Fig. 3

Representation of spices generally considered as essential for nah poh on F1F2 axes. The figure presents essential spices for nah poh. F1 and F2 axes contribute to explain the use of each of the spices presented as essential spice at 87.85 %. This figure shows that 10 spices out of 24 are important for the preparation of nah poh in the study area as a hole. The spices represented toward the positive side of the axes are considered as essential by most people for the preparation of nah poh. The spices grouped on the left side are those that are not essential for the preparation of nah poh. UN: Upper Nkam; Mi: Mifi; UP: Upper Plateau; Mez: Mezam; KKi: Koung-Khi; N: Nde; Me: Menoua; Le: Lebialem; Bam: Bamboutos; Ba: Bansoa Ad: A. daniellii; As: A. sulcatum; Ca: C. frutescens; Dg: D. glomerata; Dp: D. psilurus; Eg: E. giganteus; Fl: F. leprierii; Fx: F. xanthozyloides; Hgb: H.gabonii (bark); Hgf: H. gabonii (fruits); Hz: H. zenkeri; Mw: M. whitei; Mm: M. myristica; Pb: P. brazzeana; Pc: P. capense; Pg: P. guineense; Ss: S. striatinux; Szf: S. zenkeri fruit; Szb: S. zenkeri (bark); Sm: S. melongena; Tt: T. tetraptera: Xae: X. aethiopica; Xa: X. africana; Xp: X. parviflora