| Summary: | This review delves into the utilization of non-conventional starch sources through a specific cultural lens, focusing on the practices and significance of Arenga obtusifolia Griff., commonly referred to as the sugar palm, and its derivative product called Tassey. The tassey is widely popular in the Nyishi tribe of Arunachal Pradesh, India, a region renowned for its biodiversity and abundant palm tree varieties, including the sugar palm. Highlighting the multifaceted dimensions of the sugar palm, this review expounds upon Tassey's creation, consumption, and versatile applications. Tassey, a substance extracted from the sugar palm's stem, emerges as a pivotal element of the Nyishi tribe's cultural heritage and sustenance strategies, especially during times of scarcity and natural calamities. This review sheds light on the integral role played by Nyishi women in the cultivation and preparation of tassey, underscoring their vital contribution to upholding this time-honoured practice. Furthermore, the economic ramifications of tassey production and its commercial viability are explored, elucidating its role in bolstering the tribe's livelihood. Extending beyond its dietary role, tassey exhibits a diverse array of applications, spanning from human consumption to its incorporation in the crafting of traditional alcoholic beverages and even as a therapeutic resource for livestock. By offering insights into the profound relationship between the Nyishi tribe and the sugar palm, this review enriches our comprehension of traditional ecological wisdom and sustainable exploitation of resources within a culturally vibrant backdrop. Ultimately, this comprehensive exploration contributes to a nuanced appreciation of the intricate interplay between heritage, environment, and innovation in this distinctive region.
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