Imphal: A team of botanists from Manipur University and Mizoram University has officially identified a local culinary herb and named it Tetrataenium manipurense after the state of Manipur.

The discovery, published in the scientific journal Phytotaxa, formally recognises a wild aromatic vegetable known locally as Singjang-kumol or Manshang-nakuppi.

Despite its long-standing popularity in traditional Manipuri cuisine, the plant previously lacked official recognition in global scientific records.

The research team, comprising Sanatombi Devi Yumkham, Bimolkumar Singh Sadokpam, and Leichombam Clinton Singh from Manipur University, along with Sandhyarani Devi Khomdram and Laldinliana Khiangte from Mizoram University, confirmed the herb’s distinct evolutionary status using DNA barcoding techniques.

Botanists said the species has long, slender, grass-like green leaflets and an exceptionally long cylindrical rootstock that can reach up to 40 centimetres.

The plant also produces stalks measuring 10–20 centimetres that bear small, oblong-oval fruits.

Unlike species discovered in remote and inaccessible areas, this plant is already closely associated with the local economy and regional cuisine.

For generations, communities have harvested its aerial shoots, flowers, and basal leaves to season traditional dishes, including Eromba, Singju, Kangshu, and Uti.

The herb is also traded in local Manipuri markets, where it is typically sold in bundles of fresh green sprigs.

Given its presence in the regional ecosystem and its sustainable seasonal trade, researchers provisionally categorised Tetrataenium manipurense as Least Concern (LC) under the IUCN Red List criteria.

Though only recently recognised by global science, the aromatic vegetable has been traded in local Manipuri markets for generations and remains widely used in traditional Meitei cuisine.

It is used in dishes such as Eromba, a traditional mashed vegetable and fermented fish dish; Singju, a spicy local salad; Kangshu, a dry roasted vegetable side dish; and Uti, a thick lentil or pea gravy.

Official high-resolution field photographs of the species are primarily available in the published scientific paper in Phytotaxa.