Jhum cultivation is practised in:

Jhum cultivation (also spelt jhoom, and known internationally as slash-and-burn agriculture) is a traditional shifting-cultivation method: a patch of forest is cleared and burned so the ash enriches the soil, the cleared plot is cropped for a season or two, and then it is left fallow while the cultivator moves on to a fresh patch. Shifting cultivation of this kind has historically been practised by tribal communities across several hilly, forested parts of India, and each tract carries its own local name for the practice.

In Meghalaya's Garo, Khasi and Jaintia Hills, this hill-tribal practice is recorded under the specific local name jhum (or jhumming) — the term also used in the question.

• Kerala — hill-tribal shifting cultivation in its Western Ghats tracts carries the local name punam.

• Bihar — the state's agriculture is concentrated in the fertile Gangetic alluvial plains, where paddy and wheat are grown under a settled, intensive farming pattern season after season; its historically recorded tribal shifting cultivation (in what is now largely Jharkhand) carried the local name kuruwa.

• Tamil Nadu — hill-tribal shifting cultivation in tracts such as the Nilgiris carries the local name kumari (or kumri), alongside the state's dominant plains and delta farming of rice, cotton and sugarcane.

Other hilly tracts of India record the same broad slash-and-burn method under their own distinct local names rather than jhum: punam in Kerala's Western Ghats, kumari (or kumri) in Tamil Nadu's Nilgiri tracts, and kuruwa in the tribal Santhal Parganas of historical Bihar (now largely Jharkhand). Meghalaya remains the state where the practice is specifically named jhum.