The Gazetteers Department

Condiments and spices are important cash-crops of the district. The principal among them are chillis, coriander, turmeric and garlic; they together occupied an area of 8,317 hectares in 1971-72. Chillis however accounted for about 89.15 per cent of the area under condiments and spices. Tables Nos. 15 and 16 give the taluka-wise area and out-turn of condiments and spices in the district from 1961-62 to 1971-72.

Chillis: Mirchi (chilli) is the most important spice crop grown in this district and it occupied an area of 7,420 hectares in 1971-72. It is grown throughout the district though Akkalkot, Madha, Mohol, Karmala, Pandharpur and South Sholapur talukas have comparatively larger area under it. Chillis are grown mainly as an irrigated crop. Seedlings are first grown on separate seed-beds and after about one month they are transplanted. Inter-culturing is done regularly. The plant begins to bear fruit at the end of two months or more, and, if occasionally watered goes on yielding fruit for five or six months. The green as well as ripe chillis are picked. The first picking being of a finer quality is usually sent to the market the rest being kept for domestic consumption by the grower. The three commonest varieties are putomi, a long variety; motvi, a smaller variety and lavangi, the very small one. Chillis are eaten both green and ripe by all classes and are an almost essential ingredient in their diet.

Turmeric: Turmeric (halad) is grown throughout the district except in Sangola, Malshiras and Mohol talukas. It occupied an area of 702 acres in 1967-68 in the district, of which Barshi taluka accounted for 86.6 per cent. It is grown in medium types of soils which are generally uniform in texture. The land may be manured with farm-yard manure at the rate of 40 cart-loads per acre before planting. Selected pieces of turmeric rhizomes having two or three buds are planted 12 to 15 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 carefully weeded whenever necessary and is irrigated after a period of eight to ten days or as required. After four or five months the turmeric plants cease to send up any further leaves. The rhizomes now begin to thicken. This crop is generally sown during May and June, and is dug up during January with a small pick-axe. In digging the crop, care should be taken to see that the rhizomes are not cut or bruised. After the clumps of rhizomes are dug, the leafy tops are cut off, the roots removed and they are cleaned from the earth that might be sticking to it. Small quantities of turmeric rhizomes are used in the 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. The turmeric root is in universal use as a condiment, being the staple curry powder. It is also used as a paint and dye. A special variety known as ambe halad is used only as a drug.

Coriander: Coriander (kothimbir) is grown in the district for seed as well as for green vegetable. It is grown throughout the district and occupied an area of 824 acres in 1967-68. It is grown in good black soil with or without water and manure. It is sown among garden-crops in any month with bajri and dry crops in July and August. The leaves are ready for use in about three weeks time and the seed (dhane) in two months. The crop is harvested by uprooting the plants after about three months from its sowing when it is sown for seed. Generally threshing is done by beating with sticks. The leaves and young shoots are generally used as a garnish in curry and relishes, and sometimes as a vegetable. The ripe seed is one of the most popular condiments.

Garlic: Garlic (lasun) is grown on a small scale in the district and occupied an area of 678 acres in 1967-68. It is taken as an irrigated crop usually on black soils. It requires water every ten or twelve days. Segments of the bulbs are planted usually in the month of October-November and mature in about five to six months time. It is harvested in February-March. The bulbs are uprooted either by hand or with light pick-axe. Garlic is extensively used by all classes in cookery. The leaves are eaten as a pot-herb.

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