AGRICULTURE AND IRRIGATION

CONDIMENTS AND SPICES

Condiments and spices are an important produce of the district and occupied about two per cent of the gross cropped area in 1956-57, as against one per cent in 1938-39. The chief crops that are taken under this head are coriander (kothimbir), chillies (mirchi) and garlic (lasun). The following table shows the area under these crops in 1956-57: —

TABLE No. 27

AREA (TALUKAWISE) UNDER CONDIMENTS AND SPICES IN JALGAON DISTRICT,
1956-57.

(In acres)

Kothimbir.

Kothimbir (coriander) occupied about 62 per cent of tbe area under condiments and spices in 1956-57. In fact, Jalgaon district was the biggest producer of this crop in the Old Bombay State; nearly fifty)' per cent of the acreage being in Jalgaon taluka. Coriander is generally cultivated in black clayey and red loamy soils. When grown as a vegetable, it is taken at any time of the year; but when raised for seed it is sown in September. The soil is prepared in the same manner as is done in the case of jowar. The seed rate is about six pounds per acre. The average yield amounts to 1,300 lbs. to 1,500 lbs. The crop is harvested by uprooting the plants after three months since its sowing. The harvested crop is then taken to the threshing yard where it is stacked. Threshing is done by trampling the harvested crop under the feet of a team of oxen or by beating with sticks. The seed is then cleaned and taken to the market for sale.

Coriander is cultivated largely for its seeds (dhane) and also for its green leaves; tender stems arc used as vegetable and for adding flavour to many dishes. Dhane also possess medicinal properties.

Mirchi.

Mirchi (chillies) is also an important crop of the district and is grown in Amalner, Parola, Bhusawal, Chaiisgaon and Erandol talukas, which taken together account for more than 50 per cent of the area under this crop in the district in 1956-57. The crop can be taken on a wide range of soils and under different climatic conditions, though black and loamy soils are best suited to its cultivation. Chillies are usually taken as a kharip crop and sown in the month of May after the field is thoroughly prepared and well-manured. The seedlings are raised in a nursery and transplanted after about a month. Tbe plant begins to bear fruit after about two months. Usually, a mirchi plant yields two crops a year. In the case of an irrigated crop, picking can be done more often. After picking, the ripe chillies are dried in the sun, and afterwards they are packed in sack cloth and carted to the market.

Chillies are used in the preparation of few daily dishes such as curry, chutney, pickles, etc. The pungency in the chillies is due to the active principle of capsicin. It is largely present in the skin and membranous septa of the fruit.

Lasun.

Lasun (garlic) is usually taken on black soils usually on a small scale. It is generally cultivated alone and always as an irrigated crop. The land is tilled and manured carefully. The planting material consists of the inner flattish bulbs. The crop is weeded twice or thrice and irrigated after every 10 or 12 days, according to requirements. After first hand-weeding, sometimes a light top dressing of artificial manures is also given. The leaves turn yellow and the crop thus shows signs of ripening. The bulbs are uprooted either by hand or with a light pick-axe. The field is irrigated a few days before harvest in order to soften the soil and to harvest the bulbs easily and undamaged. They arc cleaned, sorted out and the roots and tops are removed. They arc thinly spread for drying, after which they are ready for the market.

Garlic is extensively used in the preparation of chulnies, in seasoning vegetables, in curries and in flavouring juckles. Il is also used as a medicine and is given as an antidote against fevers and roughs. It is also applied in case of. ear aches and other pains. The peculiar odour of garlic is due to the presence of a volatile oil.

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