Fig. 6

Spices responsible of the odour of nah poh with respect to Divisions. The figure presents the spices used to provide the characteristic odour of nah poh. F1 and F2 axes contribute to explain the use of S. zenkeri fruit, H. gabonii (fruits) and H. gabonii (bark) as spices responsible of the odour of nah poh at 98.27% in the different localities of the study area. S. zenkeri fruit is mostly used for the odour in Mezam and Bamboutos Divisions, while H. gabonii (fruits) and H. gabonii (bark) are preferred in the rest of the divisions. UN: Upper Nkam; Mi: Mifi; UP: Upper Plateau; Mez: Mezam; KKi: Koung-Khi; N: Nde; Me: Menoua; Le: Lebialem; Bam: Bamboutos; Ba: Bansoa Hgf: H. gabonii fruits; Mm: M. myristica; Pg: P. guineense; Ss: S. striatinux; Szf: S. zenkeri fruit; Tt: T. tetraptera: Xa: X. africana