Kandhamal Haldi (turmeric) produced by the tribal farmers in Odisha’s Kandhamal district is traditionally grown in the district’s forests and hills. Kandhamal turmeric is completely organic with a strong aroma and higher medicinal value. It received a geographical indication (GI) tag on April 1, 2019. Specification of Kandhamal Haldi Botanical Name- Curcuma Longa L. Syn Family Name- Zingiberaceae Colour-Golden Yellow Curcumin content- 3.2-4.2% Taste - Pungent & Unique Special Medicinal value Cultivation in organic manner Economic Part: Under Ground fleshy root i.e. Rhizomes Value Added Products: Curcumin, Oleoresin, Volatile Oil & Turmeric powder Uses: Condiment, Cosmetic, Medicinal, & Natural yellow colour i.e. Curcumin This turmeric is primarily cultivated by tribal communities using organic and sustainable farming practices, passes down through generations. It is especially valued for it high curcumin content, which gives it strong medicinal and organic coloring properties. Method of production The region’s rich soil and favorable climate naturally support its cultivation with minimal human intervention. As a general practice the farmers used their owned seed material preserved fiom the previous crop or borrowing from the neighbors the mother rhizome as well as Fingers kept for next s€ason as planting material. The rhizornes are mulched immediately after planting with sal leaves at the rate of l2-15 t/ha. Mulching (green leaves) is also applied @ 7.5 t/ha at 45 and 90 days after weeding. The cultivators of Kandhamal District are Organic by default. All of the Turmeric crops in Kandhamal District are grown organically without application of chemical fertilizers. Organic manure like farm made manure is used to meet the nutrient requirement of the plants. Kandhamal Turmeric is mostly grown as a rain fed crop. The crop is harvested in about nine months from January-April. In traditional method of curing, rhizomes of turmeric are boiled in aluminum pots with 20 kg capacity along with water for 45- 60 minutes, depending on the quantity. The pots are covered with a lid. Boiling process is continued till white fioth appears with a special quality flavor. Cooking process is completed when rhizomes become soft and inner colour tums yellow. Boiled rhizomes are dried in the sun by spreading them in 5-7 cm thick layers on bamboo mats or ground floor for 10- 15 dhys. The rhizomei are stined 2-3 tiines to ensure unifbrm diying. During night time, the rhizomes are heaped and covered withsal and turmeric leaves. This method ofprocessing is adopted by tribals Kondha. Related resources State-wise list of GI tagged Agro products List of GI tags of India