279. Narasinghapettai Nagaswaram

Narasinghapettai Nagaswaram, also known as "Nadhaswaram" and "Nathaswaram", belongs to the woodwind family known as a "Mangala vadya" meaning an auspicious instrument. Nagaswaram is one of the main classical musical instruments in the state of Tamil Nadu. It is a double reed wind instrument with a large flaring bell and a conical bore which gradually enlarges towards the lower end.

Nagaswaram is a quintessential instrument of South India, performed in wide contexts ranging from temple rituals and festivals, to life-cycle rituals as well as accompanying folk dances and street theaters. Nagaswaram is accompanied by a percussion instrument Thavil in all ritual and auspicious functions and music programs. 

Nagaswaram is considered to be one of the most ancient and unique musical instruments of Tamil Nadu. Each part of the Nagaswaram is related to a deity. The bottom circle to Surya, the Sun God, the upper hole to Goddess Sakti, the inner holes to Lord Vishnu, the body to Lord Brahma, and the seven holes to seven mothers. The music emanating is related to Lord Siva. Such a Nagaswaram is also called "Periya Melam" and "Rajavadyam"

Image credit: thehindu.com

Unique feature of Narasinghapettai Nagaswaram is the production process involved in it. Nagaswarams made in Narasingapettai are handmade unlike other machine made Nagaswarams. 

The wood involved in the production of the Nagaswaram is Aacha wood (scientific name being "Hardwickia binate") which is procured specifically from the valleys of Cauvery river. Wood from the Aacha tree makes the stem of the nadaswaram. The lower, flared part of the instrument, once made of rose wood, is now made from the wood of the Lebbeck tree (Albizia lebbeck). 

The manufacturers of Narasinghapettai choose the wood wisely and ensure that the wood is 200 years old because such wood would not absorb any kind of moisture. It is usually made of a type of ebony. The Aacha tree is naturally water resistant; so when a Nagaswaram Artist plays the instrument the wood never gets damp. There is no substitute for Aacha, a Nadaswaram maker explains.

The top portion has a metal staple into which a small metallic cylinder is inserted which is to carry the mouthpiece made or reed. The reeds themselves are made from the leaves of a locally grown plant called naanal (a variety of the bamboo family). The instrument has a cylindrical body that flares into a bell shape at the bottom and it is this form that provides the Nagaswaram with its characteristic volume and captivating tone. 

The Narasinghapettai Nagaswaram has seven finger-holes. There are five additional holes drilled at the bottom which is used as controllers. Arasu, the lower part of the instrument is made of wood of the vaagai (rain tree). It amplifies the sound. 

Besides spare reeds, a small ivory or horn needle is attached to the Nagaswaram. This needle is used to clear the mouthpiece of saliva particles and allows the free passage of air. A metallic bell, Kezhanaichu, decorates the bottom. 

The wind instrument consumes tremendous lung power. The artisan blows uniformly through the blow tip. This is made of grass locally called Korukku Thatta. The uniqueness of Narasinghapettai Nagaswaram is the hole making process, which is distinct from rest of the manufacturers; they use a special type of pointed nail to pierce the seven holes in the Nagaswaram. Different types of chisels and sharp tools are used in the carving process.

GI Tag Registration Date         : 21 January 2022

GI Tag Number                         : 467

Certificate Number                  : 420

Geographical Area                  : Tamilnadu

Special Cover Release Date   : 09 September 2022

Cancellation                             : Narasinganpettai 609 802

Type                                          : GI Tag Cover

Cover Identification Number  : TN/22/2022

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278. Jalna Sweet Orange

Jalna Sweet Orange is traditional variety of sweet orange grown from Jalna district, Maharashtra.  Jalna Sweet Orange variety is known as Nucellar variety which is famous for higher peel (rind) thickness, which gives highest protection to the pulp due to higher potassium and nitrogen content. 

Sweet orange (Citrus sinensis Osbeek) is considered as second important citrus species after mandarin orange in India and it shares 23% of production among all the citrus cultivars. Sweet orange contributes 71% of the total citrus production in the world.

Image credit: nabard.org

In Jalna district, Nucellar mosambi, Kagdi Mosambi and Rajapimpari are the major cultivars of sweet orange. Kagdi Mosambi is a traditional variety cultivated in Jalna. Kagdi Mosambi variety has small fruit size, thin peel, less fruit yield per tree and tree growth is also not so good hence trees become prone to many diseases. 

Therefore, to overcome with these problems, cultivation of new variety i.e. Nucellar variety started in last few decades. Nucellar variety produced in Jalna by grafting method. Rangpur lime stock from Rangpur, Bangladesh found to be the best suitable for sweet orange in Jalna. Nucellar variety possesses large fruit size, thick peel and also gives highest fruit yield per tree.

Spread of the Jalna sweet orange tree is largest as compared to other sweet orange varieties. Largest spread of the tree leads to the highest fruit yield per tree. Hence the yield of Nucellar sweet orange variety in Jalna is highest. Earlier maturity to the sweet orange fruit in Jalna is due to highest TSS/acid ratio. Juice of Jalna sweet orange is sweet in taste due to high TSS content.

Higher potassium and nitrogen leads to greater thickness of the peel. As the thick peel is the specific characteristic of sweet oranges in Jalna, this peel thickness in the nucellar variety is due to Rangpur lime stock. Tight and thick peel gives maximum protection to the pulp inside the fruit.

Nitrogen, phosphorus and Potassium are the very important nutrients present in all fruits. Presence of higher Nitrogen leads to Increases juice content, total soluble solids (TSS), and acid concentration. Also peel thickness increases due to higher nitrogen and fruit colour is green during harvest. These all characteristics are found exclusively in Jalna Sweet orange nucellar variety.

Total soluble solids constitute about 80 % sugars, 10% acids and 10 % nitrogenous compounds. An increase in sugars is accompanied by an increase in TSS. Nucellar variety of Jalna sweet orange gives highest TSS to the fruit. Hence the maximum content of sugar gives Sweet taste to this variety.

The sweet orange fruit is processed commercially in to various forms mainly juice, frozen concentrates, squash, RTS drinks, nectar, dry mixes, canned segments, juice blends, marmalades and other value-added products like pectin and essential oil from peel, natural colours, candied peel, feed yeast etc.

Fresh juice of sweet orange is an important nutritious product providing 45 kcal, moderate quantity of vitamin C, potassium, bioflavonoid and folic acid and essential items of breakfast. It is refreshing, thirst quenching and energizing drink that improves health and nutritional requirements.

The sweet orange peel contain sugars, edible fiber and many other components that offer excellent opportunities as value-added products, particularly those components that have biological activities (antioxidant, anti-cancer, cardio protective, and food/drug-interactions) or other attributes that are useful in the development of high-value food products from citrus peel.

Expressed sweet orange oil is primarily used for flavouring beverages, soft drinks, ice cream, sweets, pharmaceutical preparations, and also perfumes.

GI Tag Registration Date         : 31 May 2016

GI Tag Number                         : 495

Certificate Number                  : 266

Geographical Area                  : Maharashtra

Special Cover Release Date   : 05 September 2022

Cancellation                             : Jalna 431 203

Type                                          : GI Tag Cover

Cover Identification Number  : MH/27/2022

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277. Mithila Makhana

Mithila Makhana (botanical name: Euryale ferox Salisbury) is a special variety of aquatic fox nut cultivated in Mithila region of Bihar. Makhana is also termed as Makhaan in Maithili. It is an auspicious ingredient in offerings to the Goddesses during festivals and is used to show reverence. It is one of the three prestigious cultural identities of Mithila: Pond, Fish and Makhan

“Makhana” is derived from the Sanskrit word for grain Mak. Mak is the meaning of sacrifice. Grain that is widely used in sacrifice. Mithila Makhana has Large spherical leaf, dark purple flowers, medium to large size fruit; bold, small, round, oval, smooth and slightly rough outer seed coat surface with thick to very thin seed coat in comparison to other genotypes.

Mithilanchal region (holy land of Ma Vaidehi / Sita) of North Bihar is the principal area of its present existence where it is extensively cultivated considered as a potential aquatic cash crop besides extensive and intensive cultivation of this crop in lowland field condition in Mithilanchal region of Bihar.

Image credit: indiamart.com

Biological classification of Mithila Makhana is as given below.

Kingdom     : Plantae 

Division      : Magnoliphyta 

Class          : Magnoliopsida 

Order         : Nymphaeales

Family       : Nymphaceae 

Genus       : Euryale

Species    : Ferox

In a Sanskrit Book Shardhchintamanih it is mentioned that Makhana is grown water bodies, their rhizomes, seeds and pop are used as eatables by making different types of food ingredients. In religious and cultural functions in Mithila region of Bihar can’t be started without offering of Makhana to Goddess. It symbolises like rising sun

Harvesting and processing (roasting and popping) of Makhana seed to popped lava by traditional method is a unique and indigenous techniques of fishermen community of Mithilanchal region of Bihar.

It is one of the most common dry fruits utilized by the people due to low fat content, high contents of carbohydrates, protein and minerals. Both raw and fried Makhana are fairly rich in essential amino acids. Edible perisperm constitutes 80 per cent starch. Makhana is a store house of macro and micro-nutrients. 

The seeds are eaten raw or roasted. The seeds are sold in market and used as a farinaceous food. A lot of medicinal uses are recommended in the Indian system of medicine. Makhana is recommended for treatment of diseases regarding respiratory, circulatory, digestive, excretory and reproductive systems, etc. 

Ayurveda, the Indian system of medicine recommends makhana to be beneficial in Tridosas (the seminal Ayurvedic theory of diagnosing diseases on the basis of three principal defects of the body), especially in Vata (rheumatic disorders) and Pitta (bile disorders). 

GI Tag Registration Date         : 16 August 2022

GI Tag Number                         : 696

Certificate Number                  : 421

Geographical Area                  : Bihar

Special Cover Release Date   : 05 September 2021

Cancellation                             : Darbhanga 846 005

Type                                          : Special Cover

Cover Identification Number  : BH-13/September,2021

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276. Guledgudd Khana

Guledgudd Khana is a traditional fabric for Choli or Blouse which compliments the Ilkal saris, as this combination is widely used not only in the northern part of Karnataka but the Marathawada and Vidarbha regions of Maharashtra also. 

Be it a marriage or any other big or small function or any other celebration or ceremony, the combination of Ilkal Saris and Guledgudd Khana are being used widely. While the aged women wear the Ilkal Saris and Guledgudd Khana in their traditional Maharashtrian style, the younger generation wears it in their modern fashionable style. 

There is no definite historical evidence as to when the handloom weaving industry started at Ilkal and Guledgudd. But according to the popular belief and circumstances, it might have been started in the 8th century when the Chalukya Dynasty was in power in this region.

Image credit: silkal.in

The unique designs produced by using dyed yarns represent the traditions followed by people of some regions of Karnataka and Maharashtra states. The motives used for the designs in Guledgudd cluster are extracted from nature, ancient stone sculptures of Badami and from the Hindu Mythology. Except these traditional designs no other designs are accepted by the users of Khana.

Most of the designs of the Guledgudd Khana are replicates of the 

• Suryanarayana, the face of the Sun God

• Siddeswar Mukuta, the face of Siddeswar God

• Theru, the Chariot

• Ane Hejje, the footsteps of elephant

• Tulsi Pan, the Tulsi leaf

• Sooji Mallige, a fragrance giving flower etc.

Guledgudd Khana can be weaved using both handlooms and power looms. The handlooms are either pit or frame looms. The power looms are mainly plain looms with dobby attachments. The basic raw material of the cluster is Silk and Art Silk (Viscose) and Cotton yarn, procured in the form of hank.

All the preparatory activities such as yarn winding, twisting, dyeing etc. are carried out in preparatory houses and then supplied to weavers in the form of warp and weft. The ‘Khana’ merchants hire small weavers and supply the necessary materials for weaving. The weavers’ carries out the weaving of the fabric and hand it over to Khana merchant. 

The dye which is predominantly used for dyeing the yarn meant for Guledgudd Khana is Indigo dyes. The dyeing of cotton carried out by the Guledgudd artisans of Khana manufacturing is unique. The dyeing of cotton with Indigo dyes is carried out in special earthen pots/copper vats which are buried in the ground. This will enable the dyer to maintain the required temperature conditions. 

The warp yarn from warping machine is taken to sizing process. This process is carried out in the open and known as street sizing. Sizing paste (Starch and a gummy substance which is retrieved from a tree called “Jali”) is applied on to the yarns by using a hand brush and dried in the sun light. Natural materials are used for sizing the yarn.

The small design motifs produced by using extra threads allow the fabric to use both sides and hence they are reversible. The extra thread design motifs produced on open ground structure make the fabric air permeable and breathable. Therefore these fabrics are cool and hence most preferred for summer wear.

GI Tag Registration Date         : 31 March 2016

GI Tag Number                         : 210

Certificate Number                  : 252

Geographical Area                  : Karnataka

Special Cover Release Date   : 28 July 2022

Cancellation                             : Guledgudd 587 203

Type                                          : GI Tag Cover

Cover Identification Number  : KTK/028/2022

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275. Brass Broidered Coconut Shell Crafts of Kerala

Brass broidered coconut shell craft of Kerala is the craft of making beautifully carved and brass broidered products using coconut shells as practiced by the artisans of Kerala in India. This art requires great skill on the part of the artisan as the shell is extremely hard. The main centres of production in Kerala are located in Thiruvananthapuram and Kozhikode Districts.

Brass broidered coconut shell products include Malabar hookahs, bowls, cups, small boxes, flower vases, snuff boxes, sugar basins, nut bowls, spoons, lotus, puttu maker, key chains, agarbathi stands, clock, different types of cups, buttons, beads, necklace, flowers, lockets, hair clips, soap box etc. 

The raw material for this craft is the Coconut shell. Some of these items are produced with brass decoration work through lost wax process. Colour combination of coconut shell with brass gives an excellent appeal.

Image credit: gikerala.in

Coconut Shell has good durability characteristics, high toughness and abrasion resistant properties, it is suitable for long standing use. The shell is similar to hard woods in chemical composition though lignin content is higher and cellulose content is lower. It also has a high hardness and micro porosity which increases its durability and absorption and retention capacity.

The craftsmen of Kerala have created art and craft from the coconut shell which adorn the showcase of homes across the world as collectors delight. The tools mainly used are grinder, different files, hacksaw, mattor (tool for making a perfect edging of the coconut shell), akamthondi (tool for cleaning the inner surface of the shell), hand driller and sand paper etc. 

The shell of required size is selected, its outer surface rubbed by a steel tool while the inner part is smoothened with a chisel. A circular base and a handle separately made with shell are attached to the cup by fixing screws. First boot polish is applied and then a final coating of French polish is given for high class finishing. It also involves the casting of whole bell-metal article.

In the process of manufacturing Ayurvedic medicines hookas are used as one among the instruments to extract the medicinal vapour to mix with the medicine. When other hookas are made by glass and brass, the Malabar Hookas are made by eco-friendly coconut shells distinguished by taste when inhaling through other hookas.

GI Tag Registration Date         : 10 July 2008

GI Tag Number                         : 57

Certificate Number                  : 73

Geographical Area                  : Kerala

Special Cover Release Date   : 08 July 2022

Cancellation                             : Koyilandi 673 305

Type                                          : GI Tag Cover

Cover Identification Number  : KL/21/2022

A sample of Brass braided coconut shell craft pasted on the cover.

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274. Waigaon Turmeric

Waigaon Turmeric is a traditional crop grown in Samudrapur tehsil of Wardha district in Maharashtra. Waigaon Turmeric has distinct dark yellow colour because of high Curcumin content which is more than 6%. Use of Waigaon turmeric for wound healing, curing cough, cold and in many other diseases is traditionally known in this area. 

Waigaon Turmeric has a long history since the Mughal Province. Approximately 80% of the farmers from Waigaon village cultivate turmeric since generations. The production of Waigaon Turmeric in Waigaon village is significantly high, due to which the village is known as ‘Haladya Waigaon’ (Halad is Marathi name of Turmeric).

Waigaon Turmeric is a unique variety which matures in short period and grown under rain fed condition. It has unique taste, enrich in oil content and pleasant aroma. It has special medicinal value. Little quantity of Waigaon Turmeric is sufficient to increase the colour of food.

Image credit: gitagged.com

Colour of Waigaon turmeric is dark mustard yellow as compared to other turmeric varieties Texture of this turmeric powder is very soft. Aroma of this turmeric is very pungent, still attractive. Whole dry turmeric finger sets are very thick and solid (fleshy).

Turmeric farming is completely organic. In the overall cultivation period and processing of turmeric no chemicals and pesticides are used. Total cultivation and processing period of turmeric is near about 8 months. 

Cultivation of turmeric starts after ‘Akshaytrutiya’ festival, if irrigation facilities are available the planting of rhizomes is possible at the time of ‘Akshaytrutiya’. However, most of the farmers do planting during monsoon to take advantage of the rainfall.

Whole or split mother rhizomes are used for planting. Farmers generally select well developed, healthy and disease free rhizomes from previous production. After harvest of the crop the mother sets are cleaned and stored in a cool place.

After harvesting, separated fingers from mother rhizomes are dried in the sunlight by spreading them as a thin layer in farm. To avoid direct sunlight, tree leaves are spread over them. Dried fingers and mother rhizomes are boiled in copper vessels. 

In order to smooth the rough and hard outer surface of the boiled dried turmeric and also to improve its colour, it is subjected to polishing. After boiling these fingers and mother rhizomes are rubbed for gaining luster and again kept for drying for approximately 15 days. The turmeric powder is made from these dried finger sets by grinding them manually or with the help of machine.

Turmeric powder and even fingers are used in marriage and religious ceremonies. Turmeric tuber is used in ‘Kankan bandhana’ ceremony of Marathi or Konkani wedding. Turmeric has traditional importance. Its paste is applied to forehead (third eye chakra) during puja (devotional ceremony) and wedding.

Turmeric powder is used as an essential spice in food preparation as an ingredient. It is used in curries and other food to improve storage conditions, palatability and preservation. It helps in enriching food colour.

GI Tag Registration Date         : 03 June 2016

GI Tag Number                         : 471

Certificate Number                  : 268

Geographical Area                  : Maharashtra

Special Cover Release Date   : 07 July 2022

Cancellation                             : Wardha 442 001

Type                                          : GI Tag Cover

Cover Identification Number  : MH/20/2022

Each cover is numbered and total 1200 covers are issued.

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273. Wayanad Robusta Coffee

Wayanaad Robusta Coffee is grown specifically in the region of Wayanad, Kerala at higher altitudes of 700 – 2100 m above Mean Sea Level. Majority of the Robusta grown in Wayanad includes old Robusta (Peridinia Robusta), S.274 and Congensis Robusta (C x R).

Robusta coffee, is a species of coffee that has its origins in central and western sub‐Saharan Africa. Robusta variety of coffee was introduced in Wayanad in the second half of the nineteenth century by British East India Company. 

As coffee is a beverage which gets the unique flavour and aroma only when it is roasted and brewed, the main differentiation lies in the organoleptic characters perceived in the cup. The cup characteristics of Wayanaad Robusta Coffee can be described as soft to neutral cup, full bodied, malty and chocolaty note with light to medium flavour. 

The cherry/unwashed/natural Wayanaad Robusta Coffees exhibit slight cherry/fruitiness, chocolaty and herbaceous taste. These characteristics are unique for coffees grown in this region when compared to the other Robusta growing region.

Image credit: gikerala.in

The botanical name of Robusta is Coffea canephora Pierre ex Froehner. Biological classification of Robusta Coffee is as given below.

Kingdom        : Plantae 

Division         : Magnoliphyta 

Class             : Magnoliopsida 

Order            : Gentianales

Family          : Rubiaceae

Sub Family  : Ixoroideae 

Genus         : Coffea

Species      : canephora

Robusta is a diploid species and has broad, large leaves that are pale green in colour. The number of flowers per node are higher than in Arabica. The buds initiate during the month of November and ready for blossom in February and March on receipt of summer showers of by irrigation. 

Unlike Arabica, Robusta is self‐incompatible and hence cross pollination is essential. Robusta is generally ready for harvest two months later than Arabica. 

Wayanad is unique for its intrinsic geo‐graphic and climatic peculiarities with the occurrence of ever‐green forests. The terrain provided for coffee delivers a unique aroma and flavour notes to the coffee when roasted. Intercrops grown along with Coffees are pepper, Banana, Ginger and few vegetables. 

Wayanad Robusta are most suitable for blending with Arabica and used for preparing espresso coffee. It enhances the richness and longevity of the espresso blend’s cream without detracting from the flavour.

GI Tag Registration Date         : 01 March 2019

GI Tag Number                         : 605

Certificate Number                  : 332

Geographical Area                  : Kerala

Special Cover Release Date   : 17 June 2022

Cancellation                             : Sulthan Bakery 673 592

Type                                          : GI Tag Cover

Cover Identification Number  : KL/17/2022

This cover had a sample of Wayanad Robusta Coffee

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