Author: prime-admin

Turmeric is the rhizome (the part of the root system that grows off the primary tuber) of a tropical perennial plant which, for harvesting purposes, is grown as an annual. Turmeric has long, flat, bright-green leaves growing up from the base to 1 m high and looks similar to ginger, and some lilies with its pale-yellow flowers. The rhizomes, which are commonly referred to as fingers, are ginger-like in appearance and 5–8 cm long. They are rounder in cross-section than ginger, measure 1.5 cm thick and are deep orange–yellow in colour. Powdered turmeric is bright yellow, has a distinct earthy aroma and surprisingly pleasing, sharp, bitter, spicy, lingering depth of flavour.

Rice is the most common staple food in many Asian countries including India. Rice is India’s most significant food crop. It is a Kharif (autumn) crop cultivated in warmer regions during the monsoon season from June to September. Rice is extracted from the paddy crop during harvesting. The leading rice-producing states were West Bengal, Uttar Pradesh, Andhra Pradesh, Punjab, Tamil Nadu, Bihar, Chhattisgarh, and Odisha. Over 3,000 varieties of rice are grown across the country, some of which take as less as 60 to 75 days to be grown. The South Asian peninsular ranked second for consumption of rice globally. This barely comes as a surprise when more than half of the Indian population consumes rice. Of all varieties, white rice is most consumed as it also helps with digestive problems.

India is the world’s largest producer, consumer and exporter of chillies in the world. India also has the largest area under chilies in the world. Chillies are the most common spice cultivated in India.

Chilli is one of the most important and the largest produced spice in India and India its pale of pride in chilli production as well as exports.

India is the world leader in chilli production followed by China . Indian chilli is considered to be world-famous for two important commercial qualities—colour and pungency levels. Some varieties are famous for the red colour be cause of the pigment. Other quality parameters of chilli include length, width and skin-thickness

Indian share in global production is 50 to 60 per cent. How ever, India is the only source for hot chillies.