Every year, when the harvest season comes, the people of the Northwest gather in the old forests to find spices, pick them, dry them, put them in gourds, hang them in the kitchen, or put them in jars to use throughout the year and bring them to the market to sell.

Herbs and spices are often processed according to local experiences and rely mainly on nature before being put on the market. They are cut off the stems, classified, relied on human power, dried in the sun, stored in nylon bags or tightly wrapped cloth, tied in a cool place, or hung in the kitchen after harvest, so it is difficult to ensure standards when exporting.

Therefore, there needs to be an orientation for sustainable exploitation associated with preserving the culinary culture of the Northwest.