A traditional Himalayan spice harvested by indigenous communities in Arunachal Pradesh’s West Kameng district has generated Rs 39 lakh in turnover for more than 200 households while supporting the conservation of over 100 sq km of forest.
Known locally as Khagi, the spice is a species of Zanthoxylum commonly associated with Sichuan pepper or Timur. Its dried fruits are traditionally used as a spice and condiment and also feature in local practices.
Deputy Chief Minister Chowna Mein said communities had sustainably harvested and marketed more than 10 tonnes of Khagi through collective harvesting, aggregation and marketing.
The initiative operates through Community Conserved Areas in West Kameng, where indigenous communities manage forest resources while developing livelihood opportunities. Improved market linkages have allowed them to sell the produce collectively, reducing dependence on local traders and fluctuating prices.
Part of the income generated is being used for conservation and community welfare. Khagi is mainly collected from the wild, particularly along forest edges and open forests near agricultural areas.
Similar community-led forest produce initiatives in West Kameng have received support from organisations including WWF-India and have been linked with buyers such as Dabur India, Nahar Organics and NERAMAC. Mein said the initiative demonstrated how indigenous knowledge and community enterprise could support livelihoods while protecting forests.
