Kodaikanal Malai Poondu (also known as Kodaikanal Hill Garlic and Melmalai Poondu) a variety of garlic cultivated in the hill regions of Kodaikanal from Tamil Nadu, is distinguished by its intense aroma and potent medicinal properties. Its robust flavour and health benefits make it a unique variant in the garlic family.
Kodaikanal Malai Poondu boasts a storied history in Kodaikanal region, where its cultivation dates back centuries. This garlic variety, revered for its medicinal properties, is deeply intertwined with the local culture and traditional health practices. It is known for its small size and high allicin content, making it a sought-after ingredient in both culinary and health-related applications.
Kodaikanal Malai Poondu cultivation is done twice in a year, one, around in the May and the other in the November depending upon the suitability of the climate. The hill altitude, the misty condition and the soil prevailing in the Kodaikanal region are responsible for its medicinal property and the long storage shelf life of the Kodaikanal Malai Poondu.
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Biological classification of Garlic is as given below.
Kingdom : Plantae
Division : Magnoliphyta
Class : Liliopsida
Order : Asparagales
Family : Alliaceae
Genus : Allium
Species : sativum
Kodaikanal Malai Poondu is known for its medicinal and preservative properties due to its antioxidant and antimicrobial potential, which is attributed to the presence of higher amount of organosulfur compounds, phenols and flavonoids compared to other garlic varieties.
The high content of organosulfur compounds is responsible for strong smell and pungent taste, which is a notable sensory property of Kodaikanal Malai Poondu as a food ingredient. The speciality of Kodaikanal Malai Poondu lies in its extended storage life period of 8 to 11 months at room temperature without the cloves being shriveled and sprouted.
The stalks of the garlic are tied and hung on the traditionally designed roof structure of the cultivators. The smoke used for cooking provides proper humidity and air circulation. The houses of the garlic cultivators are maintained warm throughout the year, thus providing appropriate conditions for the storage of garlic.
The cultivators of Kodaikanal Malai Poondu conventionally use this garlic regularly to maintain their general health and as medicine for their common ailments like Gastric troubles, head ache, ear pain, etc. Traditionally they prepare a paste with equal proportion of palm jaggery and garlic with few other ingredients for delivered women to heal their womb and give her overall strength.
Poondu rasam is a kind of soup prepared traditionally in the villages of Kodaikanal region using garlic for relieving body pains, digestive problems and general body health. Garlic, pepper and red chillies are coarsely ground with water. The mixture is boiled for a minute and can be consumed upon cooling.
GI Tag Registration Date : 30 July 2019
GI Tag Number : 616
Certificate Number : 346
Geographical Area : Tamil Nadu
Special Cover Release Date : 27 October 2021
Cancellation : Kodaikanal 624 101
Type : GI Tag Cover
Cover Identification Number : TN/33/2021
Each cover is numbered. Total 2000 covers are issued.
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