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.
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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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