarawak, Malaysia. The shoots are normally harvested from secondary forest floors. The present study was carried out to determine the morphological and nutritional characteristics of P. umbellatum, i.e., proximate, mineral, total phenolic content (TPC), total flavonoid content (TFC), vitamin C, and anti-nutrients, i.e., oxalate and phytate. The results showed that P. umbellatum possesses an ovate, alternate, entire and non-glandular trichome on its leaf surface. The inflorescence comprises an oblongoid spike attached to a peduncle and the ripened berries were orange and red in color. The results also revealed that the leaves of P. umbellatum had a high moisture content (63.27%), other recorded nutrient values were ash (8.62%), crude fiber (19.32%), K (1280.20 mg/100 g), Ca (570.60 mg/100 g), Mg (323.80 mg/100 g) and P (291.14 mg/100 g), TPC (510.63 mg/100 g), TFC (377.82 mg/100 g) and phytate (411.67 mg/100 g). Thus the consumption of the P. umbellatum as a leafy vegetable supplies a good dose of various essential nutrients.

The consumption of indigenous leafy vegetables (ILV) is a common practice among local people in Bintulu. It serves as an important food resource for local communities in rural areas. However, these traditional practices were declining in urban areas and among younger generations. Therefore, the study aimed to record the ILV consumed by the local people, and mode of consumption of the ILV. A field survey was carried out with two phases; phase one was the distribution of structured questionnaires and the second phase was the interview session with 20 respondents from each of the three native markets located in Bintulu Division; Bintulu, Tatau, and Sebauh market. The study has identified 20 species of ILV from 18 different families: Agavaceae, Anacardiaceae, Athyriaceae, Blechnaceae, Brassicaceae, Compositae, Euphorbiaceae, Flacourtiaceae, Gnetaceae, Leguminosae, Limnocharitaceae, Menispermaceae, Myrtaceae, Olacaceae, Ophioglossaceae, Piperaceae, Smilacaceae and Verbenaceae. Identified ILV were consumed in many ways by the natives. The plant parts used also differ from one species to another and had different taste. A further study should be carried out to analyse the plant nutritional values and agronomy factors for commercialization of the potential ILV. Keywords: Bintulu, consumption method, ethnobotany, ethnobotanical study, indigenous leafy vegetables