255. Thanjavur Netti Works

Thanjavur Netti Works (Thanjavur Pith Work) is made from pith. The pith is obtained from Netti or Sholapith, a hydrophyte plant. The artisans are skilled in this particular craft and this art is traditionally and hereditarily transferred from their fore-fathers. The distinctness of the Pith artifact’s remains in the simplicity of its production.

Netti is a dried milky white spongy plant material. The biological name of Netti is 'Aeschynomene indica' or 'Aeschynomene aspera'. The 'netti' is the cortex or core of the plant and is about 1 ½ inch in diameter

The notable works from Thanjavur Netti Works include models of the Brihadeeshwara Temple, Hindu Idols, Garlands, door hangings and show pieces used for decoration. Miniatures of rural and urban place are also made, which are decorated with lights

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The artifact’s created out of the pith looks similar to the ones made in marble and to the ones made in elephant’s tusk. They shine in a very elegant way. However, products made from the Pith are brittle and break easily, unless kept carefully. Hence, most models are preserved inside a glass box.

Artisans are trained and engaged in this business for generations. Knowledge and skill is passed traditionally from one generation to another through 'Guru Shishya' method. Pith doesn't require any mould or supporting instruments to create desired shapes unlike metal scriptures. It requires basic tools such as knives, scissors and geometric tools box to mould it.

The root is boiled, and dried in the sun. The brown cover of the hydrophyte is sliced and removed using an appropriate knife. The inner soft white portion of the stem is used to make the art pieces. Only ivory coloured pith is selected and processed further. If pith is of colour which is not of standard quality it is discarded. 

Thereafter using knife as an only tool, pith is sliced into equal dimensions. It is done in such detailing that every slice is of equal dimensions so that there is no disparity when artifacts is being compiled. Individual sub structures of the models are made and structured using the home-made paste. The raw tendrils of the reed are boiled, ground and mixed with flour to make the glue paste. 

Then sculpture or design is structured on it by the artisans. It is then cut to size and a pencil drawing is inscribed on it. A rough carving is followed by the carving of finer details with a blunt chisel and it is polished with sandpaper finally.

The finished pith work is generally fixed to a wooden base and covered with glass to protect from dust and moisture. This helps to preserve the works for years. For normal pieces ply wood made stands are used as base, whereas for big and important pieces teak and wood stands are used.

GI Tag Registration Date         : 14 September 2021

GI Tag Number                         : 423

Certificate Number                  : 367

Geographical Area                  : Tamil Nadu

Special Cover Release Date   : 09 March 2022

Cancellation                             : Tiruchirappalli 620 001

Type                                          : GI Tag Cover

Cover Identification Number  : TN/05/2022

Brihadeeswara Temple model made of Thanjavur Netti Works is pasted on the cover. Only 1000 covers are issued and each cover is numbered. This cover is issued with protection presentation cover with image of Pith plant.

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254. Darjeeling Tea

Darjeeling tea is a tea made from Camellia sinensis var. sinensis that is grown and processed in Darjeeling district or Kalimpong district in West Bengal, India. Darjeeling Tea has the distinctive and naturally occurring organaoleptic characteristics of taste, aroma and mouth feel which have won the patronage and recognition of discerning consumers all over the world.

Tea plants were first planted in the Darjeeling region in the mid-1800s. At the time, the British were seeking an alternative supply of tea apart from China and attempted growing the plant in several candidate areas in India. Both the newly discovered assamica variety and the sinensis variety were planted, but the sloped drainage, cool winters, and cloud cover favoured var. sinensis. 

The incomparable quality of Darjeeling Teas is the result of its locational climate, soil conditions, altitude and meticulous processing. The tea leaves are processed as black tea, though some estates have expanded their product offerings to include leaves suitable for making green, white, and oolong teas.

Image credit: theteashelf.com

The tea leaves are harvested by plucking the plant's top two leaves and the bud, from March to November, a time span that is divided into four flushes. The first flush consists of the first few leaves grown after the plant's winter dormancy and produce a light floral tea with a slight astringency; this flush is also suitable for producing a white tea. 

Second flush leaves are harvested after the plant has been attacked by a leafhopper and the camellia tortrix so that the leaves create a tea with a distinctive muscatel aroma. The warm and wet weather of monsoon flush rapidly produces leaves that are less flavourful and are often used for blending. The autumn flush produces teas similar to, but more muted than, the second flush.

Darjeeling tea leaves are processed in the traditional “Orthodox” way. The inherently sensitive nature of finely plucked, green leaf responds best to gentle treatment. Although differing leaf varieties require intricate variations in processing, these stages undergone are uniform.

Once the leaf reaches the factory it is withered. The objective is to evaporate moisture from the leaf slowly. The leaf becomes limp so as to withstand twisting and rolling under pressure without crumbling. Liquor characteristics also begin to develop following physical and chemical changes within the leaf structure.

The experienced tea maker judges the extent of quality development from the fragrance progressively expressed by the leaf at regular intervals. This sensory judgement is critical to the quality of the infused liquor.  

Once optimum fermentation has been achieved, the rolled leaf is taken for firing (or drying) to arrest further fermentation by deactivating the enzymes, and to remove fermented leaf. After final grading has been completed nomenclature are assigned according to the size of the grade. 

These fall into three categories:

• Whole Leaf FTGOP – Fine Tippy Golden Flowery Orange Pekoe

• Brokens TGBOP – Tippy Golden Broken Orange Pekoe 

• Fannings GOF – Golden Orange Fannings

The above gradations related only to the size of the leaf and not to quality differentiations. All grades are the product of the same green leaf. The smaller Broken and Fannings are generally used in tea bags. Recently new technology has resulted in tetrahydral tea bags which accept large grades as well.

The Darjeeling tea when brewed gives a colour of pale lemon to rich amber. The brew is said to have remarkable varying degrees of visual brightness, depth and body. The flavour emanating from the brew is a fragrance with a complex and pleasing taste and aftertaste with attributes of aroma, bouquet and point. The organoleptic characteristics of the Darjeeling tea brew are commonly referred to as mellow, smooth, round, delicate, mature, sweet, lively, dry and brisk.

GI Tag Registration Date         : 29 October 2004

GI Tag Number                         : 1 & 2

Certificate Number                  : 1

Geographical Area                  : West Bengal

Special Cover Release Date   : 08 March 2022

Cancellation                             : Kolkata 700 001

Type                                          : GI Tag Cover

Cover Identification Number  : WB/04/2022

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253. Idu Mishmi Textiles

Idu Mishmi Textiles can be described as the handloom goods woven by Idu Mishmi tribal women living in Dibang Valley, Lower Dibang Valley and parts of Lohit, East Siang and Upper Siang districts of Arunachal Pradesh. The motifs are inspired by nature and mainly consists of intricate geometrical patterns like diamond, triangle, angles and lines. 

Continuous weaving of these patterns in the form of strips are adopted in designing the goods. The knowledge of making thread and weaving artistic patterns were passed on orally from generation to generation. 

Image credit: neramac.com

The products are used as daily wear, during celebrations and rituals. The textile is produced by women during their leisure time at home with back strap loom. Earlier yarn was extracted, and herbal colours were used to colour the yarn. Now the thread is procured from Assam market in bulk. 

At present the women’s wrap around (Thuma), blouse or top (Etopolo), men’s coat; Atomajoh / Etokojoh, Etoma Huma (Huma Puhh-prah). Ana Tubu / Jashitubu, Men’s war-coat (Etondre) are available attires in the market. Apart from that accessories like; Neck tie, Shoulder bag (Akuchi), Hand purse are also available.

The uniqueness of the goods is the patterns and designs embedded on hand-woven clothes. It also has a unique combination of yarn and wool. The main colours used are black (Teei) bright red (Shu), and white (Low). While Yellow (Meei) dark green and blue are less prominent.

Another important feature of Idu Mishmi textile is the use of highest number of geometrical patterns in comparison with neighbouring tribes or other tribes of Arunachal Pradesh. These motifs are inspired by nature, like moving ants, bamboo stalks, birds feather and many such things. Non-geometrical pattern like shape of flower, man, bird, animal etc. are common among other tribes. 

However, among Idu Mishmi designs, diamond inside diamond and diamonds aligned in the form of strips (both horizontal and vertical) and between the lines are unique. Lines, rhomboid, triangles, square, symbol of addition are most common. 

Men’s coats (Etowe) are presented during special occasions as a recognition of honour to male guests. Women’s wrap around (Thuma) are presented during special occasions as a recognition of honour to female guests.

GI Tag Registration Date         : 27 August 2019

GI Tag Number                         : 625

Certificate Number                  : 357

Geographical Area                  : Arunachal Pradesh

Special Cover Release Date   : 03 March 2022

Cancellation                             : Itanagar 791 111

Type                                          : GI Tag Cover

Cover Identification Number  : NE/36/2021-22

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252. Sikkim Large Cardamom

Sikkim Large Cardamom is a black cardamom variety and considered as one of the most important spices in Sikkim. Ramsey, Golsey and Sawney are the three most common cultivars of large cardamom grown in Sikkim. In addition to these popular varieties, there are several other local varieties also. 

The finished product of Large cardamom is commercially graded as Badadana (big capsules) and Chotadana (small capsules), Kainchi-cut (capsules for which the tails have been removed by cutting it with a scissors to give it a finished look) or non-Kainchi-cut (capsule tails not removed). For a good commercial finished product the cardamom capsules should retain its brownish colour, minimum moisture and bold sizes containing original flavour and aroma.

Image credit: neramac.com

Scientific Name of Sikkim Large Cardamom is Amomum subulatum Roxb and its Biological classification is as given below.

Kingdom     : Plantae

Division      : Magnoliphyta

Class          : Liliopsida

Order         : Zingiberales

Family       : Zingiberaceae

Genus       : Amomum

Species    : subulatum

Large cardamom is a perennial herb with subterranean rhizomes and a pseudostem of leafy shoots. Leaves are with a prominent mid-rib. Inflorescence is a condensed spike with yellowish perianth. Fruit is round or oval in shape, capsule with reddish brown colour. Each capsule is trilocular with many seeds. It is essentially a cross-pollinated crop, although it is capable of self-fertilization. The harvested capsules are cured in traditional kilns.

It is a shade loving plant and requires high moisture and is usually cultivated in areas where mean annual rainfall varies between 1500-3500 mm. Since the large cardamom cultivation requires tree shades, its farming supports conservation of tree biodiversity. Under the prevailing agro-climatic situations, the state of Sikkim is best suited for its cultivation.

Large cardamom has a pleasant aromatic odour, due to which it is extensively used for flavouring vegetables and many food preparations in India. It is also used as an essential ingredient in mixed spices preparation. It is mainly used as food flavouring in the preparation of curries, soups, sausages and other meat preparations.

Large cardamom is one of the spices commonly used in Ayurvedic, Yunani, Chinese and Tibs medical system to treat various ailments. In Ayurveda, it is commonly used for dyspepsia, cough, nausea, vomiting and itching. It is also used as preventive as well as curative for throat troubles, congestion of lungs, inflammation of eyelids, digestive disorders and in the treatment of pulmonary tuberculosis.

Traditionally, the cardamom fruits are dried in a locally designed oven called Bhatti. The fruits are smoked to a dark brown colour by using a mixture of fresh and dry firewood. Sikkim Large Cardamom has a superior quality not only because of native environment but also the traditional knowledge of curing which has developed along with the long history of cultivation.

Large cardamom the pods of which are used as a spice in manner similar to the green Indian cardamom pods, but it has a drastically different flavour, so it cannot be substituted in the same recipes unless a different flavour is acceptable.  In chemical composition, it differs from the small cardamom . The volatile oil content in Large Cardamom is much lower compare to that of small cardamom. Similarly the large cardamom is more fibrous.

GI Tag Registration Date         : 23 March 2015

GI Tag Number                         : 376

Certificate Number                  : 222

Geographical Area                  : Sikkim

Special Cover Release Date   : 28 February 2022

Cancellation                             : Siliguri 734 001

Type                                          : GI Tag Cover

Cover Identification Number  : WB/02/2022

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251. Magahi Paan

Magahi Paan (Piper betle L. magahi) is a local and traditional cultivar of betelvine that is grown commercially particularly in magadh region of Bihar by small and marginal farmers. Green Heart Shaped Leaf of betelvine is known as “Paan”. Its leaf is very popular among pan chewers worldwide due to aroma (pungent) and less fibrous soft leaf.

Magahi betel leaf get its name from Magadha where it is exclusively cultivated. The Magadha region of Bihar includes Gaya, Aurangabad, Nawada and Nalanda districts of south Bihar. No one knows how and when the first Magahi plant cuttings reached here but it has been growing for generations. It is believed that the first plant came from Malaysia.

Image credit: sahasa.in

Magahi paan grown in these areas are of excellent quality and it is expensive among other betel leaf. Magahi Panna’s betel quid is pungent, less fibrous and easily soluble inside mouth. It is known for appearance, shiny dark green colour, typical taste and excellent keeping quality. 

Magahi Paan crop is cultivated under artificial conservatory (Baroj or Baretha) which provide shade conditions. The Baroj structure is generally prepared densely with bamboos or local available paddy straws in these areas. It helps in softness and dark green colour of Magahi Paan.

Betel plants are propagated via cuttings since they don't bear flowers, hence no seeds. The soil is ploughed into long and deep furrows, and the stems are planted besides the furrows where soil accumulates so that water does not reach the plant's root as water logging at the root rot the plants.

Region specific quality attributes are found in Magahi Paan like softness, smooth and glossy leaves which is preferred by Paan chewers & traders. Magahi Paan has long self-life (Keeping quality)of 15 – 20 days as compared to other Paan having only 10-15 days.

Magahi Paan is pungent in nature due to presence of eugenol and acetyleugenol as major components in its essential oil. The taste of Magahi Paan is sweeter than other Paan. Leaf of Magahi paan is the smallest among the all other cultivars of Paan. 

Traditionally paste of betel’s leaf (Paan) or its essential oil is used as treatment of various human diseases and for nutritional purposes. Its juice along with honey or a liquid extract is useful to treat coughs, dyspnoea, and indigestion, among children. Magahi Paan is generally used by common people as mouth freshener, antiseptics, stimulant and for cough relief.

GI Tag Registration Date         : 28 March 2018

GI Tag Number                         : 554

Certificate Number                  : 313

Geographical Area                  : Bihar

Special Cover Release Date   : 25 February 2022

Cancellation                             : Patna 800 001

Type                                          : GI Tag Cover

Cover Identification Number  : BH-05/February,2022

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250. Vazhakulam Pineapple

Vazhakulam pineapple belongs to Queen Cultivar suited for table purpose and cultivated from Vazhakulam in Ernakulam District, Kerala. This fruit is locally known as 'Kannarachakka' and comes under the species Ananas Comosus. Vazhakulam pineapple surpasses all other pineapples grown from India owing to its characteristics such as delicious taste and unique aroma and flavour.

The average fruit weight is 1300-1600gms. The fruit is having a pleasant aroma, have a slightly conical shape, fruit ‘eyes’ deeply placed, fruit flesh is crisp and golden yellow in colour, juice is sweet. It is a good source of carotene, vitamins minerals and energy.

Image credit: vazhakulampineapple.in

Pineapple cultivation in Kerala is not recorded properly. It is believed that Pineapple cultivation started due to Portuguese voyagers since 1548. In Kerala pineapple is grown mainly as an intercrop in rubber and coconut, and also as pure crop in garden land and in converted paddy fields. 

Pineapple fruits are produced round the year in Kerala. Vazhakulam Pineapple cultivation is spread across 116 Grama Panchayats apart from Vazhakulam in Ernakulam District, Idukki District, Kottayam District and Pathanamthitta District.

Due to the unique and complex combination of agro-climatic conditions prevailing in the region, pineapple produced are having distinctive and naturally occurring characteristics, which have won the patronage and recognition of discerning consumers all over Kerala, India and world. If it is grown in some other regions the characteristic qualities get diluted and affect the keeping quality. 

Due to Low pest and disease incidence, less chemical pesticides are used. Farmers are following cultivation practices as per FLO Standards which does not permit the use of chemical pesticides banned by World Health Organization. This indicates that Vazhakulam pineapples are almost free from Hazardous chemicals.

The pineapple cultivated by the farmers of Vazhakulam is the sweetest pineapple available in India. Hence Vazhakulam is also known as the city of Pineapple. Mauritius is the main variety cultivated in Kerala and Kew variety is rarely grown.

The juice of pineapple fruit is considered as a ‘health drink’ that contains several vitamins, minerals and medicinal properties.  Pineapple is the only source of bromelain, a complex proteolytic enzyme used in pharmaceuticals and as a meat-tenderising agent.  The stem of the plant can be used for bromelain and starch extraction.  

Its fibrous leaves are used in some countries for paper and cloth making and to make silage for cattle feed.  The fruit processing wastes such as peel, core and centrifuged solids from juice production can be used as cattle feed, biogas production and compost making.  Wine can be made from fruit juice.

GI Tag Registration Date         : 04 September 2009

GI Tag Number                         : 130 & 141

Certificate Number                  : 112

Geographical Area                  : Kerala

Special Cover Release Date   : 19 February 2022

Cancellation                             : Vazhakulam 686 670

Type                                          : GI Tag Cover

Cover Identification Number  : KL-5/2022

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India post has also issued commemorative postage stamps on Vazhakulam Pineapple. Details of the same is furnished below.

Postage Stamp Extracted from Souvenir Sheet 

"Geographical Indications : Agriculture Goods"

Issued on 13 February 2023