GI NEW BROCHURE-SMALL - FILM (112 pages)

SPICES BOARD Compiled by Spices Board Ministry of Commerce & Industry Govt of India Kochi-25

Source: GI registrations for spices as on 31.03.2022 Issued by GI Registry, Chennai Website: https://search.ipindia.gov.in/GIRPublic Designed by: R. Jayachandran Spices Board, Kochi Published by: SPICES BOARD Ministry of Commerce & Industry Government of India Kochi - 682 025

PREFACE For the last several centuries, India has been shining as a leader in spices production, consumption and export. Facilitated by the vast agricultural expanse characterised by diverse agro-climatic zones, India grows more than 75 different spices listed by the ISO (International Standards Organisation), deservedly earning the tag 'Spice Bowl of the World'. Indian spices are recognised world over for their signature aroma, flavour and quality. Presently, our spices and spice products are reaching more than 180 countries across the globe. The spice profile of our country is so rich and diverse, that almost every State or Union territory in the country offers one or more spices to trade. The cold, hilly tracts of Kashmir are known for the most expensive spice in the world —saffron. The Himalayas are home to special varieties of tejpat (Uttarakhand tejpat) and kaala zeera (Himachali Kaala Zeera) that are packed with multiple health benefits. As we move towards the North-East region, we can see many varieties of indigenous spices in different states, especially the chillies and turmeric. 'Bhut Jolokia' or Naga Chilli, one of the hottest chillies in the world, and the 'Lakadong turmeric', are perhaps the most popular of them all. Other chilli varieties produced here, like the 'Dalle Khursani' chilli of Sikkim, Mizo chilli and 'Hathei chilli' of Manipur, also have distinct properties. Also, the North-East is home to different varieties of ginger such as 'Karbi Anglong ginger' from Assam and 'Mizo ginger' from Mizoram. The Himalayan belt in Sikkim and northern part of West Bengal remains the main hub for large cardamom production. Traversing down south, the landscape becomes more fragrant with the infused aroma of spices. Kerala is the largest producer of small cardamom, the 'Queen of Spices'. Varieties with high intrinsic qualities from the state, such as Alleppey green cardamom and Malabar pepper, are popular in international markets. Tamil Nadu leads in the production of the bud-like aromatic spice, clove, and is also home to famous spice varieties such as 'Kanniyakumari clove', 'Erode turmeric' and 'Kodaikanal malaipoondu' (garlic). In Karnataka, the 'King of Spices' - black pepper is grown on a large scale while Coorg green cardamom and Byadagi chilli are some of the important spice varieties. Andhra Pradesh and

Telangana together constitute the chilli production hub in India. 'Guntur Sannam Chilli', native to Andhra Pradesh, is well known in the world for its pungency and capsaicin, its active ingredient. In the western region, Kokum, known to impart a sour and tangy flavour to foods, is native to Maharashtra, grown mainly in Ratnagiri and Sindhudurg regions. Turmeric has a deep cultural association with the people of the state so much so that a full-fledged 'Turmeric Festival' is celebrated here. The main regions of turmeric production here are Sangli and Waigaon. The states of Gujarat, Rajasthan and Madhya Pradesh are famous for the seed spices like cumin, fennel, fenugreek, etc. Madhya Pradesh is a leading producer of garlic and so is Uttar Pradesh for mint. Abundantly blessed with unique varieties of spices, India has great potential to obtain plenty of GI (Geographical Indications) tags for her unique spice goods and to enjoy the benefits in accordance with the provisions of TRIPs Agreement (Trade-Related Aspects of Intellectual Property Rights) of the WTO (World Trade Organization). It may be seen that, Article 22 (1) of the TRIPS Agreement defines Geographical Indications (GI) as: \"Indications which identify a good as originating in the territory of a member, or a region or a locality in that territory, where a given quality, reputation or characteristic of the good is essentially attributable to its geographic origin.” It's heartening to note that, as on date, the coveted Geographical Indications tag has been obtained for a total of 26 unique spice goods of India and efforts are on, to obtain GI tag or few more unique spices. I'm sure the list of GI tagged spices will get expanded in the years to come, their supply chains get strengthened, bringing enhanced benefits in trade to their custodians, registered producers and suppliers. I am very happy to present this booklet on GI Spices of India, containing useful information on 26 GI tagged spices, for the benefit of all stakeholders of Indian spices. I wish the readers a flavourful journey into the world of GI tagged spices. D. SATHIYAN IFS SECRETARY SPICES BOARD



Kashmir Saffron LADAKH Himachali Kala 1. Sikkim Large Cardamom Zeera 2. Dalle Khursani Uttarakhand Tejpat Assam Karbi Anglong Ginger Naga Mircha Hathei Chilli 1.Mizo Chilli 2 Mizo Ginger 1.Waigaon Turmeric Kandhamal Haladi 2. Sangli Turmeric 3. Bhiwapur Chilli TELANGANA 4. Sindhudurg & Guntur Sannam Chilli Ratnagiri Kokum 1. Kanniyakumari Clove 1. Khola Chilli 2. Kodaikanal Malai Poondu 2. Harmal Chilli 3. Erode Turmeric 1. Coorg Green Cardamom 2. Byadagi Chilli ANDAMAN & NICOBAR ISLAND 1. Alleppey Green Cardamom 2. Malabar Pepper 3. Edayur Chilli

INDEX Sl No Particulars Page Number 1 1 Introduction 2 5 2 GI Registration Process and Flow Chart 6 8 3 GI Tags for Spices 10 12 4 List of GI Tags Registered for Spices 14 4.1 Black Pepper 16 4.1.1 Malabar Pepper 18 4.2 Small Cardamom 20 4.2.1 Alleppey Green Cardamom 22 25 4.2.2 Coorg Green Cardamom 26 29 4.3 Chilli 31 4.3.1 Bhiwapur Chilli 4.3.2 Byadagi Chilli 34 4.3.3 Dalle Khursani 37 40 4.3.4 Edayur Chilli 43 45 4.3.5 Guntur Sannam Chilli 47 50 4.3.6 Harmal Chilli 52 54 4.3.7 Hathei Chilli 56 59 4.3.8 Khola Chilli 61 63 4.3.9 Mizo Chilli 4.3.10 Naga Mircha (chilli) 4.4 Clove 4.4.1 Kanniyakumari Cloves 4.5 Garlic 4.5.1 Kodaikanal Malai Poondu (Garlic) 4.6 Ginger 4.6.1 Assam Karbi Anglong Ginger 4.6.2 Mizo Ginger 4.7 Kala Zeera 4.7.1 Himachali Kala Zeera

4.8 Kokum 66 4.8.1 Sindhudurg & Ratnagiri Kokum 68 4.9 Large Cardamom 70 4.9.1 Sikkim Large Cardamom 72 4.10 Saffron 75 4.10.1 Kashmir Saffron 77 4.11 Tejpat 80 4.11.1 Uttarakhand Tejpat 82 4.12 Turmeric 84 4.12.1 Erode Manjal (Erode Turmeric) 86 4.12.2 Kandhamal Haladi 88 4.12.3 Sangli Turmeric 89 4.12.4 Waigaon Turmeric 91 5 Guidelines for obtaining Authorised User Certificate for GI obtained by 93 Spices Board. 100 6 FAQs on Geographical Indications (GI)

INTRODUCTION Geographical Indications of Goods are defined as that aspect of industrial property which refer to the geographical indication referring to a country or to a place situated therein as being the country or place of origin of that product. Typically, such a name conveys an assurance of quality and distinctiveness which is essentially attributable to the fact of its origin in that defined geographical locality, region or country. Under Articles 1 (2) and 10 of the Paris Convention for the Protection of Industrial Property, geographical indications are covered as an element of Intellectual Property Rights (IPRs). They are also covered under Articles 22 to 24 of the Trade-Related Aspects of Intellectual Property Rights (TRIPS) Agreement, which was part of the Agreements concluding the Uruguay Round of GATT negotiations. India, as a member of the World Trade Organization (WTO), enacted the Geographical Indications of Goods (Registration & Protection) Act, 1999 and it has come into force with effect from 15th September 2003. This Act seeks to provide for the registration and protection of Geographical Indications relating to goods in India. This Act is administered by the Controller General of Patents, Designs and Trade Marks, who is the Registrar of Geographical Indications. The Geographical Indications Registry is located at Chennai, Tamil Nadu. 1

The GI registration process is given below: STEP 1 : Filing of application The association of persons or producers or any organization or authority should represent the interest of producers of the concerned goods and should file an affidavit on how the applicant claims to represent their interest. n Application must be made in triplicate. n The application shall be signed by the applicant or his agent and must be accompanied by a statement of case. n Details of the special characteristics and how those standards are maintained. n Three certified copies of the map of the region to which the GI relates. n Details of the inspection structure, if any, to regulate the use of the GI in the territory to which it relates. n Give details of all the applicants together with addresses. If there is a large number of producers a collective reference to all the producers of the goods may be made in the application and the GI, if registered will be indicated accordingly in the register. [Please check whether the indication comes within the ambit of the definition of Gl under section 2(1)(e).] Please sent the application to the following address in India : Geographical Indications Registry Intellectual Property Office Building Industrial Estate, G.S.T Road, Guindy, Chennai – 600 032 Phone: 044 – 22502091-93 & 98 Fax: 044 – 22502090 E-mail: [email protected] Website: ipindia.gov.in The applicant must have an address for service in India. Generally, application can be filed by (1) a legal practitioner (2) a registered agent. STEP 2 and 3: Preliminary scrutiny and examination. n The application shall be signed by the applicant or his agent and must be accompanied by a statement of case. n The examiner will scrutinize the application for any deficiencies. n The applicant should within one month of the communication in this regard, remedy the same. n The content of statement of case is assessed by a consultative group of experts well-versed on the subject. n They will ascertain the correctness of particulars furnished. n Thereafter, an Examination Report would be issued. 2

STEP 4: Show cause notice n The registrar accepts the application or if has any objection to the application, he will communicate the same in writing. n The applicant must respond within two months or apply for a hearing. n The decision will be duly communicated. If the applicant wishes to appeal, he may within one month make a request. n The registrar is also empowered to reject an application, if it is accepted in error, after giving an opportunity of being heard. STEP5: Publication in the Geographical Indications Journal Every application, within three moths of acceptance shall be published in the Geographical Indications Journal. STEP6: Opposition to Registration n Any person can file a notice of opposition within three months (extendable by another month on request which has to be filed before three months) opposing the GI application published in the Journal. n The registrar shall serve a copy of the notice on the applicant. n Within two months the applicant shall send a copy of the counter statement. n If he does not do, it shall be deemed to have abandoned his application. Where the counter-statement has been filed, the registrar shall serve a copy on the person giving the notice of opposition. n Thereafter, both sides will lead their respective evidences by way of affidavit and supporting documents. n Adate for hearing of the case will be fixed thereafter. STEP7: Registration n Where an application for a GI has been accepted, the registrar shall register the geographical indication. If registered, the date of filing of the application shall be deemed to be the date of registration. n The registrar shall issue to the applicant a certificate with the seal of the Geographical Indications Registry. STEP8: Renewal A registered GI shall be valid for 10 years and can be renewed on payment of renewal fee. STEP9:Additional protection to notified goods Additional protection for notified goods is provided in theAct. STEP 10: Appeal Any person aggrieved by an order or decision may prefer an appeal to the Intellectual Property Appellate Board (IPAB) within three months. The address of the IPAB is as follows: Intellectual Property Appellate Board Annexe 1, 2nd Floor, Guna Complex, 443, Anna Salai, Chennai – 600 018 The registrar of Geographical Indication is divided into two parts. Part 'A' consists of particulars relating to registered Geographical Indications and Part 'B' consists of particulars of the registered authorized users. The registration process is similar to both for registration of geographical indication and an authorized user which is illustrated below: 3

Filling an Application Examination Objection Opportunity Refused for Hearing Acceptance Advertisement Opposition, Allowed or Appeal to of if any Refused High Court Application in GI Journal Application Allowed Entry Particulars of GI Register Registered GI entered in Part A Registration of the Register Certificate Particulars of Issued Registered AUGI entered in Part B of the Register 4

There are 420 GI tags issued for various products covered under 34 classes in India as on 31.03.2022. Spices are covered under Class 30 under Agriculture Goods. A total of 26 GI tags have been obtained in India as on 31.03.2022 covering 12 spices viz. Black Pepper, Cardamom Small, Chilli, Clove, Garlic, Ginger, Kala Zeera (Black Cumin), Kokum, Large Cardamom, Saffron, Tejpat and Turmeric. A total of 14 applications filed before GI Registry, Chennai are pending at various stages of registration process as on April 2022. Their details are given below: Hathras Hing (Application No. 672) Ramanathapuram Mundu Chilli (Application No.720) Lakadong Turmeric (Application No.741) Kanthalloor Vattavada Garlic (Kanthalloor Vattavada Veluthulli) (Application No. 749) Hee Goan Seremna Cardamom (Application No.783) Basmat Haldi (Turmeric) (Application No.785) Nandurbar Mirchi (Chilli) (Application No.787) Ratlam Riyawan Lahsun (Garlic) (Application No.813) Banaras Lal Bharwamirch (Red Pickle Chilli) (Application No.823) Panchincholi Tamarind (Application No.825) Kasti Coriander (Application No.827) Arunachal PradeshAdi Kiker (Ginger) (Application No.855) Almora Lakhori Mirchi (Chilli) (Application No.864) Virudhunagar Samba Vathal (Chilli) (Application No.883) Many potential GI candidates are being identified in various spices growing states for filing applications before the GI Registry by various growers’ organizations along with the support of GovernmentAgencies. 5

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Botanical Name: Piper nigrum L. Family: Piperaceae Commercial Part: Fruit Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist regions of Southern India. Under cultivation, pepper vines are trailed over support as columns, 5-6 meter tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches, the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth. The root system is confined to 75-100 cm radius and depth. The inflorescence is a pendent spike, 3-15 cm long with 50-150 flowers. Flowers are minute, white pale yellow, arranged spirally on fleshy pedantries. The spice is naturally self-pollinated and pollen dispersal is aided by the presence of water droplets. Fruit is a single- seeded drupe often called berry. It is spherical in shape, green in colour, changing to red on ripening. Pepper is considered to be originated in the hills of South Western Ghats of India. It is now grown in Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico, and Guatemala apart from the country of origin. Pepper requires hot and humid climate and grows between 20 degree North and South latitudes, up to 1500 meters above MSL. The crop tolerates temperatures between 10oC and 40oC. A well-distributed annual rainfall of 125 to 200 cm is considered ideal for pepper. Pepper is largely used by meat packers and in canning, pickling, baking, considering its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where, black specks of black pepper is not liked. Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial. Export of pepper from India during 2020-21 was 19,980 tonnes valued Rs.570.69 crore. Pepper is exported from India to the USA, UK, Sweden, Germany, Canada, Netherlands, Japan, UAE, Australia, Italy, Poland, etc. Malabar Pepper has got GI tag. 9

GI Application Number: 49 Description: Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as pepper corn when dried, is a small drupe which is five millimeters in diameter, dark red when fully mature, containing a single seed. Malabar Pepper is classified into two grades garbled and ungarbled. The garbled variety is black in colour, nearly globular with a wrinkled surface, the deepest wrinkles forming a network in the dried fruit. The ungarbled variety has a wrinkled surface and the colour varies from dark brown to black. Specifications: Grade designations and definitions of quality of Garbled Malabar Black Pepper * These comprise dust, chaff, pickings and other foreign matter. Pinheads will be regarded as an extraneous matter. ** Light berry contents to be tested by flotation method in alcohol or methylated spirit of specific gravity 0.80 to 0.82 at room temperature. *** During monsoon months i.e., from 15th May to 30th September, a tolerance of 0.5 per cent is allowed with respect to moisture. 10

Grade designations and definitions of quality of Ungarbled Malabar Black Pepper Grade Extraneous Light Moisture General characteristics designation matter not berries content exceeding not not It shall be the dried mature berry of MUG 1 per cent * exceeding exceeding Piper nigrumgrown in South India, per cent per varying from brown to black with a 2 ** cent*** wrinkled surface. It shall be free from 7.0 12.0 insects. MUG 2 2 10.0 12.0 MUG 3L 2 15.0 12.0 MUG 4L 4 20.0 12.0 * These comprise dust, chaff, pickings and other foreign matter including pinheads. Tolerance for mouldy pepper is up to two per cent. ** Light berry contents to be tested by flotation method in alcohol or methylated spirit of specific gravity 0.80 to 0.82 at room temperature. *** During monsoon months i.e., from 15th May to 30th September, a tolerance of 0.5 per cent is allowed with respect to moisture. GeographicalArea of Production: India – Kerala, Karnataka and Tamil Nadu Alappuzha, Palakkad, Pathanamthitta, Thiruvananthapuram, Thrissur, Wayanad, Ernakulam, Idukki, Kannur, Kasaragod, Kollam, Kottayam, Kozhikode and Malappuram districts in Kerala. Dakshina Kannada, Davangere, Dharwad, Hassan, Kodagu, Bengaluru, Mandya, Mysore, Shimoga, Tumkur, Udupi, Uttara Kannada, Chamarajanagar and Chikmagalur districts in Karnataka. Namakkal, Nilgiris, Coimbatore, Pudukottai, Salem, Thanjavur, Theni, Tirunelveli, Vellore, Krishnagiri, Dindigul, Erode and Kanniyakumari districts in Tamil Nadu. Uniqueness: Malabar Pepper has sharp, hot and biting taste. It is a warming spice. Malabar Pepper is highly aromatic with a distinctive, fruity bouquet. It has the perfect combination of flavour and aroma. Name of the GI Proprietor/Custodian: Spices Board, Ministry of Commerce & Industry, Sugandha Bhavan, N.H. Bye-Pass, P.B. No.2277, Palarivattom, Cochin-682025, Kerala. Date of Registration: 13.02.2006 (Renewed up to 12.02.2026) 11

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Botanical Name: Elettaria cardamomum Maton Family: Zingiberaceae Commercial Part: Fruit (Capsule) Cardamom is a large perennial, herbaceous rhizomatous monocot, belonging to the family Zingiberaceae. It is a native of the most evergreen forests of the Western Ghats of Southern India, which incidentally is also the centre of origin. The cardamom of commerce is the dried ripe fruit (capsules) of cardamom plant. This is often referred to as the 'Queen of Spices' because of its very pleasant aroma and taste, and is highly valued since ancient times. It is grown extensively in the hilly regions of South India at elevations of 800-1300 meters above MSL as an under crop in forest lands. Cardamom enjoys a unique position in the international spices market. Cardamom is used for flavoring various food preparations, confectionaries and beverages. It is also used for medicinal purposes, both in modern and indigenous systems. It is grown under shade in evergreen forests. It is propagated through seeds, suckers and tissue culture plantlets. Cardamom plants mature in about 20-22 months after planting. Economic yield starts from third year of planting and it continues up to 8-12 years for high-yielding varieties depending upon the level of management. The life span of a cardamom plant is 30 years or more, but each pseudostem is biannual in nature. Export of small cardamom from India during 2020-21 was 6,486 tonnes valued Rs. 1,103.47 crore. Small cardamom is exported from India to the UAE, Saudi Arabia, USA, Kuwait, Bangladesh, Canada, Singapore, Qatar, Jordan, Malaysia,Australia, etc. Alleppey Green Cardamom and Coorg Green Cardamom have got GI tag. 13

GI Application Number: 72 Description: Alleppey Green Cardamom [Elettaria cardamomum (L.) Maton] belongs to Zingiberaceae family. The genus name is derived from the Tamil root Elettari, meaning cardamom seeds. Alleppey Green is a grade name that asserts quality. The cardamom in this grade is of certain unique quality. It mainly includes the cardamom of 'Mysore' category grown in the ancient Travancore. This grade is unique in its colour, size, chemical constituents and oil content. Alleppey Green Cardamom is superior in sensory qualities, and has better total perception of the flavour, which need not necessarily be dependent on the relative concentration of any one component. Incidentally, the 'Mysore' variety comprising the Alleppey Green Cardamom is the largest selling Indian cardamom grade. Mysore (Cardamom) oil is sweet and fruity with a floral odour due to low amount of cineole and higher amount of terpinyl acetate, linalool and linalyl acetate. Cardamom is the unripe fruit and enclosed in it the fruit pods are, dry, brown, aromatic seeds, which are slightly pungent in taste. In South India, there mainly exist three varieties, Malabar, Mysore (the variety that constitutes Alleppey Green Cardamom) and Vazhukka (a hybrid of the above mentioned varieties). Specifications: Alleppey Green Cardamom is the dried capsule, kiln dried, having a reasonable uniform shade of green colour. Colour : Green Diameter : 5-8 mm Shape : Three-cornered, oblong with ribbed appearance Odour : Sweet floral cool odour Taste : Pleasant mellow fruity flavour Oil : Sweet and fruity Chlorophyll Retention: High, retains chlorophyll for a long time during storage Geographical area of production: India – Kerala and Tamil Nadu The geographical area of cultivation of Alleppey Green Cardamom is in the long stretch of the Western Ghats falling within the districts of Idukki, Palakkad, Wayanad and Thiruvananthapuram in Kerala, and Tirunelveli, Dindigul, Coimbatore, Nilgiris and Theni in Tamil Nadu and lying within the latitudes 8° N and 12° N and longitudes 74° E and 77° E. Uniqueness: Alleppey Green Cardamom is one of the oldest, most popular and sought-after cardamom from India. It is the physiologically mature, unripe and dried fruit of the perennial plant Elettaria cardamomum of Mysore and Vazhukka cultivars. It has a uniform shade of green colour, measuring 5–8 mm in diameter, having minimum splits, mature, wringled, three-cornered capsules and ribbed appearance. It has a sweet fruity floral odour resulting in pleasant mellow flavour, attributed to the low 14

amount of 1-8 cineole (34.2) and high amount of terpinyl acetate (34.5), linalool (6.4) and linalyl acetate (3.1). Another unique feature of this grade of cardamom is its size. It stands apart from others in length (21mm) and also in size (5 – 8 mm in diameter). This increases its chance of holding more oil. The volatile oil content in the seeds of Alleppey Green Cardamom is much higher in percentage (7.5-11.3) when compared to the other grades. The commercially distilled oil from Alleppey Green Cardamom has a penetrating, slightly irritating, cineolic, cooling camphoraceous, disinfectant, warm, spicy, sweet, aromatic and fruity initial impact. However, the oil rapidly airs off on a smelling strip losing its freshness and there persists no residual odour after 24 hours. Compared to other varieties though 1, 8- cineole content is low and the α-terpinyl acetate content comparable, the linalool and linalyl acetate is markedly higher. The combination of lower 1, 8-cineole with its harsh camphoric note and higher linalyl acetate with its sweet fruity- floral odour result in the relatively pleasant mellow flavour in the variety. Its uniqueness is also specifically attributed to the agro-climatic factors. Name of the GI Proprietor/Custodian: Spices Board, Ministry of Commerce & Industry, Sugandha Bhavan, N.H. Bye-Pass, P.B. No.2277, Palarivattom, Cochin-682025, Kerala. Date of Registration: 14.09.2006 (Renewed up to 13.09.2026) 15

GI Application Number: 78 Description: Coorg Green Cardamom [Elettaria cardamomum (L.) Maton] belongs to Zingiberaceae family. The Coorg Green Cardamom is the variety of 'Malabar' category grown in the districts of Coorg, Chikmagalur, Hassan and North Kanara of the state of Karnataka in India. This grade is unique in its colour, size, chemical constituents and oil content. Coorg Green Cardamom shall be the dried capsule with a colour ranging from greenish to brown with global shape, skin ribbed or smooth and pedicels separated. The superiority of cardamom is due to its volatile oil content. Percentage of cardamom seeds is positively co-related with volatile oil on dry seed basis, whereas percentage of husk to volatile oil is negatively correlated. The Malabar variety constituting Coorg Green Cardamom has no exception. It has the major components of cardamom oil i.e., 1,8- cineole and α- terpinyl acetate in abundance. Detailed studies on volatile oil reveal that, Malabar variety contains high percentage of 1, 8- cineole compared to other varieties, thereby bringing in a fresh camphoraceous cool odour with a diffusive taste and a refreshing effect. However, the quantity of α- terpinyl acetate is comparable. Specifications: Coorg Green Cardamom is the fully ripened and dried fruit of the Malabar variety cardamom. Colour : Greenish to golden yellow Diameter : 5.5 - 5 8 mm Shape : Globular with ribbed appearance Odour : Harsh Oil : Camphoraceous and harsh Chlorophyll retention : Low, loses chlorophyll fast during storage GeographicalArea of Production: India – Karnataka The geographical area of cultivation of the Coorg Green Cardamom is the long stretch of the Western Ghats falling within the Coorg, Chikmagalur, Hassan and North Kanara districts of Karnataka in India and lying within the latitudes 12° N and 16° N and longitudes 74° E and 77° E. 16

Uniqueness: Coorg Green Cardamom is one of the oldest, most popular and sought-after cardamom from India. It is the fully ripened and dried fruit of the perennial plant Elettaria cardamomum of the Malabar variety. It has the colour range from greenish to golden yellow, measuring about 3.5 – 8 mm diameter, with global shape, skin ribbed/smooth, and having camphoraceous cool odour with a harsh taste and a refreshing effect due to the higher amount of 1, 8 cineole (41.0) while the alpha- terpinyl acetate (30.0) content is comparable. Name of the GI Proprietor /Custodian: Spices Board Ministry of Commerce & Industry Sugandha Bhavan, N.H. Bye-Pass P.B. No.2277, Palarivattom, Cochin-682025, Kerala Date of Registration: 27.12.2006 (Renewed up to 26.12.2026) 17

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Botanical Name: Capsicum annum L., Capsicum frutescens L. Family: Solanaceae Commercial Part: Green as well as ripe and dried pod (fruit) Chilli is reported to be a native of South America and is widely distributed in all tropical and sub-tropical countries including India. It was first introduced in India by the Portuguese towards the end of 15th century. Now it is grown all over the world except in colder parts. Dry chilli is extensively used as a spice in curried dishes. It is also used as an ingredient in curry powders and in seasonings. Bird's eye chilli is used in making hot sauces like pepper sauce and Tabasco sauce. Paprika, Byadagi chilli, Warangal chappatta and similar high colour less pungent varieties are widely used for colour extraction. It is very popular as a natural colourant among food and beverage processors. As a medicine, it is used as a counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately, it may cause gastroenteritis. The enzyme isolated from chilli is used in the treatment of certain type of cancers. Capsicum oleoresin is used in pain balms and vaporubs. Dehydrated green chilli is a good source of vitamin 'C'. Export of chilli from India during 2020-21 was 6,49,815 tonnes valued Rs 9,241 crore. Chilli is exported from India to China, Thailand, Bangladesh, USA, Sri Lanka, Indonesia, UAE, Malaysia, UK, Vietnam, Nepal, etc. Bhiwapur Chilli, Byadagi Chilli, Dalle Khursani, Edayur Chilli, Guntur Sannam Chilli, Harmal Chilli, Hathei Chilli, Khola Chilli, Mizo Chilli and Naga Mircha have got GI tag. 19

Application Number: 473 Description: Bhiwapur Chilli (Capsicum annuum L.) belongs to Solanaceae family. This special type of chilli was originated from Bhiwapur hence became famous as a Bhiwapur Chilli. Following are the main features of Bhiwapur Chilli: n Bhiwapur Chilli is known for its pungency. n The colour is dark red. n Outer covering is thick hence less chances of breakage and long shelf life. n Length is approximately 1.5 inches, hence short in size. n Chilli powder does not attract insects, pests and can be stored for longer duration i.e., up to one year. Specifications: Bhiwapur Chilli is known for its pungency. The colour is dark red. Outer covering is thick hence less chances of breakage and long shelf life. Its length approximately measures 1.5 inches which describes its short size. The red colour of Bhiwapur Chilli is darker than other chillies like Guntur Sannam Chilli. The powder of this chilli gives red colour to the respective food items without any side effects like acidity. This variety of chilli requires only one irrigation cycle and less crop protection measures. Due to its pungency, less quantity of Bhiwapur Chilli powder is sufficient in food preparations and other uses. The capsaicin content, Scoville Heat Units (SHU) andASTAcolour value of Bhiwapur Chilli are given below: Parameters Bhiwapur Chilli Scoville Heat Units (SHU) 20,000 Capsaicin 0.12% ASTA* colour value 36.3 (*American Spice Trade Association) GeographicalArea of Production: In Nagpur district, Bhiwapur, Umred and Kuhi talukas are famous for Bhiwapur Chilli variety. The total production of Bhiwapur Chilli is one to five per cent of the total production of chillies in Nagpur. The name 'Bhiwapur' is derived from the name of goddess Bhima. Nagpur district lies between 20.35 to 21.44oN latitude and 78.15 to 79.40oE longitude (Bhiwapur: 20°50'08\"N 79°30'04\"E, Umred:20.85°N 79.33°E Kuhi: 21.0108242°N 79.3524241°E). Uniqueness: Chilli owes its hot sensory taste to capsaicinoids as major group of organic compounds. Major capsaicinoids present in most varieties of the chilli are capsaicin (tran-8-methyl-N-vanillyl-6-nonenamide) and dihydrocapsaicin (8-methyl-N- vanillylnonanamide). The pungency of chilli is measured in Scoville Heat Units (SHU). Capsaicinoids concentration was determined for available market chilli samples along with Bhiwapur Chilli. It was observed that the capsaicinoids 20

concentration among the samples ranged between 0.18 and 0.82 per cent. Samples 1, 2, 3, 4, and 15 showed higher concentrations. These varieties were typical and were obtained from nearby chilli cultivating regions of Bhiwapur. Concentration of capsaicin in chilli sample is given below Samples Total SHU Capsaicinoids Sample 1 (%) 115733 Sample 2 0.77 117098 Sample 3 0.76 117090 Sample 4 0.78 130498 Sample 5 0.87 40500 Sample 6 0.27 25500 Sample 7 0.17 26903 Sample 8 0.18 43050 Sample 9 0.29 44640 Sample 10 0.29 42660 Sample 11 0.28 52650 Sample 12 0.35 56385 Sample 13 0.37 53940 Sample 14 0.36 74235 Sample 15 0.49 124290 0.82 Capsaicinoid content in Bhiwapur Chilli is higher than in other varieties. Colour value of Bhiwapur Chilli is more than Guntur variety. Even though Byadagi Chilli is more red in colour, it does not have inherent pungency. Therefore, when Bhiwapur Chilli is used in the preparation of food, it gives more colour than Guntur Chilli which is more attractive to the eyes, and also add pungency to the food as compared to Byadagi Chilli. The size of this chilli is small approximately 1-1.5 inches. Bhiwapur Chilli is thicker than any other variety including hybrid varieties. The outer cover of Bhiwapur Chilli is thick hence it can be stored for a longer duration and there are less chances of breakage. This chilli powder does not attract insects, pests and can be stored for longer duration i.e., up to one year. Name of the GI Proprietor/Custodian: Bhiwapur Mirchi Utpadak Samuha Gat, Chikhalpar Taluka: Bhiwapur, Nagpur - 441201, Maharashtra. Date of Registration: 26.03.2014 (Valid up to 25.03.2024) 21

Application Number: 129 Description: Byadagi Chilli belongs to the genus Capsicum annuum under Solanaceae family. Older horticultural classification grouped Capsicum annuum into four categories depending upon the shape of the fruits. Of these, Byadagi Kaddi belongs to the Capsicum annuum Linn. var. acuminatum Fing, which is cultivated and constitutes the principal source of dry chillies of commerce. The fruits are bright red in colour, slender and thin. Byadagi Chilli is a famous variety of chilli mainly grown in Karnataka. Named after the town Byadagi, which is located in the Haveri district of Karnataka, this chilli is known for its deep red colour and has the highest colour value of 1,50,000 – 2,50,000 CU. It is not very pungent and is used in many food preparations in India. This chilli is characterized by wrinkles on the pods, low pungency and sweet flavour. There are several types of Byadagi Chilli. The two main types are the Byadagi Kaddi and Byadagi Dabbi. Byadagi Kaddi has a length of 10 to 15 cm, with negligible pungency. It is slender, linear, light green in colour and at maturity turns to deep red colour developing the characteristic wrinkles at the ripening stage. This variety possesses the highest colour value and is suitable under rain-fed conditions. It has a calyx covering its pod, and is reasonably resistant to pests and diseases. Byadagi Dabbi is another variant of Byadagi Chilli and is suitable for fresh or dried purpose. The fruits are of medium length (8 to 10 cm), a little curved at the apex, and slightly bulged at the base of the calyx. This variety is more susceptible to pests and diseases. The quality parameters for Dabbi Chilli are on the same lines as Byadagi Kaddi. The Dyavanur Delux is a variant of recent origin of Byadagi Dabbi and might have been selected from Dyavanur Dabbi. The fruits are similar to Dyavanur Dabbi but the size of the fruit is a little bigger and more bulged at the calyx. The fruit length ranges from 10 to 12 cm; the fruits are light green in colour and turn to an attractive shiny deep red colour on maturity. On complete drying, this variety also develops wrinkled surface on the fruit. At present. fruits of this variety are highly in demand in the markets. 22

Noolvi Dabbi, Kubhsi Dabbi and Antur Bentur Dabbi types are some of the variants which are similar in their quality parameters including pungency and colour values and widely grown in this region. Byadagi Chilli plant grows to a height of one meter. with a spread of one meter. Leaves are thin and light green in colour. It is a branching type. Fruits attain deep red colour on maturity and develop wrinkles on the surface. The average Byadagi Chilli The characteristics of three Byadagi Chilli types are given below: Sl Plant Characters Kaddi Dabbi Dyavanoor No Type 1 Plant height (cm) 100 100 100 2 Plant spread (cm) 85–90 85–90 85–90 3 Leaves Thin, light green Thin, light green Thin, light green 4 Branching habit High High High 5 Flower Solitary White Solitary White Solitary White 6 Days to 50% flowering 65–70 65–70 65–70 7 Fruit length (cm) 16–17 13–14 14–15 8 Fruit width (mm) (shoulder) 8–10 20–25 15–20 9 Number of fruits per plant 150 50 65 10 Average fruit weight 1.30 1.65 1.55 11 Dry fruit surface Wringled Wringled Wringled 12 Dry fruit colour Deep red Deep red to Deep red to chocolate chocolate Quality Characteristics 1 Colour (ASTA units) 150–160 180–200 180–200 2 Pungency Negligible or nil Negligible or nil Negligible or nil 3 Oleoresin (%) 12–14 12–15 12–15 Specifications: n Grown only in Karnataka, near Byadagi region n Grown on black cotton soil with pH value of 5.5 to 6.5 n Known for high colour value: 1,50,000 – 2,50,000 CU n Less pungent, even sweet smelling at times n Have wrinkles on pods GeographicalArea of Production: India – Karnataka Byadagi Chilli is extensively cultivated in the transition belt of Dharwad, Haveri and Gadag districts of Karnataka. (Latitude: 14° 48`N to 15° 25`N; Longitude: 75° 24`E to 75°42`E).Among the districts of Karnataka, Dharwad has the maximum acreage. Uniqueness: n Byadagi Chilli has the highest colour value of 1,50,000 to 2,50,000 CU and red in colour (156.9ASTAcolour units) and negligible (0.03%) in capsaicin. n Fruits stand out by their deep red colour on maturity and wrinkles on the surface. n Fruits are 12–15 cm long and thin but not too pungent and not spicy. n The plant grows to a height of one meter with a spread of one meter. Leaves are thin and light green in colour. n Byadagi Chilli belongs to the species Capsicum annuum, which is the most commercially grown chilli crop and in which improvement in the crop is achieved largely by hybridization and selection within Capsicum annuum. 23

n Byadagi Chilli is best grown in tropical and subtropical regions, with annual rainfall of 500 to 800 mm, temperature of 20 to 38°C, in well-drained loamy soils (black and red soils rich in potash having a pH of 5.5–6.5), and with warm humid conditions which favour the growth in dry conditions during the maturity of the crop. These conditions subsist in the transition belt of North Karnataka districts. It is stated that these chillies alone have the above qualities which are not seen in any other chilli, and this contributes to the uniqueness of Byadagi Chilli. The pesticide usage in Dharwad, Gadag and Haveri districts is very low being a rain- fed crop in these places. Hence, the produce from these areas is most preferred even though the yield is very low (200–500 kg/acre or 500–1250 kg/ha). Name of the GI Proprietor/Custodian: Spices Board, Ministry of Commerce & Industry, Sugandha Bhavan, N.H. Bye-Pass, P.B. No.2277, Palarivattom, Cochin-682025, Kerala. Date of Registration: 01.08.2008 (Renewed up to 31.07.2028) 24

Application Number: 636 Description: Dalle Khursani belongs to Capsicum annuum var. cerasiforme under Solanaceae family. The plant grows up to a height of 100–130 cm under open field and 150–180 cm height in green house condition. There is much diversity in Red Cherry Pepper pod viz. dropping pod, erect pod, yellow pod, round pod, etc. Each plant produces about 2.5–3.0 kg fruits with about 500–1000 pods. The crop can be grown round the year under protected conditions. Dalle Khursani is high in vitamin A, vitamin E, and potassium, and low in sodium. One hundred grams of fresh Dalle Khursani has 240 mg of vitamin C (five times higher than an orange), 11,000 IU of vitamin A, and 0.7 mg of vitamin E. Vitamin C is sensitive to heat and drying but vitamin A is stable, and paprika and dried chilli both contain relatively high amount of this important nutrients. Specification: Red Cherry Pepper locally known as Dalle Khursani is well known for its unique flavour and high pungency. Dalle Khursani is almost round, cherry sized and bright red when fully ripe. The Scoville score for this chilli is rated in the range of 100,000 to 350,000 SHU. The high flavour is the unique characteristic of this chilli. Besides capsaicin which produces pungency, it contains carotenoids and phenolic compounds and is being used as a natural pigment and anti - oxidant agent. This chilli has many medicinal properties. Fruits of this chilli are used for making pickle, paste, powder and dry chilli. GeographicalArea of Production: India – Sikkim and West Bengal. The crop is commercially cultivated in the mid hills of Sikkim in the West, the South and the East districts and the adjoining Darjeeling and Kalimpong districts of West Bengal. Uniqueness: n Dalle Khursani is almost round, cherry sized and bright red when fully ripe. n Dalle Khursani has the twin combination of high pungency and characteristic aroma. n Its high flavour is the unique characteristic of this chilli. n It can be grown all year round under protected conditions. n It continues to bear fruits for two to three years and normally four to five pickings are done every year, thus supply of the chillies is continuous. n It is grown completely in an organic way. Name of the GI Proprietor/Custodian: 25 North Eastern Regional Agricultural Marketing Corporation Limited (NERAMAC), 9, Rajbari Path, Ganeshguri, G. S. Road, Guwahati-781005, Assam Date of Registration: 10.12.2018 (Valid up to 09.12.2028)

Application Number: 662 Description: Edayur chilli (Edayur mulaku in Malayalam) belonging to Capsicum annuum L. is a local cultivar of Edayur, Athavanad, Marakkara, Irimbiliyam, Kalpakanchery and Valanchery panchayaths in Valanchery block, and Moorkanad and Kuruva panchayaths inAngadippuram block of Malappuram district, Kerala, India. Morphological Description: The plant is an annual, semi-upright shrub with 75–85 cm height. The stem is angular with medium anthocyanin colouration in the nodes. Pubescence is absent in stem. Leaf length ranges between 7.5–15.5 cm and breadth between 3.2–5.5 cm. Leaves are green, solitary, alternate and leaf shape is lanceolate. Undulation of margin is weak and pubescence is absent in leaves. The flowers are white arising from internodes, solitary, drooping, with light purple or lavender coloured anthers. Plant parts are very fragile and tend to break very easily. The fruit of Edayur Chilli is a drooping berry, solitary, with moderately triangular shape and smooth surface. The fruit shows difference in size and weight during different growth stages. In the initial stages of growth, the fruit will be long, with a length of 11.5–17.4 cm, width of 1.4–2.9 cm and weight of 8.5–14.2 g respectively. In the later stages of plant growth, the fruit size gets reduced to a length of 6.5–13.0 cm, diameter of 1.0–2.6 cm and 4.2–9.6 g fruit weight. Fruit curvature is absent in Edayur Chilli. Neck at basal end is also absent. The texture of fruit surface is smooth. Fruit colour at mature unripe stage is green. The green colour of the fruit at unripe 26

stage turns dark green, greenish yellow, orange and finally bright red at ripening stage. Shape of fruit base is round and shape of the apex is acute at initial growth stages and blunt at later stages. Fruits commonly have two locules, three locules are rare and are many seeded. The stalk length ranges between 2.5 and 4.5 cm in the initial stage, and 1.5–3.8 cm in the later stages. Calyx cover is non-enveloping and margin is weakly dented. The pedicel attachment is weak in Edayur Chilli making harvesting an easy job. Blossom end appendage is absent. Seeds have light yellow colour. Specifications: Edayur Chilli is famous and preferred for its low pungency. Because of low pungency at initial stages of growth, the fruit is used to make 'fried chillies', considered as a delicious item for meals. The whole matured fruit, sprinkled with salt is fried in coconut oil. In later stages of plant growth, due to slight increase in pungency it will be mainly used to make sun-dried-curd chillies (described as 'Kondattom' in Malayalam). Such dried Kondattom Mulaku can be stored for many months. This chilli is not taken for making chilli powder because of its low pungency. The bio-chemical parameters of Edayur Chilli are given below 27

Edayur Chilli, like other chilli varieties, is an excellent source of Vitamin C (20.0–32.9%). It has niacin content between 0.07–1.02%. Edayur Chilli is rich in rutin (20.0–27.7 mg/100g), which is of great use in pharmaceuticals. GeographicalArea of Production: India – Kerala Edayur Chilli is cultivated in Valanchery and Angadippuram block panchayaths of Malappuram district of Kerala. In Valanchery block, it is cultivated in seven grama panchayaths viz., Edayur, Kuttippuram, Marakkara, Athavanadu, Kalpakancheri, Irimbiliyam and Valanchery, and Angadippuram block has cultivation in Moorkanad and Kuruva grama panchayaths. The area of production of Edayur Chilli lies between 76°6'11.627\"E 11°1'46.386\"N (North), 76°1'42.699\"E 10°49'36.623\"N (South), 76°9'52.429\"E 10°55'2.405\"N (East) and 75°58'35.515\"E 10°56'22.921\"N (West). Uniqueness: Edayur Chilli with very long fruit is famous for its low pungency, unique flavour and taste. The shape and taste of Edayur Chilli is unique due to the variety used, area of cultivation and traditional organic method adopted in cultivation. The fruit length is different at two growth stages (the fruit is long in the initial stages). The length ranges between 11.5 and 17.4 cm and diameter between 1.4 and 2.9 cm. In the later stages of growth, the fruit length gets reduced to 6.5–13 cm, and diameter to 1.0–2.6 cm. Edayur Chilli has specific attributes like low pungency, low SHU value, good aroma and flavour, which attract consumers who wish to make fried chilli and Kondattom chilli. The shape and taste of Edayur Chilli is unique and it is mainly due to the genetic constitution of the cultivar, climate and soil conditions of area of cultivation and traditional methods of cultivation. Name of the GI Proprietor/Custodian: Edayoor Chilli Growers Association (ECGA), C/o Edayur Krishi Bhavan, Pookkattiri, Post: Edayur, Malappuram-676 552 Kerala, Date of Registration: 03.10.2019 (Valid up to 02.10.2029) 28

Application Number: 143 Description: The botanical name of Guntur Sannam Chilli is Capsicum annuum and it belongs to Solanaceae family. The word Sannam in Telugu means thin or long. The name of the Guntur Sannam Chilli indicates two facts—the description of the fruit and more importantly the strong antecedents arising from Andhra Pradesh. Guntur Sannam Chilli has got specific characteristics which have enabled it to earn international and national acclaim. Guntur Sannam Chilli is generally known to trade as S4 type chilli and is mainly used for its pungency and for the extraction and derivation of capsaicin. There are four grades of Guntur Sannam Chilli: n DS.S. – Sannam Special which is light red in colour, shining, with a length of 5 cm and more. n S.G. – Sannam General which is light red in colour, shining skin, with a length of 3 to 5 cm. n S.F. – Sannam Fair which is blackish and dull red in colour with a length of 3 to 5 cm. n N.S. – Non Specified: This is not a regular grade and is meant to meet specific requirements of the buyers which are not covered under regular grades. Specifications: n Guntur Sannam Chilli belongs to Capsicum annuum var longum with long fruits (5 to 15 cm in length) and diameter ranging from 0.5 to 1.5 cm and has thick skin. n It is hot and pungent with average pungency of 35,000 to 40,000 SHU. n The chilli is red withASTAcolour value of about 32.11. n The capsaicin content in Guntur Sannam Chilli is about 0.226 per cent and it is also rich in vitamin C (185 mg/100g) and protein (11.98g/100g). GeographicalArea of Production: India –Andhra Pradesh Guntur Sannam Chilli is cultivated, processed and made available mainly from Guntur district of Andhra Pradesh. It is also grown in neighbouring regions, namely Prakasam, Warangal and Khammam districts. 29

15.55oN to 16.35oN Uniqueness: Guntur Sannam Chilli is generally known as S4 type chilli, and mainly used for its pungency and extraction and derivation of capsaicin. Guntur Sannam Chilli has some special characteristics which have earned acclaims for it both at the national and international fronts. Following are the chief attributes/characteristics of Guntur Sannam Chilli: n Belongs to Capsicum annuum var longum variety with long fruits (5 to 15 cm) and diameter ranging from 0.5 to 1.5 cm. n Has thick skin. n Is hot and pungent with average pungency of 35,000 to 40,000 SHU. n The chilli is red withASTAcolour value of about 32.11. n The content of capsaicin is about 0.226 per cent. n Is rich in vitamin C (185 mg/100g) and protein (11.98g/100g). n The peak harvesting season is from December to May. Guntur Sannam Chilli has specific attributes that are mentioned above relating to its colour value, pungency, length of the fruit, being of a particular genus and species, and at the same time being produced in the region surrounding Guntur, and other neighbouring districts of Khammam, Warangal and Prakasam. Therefore, only those chillies which satisfy the above mentioned attributes and technical combinations and are grown in and around Guntur region can be categorized as Guntur Sannam Chilli. This chilli has established itself as a nationally and internationally acclaimed chilli with its special characteristics. Considering its demand and taking into view the needs of the producers and the consumers, there is a special need to preserve and protect the identity of this brand of chilli by securing a Geographical Indication. The quality and novelty that we see today in Guntur Sannam Chilli is the product quotient of the geography, competence, skill and zeal from the resources of Guntur. The place has become a synonym for chilli and both together represent a symbol of quality. Guntur and chilli are enmeshed together that they cannot be separated. Name of the GI Proprietor /Custodian: Spices Board, Ministry of Commerce & Industry, Sugandha Bhavan, N.H. Bye-Pass, P.B. No.2277, Palarivattom, Cochin-682025, Kerala. Date of Registration: 29. 10. 2008 (Renewed up to 28.10.2028) 30

Application Number: 642 Description: Harmal Chilli belongs to Capsicum annuum L. under Solanaceae family. It is considered to be famous among other chillies available in Goa due to its important qualities which are not found in other chillies grown in Goa. This chilli grows on laterite soil with a pH value of 5.5 to 6.5. It also contains rich minerals such as iron, manganese and copper. The plant of Harmal Chilli is a sub-herb. It is herbaceous or semi-woody, annual or perennial. The plant grows upright to medium height on an average 100 cm in length and has a narrow spread. It has an angled stem with pubescence. Leaves are lanceolate in shape, tapering to a sharp point measuring up to 8-10 cm. Leaves are dark green on the upper surface and pale green on the lower surface. Flowers are small, white and borne singly in the axils of the leaves. Flowering occurs after a span of around 25–30 days after transplanting. Fruits are semi dropping and solitary, narrowly triangular in shape. Length of the pod ranges from 2.7 to 3.7 cm. Each plant bears 400–500 flowers approximately with a yield of around 250–300 fruits per season. The fruits are deep reddish-brown in colour on maturity and have non-wrinkled skin surface even after being dried. Though it has thin outer cover, the stalk is hard and supports enhancement of the keeping quality of the raw chillies. Specifications: Harmal Chilli is being grown extensively in a traditional way in Harmal village and is named after the village where it is grown. It is locally known as Harmalchi Mirsank. This chilli is known for its spicy taste compared to other Goan chilli varieties and has high colour value. Harmal Chillies are reddish-brown in colour with short length. It is medium to highly pungent in taste and gives strong colour to food preparations and recipes when added in a small quantity. This chilli has good shelf life and can be stored for longer duration. n Harmal Chilli is considered to be famous amongst other chillies available in Goa due to its important qualities which are not found in other chillies grown in Goa. n Harmal Chilli is known for its medium to high pungency level. n Though outer cover is thin, the stalk is strong and enhances the keeping quality (shelf-life). n The average length of the chilli is 2.7 to 3.7cm, with diameter ranging from 1.1 to 1.4 cm. The colour of the chilli is reddish - brown with a non-wrinkled texture. 31

n Chilli fruits contain large number of seeds which support its characteristics of colour and pungency, and also yield good quantity of chilli powder. n The chilli gives a good spicy taste to various food items due to its pungency level. Hence, a small quantity of chilli powder is sufficient in food preparation. Bio chemical characteristics of Harmal Chilli are given below: Parameters Unit of Measurement Test Results Colour Value ASTA method 48.8 Capsaicin HPLC method 0.18% Pungency SHU 28,200 Physical and chemical characteristics of Harmal Chilli are given below: 32

GeographicalArea of Production: India – Goa Harmal Chilli is a famous variety of chilli grown in the Harmal village in Pernem taluka located in North District of Goa. The geographical boundaries of the production area of Harmal Chilli in Harmal village lie between the latitudes 15°40'22”N and 15°41'48”N and longitudes 73°41'52”E and 73°44'41”E in the Pernem taluka which lies between the latitude 15°36'30”N and between longitudes 15°48'02”N and 73°40'30”E and 73°57'30”E which is in the North District of Goa and the district lies between latitudes 15°16'30”N and 15°48'15”N and longitudes 73°40'30”E and 74°17'15. Uniqueness: n Harmal Chilli is known for its colour and highly pungent taste. n The chilli is reddish-brownish in colour. n The chilli powder is red withASTAcolour of about 48.8ASTAUnits. n The content of capsaicin in Harmal Chilli is about 0.18 per cent with an average pungency of 28,200 SHU. n Harmal Chilli has thin skin which is not wrinkled. It yields a good quantity of seeds. n Length measured is average 2.7 to 3.7 cm which describes its shorter size. n The diameter of Harmal Chilli ranges from 1.1 to 1.4 cm. n Harmal Chilli contains a good amount of minerals like potassium (10942.65 mg/kg), iron (247.98 mg/kg), magnesium (778.24 mg/kg), calcium (1803.60 mg/kg) and sodium (196.49 mg/kg). n Harmal Chilli has a good keeping quality and hence can be stored for a longer durationas it does not attract insects and pests. Name of the GI Proprietor/Custodian: The Harmal-Pernem Chilli (Mirchi) Growers Association, H. No. 164, Deulwada, Harmal, Pernem – 403 524, Goa. Date of Registration: 14.01.2019 (Valid up to 13.01.2029) 33

HATHEI CHILLI Application Number: 592 Description: Hathei Chilli belongs to Capsicum annuum L. under Solanaceae family. Hathei Chilli is a sub-shrub cultivated as an annual. It has densely branched stem and woody base with strong whitish tap root and many whitish side roots. The plant grows up to 75 cm in cultivated varieties and has multiple stems and erect growth habit with average one to two primary branches which lead to 3-5 numbers of secondary branches. The plant reaches 0.5–1.0 meter. The leaves are simple and alternate, elliptical and lanceolate, with smooth margins (entire). Flowers are small and campanulate (bell shaped) (around 1.5 cm in diameter), borne singly or rarely in pairs in the axils (where leaves join stems), petals are whitish and have purple corollas, purple and white anthers, often with five lobes and contain five bluish stamens. Single white flowers develop into fruit which is green when unripe, changing usually to red. Fruits can be used when green or red. The fruits are many seeded berries (pod like but with no sutures, crinkled) that vary considerably in size and shape, ripening to 34

green, yellow, orange, red or purple. The weight of individual fruits varies from 3.70 to 7.0 g whereas, the average length and breadth varies between 126.00 and 177.80 mm and 9.00–13.50 mm, respectively. Specifications: A unique chilli variety grown in Sirarakhong village located to the west of Ukhrul district in Manipur state is locally known as Hathei Chilli. High extractable colour value (164 ASTA) which can be commercially utilized for production of edible natural colour, is the specialty of Hathei Chilli. The pericarp and placenta contains Note: Q E: Quercetin Equivalent GAE: GalicAcid Equivalent ASTA:American Spice TradeAssociation Capsaicinoid content of Hathei Chilli: GeographicalArea of Production: India - Manipur Hathei Chilli is grown only in the remote Tangkhul Naga inhabited village nestled in the Mahadev Hills of Manipur. Sirarakhong village is located around 70 km from Imphal, close to the road connecting Mahadeva Hills and Pfuzero via Tolloi under Ukhrul district. The village bearing village code 270402 is situated at an elevation of 1100 meters above MSL where, the temperature ranges from 15 to 250C. There are about 400 households engaged in chilli cultivation. It is mainly sold at Ukhrul and the bulk is marketed in Dimapur, Nagaland. The growing area of Hathei Chilli lies at 25.090 N latitude and 94.360 E longitude. Uniqueness: Hathei Chilli, one of the best varieties of chillies in the world found in Sirarakhong village in Ukhrul district, is unique in its taste as well as its appearance. It has a distinctive flavour and colour. 35

n Hathei Chilli thrives well in the climatic conditions of Sirarakhong village only. It has some unique characteristics as it does not thrive well or perish after sometime even grown in adjoining villages. This chilli variety when planted at other places loses its unique characteristics. Although it grows and bears fruits, the softness, length, hotness, sweetness, colour, flavour, etc., found to be inferior when compared to that produced in Sirarakhong village. n Apart from this, the size, shape and taste of Hathei Chilli are quite singular. It is tastier and makes the dishes reddish when used in the form of powder. n Hathei Chilli is even better than Kashmiri Chilli when used as a colouring additive to dishes. n TheASTAvalue of Hathei Chilli is 164. n Hathei Chilli works as a good antioxidant (total flavonoids =74.86 mg QE/g) and possesses high calcium (465.25mg/ kg) and vitamin C (2.0g/100g ) contents. n The chilli is grown completely in an organic way. Name of the GI Proprietor /Custodian: Manipur Organic Mission Agency (MOMA), Directorate of Horticulture, Sanjenthong, Imphal – 795 001, Manipur. Date of Registration: 18.09.2017 (Valid up to 17.09.2027) 36

Application Number: 618 Description: Khola Chilli belongs to Capsicum annuum L. under Solanaceae family. Khola Chilli plant is an annual sub-herb and the plants are herbaceous or semi-woody annuals or perennials. The plant grows upright to a medium height of 80 cm in length and has narrow spread. It has an angled stem with pubescence. The leaves are lanceolate in shape with medium undulation of leaf margin, tapering to a sharp point. Leaves are dark green on the upper surface and pale green on the lower surface. Flowers are small, white and borne singly in the axils of the leaves. Flowering occurs after a span of around 30–45 days after transplanting. The fruits are semi-dropping and solitary and narrowly triangular in shape. Length of the longest pod is about 8.5 to 10 cm. Each plant bears approximately 400-500 flowers with a yield of around 250–300 fruits per season. Khola Chilli cultivators follow a unique pattern and traditional organic practice that has been followed for many years. Khola Chillies are cultivated all along the slopes of the mountains, hilly terrains as well as on rocky plains of the village. The traditional practice of using green manuring is still followed to grow chilli as an organic crop. It is cultivated during Kharif season under rainfed conditions only. Since many years, the entire village community is involved in the cultivation for self-consumption or for marketing. These chillies add a unique taste to the curries when used. They are bright red in colour and longer than the other local varieties with thick smooth skin. 37

n Khola Chilli is known for its colour and taste. n Grown under organic condition. n The colour of this chilli is brilliant red. n Outer covering is thick hence less chances of breakage and longer shelf life. n Appearance of Khola Chilli is thick with smooth skin. n Khola Chilli powder can be stored for longer duration as it does not attract insects and pests. n Length is approximately average 5.6 to 7.4 cm which describes its longer size. n The diameter of Khola Chilli ranges from 1.2 to 1.4 cm. n Chilli powder added to food recipes gives attractive red colour to the dish/item cooked. n Chilli powder is used in making papad because of its medium pungency. n The chilli is red withASTAcolour of about 34.3ASTAUnits. n The capsaicin content in Khola Chilli is about 0.11 per cent with an average pungency of 17,100 SHU. Specifications: n Grown only in Khola village of Canacona block of Goa. n Grown on the hill slopes under rain-fed conditions only. n Known for its brilliant red colour and medium pungency. n Outer cover is thick and has longer shelf life. n Length is highest among all Goan varieties (average 5.6 to 7.4 cm). n Gives attractive red colour to foods when used in cooking. Khola Chilli is a famous variety of chilli grown on the hill slopes in Canacona taluka located in South District of Goa. It is named after Khola village, since it is grown exclusively in this village. Chilli is known for its taste and colour. The Khola chillies are attractive red (brilliant red) in colour and are long. It is medium pungent in taste. The outer covering is thick hence less chances of breakage and has longer shelf life. Its length is approximately 5.6 to 7.4 cm and diameter 1.2 to 1.4 cm which shows that Khola chillies are longer in size. The chilli powder gives very attractive red colour when added in various food preparations and recipes. Parameters Unit of Measurements Test Results Colour Value ASTA method 34.3 Capsaicin HPLC method 0.11% Pungency SHU 17,100 GeographicalArea of Production: India – Goa Khola is a mountain village in the Canacona taluka in the state of Goa. The geographical boundaries of the production area of Khola Chilli lies between the latitudes 1502'55.41” N and 15 °7'1.31” N and longitudes 73055' E and 7401'0.67”E in the Canacona Taluka, which lies between the latitudes 14053'54.43”N and 1507'1.31”N and longitude 73055' E and 74015' 50.56”E. Uniqueness: n Khola Chilli belongs to Capsicum annuum L. with a long fruit (average 5 to 8 cm in length) and diameter ranging from 1 to 1.5 cm with thick skin. 38

n It has medium pungency with average pungency of 17,100 SHU. n The chillies are red withASTAcolour of about 34.3. n The capsaicin content is about 0.11 per cent. n Soil of Khola village contains many important nutrients and minerals. n Specific climatic conditions viz. low temperature and high humidity during July and August and cloudy atmosphere help the vegetative growth and hot and humid temperature during October helps to get brilliant red colour and maintain its unique chemical composition. Local chilli variety 'Khola' is used for edible or food grade red colour extraction which has very good demand in the health-conscious Western countries. Khola Chilli contains a good amount of minerals like potassium (14080.00 mg/kg), manganese (705.28 mg/kg), iron (217.95 mg/kg), and magnesium (705.28 mg/kg). High mineral content of Khola Chilli is attributed to the soil content of the Khola village which is rich in minerals and has a pH between 5.5 and 6.5. A hot commodity in the Goan spice market, Khola Chillies are famous for their taste as well as colour. The famous restaurants and papad makers prefer this chilli because of colour and taste. Khola Chilli cultivators follow a unique pattern and traditional practice that is being followed for many years. Name of the GI Proprietor/Custodian: The Khola/Canacona Chilli Cultivator's Group Association (TKCCGA) H.No. 356(2) , Soliem, Khola (Cola), Canacona Goa - 403702 Date of Registration: 06.08.2018 (Valid up to 05.08.2028) 39

Application Number: 377 Description: Mizo Chilli (Capsicum frutescens) belongs to the family Solanaceae and genus Capsicum. Most of the chilli varieties grown in India belong to Capsicum annuum species, whereas Mizo Chilli belongs to the species Capsicum frutescens and it is exclusively grown in Mizoram and some parts of Manipur. Mizo Chilli is one of the most popular and widely grown vegetables and spice crops in Mizoram. It is one of the important cash crops supporting the livelihood and improving the economic life of farmers/tribes because it is mostly marketed in dried form. Therefore, it is non- bulky and has longer shelf life which makes it easy to transport. It is used for spicy cuisines in pickles, chutneys and hot sauces to be served with noodles and has a very Mizo Chilli has developed several unique characteristics because of its germplasm, peculiar agro-climatic conditions of the state and specific cultural practices. Chemical and morphological characteristics of Mizo Chilli are given below: Specifications: Mizo Chilli, (also referred locally as Hmarchte or Vaimarchaor and Mizoram Bird's Eye Chilli) belongs to the species Capsicum frutescens and is widely grown in the state of Mizoram. It is one of the most common crops grown in the state. Mizo Chilli variety is characterized by a bushy type of plant growing up to 120 cm high. The leaves are smooth oval-shaped up to 6.35 cm in size. Fruits are small-sized pods and highly pungent. Colour of the mature fruit is dark red. Mizo Chilli cultivation is scattered all over the state of Mizoram. There are eight districts of Mizoram, where three different varieties/qualities of Mizo Chilli are 40

cultivated. All these varieties are considered to be the same with minor differences in quality. The differentiations between the three grades of Mizo Chilli are given below: n Grade A: This is the smallest and thinnest variety which is the most pungent among all. It s considered to be of the best quality and fetches the highest demand in the market. The chilli powder of this variety can be identified because of the slight difference in colour. Its colour is shinier as compared to the other two varieties. n Grade B: Grade B type of chilli is slightly thicker than Grade A and marginally longer in size. The colour of dried red chilli changes to dark red and pungency is slightly less. n Grade C: This is almost similar to grade B in other properties but the size is slightly longer than other varieties of this segment. Prices of all three types of Mizo Chilli do not differ much but the buyer preference is towards GradeA. GeographicalArea of Production: India – Mizoram Mizoram is a major producer of Mizo Chilli (Capsicum frutescens) where production of other varieties of chilli (Capsicum annuum) is almost non-existent. 41

The geographical boundaries of the production area of Mizo Chilli lies between 21° 58' North to 24° 35' North latitude and 92° 15' East to 93° 29' East longitude. Uniqueness: Shape and Size: Mizo Chilli stands apart from other chilli varieties because of its smaller size. This size also adds some aesthetic value to the food where this chilli is used as a whole. The average size of the chilli is 2.0 to 4.0 cm in length and about 1.00 cm in diameter. Colour: High availability of potash in the Jhum lands is believed to be responsible for the distinctive red colour of Mizo Chilli. The blood red colour of this chilli is different from any other varieties available in market. Capsaicin Content and Pungency: According to Spices Board, the capsaicin content of Mizoram Bird's Eye Chilli is 0.59 per cent. Taste and Flavour: Besides the high level of pungency, this chilli is also preferred because of the uniqueness of its taste. The pungency of this chilli is very hot. Organic Production: Mizo Chilli is a one-of-its-kind chilli that is grown under completely organic cultivation on Jhum land. Mizo Chilli is mostly grown on Jhum land which is already very fertile, hence farmers do not use chemical fertilizers. This characteristic clearly differentiates it from other Bird's Eye Chillies grown elsewhere in the world. Mizo Chilli is completely free (below limit of qualification) from any pesticide residues which is one of its unique characteristics. Mizo Chilli which is exclusively grown in Mizoram is distinctly different from other chilli varieties grown in other parts of the country. Name of the GI Proprietor/Custodian: North Eastern Regional Agricultural Marketing Corporation Ltd (NERAMAC), 9 Rajbari Path, Ganeshguri, GS Road, Guwahati - 781 005, Assam Date of Registration: 27.01.2012 (Valid up to 26.01.2022) (Renewal in progress). 42