AGRICULTURE AND IRRIGATION

CONDIMENTS AND SPICES

Chilli.

Chilli (mirchi), is the most important spice crop grown in this district and covered an area of 3,258 acres in 1956-57, of which about 50 per cent. was to be found in two talukas, viz., Khatav (914 acres) and Koregaon (666 acres). Chillies are sown in May in a manured seed-plot and transplanted after a fortnight or a month. It begins to bear fruit at the end of two months since transplantation and, if occasionally watered, continues to yield fruit for five or six months. An unirrigated crop yields 600-800 lbs. and irrigated crop, upto 1,500 lbs. per acre. Chilli is an uncertain crop, as cloudy weather causes flowers to shed and affects the crop miserably.

A dose of 10-15 cart-loads of farmyard manure or sheep-folding is given. The distance between two rows or two plants is about two feet. At the time of flowering, manure mixture is given as top-dressing at 80-100 lbs. per acre. The expenditure averages Rs. 200-300, and the income Rs. 600-750, thereby leaving a net margin of Rs. 400-450 per acre. Thrips are a serious pest of the crop. They suck the sap of leaves and stem, thereby causing diminution in the size of chillies. Spraying the crop with tobacco decoction and application of manures and fertilisers help greatly to shake off the pest.

Turmeric.

Turmeric (halad), furnishes an underground swollen stem which is used both as a spice and as a dye. In the Satara district it occupied an area of 4,471 acres in 1956-57, of which 66 per cent. was in Karad taluka, followed by talukas of Wai (466 acres), Patan (399 acres) and Koregaon (228 acres). The soils suited for the crop, are sandy or clayey loams which are well-drained and uniform in texture. The crop is planted in May-June and matures in December-January. Twenty-five to thirty cart-loads of farmyard manure are applied per acre. The crop is planted in a line with furrows nine inches apart. Planting on broad ridges is followed by progressive cultivators. Maize is taken as an inter-crop. Each acre is manured at 330-445 lbs. During August-September, 20-25 waterings are given. Harvesting is done in February-March. Kodapa and Rajapuri are the local varieties grown in the district. The former yields mole, but the latter realises better. The produce is boiled and dried. The yield of the crop averages 4,000-5,000 lbs. The turmeric root is in universal use as a condiment, being the staple curry powder.

Coriander.

Coriander (kothimbir), is grown in the district in small quantities. It is cultivated on the black and red loamy soils. It is cultivated both for its seed (dhane) and green leaves (kothimbir). The coriander seeds possess medicinal properties. In Satara district coriander is taken as a rain-fed crop with groundnut. The soil is prepared in the same way as for jowar and the seed is drilled in the soil. The average yield of ripe seed is 200 lbs. per acre. As a vegetable, it is grown any time during the year but, as seed, it is sown in September and harvested three months hence.

Garlic.

Garlic (lasun), is grown wherever irrigation facilities are available. Medium-black soil is suitable. The crop requires irrigation at regular intervals of 10-12 days. It is generally cultivated as a single crop but always as a cold weather crop and as an irrigated crop. The land is tilled carefully and manured liberally. The contents of the garlic bulbs are broadcast in the field in October and covered lightly with soil. The crop matures in five or six months. Its use in cookery is very common.

Miscellaneous condiments and Spices.

Ginger (ale), ajwan seed (ova), sweet fennel (badishep) and fennel (shepu), are among the other condiments and spices grown in the district. Ale is grown in good black well-drained soil. It is raised from layers at any time of the year. With irrigation and manuring after an interval of 10-12 days, the crop becomes green and ready for use in five months. The dry root is called sunth. Green ginger and sunth are used as condiments and for medicinal purposes. Sunth is a favourite cure for colds. Ajwan seed (ova), sweet fennel (badishep), and fennel (shepu) are sown in gardens during any time of the year and on the edges of dry crops in July-August. All these mature within a period of two and a half to three months. Fennel (shepu) is fit for use as a vegetable in about six weeks since its planting.

The following table indicates the taluka-wise area under condiments and spices, in Satara district, in 1958-59:-

TABLE No. 24.

ACREAGE UNDER CONDIMENT AND SPICES (TALUKA-WISE) IN SATARA DISTRICT, 1958-59.

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