GI NEW BROCHURE-SMALL - FILM (112 pages)

Application Number: 109 Description: The Chudi Chilli, commonly known as the Naga Mircha or Raja Mircha, meaning the 'King of Chillies' is indigenous to Nagaland and has been part of the lifestyle of people since time immemorial. Farmers in Naga Chilli growing areas of Nagaland have been engaged in the cultivation of this chilli since the time of their forefathers and is still one of their major sources of income and livelihood. It has long been associated with Nagaland as a staple culinary item and hence is intrinsically linked to the local community. The morphological characters of Naga Chilli are given below: Characteristics Naga Mircha Plant height 45–200 cm Stem colour Dark green Leaf colour Green Leaf length 10.65–14.25 cm Leaf width 5.4–7.5 cm Annual constriction Present below calyx Fruit colour at maturity Red, brown, white red Fruit shape Sub-conical to conical Fruit length 5.95–8.54 cm Fruit width at shoulder 2.50–2.95 cm Fruit weight 4.2–9.9 g Fruit surface Rough, wrinkle with spikes Seed colour Light brown 1000 seed weight 43–48 g Seeds/ Fruit 21–55 seeds Hypocotyl colour Green 43

Specifications: Naga Mircha is one of the hottest chillies on earth and changes its colour from green to red at maturity. It is sub–conical to conical in shape and about 2.5–2.95 cm wide at the shoulders and 5.95–8.54 cm in length; each fruit may weigh 12 to 16 grams. The skin is finely wrinkled and the flesh is thin. It has a distinctive pungency and fruity aroma. GeographicalArea of Production: India – Nagaland It is extensively cultivated chiefly in four districts of Nagaland-Kohima (latitude 25.4ºN and longitude 94.08ºE); Peren (25.62º25.71ºN, 93.21º-93.32ºE); Mon (26.45ºN and 94.5ºE) and Dimapur (25.54ºE and 93.32ºE). Uniqueness: Naga Mircha grows in monsoon climatic conditions with high humidity. The rainfall range for cultivation of this chilli is wide, ranging from 1200 to 4050 mm per annum and the climate is moderate with temperatures ranging between a maximum of 36ºC in summer and a minimum of 6 ºC in winter. The average annual rainfall in Nagaland is 2,000 mm and the temperature in the state varies from 31 ºC in summer and 6 ºC in winter. The chilli grows well both in uplands and valleys. The unique soil and climatic conditions of this region perhaps provide the best possible environment for expression of the full potential. Creating an artificially similar environment elsewhere in the world may not be successful in exploiting the very inherent uniqueness of the Naga Mircha or Raja Mircha. Particulars of the special characteristics and uniqueness of the chilli is that it is known as one of the hottest chillies on earth and is closely associated to the Naga tribes often involving awe by the fact that this chilli is consumed without any fanfare at each and every meal as a must have item on the platter. Besides this, Naga Mircha is used in the preparation of a number of dishes. Name of the GI Proprietor/Custodian: The Government of Nagaland, Represented by its Secretary, Department of Horticulture & Agriculture, Govt of Nagaland, Police Station - Kohima (South), District - Kohima, Nagaland. Date of Registration: 22.08.2007 (Renewed up to 21.08.2027) 44

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Botanical Name: Syzygium aromaticum Family: Myrtaceae Commercial Part: Unopened flower bud The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 meters and starts flowering in about 7 years. It continues to produce flower buds for 80 or more years. It is a valuable spice of the orient. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil. The plant is indigenous to North Molucca Islands of Indonesia. It is also grown in Zanzibar, Madagascar, Malaysia, Sri Lanka and India. The tree prefers well drained rich soil with sufficient soil moisture throughout the year. High atmospheric temperature (25 to 35o C) with heavy sun light, good and well-distributed rainfall (above 150 cm) and high humidity (above 70%) are preferred. The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is highly valued in medicine as a carminative, aromatic and stimulant. In Indonesia, the lion share of production is consumed in production of 'kretek' cigarettes. The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparation of toothpastes and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations. 46

Application Number: 675 Description: Cloves are the aromatic flower buds of the tree Syzygium aromaticum belonging to Myrtaceae family. The clove tree is an evergreen that grows up to 10–20 meters tall, with medium sized leaves and crimson flowers grouped in terminal clusters. Clove buds are half to three-fourths of an inch in length. The colour is pale which gradually becomes green and then bright red when the buds are ready for harvesting. The clove of commerce is its dried unopened flower bud. The clove buds are dried in the traditional method of exposing them to the Sun. Kanniyakumari Clove consists of 19-21 per cent volatile oil, which gives the characteristic odour and flavour to it. The main component of clove bud oil is Eugenol (60-90 per cent) and the other components are acetyl eugenol (3 per cent), sesquiterpenes (α-caryophyllene and β-caryophyllene), gallic acid, vanillin and furfural. Flavanoids, lipids, carbohydrates and vitamins are also present. In addition, constituents like tannins, gums, resins and glucoside sterols are present in the bud. Specifications: Kanniyakumari Cloves are of reddish brown to blackish brown colour with a strong aromatic odour free from off flavour and mustiness. It shall be free from mould, living and dead insects, insect fragments and rodent contamination. It shall be free from added colouring matter. Characteristics of Kanniyakumari Cloves are given below: 47

Kanniyakumari Cloves demonstrate the unique qualities of cloves such as the high concentration of volatile oil content and aroma. Chemical properties of Kanniyakumari Clove bud oil are given below: GeographicalArea of Production: India – Tamil Nadu The area of production of Kanniyakumari Cloves are Maramalai, Karumparai and Vellimalai areas of the Western Ghats in Kanniyakumari district in Tamil Nadu. These areas are above the Veerapuli Reserve Forests and Mahendragiri respectively. Uniqueness: Kanniyakumari Cloves exhibit a higher percentage of essential oil in the range of 19- 21 per cent. Increase in the concentration by weight of the volatile oil increases the content of eugenol and eugenol acetate, which gives the aroma and flavour to the clove and thus the quality of the clove. Normally, the dried clove buds yield concentrations up to 18 per cent of volatile oil, which contains up to 89 per cent eugenol and 5-15 per cent eugenol acetate. Clove buds from India contain 12.9-18.5 per cent of volatile oil. The users of clove (bud oil) from various industries, including perfumery, traditional medicines like Ayurveda, prefer Kanniyakumari Cloves for their high percentage by weight of volatile oil and higher content of eugenol. The soil conditions, temperature, humidity, altitude and rainfall contribute to the colour, shape and dimension of cloves. As the drying happens at high altitudes and at a temperature ranging between 20 and 35oC, it results in limited loss of essential oils. 48

Name of the GI Proprietor /Custodian: 1. Maramalai Planters Association at 824/ L, Vivekanandan Street, K. P. Road, District: Nagercoil – 629 001, Tamil Nadu, India 2. Blackrock Hill Planters Association at No.6, Perumal Street, Ramavarmapuram, K.P. Road, District: Nagercoil – 629 001, Tamil Nadu, India. Date of Registration: 30.10.2019 (Valid up to 29.10.2029) 49

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Botanical Name: Allium sativum Family: Liliaceae Commercial Part: Bulb Garlic is a hardy, bulbous, rooted, perennial plant with narrow flat leaves and bears small white flowers and bulbils. The compound bulb consists of 6 to 34 bulblets called 'cloves' which are surrounded by a common, thin, white or pinkish papery sheet. Garlic has a strong flavour and taste. Garlic is a native of West Asia and Mediterranean area. China, Korea, India, USA, Spain, Argentina and Egypt are the major garlic growing countries. Garlic prefers cool weather and grow in a well-drained, moderately clay loam at higher elevation (900 to 1200 meters). Garlic is used for flavouring various dishes practically all over the world. In United States, almost half of the produce is dehydrated for use in mayonnaise products, salad dressings and in several meat preparations. Raw garlic is used in the preparation of garlic powder, garlic salt, garlic vinegar, garlic cheese croutins, garlicked potato chips, garlic bread, garlicked bacon etc. Spray dried garlic products, liquid garlic preparations are other products. In India and other Asian and Middle East Countries, garlic is used in pickles, curry powders, curried vegetables, meat preparations etc. Oil of garlic is used as a flavouring agent in soups, canned foods, sauces etc. The other properties are anti-bacterial, fungicidal and insecticidal. In the area of medicine, it is used for various ailments of stomach and skin diseases. It has wider applications in indigenous medicines and is also considered as highly nutritive. Export of Garlic from India during 2020-21 was 17,643 tonnes valued Rs.149.72 crore. Garlic is exported from India to Nepal, USA, Thailand, UAE, Taiwan, South Africa, Brazil, Malaysia,Afghanistan, UK, etc. Kodaikanal Malai Poondu (Garlic) has got GI tag. 51

Application Number: 616 Description: Kodaikanal Hill Garlic (Kodaikanal Malai Poondu) belongs to Allium sativum under Alliaceae family. It is known for its medicinal and preservative properties due to its antioxidant and antimicrobial potential, which is attributed to the presence of higher amount of organosulfur compounds, phenols and flavonoids compared to other garlic varieties. The high content of organosulfur compounds is responsible for strong smell and pungent taste, which is a notable sensory property of Kodaikanal Hill Garlic as a food ingredient. The speciality of Kodaikanal Malai Poondu lies in its extended storage life period of 8 to 11 months at room temperature without the cloves being shrivelled and sprouted. For this the stalks of the garlic are tied and hung on the traditionally designed roof structure of the cultivators. The smoke used for cooking provides proper humidity and air circulation. The houses of the garlic cultivators are maintained warm throughout the year, thus providing appropriate conditions for the storage of garlic. Specifications: The physical characteristics of Kodaikanal Malai Poondu are as follows: GeographicalArea of Production: India – Tamil Nadu Kodaikanal Hill Garlic (Kodaikanal Malai Poondu) is grown in the Kodaikanal Hills of Dindugul district in the state of Tamil Nadu. 52

Uniqueness: Kodaikanal Malai Poondu (Kodaikanal Hill Garlic) is very peculiar than other varieties cultivated throughout India. The pungent taste and odour are very strong. In India, garlic is planted as both kharif (June–July) and rabi (October–November) crop depending on the regions. It is planted as a rabi crop in Andhra Pradesh, Bihar, Haryana, Uttar Pradesh, Odisha, Punjab, Uttarakhand, Rajasthan, West Bengal and hilly regions. It is both a kharif and a rabi crop in Tamil Nadu, Karnataka, Maharashtra, Gujarat, Madhya Pradesh and Chhattisgarh. Although it is planted as both kharif and rabi crop, the yield and quality of garlic is good only when planted as single crop. But Kodaikanal Malai Poodu is cultivated as two crops different from others. i.e., one crop planted in September–October and the other inApril–May. Other garlic varieties cannot tolerate extreme cold or hot climate conditions. This variety of garlic can withstand extreme hot or cold conditions. Kodaikanal Malai Poondu is known for its enhanced medicinal properties of about ten-fold with respect to other garlic varieties. Name of the GI Proprietor/Custodian: 1. Department of Biotechnology, Mother Teresa Women's University, Kodaikanal - 624 101, Tamil Nadu. 2. Tamil Nadu State Council for Science and Technology, Sardar Patel Road, DOTE Campus, Chennai - 600 025, Tamil Nadu. Date of Registration: 01.06.202018 (Valid up to 31.05.2028) 53

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Botanical Name: Zingiber officinale Roscoe Family: Zingiberaceae Commercial Part: Rhizome Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as a spice. Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome bearing leafy shoots. The leafy shoot is a pseudo stem formed by leaf sheath and bears 8 to 12 distichous leaves. It is a tropical plant with the centre of origin in India and Malaysia. Now it is widely cultivated in India, Jamaica, Sierra Leone, Nigeria, Malaysia, Southern China and Japan. Ginger requires warm and humid climate and thrives well from sea level to an altitude of 1500 metre above MSL. A well distributed rainfall (150 to 300 cm) during growing season and dry spells during land preparation and harvesting are required for the crop. Though it can be grown on a wide range of soils, lateritic loams are preferred for higher yields. Fresh ginger, dry ginger whole, dry ginger powder, oleoresin and oil are used in food processing. It is indispensable in the manufacture of ginger bread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc. In medicine, it is used as a carminative and stimulant. It has wider applications in indigenous medicines. The ginger oil is used as food flavourant in soft drinks. Export of ginger from India during 2020-21 was 1,45,974 tonnes of ginger valued at Rs.849.82 crore. Ginger is exported from India to Bangladesh, Morocco, USA, UAE, UK, Indonesia, SaudiArabia, Iran, Nepal, Germany,Australia, etc. Assam KarbiAnglong Ginger and Mizo Ginger have got GI tag. 55

Application number: 435 Description: Ginger (Zingiber officinale Roseoe) belonging to the family Zingiberaceae is a herbaceous perennial, grown as an annual for its spicy underground rhizomes or stems. The plant has fibrous roots that emerge from the branched rhizomes. Closely grouped, unbranched, pseudo-stems or aerial shoots are produced from the rhizomes. The pseudo-stems reach a height of 30 - 90 cm. The leaves are smooth, dark green and about 15-20 cm long, narrow, lanceolate and with a prominent midrib. Ginger is asexually propagated from portions of the rhizome. The flowers of ginger are usually sterile and rarely set seed. When the plants are about nine months old, the green leaves turn yellow. 56

Specifications: Karbi Anglong district of Assam is considered an important ginger growing area. The agro-climatic conditions of the area, characterized by warm and humid summers with abundant rainfall, and cool winters, are favourable for ginger cultivation. Two varieties of ginger viz., Nadia and Bhola are mostly cultivated in the district. The Aizol variety is also a common variety grown by farmers. The rhizome of Nadia variety is medium to bold, light brown, pungent and has a strong spicy smell. It contains about 13 per cent carbohydrates, 2 per cent protein, 0.7 per cent fat content and 1.2 per cent total ash content. The variety contains minerals like magnesium (375 mg/kg), potassium (259 mg/kg), calcium (299 mg/kg), sodium (16.9 mg/kg), manganese (37 mg/kg), iron (130 mg/kg), phosphorus (24.7 mg/kg) and zinc (4.7 mg/kg). The rhizomes are neutral in reaction (pH 6.48). The crude fibre content of this variety is about 1.0 per cent and dietary fibre content is 5.6 per cent. The oleoresin content is 3.4 per cent. Bhola variety is also similar in colour and odour with a pungent and spicy smell. It contains about 14.6 per cent carbohydrates and 2.2 per cent protein. Fat content is 0.75 per cent. The total ash content is 1.0 per cent. The variety contains minerals like magnesium (381 mg/kg), potassium (370 mg/kg), calcium (319mg/kg), sodium (26 mg/kg), manganese (54mg/kg), iron(130mg/kg), phosphorus (25.2 mg/kg) and zinc (3.9 mg/kg). The rhizomes are neutral in reaction (pH 7.45). It is more fibrous than the Nadia variety. The crude fibre content of this variety is 1.34 per cent and dietary fibre content is 5.82 per cent. The oleoresin content (4.24 per cent) is more than the Nadia variety. Specifications of Assam Karbi Anglong Ginger: Characteristics Nadia Variety Aizol Variety Rhizome size Medium Large Moisture Content 8 - 12 % 10 – 15 % Starch 56 % 45% Crude Fiber 5.4 % 4.1% Oleoresin 1) Acetone/Alcohol extract 5.3 - 7.3 % 3.9 - 4.5 % 2) Water extract 16 – 23 % 14 – 19 % Disease resistance Susceptible to rhizome Susceptible to rhizome rot rot Seed rate (q/ha) 12 15 Average yield (q/ha) 160 175 GeographicalArea of Production: India –Assam Karbi Anglong is one of the most important ginger producing belts of Assam. Farmers cultivate ginger in Ridung, Umlapher and Singhason Hills. Karbi Anglong Ginger production lies between 24° 05' and 28° 00' North latitude, and between 89° 42' and 96° 00'East longitude. 57

Some characteristics of local ginger cultivars ofAssam: 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: 01.06.202018 (Valid up to 31.05.2028) 58

Application Number: 629 Description: The Mizo Ginger belongs to Zingiber officinale belonging to the Zingiberaceae family. The ginger plant is an aromatic herbaceous perennial grown as an annual crop. The plant has an erect stem and fibrous roots, aerial shoots (pseudostem) with leaves, and the underground stem (rhizome). The aerial shoots reach a height of 50- 90 cm and have many narrow leaves borne on very short petioles and with sheaths that are long and narrow, and the overlapping sheaths produce the aerial shoot. The leaves are smooth, dark green and about 15-20 cm long, narrow, lanceolate and with a prominent midrib. The plant has fibrous roots that emerge from the branched rhizomes. Closely grouped, unbranched, pseudo-stems or aerial shoots are produced from the rhizomes. The rhizome has nodes with scale leaves and internodes. Except for the first few nodes, all the nodes have axillary buds. The ginger rhizome is much-branched, somewhat resembling the palm of a hand with fingers. It has circular scars representing the nodes with small scales. Buds developing in the axil of these scales come up as aerial scoots with normal leaves. The rhizome continues to grow underground while the aerial shoots die out annually and the tail end of the rhizome also perishes when old. Specifications: Local cultivars of ginger viz., Thingpui, Thinglaidum and Thingaria are grown at a large scale in Mizoram of which Thingpui and Thinglaidum are the most popular local cultivars. Locally known as Sawhthing, Mizo gingers are famous as they are very pungent and contain a higher quantity of gingerol and volatile oil compared to the varieties like Nadia and Varada or many other local and exotic varieties. Both Thinglaidum and Thingpui have comparatively less fibre content compared to many other varieties grown in the North-Eastern region. Due to the higher content of the gingerol and other principles, these varieties are very pungent. The size of the rhizome of Thinglaidum is small and suitable for processing dried ginger or converting it to dried spice. The dried rhizome of this variety is preferred for commercial uses. On the other hand, the Thingpui variety has a thick and attractive size and the flesh is light yellow in colour. Due to its bold size and being comparatively less pungent, it is good for table purposes. Essential oil and pungent principles are the deciding factors for the qualities of ginger cultivars. The local varieties of ginger grown in Mizoram are very pungent and gingerol and oil content are considerably high in comparison to many other varieties of ginger grown under the agro-climatic situation of the state. 59

The specifications of Mizo Ginger are given below. Fibre C GeographicalArea of Production: India – Mizoram The major ginger growing districts of Mizoram are Aizawl, Serchhip, Kolasib, Champhai, Mamit, Lawngtlai, Saiha and Lunglei. The ginger growing areas in Mizoram lie between 21º 58' to 23º 35' N latitude and 92º 15' to 93º 29' E longitude. Uniqueness: n Mizo Gingers are pungent to very pungent and crude fibre content is comparatively less (5.74 to 5.86 per cent). n Mizo Gingers are rich in gingerol (1.23 to 1.25 per cent) and volatile oil content (1.45 per cent to 1.80 per cent) compared to other local and exotic varieties grown in the North-Eastern region. n The size of the rhizome of Thinglaidum is small and suitable for processing dried ginger or converting it to dried spice and thus making it suitable for industrial use, while the bold and less pungent rhizomes of Thingpui variety are suitable for table purpose. n The farmers in Mizoram follow traditional methods for ginger cultivation, which are generally eco-friendly, less expensive, and utilize local resources, knowledge and labour. n Due to the unique and complex combination of agro-climatic conditions prevailing in the ginger growing districts of Mizoram, ginger produced in the state has distinctive and naturally occurring characteristics like aroma pungency. n Ginger is grown in Jhum land following a 3-4 year cycle. Farmers follow the unique natural way of cultivation practices, as the state is suited for natural organic ginger production. n Mizo Ginger is purely organic. Name of the GI Proprietor/Custodian: Mizoram Small Farmers Agribusiness Consortium, Top Floor, Directorate of Horticulture Building, Tuikual South, Near Tennis Court, Aizawl – 796 001, Mizoram. Date of registration: 28.11.2018 (Valid up to 27.11.2028) 60

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Botanical Name : Bunium persicum Boiss Family : Apiaceae Commercial Part : Fruit Black Cumin (Kala Zeera) is an underexploited spice. Its fruits are used as spice in Northern India. Mostly grown in the wild, Black cumin is extensively used for flavouring curries, soups, sausages, bread, cakes, etc. Himachali Kala Zeera has got GI tag. 62

Application Number: 432 Description: Himachali Kala Zeera (black cumin scientifically known as Bunium persicum Boiss) is an economically important medicinal plant and spice herb growing wild in the dry temperate regions of North Western Himalayas. It grows as a wild plant in the forests and grassy slopes of dry temperate and high mountainous regions (1850-3100m amsl), like Kinnaur, Lahaul–Spiti, Pangi and Bharmaur of Himachal Pradesh. The plant type of kala zeera varies from dwarf (30 cm) to tall (80 cm), compact or spreading, moderately to highly branched, tuberous and perennial herb. The leaves are free, pinnate (2-3), finely dissected and filiform. The flowers are small, white in colour with readily symmetrical small sepals, petals and stamens. Essential oil from the ripe seeds of black cumin contains p-mentha-1, 4-diene-7al, gamma-terpinene, beta-pinene and cuminaldehyde. Several therapeutic effects including those on digestive disorders, urinary tract disorders, diuretic, gynaecologic, anti-convulsion, anti helmetic, anti-asthma, and dyspnea have been described for the seeds of Bunium persicum. Specifications: Himachali Kala Zeera grows wild in the forest areas and farmers collect the matured seeds from there. In some parts of the state, it is cultivated for commercial purposes. In Shong Village of Kinnaur district, kala zeera is being cultivated as a cash crop on a large scale. The demand of this prized spice is very high as it is difficult to find kala zeera in the shops even after a month of harvesting. It has a higher concentration of volatile oils responsible for its unique flavour and taste. Its stem is often hollow in the inter-nodal region with secretory canals containing ethereal oils and resins. Matured seeds of cultivated and wild origin yield an oil rich in cuminaldehyde (27·3–34·1 per cent), p-mentha-1,3-dien-7-al and p-mentha-1,4-dien- 7-al (29·6–36·8 per cent). Geographical Area of Production: India – Himachal Pradesh Himachal Pradesh is situated between 75o40' E and 79o00'35''E longitudes and between 30o12' N and 63

33o15' N latitudes. Himachal Pradesh shares its eastern boundary with Tibet. Haryana is in its south and Punjab in west. Leh is to the north of Himachal. Kala zeera is being cultivated in the whole of Kinnaur, Lahaul and Spiti, and higher altitude regions of Kullu, Chamba, Shimla and Sirmour districts of Himachal Pradesh. Uniqueness: Himachali Kala Zeera (black cumin or Bunium persicum) is an economically important umbellifer growing wild in the dry temperature regions of Himachal Pradesh. The major difference between Himachali Kala Zeera (Bunium persicum) and other species is the presence of higher concentration of volatile oils, containing higher percentage of aldehydes responsible for the flavour of the seeds and lower percentages of terpene hydrocarbons, i.e., γ-terpinene and p-cymene. The mature seeds of cultivated and wild origin yield an oil rich in cuminaldehyde (27·3–34·1 per cent), p-mentha-1,3-dien-7-al and p-mentha-1,4-dien-7-al (29·6–36·8 per cent). Chemical composition of Himachali Kala Zeera is given below: 64

Name of the GI Proprietor/Custodian: Kalazeera Utpadan Sangh, Shong, Tehsil Sangla District: Kinnaur, Himachal Pradesh. Date of Registration: 17.07.2013 (Valid up to 16.07.2023) 65

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KOKUM Botanical Name : Garcinia indica Family : Clusiaceae Commercial Part : Peel of fruit(cured) Kokam is a small slender evergreen tree with drooping branches. It is a dioecious tree growing up to 18 meters high. The fruit is spherical, purple, not grooved having five to eight seeds compressed in an acid pulp. The tree is oriental in origin, found in Southern India, particularly in the tropical rain forest of Western Ghats of Ratnagiri, Konkan, Coorg and Wayanad region. It is also found in the evergreen forests of Assam, Khasi, Jantia hills, West Bengal and Gujarat. The crop prefers warm and moderately humid tropical climate with a total rainfall range of 2500-5000 mm grows under a mean annual temperature of 20-300 C, 60-80% humidity and up to an altitude of 800 meters above MSL. The ripened, rind and juice of Kokam fruit are commonly used in cooking. The dried and salted rind is used as a condiment in curries. It is also used as a garnish to give an acid flavour to curries and for preparing attractive, red, pleasant flavoured cooling syrup. Kokam butter used as an edible fat, is nutritive, demulcent and antiseptic. The rind has antioxidant property Export of Kokum from India during 2020-21 was 52 MT valued Rs. 1.20 crore. Kokum is exported from India to U.S.A, U.K, U.A.E and Canada etc. Sindhudurg & Ratnagiri Kokum has got GI tag. 67

Application Number: 474 Description: Kokum, which is scientifically known as Garcinia indica, is a polygamodioecious type of plant. The kokum tree has many types of flower patterns such as (i) separate trees for male flowers; (ii) separate trees for female flowers; (iii) trees with bisexual flowers and the same tree contains male flowers or female flowers; (iv) trees with bisexual flowers and the same tree containing both male and female flowers. Konkan's Kokum is known as the 'Kool King' of Indian fruits. Kokum tree is treated as a 'zero attention crop' since there is the wonderful supportive combination of Konkan soil and climate for natural growth and development of organically grown Kokum crop. Furthermore, a combination of suitable sunshine, rain, and soil make Kokum naturally fed and disease free. Kokum has been used by the Indian population since centuries for digestion, hydration, gastric concerns and fever. Around the world, Kokum is quickly gaining a well-deserved reputation as an outstanding natural fruit that can boost appetite and treat indigestion. Apart from naturally grown, two kokum varieties namely 'Konkan Hatis' and 'Konkan Amruta' have been released by Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli. Kokum grown in Ratnagiri and Sindhudurg district is very tasty as compared to kokum grown in other parts of the country. Specificaions: n Freshly harvested Kokum fruits are reddish green in colour and turn red when fully matured. n They become purple in colour in a day or two. n Kokum fruit is juicy. n Kokum has a very strong sweetish acid taste. (Konkan Amruta variety: pH value 1.81, Konkan Hatis variety: pH value 1.80). n Normal shelf life of Kokum fruit is 4–5 days. n It has sour taste. Kokum fruit consist of 3 major parts; 1. Pericarp-which is the rind or peel and contains the highest level of xanthones. 2. Pulp-which is in the fruit and is known for being one of the tastiest fruits in the world. 3. Seeds-found within the white pulp. GeographicalArea of Production: Kudal from Sindhudurg has the highest area under cultivation. Sawantwadi has covered the largest area under kokum. Malwan, Kankawali, Vengurla, Devgadh have less area covered by kokum trees. The production of kokum is generally 70 per cent from Sindhudurgh and 30 per cent from Ratnagiri. 68

Uniqueness: Kokum has a longstanding natural forest based production system. It is a unique product with strong geographical link and localized consumption. The involvement of indigenous technical intelligence makes this product one of its kind. Spices Board considered the manifold uses and medicinal value of Kokum and poised the Kokum tree as a commercial crop for the future with vast potential.Asurvey conducted under United Nations Conference on Trade and Development (UNCTAD) project in 25 states of India has identified Kokum from the Western Ghats as promising indigenous product that merit protection as Geographical Indication. Kokum grown in Ratnagiri and Sindhudurg districts has sour taste as compared to other varieties of kokum. Kokum fruit is characterized by agreeable flavour combined with sweetish acid taste and serves as garnish to impart an acidic flavour to curries. Product acceptability by the retailers and consumers is high and hence companies are willing to source kokum specifically from Sindhudurg. According to the report of Spices Board, the rind of kokum fruit is a rich source of natural red colour to the tune of 2.5 per cent, probably the richest among the plant kingdom. Popular kokum varieties in Ratnagiri and Sindhudurg are 'Konkan Hatis' and 'Konkan Amruta'. These two improved kokum varieties have been released by Dr. B. S. Konkan Krishi Vidyapeeth, Dapoli. The table given below depicts the differences between Konkan Hatis and Konkan Amruta and random Kokum selections from the Western Ghats in Karnataka. Name of the GI Proprietor/Custodian: Sindhudurg Ratnagiri Mahakokum Sanstha, A/P Masade Viran Bajar, Taluka: Malvan, District: Sindhudurg - 416 606, Maharashtra Date of Registration: 26.03.2014 (Valid up to 25.03.2024) 69



Botanical Name: Amomum subulatum Roxb Family: Zingiberaceae Commercial Part: Fruit (Capsule) Large Cardamom is a perennial herb with subterranean rhizomes and 50-140 aerial leafy shoots. Each shoot has a height of 1.7 to 2.6 meter and possess 9 to 13 leaves on each tiller. Leaves are glabrous on both sides with a prominent mid-rib. Inflorescence is a condensed spike with yellowish perianth. Each spike has 10-15 fruits. Fruit is round or oval shaped capsule with reddish brown colour. Each capsule is trilocular with many seeds. Large Cardamom is cultivated in the Sub-Himalayan region of India, Nepal and Bhutan. Large cardamom is grown in Sikkim, Arunachal Pradesh, Nagaland, Kalimpong and Darjeeling districts of West Bengal. It is grown in cold humid conditions under the shade of trees at an altitude between 800-2000 meters above MSL, with an average precipitation of 3000-3500 mm spread over about 200 days and with temperature ranging from 6-30o C. It is used as a flavourant in dishes like Pulavu, Biriyani and meat preparations. It is an ingredient in curry powder and spice masala mixtures and is also used in Ayurvedic and Unani medicines. It has applications in flavouring cola, biscuits, liquors. Export of Large Cardamom during 2020-21 was 1,220 tonnes valued at Rs 96.36 crore. Large cardamom is exported from India to the UAE, Afghanistan, Iran, UK, USA, Malaysia, Canada, etc. Sikkim Large Cardamom has got GI tag. 71

GI Application Number: 376 Description: Large cardamom (Amomum subulatum Roxb) belongs to Zingiberaceae family under the order Scitaminae. It is a perennial herb with subterranean rhizomes and a pseudostem of leafy shoots. Flowering commences in the third year after planting. Flowers appear during April and May depending on the altitudes and the vigour of the plant. The capsules mature in September and October. Each shoot has a height of 1.7 to 2.6 m and possess 9 to 13 leaves in each tiller. Leaves are glabrous on both sides with a prominent mid-rib. Inflorescence is a condensed spike with yellowish perianth. Each spike has 10-15 fruits. Fruit is round or oval shaped capsule with reddish brown colour. Each capsule is trilocular with many seeds. It is essentially a cross-pollinated crop, although it is capable of self-fertilization. The harvested capsules are cured in traditional kilns. It is a shade loving plant and requires high moisture and is usually cultivated in areas where mean annual rainfall varies between 1500 and 3500 mm. Since large cardamom cultivation requires tree shades, its farming supports conservation of tree biodiversity. Under the prevailing agro-climatic situations, the state of Sikkim is best suited for its cultivation. Apart from its high-income value and low demand in labour, large cardamom is also a high value and non-perishable crop. This is a great advantage in an area where accessibility and transportation are restricted. Large cardamom has a pleasant aromatic odour, due to which it is extensively used for flavouring many food preparations in India. It is also used as an essential ingredient in mixed spices preparation. It is mainly used as food flavouring in the preparation of curries, soups, sausages and other meat preparations. Large cardamom or greater cardamom is one of the spices commonly used in Ayurvedic, Unani, Chinese and Tibetan medical systems to treat various ailments. In Ayurveda, it is commonly used for dyspepsia, cough, nausea, vomiting and itching. It is also used as a preventive as well as curative for throat troubles, congestion of lungs, inflammation of eyelids, digestive disorders and in the treatment of pulmonary tuberculosis. The seeds contain 2–5 percent of essential oil rich in 1,8-cineole and alpha-terpineol, and have antifungal and antioxidant activities. The pericarp of the fruits is reported to contain steroids, terpenoids, flavanoids, tannins and saponins. Interestingly, the seeds also have antioxidant activity as studied on hepatic and cardiac antioxidant enzymes, glutathione content and lipid conjugated dienes in rats fed high fat diet. The antioxidant activity of the seeds was attributed to their ability to activate antioxidant enzymes that catalyze the reduction of antioxidants. The decoction of seeds is used as a gargle to treat infection in teeth and gums. Large cardamom seeds are considered as an antidote to either snake venom or scorpion venom. In South India, large cardamom is used in the preparation of snuff and incense sticks (agarbattis). Ramsey, Golsey and Sawney are the three most common cultivars of large cardamom grown in Sikkim. In addition to these popular cultivars, there are several other local cultivars. Ramsey is suitable for sites above 1500 metres whereas Golsey and Sawney are grown at 600–1000 metres and 1000–1500 metres respectively. Golsey is prized for its large capsule and thin husk. The characteristics of different varieties of Sikkim Large Cardamom are given below: 72

Specifications: Sikkim Large Cardamom is the most important commercial crop of Sikkim with about 16,949 holdings covering a total area of 23,679 ha under cultivation. The state also boasts of a superior quality of large cardamom, which the farmers have achieved after a long history of development of traditional knowledge. Morphological characteristics of Sikkim Large Cardamom are mentioned below: Physical and chemical characteristics of Sikkim Large Cardamom are given below: 73

The finished product of large cardamom is commercially graded as Badadana (big capsules) and Chotadana (small capsules), Kainchi-cut (capsules for which the tails have been removed by cutting it with a scissors to give it a finished look) or non- Kainchi-cut (capsule tails not removed). For a good commercial finished product, the cardamom capsules should retain its brownish colour, minimum moisture and bold sizes containing original flavour and aroma. The essential oil distilled from the fruit of large cardamom has an odour very similar to that of the oil of Elettaria cardamomum, which is highly prized for flavouring foods. The seeds of large cardamom contain 2.0–3.2 per cent oil of which 77–89 per cent is cineole. GeographicalArea of Production: India – Sikkim Sikkim Large Cardamom production areas of Sikkim are distributed in all four districts of the state. In West district, the production areas are Kongri, Labdang, Maneydara, Nombu, Segang, Sindrang, Pelling, Sanku, Hee-Gaon, Upper Pachrek and Buriakhop. In South district, the production areas are Genchong, Lingi-Payong, Sokpey, Bering, Tinkitam, Punitar and Deo-Simkharka. In North district, the production areas are Upper Dzongu, Ringim Nampatam, Thingchim, Upper Mangshilla, Chawang, Kabi, Upper Lum and Bop. In East district, the production areas are Gaucharan, Assamlinzey, Barapathing, Regu, Budang, Lingdok, Tumin, Nabeysotak, Lingtam, Sudung and Laka. The Sikkim Large Cardamom growing areas lie between 27°11' and 27°53' North latitudes, and 88°10' and 88°42' East longitudes. Uniqueness: Large cardamom is also known as black cardamom, the pods of which are used as a spice in a manner similar to the Indian green cardamom pods, but it has a drastically different flavour, so it cannot be substituted in the same recipes unless a different flavour is acceptable. In chemical composition, it differs from small cardamom. The volatile oil content in large cardamom is much lower as compared to that of small cardamom. Similarly, large cardamom is more fibrous. Traditionally, the cardamom fruits are dried in a locally designed oven called bhatti. The fruits are smoked to a dark brown colour by using a mixture of fresh and dry firewood for 60-72 hours. The temperature in the oven is maintained at 50-600C. Sikkim Large Cardamom has superior quality in comparison to other locations not only because of native environment but also the traditional knowledge of curing which has developed along with the long history of cultivation. Large cardamom is cured in locally devised kilns or bhattis, with controlled heat to ensure proper and uniform drying. The process is a highly skilled manoeuvre mastered only after long continuous practice. In addition to this, Sikkim Large Cardamom is by and large produced organically under the forest shade. 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) 74

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Botanical Name: Crocus sativus L. Family: Iridaceae Commercial Part: Stigma Saffron, the most expensive spice in the world is derived from the dry stigmata of the plant Crocus Sativus. The plant is a bulbous, perennial with globular corms, 15-20 cm high. It has 6 to 10 leaves present at anthesis, one to two flowers with a lilac- purple colour with perianth segments of 3.5 - 5 cm and style branches of 2.5 - 3.2 cm. The yellow style is deeply divided into three branches and the stigmata are bright red. Flowers arise directly from the corms. Flowers have tri-lobed stigma, which along with the style tops yield the saffron of commerce. Saffron is a native of Southern Europe and cultivated in Mediterranean countries, particularly in Spain, Austria, France, Greece, England, Turkey and Iran. In India, it is cultivated in Jammu & Kashmir and in Himachal Pradesh. Saffron thrives best in warm sub-tropical climate. In Spain, it is grown in dry temperate conditions with an annual rainfall below 40 cm. It grows at an elevation of 2000 MSL. Photoperiod exerts a considerable influence in the flowering of saffron. An optimum period of 11 hours illumination is desirable. Unusually low temperature coupled with high humidity during flowering season affects flowering of the crop. Spring rains boost production of new corms. Slightly acidic to neutral, gravelly, loamy, sandy soils are suitable for saffron cultivation. Saffron is used as a culinary seasoning and to colour, cottage cheese, chicken and meat, rice, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. In medicine saffron is used in fevers, melancholia, and enlargement of liver and spleen. In Ayurvedic medicine it is used to heal arthritis, impotence and infertility. It has wide range of uses in Chinese and Tibetan medicines. Export of Saffron from India during 2021-22 was 44 MT valued Rs.7.38crore. Saffron is exported from India to Vietnam,Australia, USAand UAE etc. Kashmir Saffron has got GI tag. 76

Application Number: 635 Description: Kashmir Saffron is cultivated and harvested in the Karewas (high lands) of Jammu and Kashmir by local farmers. This produce is famous all over the world as a spice, health rejuvenator and is also used for cosmetics as well as for medicinal purposes. Besides having high medicinal value, Kashmir Saffron has been associated with traditional Kashmiri Cuisine and represents the rich cultural heritage of Kashmir. Kashmir Saffron has gained its name over the ages due to its unique qualities such as high aroma, deep colour, long and thick threads (stigmas) which can be found only in the saffron grown and produced in Jammu and Kashmir. Kashmir Saffron is the only saffron variety grown at an altitude of 1600m to 1800m amsl (Above the Mean Sea Level) in the world, which adds to its uniqueness and differentiates it from other saffron varieties available in the market the world over. Moreover, the traditional method of separating red and yellow portions of the stigmas by rubbing the stigmas between the thumbs of two hands is unique to the farmers of Jammu and Kashmir only, which naturally enhances the colour of the stigmas and keeps it purely natural as well as organic. Kashmir Saffron also has the distinction of being purely chemical-free, organic and safest as well as the preferred choice of the consumers. The saffron flower arises directly from the corms. They are hand-picked (when ready for harvest) in early morning to retain its aroma, colour and maintain its high quality. Usually, the time to handpick the saffron flowers is considered best from early morning till 9–10 am in the morning. The saffron flowers are lavender in colour with six petals and the centre is marked with yellow anthers and a pale yellow pistil. The pistil consists of an ovary from which arises a style 9–10 cm long dividing at the top in three red trumpet like stigmas (2.5mm long) that are dried to form the commercial spice, saffron. After the flowers are handpicked and collected in wooden baskets, they are dried in the sun with traditional protective methods. The stigmas are then separated from the flowers and packed in air tight containers to keep their aroma intact. The stigmas have a yellow tail which is also cut out from the orange-red coloured stigmas to make it pure saffron with high quality content. The yellow tails are cut applying traditional method, which is unique to the people of Kashmir engaged in the cultivation of saffron. The saffron from the valleys of Kashmir is characterized by its unique and special qualities such as longer and thicker stigmas, natural deep red colour of the stigmas, high aroma, bitter flavour, chemical free processing and high quantity of crocin (colouring strength), safranal (flavour) and picrocrocin (bitterness)–all these features make it stand out of the crowd whereby the saffron in Kashmir is grown because of altitudinal effect whereas other saffron growing countries produce it because of longitudinal effects. Moreover, the fields of saffron in Jammu and Kashmir remain covered with snow for a period of about four to five months, which has impact on the temperature and geographical conditions required for the cultivation of saffron as compared to other saffron growing places in the world. The coverage of saffron fields by the Himalayan mountains also impact the rainfall, which also has its bearing on the quality of saffron. 77

Specifications: There are three types of saffron available in Kashmir. They are: Lachha saffron: This saffron consists of the stigmas just separated from the flowers and dried up without any further processing. In this type of saffron, the only difference is that the yellow colour tail of the stigmas is not cut, i.e., its length remains the same as taken out from the flower. The stigmas in lachha saffron consist of yellow colour tail and red colour front/top end of the stigmas. Mongra saffron: This type of saffron comprises the stigmas of the saffron detached from the flower, dried in the sun and then further processed traditionally. This processing of lachha saffron by traditional method, unique to the people of Kashmir, converts lachha saffron into mongra saffron. The traditional method, locally known as Loût Czhttun meaning 'tail cutting' is a unique process, by which the Kashmir farmers cut the yellow coloured tail of lachha saffron and separate the red colour head/top portion of the stigma. This process seems simple as the stigmas are rubbed between the thumbs whereby typically yellow portion is separated from the red portion but it can be done only by the farmers of Kashmir. The separated red coloured stigmas constitute the mongra saffron. Since the process of tail cutting is an additional step and is a painstaking one, mongra saffron is costlier. Moreover, the weight of saffron gets decreased when the yellow portion is cut-out from the rest of the top portion of the stigma, leaving only red-coloured stigmas. Mongra saffron is considered of the highest quality since it consists only of the red-coloured stigmas. Guchhi saffron: This type of saffron is same as lachha saffron, the only difference between the two is that in lachha saffron dried stigmas are packed loose in the air tight containers, whereas in guchhi saffron, the stigmas are joined together and tied with a cloth thread making a bundle of the stigmas. In local dialect guchha/guchhi means 'small bundle'. The other difference is that guchhi is cultivated in Poochal, Kishtwar and nearby areas. Most of the farmers of Poochal usually sell their saffron crop to the traders in the form of small bundles in Pampore or Srinagar. GeographicalArea of Production: India – Jammu & Kashmir Kashmir holds the distinction of being one of the three prominent saffron cultivating regions in the world. Kashmir saffron is grown in the fields of Pampore which has been famous, ab-initio, by its original name Padam- por, situated on the bank of river Vatista and also in Kishtwar. Pampore is located at 34°01'N and 74°56'E with an average elevation of 1,574 metres, about 25 km south-east of Srinagar in Kashmir. Whereas, Kishtwar is commonly known as 'the land of sapphire and saffron', which is located 144 km towards the west of the Srinagar city at 1631m amsl and is between 34010' N Latitude and 75025' E Longitude. Saffron is also grown in a few places in the districts of Budgam and Srinagar. 78

Uniqueness: The unique characteristics of Kashmir Saffron are longer and thicker stigmas, natural deep red colour of the stigmas, high aroma, bitter flavour, chemical free processing and high quantity of crocin (colouring strength), safranal (flavour) and picrocrocin (bitterness). Kashmir Saffron is the only variety of saffron grown at an altitude of 1600m to 1800m amsl in the world, which adds to its uniqueness and differentiates it from other saffron varieties available in international market. Kashmir Saffron also has the distinction of being the purely chemical-free, organic and safest as well as the preferred choice of the consumers. Altitude has an impact on the content of crocin, picrocrocin and saffranal in saffron, i.e., more the altitude more the content of crocin and picrocrocin but lesser the content of saffranal. The traditional method of separating red and yellow portions of the stigmas by rubbing the stigmas between the thumbs of two hands is unique to the farmers of Jammu and Kashmir only, which naturally enhances the colour of the stigmas and keeps it purely natural as well as organic. The saffron in Kashmir is grown in temperate climatic conditions whereas it is grown in other places in arid or semi-arid climatic conditions. Moreover, the saffron fields of Pampore, Budgam, Srinagar and Poochal and nearby areas are surrounded by snow-capped mountains for at least 3–4 months after the winter season is over, which has great impact on climate, especially temperature of that region. The high mountain peaks also affect the rainfall, which plays a very crucial role in the production, yield and qualities of Kashmir Saffron. These are the major differences with regard to the geographical factors which make Kashmir Saffron unique in itself. Distinct environmental conditions and interaction of saffron sub-population with the environment of Kashmir has resulted in unique saffron genotype for morphological, biochemical and cytological descriptors that have placed Kashmir Saffron under a unique category showing a wide range of variability for corm, floral, foliage and high intrinsic quality of all the three carotenoids. Saffron cultivated under temperate climatic conditions in Kashmir is a natural sub population without any new recombinants due to its triploid nature and structural variants observed in flower and leaf exhibit a non-heritable nature suggesting that chances of somatic recombination at the time of division of corm can give rise to variants found in the natural population exhibiting a wide range of variation for economic and corm attributing traits. Name of the GI Proprietor/Custodian: The Director, Directorate of Agriculture, Kashmir Division, Government of Jammu and Kashmir, Lal Mandi, Srinagar – 190 008, Jammu and Kashmir, India. Date of Registration: 03.12.2018 (Valid up to 02.12.2028) 79

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Botanical Name: Cinnamomum tamala Family: Lauraceae Commercial Part: Leaf Indian Cassia also known as Tejpat is a small to moderately sized ever green tree. The leaves of this tree is used as a spice having clove like taste and a faintly pepper like odour. The tree has a height up to 7.5 meter with zigzag branching, trunk up to 95 cm girth, rough bark, dark grey to reddish brown in colour. Cinnamomum tamala is mostly grows in the tropical and sub-tropical Himalayas extending to North East India up to an altitude of 2000 meters MSL. It also grows in Nepal, Bangladesh and Myanmar. The leaves are harvested when the tree attains an age of 10 years which continue for a century. Mature leaves are collected during October to March. The leaf is mainly used for flavouring food. It is widely used in pharmaceutical preparations because of its hypoglycemic, stimulant and carminative properties. It is also used in Indian system of traditional medicines. Uttarakhand Tejpat has got GI tag. 81

Application Number: 520 Description: Uttarakhand Tejpat can be described as a 'tejpat' (Indian bay leaf) found in the Himalayan region, from 500 meter to 2400 meter altitude in the state of Uttarakhand. The botanical name of 'Tejpat' is Cinnamomum tamala (Buch – Ham) Nees & Eberm, belonging to the family Lauraceae. The etymology is derived from the Greek word Kinnamomon meaning 'spice'. The Greeks borrowed the word from Phoenicians, indicating that they traded with the East from early times, the specific epithet 'tamala' is after a local name of the plant in India. It is also known as 'Indian Cassia' or 'Bay leaf'. Uttarakhand Tejpat primarily belongs to the chemo type 'Cinnamaldehyde'. Due to the presence of Cinnamaldehyde, this variety of Tejpat from Uttarakhand is best known as 'Meetha Tejpat', and it is predominately used in the manufacturing of chavanprash and other medicines, and also in spice industry. Uttarakhand Tejpat is collected from both wild and cultivated plantations. In Uttarakhand's cuisine and cuisine of Terai, which is milder than North India, bay leaf forms an important ingredient. The sweet chemo type of Uttarakhand Tejpat, adds to the mildness and deep flavour the leaves impart. Characteristics of Uttarakhand Tejpat are given below: 82

Specifications: Macroscopic and organoleptic characteristics are given below: GeographicalArea of Production: India – Uttarakhand Geographical distribution of Uttarakhand Tejpat is given below: Uniqueness: n Cinnamaldehyde is the main constituent of the essential oil content in the leaves which has a higher concentration vis-à-vis linalool. n Uttarakhand Tejpat is used in spice industry, as the strong cinnamomum odour in the leaves seem to influence the preference of the spice industry in India. n The taste of the leaves is sweetish, sharp and spicy. n It is used in Ayurvedic preparations including tridosha/trijata, chavanprash, chandraprabhavati. It possesses a delicate spicy aroma, which is both pungent and sweet. Name of the GI Proprietor/Custodian: 83 Tejpat Utpadak Samiti, Parmar Bhawan, Mandir Marg, Gopeshwar, District: Chamoli - 246401, Uttarakhand. Date of Registration: 27.01.2015 (Valid up to 26.01.2025)

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Botanical Name: Curcuma longa L. Family: Zingiberaceae Commercial Part: Rhizome Turmeric plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths form the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time. About 30 flowers are produced in a spike. Seeds are produced in capsules and there will be one to numerous sunken capsules in an inflorescence. Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. Turmeric is a tropical crop cultivated from sea level to 1200 MSL. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions. The crop cannot stand water logging or alkalinity. Turmeric is used to flavour and colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant. Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is also used in cosmetics. The aqueous extracts has biopesticidal properties. Export of turmeric from India during 2020-21 was 1,83,868 tonnes valued Rs 1722.65 crore. Turmeric is exported from India to USA, Bangladesh, UAE, Iran, Malaysia, UK, Morocco, Germany, Japan, Netherlands, Saudia Arabia, South Africa, etc. Erode Turmeric, Kandhamal Haladi, Sangli Turmeric and Waigaon Turmeric have got GI tag. 85

Application number:231 Description: Erode Manjal (Erode Turmeric) comes under the genus Curcuma longa L. and belongs to the family Zingiberaceae. The traditional cultivars of India are known by the name of the locality where they are grown. The turmeric traditionally grown in Erode is called Erode Manjal (Erode Turmeric) and the cultivar is called Erode Local i.e., Chinnanadan. In Tamil, 'Chinna' means small and 'Nadan' means localized, meaning local cultivar with small rhizomes. Erode Manjal (Erode Turmeric) is the rhizomes, both fingers and bulbs obtained from the Erode Local cultivar consisting of mainly Chinnanadan types predominantly grown in Erode district of Tamil Nadu. Erode Manjal (Erode Turmeric) has characteristic aroma and flavour that enabled its fame in the national and international market mainly because of its suitability for use in the manufacturing of curry powder. There are three grades of Erode Manjal (Erode Turmeric) that come under the category for varieties other than 'Alleppey Variety' as per Agmark Grade specifications both for bulbs and fingers. They are special, good and fair. The mother rhizomes used for planting as seed materials are shrivelled after 8-10 months of planting. While harvesting, they are collected separately, dried and sold in the market as 'Panankali'. The yield of Panankali from Erode Local cultivar is 25-50 kg per acre. Erode Panankali has higher curcumin content and hence it is used for the extraction of curcumin or turmeric oleoresin. Specifications: Erode Manjal (Erode Turmeric) is the traditional cultivars of India traditionally grown in the Erode area of production comprising entire Erode district, Annur and Thondamuthur (near Perur) taluks of Coimbatore district and Kangayam taluk of present Tirupur district. The cultivar is called Erode Local i.e., Chinnanadan. Erode Manjal (Erode Turmeric) comprises the rhizomes, both fingers and bulbs obtained from the Erode Local cultivar consisting of mainly Chinnanadan types predominantly grown in Erode area of Tamil Nadu. The mean length of fingers of Erode Manjal (Erode Turmeric) is about 4 cm and the mean circumference is about 3 cm. The mean bulb length of mother rhizomes is about 4.5 cm, and the mean circumference is about 6.5 cm. 86

Characteristics of Erode Manjal (Erode Turmeric) are given below: GeographicalArea of Production: The area of production of Erode Manjal (Erode Turmeric) is as follows: I. The entire Erode district lying within the latitudes 10036' and 11058' N, and longitudes 76049' and 77058' E. ii. Annur and Thondamuthur (near Perur) taluks of Coimbatore District lying within 10010' to 11030' North latitudes and 76040' and 77030' East longitudes. iii. Kangayam taluk of present Tirupur district. iv. The prominent areas of cultivation of Erode Manjal (Erode Turmeric) in Erode district are Kodumudi, Sivagiri, Havani, Gobichettipalayam, Anthiyur, Chennampatti, Sathyamangalam and Talavady. Annur and Thondamuthur (near Perur) taluks of Coimbatore district and Kangayam taluk of present Tirupur district adjacent to Erode district. Uniqueness: The Erode Manjal (Erode Turmeric) has a characteristic aroma and flavour making it suitable for the manufacturing of turmeric powder as well as various curry powders. The traditional cultivar coupled with the peculiar agroclimatic conditions prevailing in Erode and the adjoining areas of production together makes Erode Manjal (Erode Turmeric) unique. The flavour and rich appearance (Brilliant Orange) of the turmeric and the said curcumin content, are the unique factors that lead to the speciality of Erode Manjal (Erode Turmeric). The rhizomes are distinguishable from other varieties in the market based on their size, appearance, colour and slightly bent fingers. Even after the introduction of new high yielding varieties from other regions, Erode Local is the ruling variety occupying 60 to 70 per cent of the area grown under turmeric in Erode and bordering areas of Coimbatore districts because of its superiority in colour, aroma, yield and disease tolerance attributes. Therefore, only those turmeric obtained from the Erode Local cultivars or improved varieties of Erode Local which have all the above attributes, satisfy the technical combinations as those mentioned above and are grown in and around Erode districts can be categorized as Erode Manjal (Erode Turmeric). Erode is the major market for Erode Manjal (Erode Turmeric). Erode Manjal (Erode Turmeric) is the product derivative of the geographical conditions, traditional cultivar, indigenous knowledge, skill and zeal from the resources of Erode, which is synonymous with turmeric and vice versa. Name of the GI Proprietor/Custodian: 87 Erode Manjal Vanigarkal Matrum Kidangu Urimaiyalargal Sangam, No.85, Manjal Valagam, Erode – 638 107 Erode District Tamil Nadu Date of Registration: 04.01.202011 (renewed up to 03.04.2031)

Application number: 610 Description: Kandhamal Haladi (turmeric) comes under the genus Curcuma longa Linn and belongs to the family Zingiberaceae. The pseudostem has medium height of 85-100 cm, yellowish-green, a medium number of shoots (3-5), few number of leaves (less than 5) and semi-erect leaves on the stem. The leaves have long narrow laminae, light green dorsal side and green ventral side, wavy margin, close venation and a short petiole. The flowers are white in colour. Rhizomes are bold and loose with light red scale, golden yellow inner core and light yellow outer core. Specifications: 3.2-4.2% Geographical Area of Production: India – Odisha Kandhamal Haladi is grown in Kandhamal district in Odisha, from 19034' to 20036' N and 83034' to 84034'E, mostly in the Tahsils Khajuripada, Phulbani, Phiringia, Tikabali, Chakapad, G.Udayagiri, Raikia, K. Nuagaon, Baliguda, Tumudibandha, Kotagarh, and Daringbadi. Uniqueness: The turmeric cultivators in Kandhamal district belong to the indigenous communities who have practiced traditional farming techniques from time immemorial. They follow primitive and traditional methods of cultivation without application of fertilizers or pesticides and hence are organic by default. This variety is acclimatized and hence has less risk of production (environmental resilient) and sustainable in adverse climatic conditions. Name of the GI Proprietor/Custodian: Kandhamal Apex Spices Association for Marketing (KASAM), Netaji Subash Bose Road, Phulbani – 762 001, Kandhamal District, Odisha. Date of Registration: 11.01.2018 (Valid up to 10.01.2028) 88

GI Application number: 496 Description: Sangli Turmeric belongs to Curcuma longa under the Zingiberaceae family. India's key turmeric trading centre and Asia's largest market for turmeric is situated in the Sangli district of Maharashtra. In Sangli, a century-old specific practice of storing turmeric in pits is being followed. Appropriate geological and weather (dry and hot) conditions in Sangli, produces good quality turmeric in a natural way on large scale. Turmeric from Sangli is famous for its special characteristics which are as follows : Colour Specifications: n Rajapuri is the most famous turmeric variety in the Sangli district. n Sangli turmeric is especially valued for its rich and attractive saffron colour. n It has a distinctly earthy, slightly bitter, a little hot peppery flavour and a mustardy aroma. n Sangli turmeric provides a distinctive flavour and deep, indelible saffron colour to food. GeographicalArea of Production: India – Maharashtra The geographical location of the Sangli district in Maharashtra is between 1604' and 1701' North latitude, and 730.43' and 750.00' East longitude. The major turmeric 89

producing areas in Sangli are Miraj, Tasgaon, Palus, Kadegaon, Walawa, Vita, Khanapur and Chinchali, mainly covering the southern part of Sangli. The Sangli district has traditional airtight underground storage system for turmeric locally known as 'Peve'. A large number of storage pits (Peve) are available in Haripur and Sangliwadi. Uniqueness: Sangli Turmeric became famous due to its colour and aroma. Underground air-tight storage and physical properties of the soil contribute to the colour and aroma of Sangli Turmeric. Method of storage: Underground airtight storage system leads to the saffron colour of turmeric and an increase in curcumin content. Curcumin content gives a special flavour and aroma to turmeric. The quality of the turmeric remains unchanged; turmeric hardens and matures while in storage. Colour: Sangli turmeric is well known as a saffron-coloured culinary spice. Generally, the colour of turmeric rhizomes varies from inside and outside but the colour of Sangli turmeric rhizomes remains the same from inside and outside due to the soil. Sangli turmeric provides a distinctive flavour and deep, indelible saffron colour to food. Curcumin content: 2.8 to 4.4 per cent During the particular type of underground storage, the curcumin content in the fingers is reported to increase. Curcumin is an active ingredient that has distinctly earthy, slightly bitter, a little hot peppery flavour and a mustardy aroma. Oil content (%): 4.50 Curcumin yield: 228.05 kg/ha Appearance: Sangli Turmeric rhizomes are tuberous, juicy and fleshy. Rhizomes have fewer wrinkles as they are boiled in water before drying. Flavour: Sangli turmeric has distinctly earthy, slightly bitter, a little hot peppery subtle flavour due to the traditional storage system and effect of soil. Long shelf life: Due to the usage of underground airtight storage pits, Sangli Turmeric can be stored for more than two years without fear of pests and the quality of turmeric is also maintained. Name of the GI Proprietor/Custodian: Shivrajya Halad Utpadak Shetkari Swayamsahayata Gat, Shirdhon, Taluka: Kavathe Mahankal, District: Sangli - 416 419, Maharashtra Date of Registration: 26.08.2014 (Valid up to 25.04.2024) 90

Application number: 471 Description: Waigaon Turmeric is a cultivar of Curcuma longa under the Zingiberaceae family. Approximately 80 per cent of the farmers of Waigaon village have been cultivating turmeric for generations. This is a unique variety that matures in a short period and is grown under rainfed conditions. The colour of Waigaon Turmeric is dark mustard yellow as compared to other turmeric varieties. Dried turmeric fingers are very thick and solid. The texture of powder obtained from this variety is very soft. The aroma of this turmeric is very pungent. The use of this turmeric for the treatment of wound, cough, cold and many other diseases is traditionally practised in this area. Specification: n Waigaon Turmeric has distinct dark yellow colour because of its high curcumin content (more than 6%). n It has unique taste, enriched in oil content and pleasant aroma. n It has special medicinal value. n A small quantity of Waigaon Turmeric is sufficient to increase the colour of the food. n Cultivation is mostly in an organic manner. Geographical Area of Production: 91

The cultivation of Waigaon Turmeric is the highest in Waigaon village of Samudrapur Tehsil of Wardha District in Maharashtra. This variety is also cultivated in Muradpur, Pawangaon, Mangrul, and Dongargaon villages of Samudrapur Tehsil. Approximately 80 per cent of the farmers cultivate Waigaon Turmeric in Waigaon Village. Due to the large production of unique turmeric in Waigaon village, it is also named 'Haladya Waigaon' (Halad is the Marathi word for turmeric). Uniqueness: A recent study by the Vidarbha Economic Development (VED) conducted by the Indian Society of Agricultural Marketing (ISAM) concluded that “Waigaon Turmeric is specific and unique in many forms. It has tremendous opportunities for agro-processing. Turmeric extract has huge potential in pharmaceutical, dairy, confectionery and many food processing industries. Being grown organically, Waigaon Turmeric could attract large export market in the pharmaceutical and food processing industry\". The unique features of Waigaon turmeric are summarized below: n The Waigaon variety matures in just 180 days, earlier than other varieties. n The high curcumin content is the key ingredient that lends Waigaon Turmeric its distinctive yellowness. The higher its percentage, the deeper is the yellow colour. Waigon Turmeric has about 6 per cent curcumin content. Waigaon Turmeric had a special standing for its aroma and curcumin content. n The quality of Waigaon Turmeric and its medicinal value is maintained due to organic farming since no chemicals and pesticides are used. n Very little quantity of powder is sufficient for increasing the colour of food items. n Shelf life of turmeric powder is long. Name of the GI Proprietor/Custodian: Waigaon Halad Utpadak Sangh, Taluka - Samudrapur, District - Wardha, Wardha-442101 Maharastra. Date of Registration: 26.03.2014 (Valid up to 25.03.2024) 92