AGRICULTURE AND IRRIGATION

CONDIMENTS AND SPICES

Condiments and spices occupied 1,649 acres in 1958-59, half of which was shared by Panvel, Mangaon and Poladpur talukas. Chillies (mirchi) and betel-nut (supari) are the major items, while turmeric (halad) and coriander (kothimbir) are among the minor items of condiments and spices. The following table shows taluka-wise distribution of area under condiments and spices, in the district, in 1958-59:—

TABLE No. 58

AREA UNDER CONDIMENTS AND SPICES IN KOLABA DISTRICT (1958-59).

Mirchi.

Mirchi (chillies) occupied 1,606 acres in 1958-59 of which Panvel, Mangaon, Poladpur and Khalapur sub-divisions shared more than sixty per cent. The following table gives taluka-wise area under chillies in the district in 1958-59:—

TABLE No. 59

AREA UNDER Mirchi (TALUKA-WISE) (1958-59).

The crop can be taken over a wide range of climatic conditions and in soils that are well-drained and fertile. Generally, it attains best in a soil free from grit, gravel and stones. The chilli crop is invariably raised during the kharif season, but when irrigated, it is taken in the rabi season as well. Usually, chillies are to a large extent, grown alone but sometimes planted subsidiary to other garden crops. The field is thoroughly cultivated and well-manured. The seedlings are raised in a nursery and transplanted when six to nine weeks old. The distance between the two rows or between the two plants should be about two feet. When the plants have established themselves, it is necessary to cover up the roots and part of the stem with soil. Under normal condition, the first fruits begin to appear after about three months from planting. Picking goes on for three to five months. The irrigated crop lasts longer than the unirrigated one. When green chillies are in demand, they are picked thrice a month. Ripe chillies are harvested three or four times during the entire season. They are then dried in the sun. An irrigated crop yields on an average about.1,500 pounds, and, an unirrigated crop, from 700 pounds to 1,000 pounds per acre of cultivation. The chilli obtains in two varieties the common, long, narrow variety which tapers at the end and the lavangi, which is short and has a burning taste. The use of chilli is very common in the daily food preparations. The cost of cultivation of chilli ranges from Rs. 500 to Rs. 700 per acre.

Halad.

Halad (turmeric) occupied 20 acres in 1958-59 in the district. The crop is grown exclusively in Alibag taluka. It is sown either with ginger or with yam. The planting material consists of selected pieces of turmeric rhizomes having two or three buds which are planted from twelve to fifteen inches apart in the beds. Each set is placed in a pit three inches deep and carefully covered with soil which is pressed over it. The crop needs to be weeded, whenever necessary. It is irrigated after a period of eight or ten days. In November, the turmeric plants cease to send up any further leaves and rhizomes begin to grow thick. The crop sown in May-June is generally dug up in January with a small pick-axe. The yield of turmeric ranges from 12,000 to 15,000 pounds per acre. In digging the turmeric crop, care is taken to see that rhizomes are neither cut nor bruised. After the clumps of rhizomes are dug the leafy tops are cut off and the roots are removed and cleaned. Sometimes, turmeric rhizomes are used in a raw state for domestic purposes. However, most of the harvested crop is dried before it is sold in the market. It is first boiled and then dried in the sun for a period of about eight days. Turmeric is used as a spice and as a dye. It forms an important flavouring and colouring ingredient in curries and various other preparations. Similarly, it is considered valuable, as it contains medicinal properties.

Other Condiments and Spiece.

Among other condiments and spices can be listed coriander, amsul or kokam or ratambe, curry leaf (kadhinim) and long Pepper (pimpli). They occupied 23 acres in the district in 1958-59. The amsul tree is found in a wild growth on hill sides and in the forest areas of the district. It yields a red-coloured fruit. The dried rind of the fruit is used in curries. From the fresh rind of the ripe fruit syrup (kokam sherbat) is also prepared which is consumed with great relish. Curry leaf (kadhinim) tree grows usually in the back-yards of houses and is found in all parts of the district. The leaves of the tree are used for adding flavour to curries. Long pepper (pimpli) grown in the district is not very pungent and usually found to be useful in medicines.

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