TraditionalNon-animal-based Food Ingredients Consumed by the Nomadic Kazakh and Kyrgyz Peoples in the Eurasian Steppe in Tekes, Xinjiang, China

Background: The Eurasian steppe has sustained nomadic pastoralism for millennia, yet the traditional food systems of Kazakh and Kyrgyz peoples remain poorly documented. Scholarship has emphasized meat and milk, overlooking diverse wild edibles historically consumed, despite high burdens of non-communicable diseases and micronutrient deficiencies. Methods: In August 2024, research was conducted in Tekes County, Xinjiang, using ethnobotanical and Indigenous food system approaches. Data were gathered through questionnaires, free listing, market surveys, and guided fieldwork. Thirty participants—including elders, vendors, and doctors from Kazakh, Kyrgyz, Han, Uighur, Mongol, and Hui groups—were interviewed until saturation. Transcripts in Mandarin were thematically analyzed. Results: Seventy-eight non-animal-based ingredients were identified: 62 wild fruits and vegetables, 8 mushrooms, 3 honeys, and 5 edible soils. Wild plants were consumed as fruits, jams, or teas, with tea-like preparation most common. Half had medicinal functions, notably reducing blood pressure and alleviating internal heat. Barriers included climate change, environmental degradation, tourism, and lifestyle shifts. Interaction with Han and Hui groups expanded local plant and fish knowledge. Conclusion: This study offers the first systematic documentation of non-animal-based foods in the Central Asian steppe. These underutilized ingredients could alleviate disease burdens and improve nutrition. Recognizing Indigenous knowledge and integrating traditional foods are vital for sustainable food systems and planetary health.