196. Boka Chaul

Boka Chaul is a native rice of the state of Assam, India, which is well-known for its unique property of preparation by just soaking it in water at room temperature. It is a group name attributed to the entity product with whole rice kernels processed through parboiling the rice grains of a special kind of winter rice called Boka dhan.

Boka Chaul is mostly cultivated in Nalbari, Barpeta, Goalpara, Baksa, Kamrup, Dhubri, Kokrajhar and Darrang districts of lower Assam. It is a winter rice or sali, which is sown from the third and fourth week of June.

Image Credit: telegraphindia.com

Boka chaul in Assamese means soft rice which indicates the state of the rice at the time of eating. Even though its processing method is same as that followed for making parboiled rice eaten in the staple diet, boka chaul needs no cooking unlike parboiled rice. 

The peculiarity of this rice is that it attains texture comparable to cooked rice on soaking in lukewarm water for a few minutes. The property of many Boka rice group like Bhari-dhowa Panta a Panta sub-group, requires even less time, say 12-15 minutes of soaking in cold water.

As for this short-grain variant's unique softness, it is a result of its low content of amylose, a starch component that contributes to the hardness of food grains. Compared to the usual 20-25% in most of the regular rice varieties, it contains just 8-12 % amylose. This also makes Boka chaul easily digestible, which is why this fragrant and fluffy rice is light on the stomach

Traditionally in Assamese culture, at the eleventh hour of arrival of guests or during the need of savouring home made light dishes at any undecided moments or at the time of guerrilla warfare in want of hurriedly consuming dishes in the bygone days of swords and arches or at the time of field work in agricultural lands at distant places, Boka Chaul has ever been the first preference that can be easily prepared without requiring any fuel.

Boka Chaul is mostly used in the preparation of traditional Assamese food items or cuisines called Jalpaan where Boka Chaul is generally eaten with curd/milk and jaggery/sugar along with other ingredients. Another traditional dish “Mukh Roshak” is prepared by mixing the Boka Chaul with germinated moong seeds, chopped and fried carrot, some edible oils, chopped chillies, pinch of salts and admixed with little amount of juice from Assam Lemon. 

Boka chaul is nowadays also supplied to the defence services for consumption by the armed forces for its unique softening property without cooking. Boka chaul is an eco-friendly product which has various medical values. People sometime use it as their face pack and sometime use it to gumming the fabrics.

Besides, as such food preparation is quick and healthy, it serves perfectly to the people working in the harsh, humid weather of Rain and Sun above and being in the mud and water. It is also eaten by pregnant women due to its high nutritious value and energy content.

GI Tag Registration Date         : 30 July 2018

GI Tag Number                         : 558

Certificate Number                  : 322

Geographical Area                  : Assam

Special Cover Release Date   : 21 October 2021

Cancellation                             : Nalbari 781 335

Type                                          : GI Tag Cover

Cover Identification Number  : ASM/06/2021

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168. Muga Silk of Assam

Muga Silk of Assam is the golden-yellow silk produced by Antheraea assama species of silkworm found only in the Brahmaputra Valley of India. Muga possesses the highest tensile strength among all the natural textile fibres and is comfortable to wear in both summer and winter. Muga is also believed to have medicinal properties and is apparently used as a skin whitener.

There are three types of silkworm found in Assam, particularly mulberry, eri and muga silk. The people inhabiting the region of Assam have carried on the production of muga silk as it is called as a tradition. Based upon the historical record available, people of Assam have been using muga silk since 321 B.C.  Moreover, the term ‘MUGA’ is a Asomiya term connoting the rich amber colour of the cocoon.

Image Source: sentinelassam.com

Antheraea assama species of silkworm is semi-domesticated in that the rearers collect the worms that crawl down at the end of their larval period. They are allowed to spin cocoons in the rearer's houses. These silkworms are raised outdoors. 

Newly hatched worms are mounted on food plant like Som (Machilus bombysina)  or Soalu (L. polyantha). They are also mounted on secondary host plants like Mezankari (L. Citrata Blume) and Dighloti (L.Salicifolia Rexb). They are put either on the east or north side of the trees to get sufficient sunshine by the help of bamboo poles. 

The muga silkworm gives five broods a year corresponding to the different seasons, “katiya” (autumn crop),”jarua” (winter crop), “jethua” (summer crop), “aherua” (early monsoon crop), and bhadia (late monsoon crop). The bulk of the cocoons come from the autumn crop that is considered more prolific than other crops.

Muga is popular for its natural colour of spun gold, glossy texture and durability. The gold colour and shine of a muga textile increases with every wash, in sharp contrast to the natural law of decay of shine in fabrics with time.

Muga Silk Mekhela-Chadar is a traditional dress for Assamese women. Mekhela is a loin cloth  and Chadar is a wrapper cloth. Muga Silk saree and Muga Silk plain fabric of different sizes are also produced for making garments, furnishing materials and decorative items.

GI Tag Registration Date         : 13 July 2007

GI Tag Number                         : 55

Certificate Number                  : 35

Geographical Area                  : Assam

Special Cover Release Date   : 11 October 2021

Cancellation                             : Guwahati GPO 781 001

Type                                          : GI Tag Cover

Cover Identification Number  : ASM/08/2021

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The logo of Muga Silk of Assam is also registered as different GI Tag. 

India post has released a special cover on Logo of Muga Silk of Assam also, the details of the same is furnished below.

GI Tag Registration Date         : 03 March 2014

GI Tag Number                         : 384

Certificate Number                  : 201

Geographical Area                  : Assam

Special Cover Release Date   : 03 March 2022

Cancellation                             : Guwahati GPO 781 001

Type                                          : GI Tag Cover

Cover Identification Number  : ASM/02/2022

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121. Assam Karbi Anglong Ginger

Assam Karbi Anglong Ginger is an organically grown ginger that is cultivated in Ridung, Umlapher and Singhason hills of Assam. The Karbi Anglong ginger has a unique aroma, flavour, and colour. It has a long shelf life and is largely cultivated by tribal farmers in the region.

Mostly two varieties of ginger viz., Nadia and Bhola are cultivated in the district.

The rhizome of Nadia variety is medium to bold, light brown in colour, pungent, smells strongly with a spicy smell. The Oleoresin content is 3.40 %. 

Bhola variety is also similar in colour and odour with a pungent and spicy smell. It is more fibrous than the Nadia variety. The Oleoresin content (4.24 %) is more than the Nadia variety.

Kingdom   : Plantae

Phylum     : Tracheophyta

Class        : Liliopsida

Order        : Zingiberales

Family      : Zingiberaceae

Genus      : Zingiber

Species    : Officinale Rosc

Farmers practice jhum or slash-and-burn cultivation to grow ginger. The best time for planting ginger is late spring or early summer. The ginger crop usually takes 9 to 10 months to mature properly and is harvested once the rhizomes are still tender, are not very pungent, and have a low fibre content. 

When it comes to feeding the soil and protecting the crop from pest infestations, the Karbi Anglong tribes use mostly indigenous and organic methods. While growing ginger, the intercropping method of cultivation is used because ginger is a nutrient-exhausting crop. Therefore, leguminous plants are grown alongside ginger. 

Ginger one of the five most important species of India. Due to its distinct flavour and pungency, it is used in culinary preparations, pharmaceutical preparations, as a flavouring in soft drinks, alcoholic and non-alcoholic beverages, and as a confectionary, pickle, etc. 

Ginger is marketed in different forms such as raw ginger, dry ginger, bleached ginger, ginger powder, ginger oil, ginger oleoresin, ginger ale, candy, beer and wine, squash, ginger flakes, etc. The dried rhizome is preferred for commercial uses.

The freshly harvested ginger is used for consumption as green ginger in whole north eastern states. Dried ginger (called saunth) can also be prepared and it may be either sold as such or in the form of an off white to very light brown powder. 

The dried ginger or ginger powder is generally used in manufacturing of ginger brandy, wine and beer in many western countries. Ginger oil is primarily used as a flavouring agent in confectionary and for soft drinks. 

The ginger is also used for several medicinal purposes like anti-inflammatory, anti-Bacterial, improves digestion, eases cold symptoms, treats skin infections and improves hair texture

GI Tag Registration Date         : 25 March 2015

GI Tag Number                         : 435

Certificate Number                  : 226

Geographical Area                  : Assam

Special Cover Release Date   : 31 August 2021

Cancellation                             : Diphu 782 460

Type                                          : GI Tag Cover

Cover Identification Number  : ASM/03/2021

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093. Kaji Nemu

Kaji Nemu also known as nemu tenga in Assamese, are cultivars of lemon, which are found and cultivated in the Indian state of Assam. It is recognised as the State fruit of Assam. The uniqueness of the fruit lies in its bearing habit. Even if it gets ripened it doesn’t fall from the tree up to a very long period. 

Kaji nemu produces fruits all-round the year having two peak seasons in a year. They have a tendency of cluster bearing habit. Fruits are seedless with 9-12 segments. Flower colour varies from purple to slightly reddish. Major producing districts include Dibrugarh, Golaghat, Cachar, Chirang, Nalbari and Dima Hasao.

All the citrus fruits differ in their sensory qualities due to variations in acid content and essential oil composition. Likewise, taste and aroma of Kaji nemu (Citrus limon) differs from other citrus fruits like Gul nemu (Citrus jambhiri) and Jora tenga (Citrus medica) which is unique and the people of Assam has been experiencing and relishing it generation after generation.

Organoleptic properties of Citrus fruits depend on the characteristic flavour profile and taste. Essentially Kaji nemu is sour due to organic acids present in juice predominantly citric acid. Distinct aroma is mainly coming from peel in the form of essential oils. 

Kaji nemu is mainly propagated through asexual means. The indigenous farmers of Assam primarily use stem cutting to propagate this crop and they know the propagation techniques the best. Loamy soil with uniform texture up to a depth of 3 m is ideal for cultivation. It thrives well in humid sub tropics of the region. Water logging should be avoided.

Kaji nemu is comparatively larger than the regular lemon. The sour citrus fruit is widely used in culinary, beverages, industries and medicines. These lemons are an important part of Assamese cuisine. Assam lemons are used for preparing refreshing drinks and pickles as well as garnishing curry and other dishes

GI Tag Registration Date         : 12 September 2019

GI Tag Number                         : 609

Certificate Number                  : 361

Geographical Area                  : Assam

Special Cover Release Date   : 25 August 2021

Cancellation                             : Tinsukia 786 125

Type                                          : GI Tag Cover

Cover Identification Number  : ASM/04/2021

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India Post has also issued a Postage Stamp on Kaji Nemu details of the same are furnished below.

Postage Stamp Extracted from Souvenir Sheet 
"Geographical Indications : Agriculture Goods"
Issued on 13 February 2023

090. Assam Tea (Orthodox)

Assam (Orthodox) Tea is grown in the tea estates along the Brahmaputra Valley within the State of Assam.  It can be defined as fully fermented black tea, processed by the traditional method of rolling withered leaf. 

Teas manufactured by this orthodox process result in a rolled and twisted leaf appearance, in different grade sizes. They have malty, bright, smooth and mellow liquors with body colour and strength and are suitable to be consumed with or without milk. 

Tea plants of Assam (Orthodox) character belong to genus Camellia, family Theacea, species sinensis var. Assamica.

The leaves produce "tips" and tippiness has an aesthetic appeal that enhances the value of orthodox tea. The presence of tip exerts a positive influence on assessment of quality of orthodox tea. A fine high grown Assam (Orthodox) tea contains mostly well-twisted leaves and is abundant in tips. 

Assam (Orthodox) teas are manufactured through the Withering, Rolling, Fermentation, Drying processes. This is the traditional style of tea production hence, called Orthodox.

The entire process of manufacturing relies on selective plucking of green leaf which is manually done. The fineness of the green leaf results in the high quality of the green leaf for manufacture of Assam (Orthodox) tea. These human skills have been transmitted from generation to generation of pluckers whose families are resident in the tea estates of the Assam valley. 

During withering, harvested tea flush is evenly spread on the withering troughs which are normally and hot and cold air is blown through to remove the moisture of fresh leaf. The objective of withering is to make the turgid leaf flaccid and prepare the leaf for next stage. 

The withered leaf is charged in the rollers, which vary in size. During this process, tea leaf is twisted as a result of repeated rolling action and simultaneously leaf tissue ruptures thus forcing out the cell sap which spreads as a thin film on the surface of the leaf. Various enzymes and their substates come in contact and enzymatic oxidation begin at this stage. The green colour of leaf starts diminishing and brown coppery colour of leaf begins to appear.

Rolled leaf is put on fermentation racks specially made of tiles, cement or aluminium. During fermentation the leaf changes colour and becomes dark coppery. A typical aroma develops at this stage. The term fermentation is a misnomer and, in fact, it is an oxidative process. Oxidation of catechin/ polyphenols by the enzyme polyphenol oxidase is the main reaction of the process that imparts "tea character" to the black tea.

Fermented leaf is loaded onto the dryer, which comprises perforated moving trays. During the drying process enzymes responsible for fermentation are inactivated. The maturation process continues and tea attains the desirable character of Assam (Orthodox) tea. The bulk tea is then sorted on mechanically oscillated sieves. 

The typical soil characteristic of the Brahmaputra valley is alluvial soil. The soil derives its fertility from the rich loam deposited by the river Brahmaputra and its tributaries. Older red soil (rich loam) is found in the North Bank of the river from which the tea derives its nutrient characteristics. 

Tea growing in the State of Assam is also very unique since the teas grown in this region are low level teas, altitude of the area not exceeding 150 meters above the mean sea level. The climate varies between a cool, arid winter and a hot, humid rainy season—conditions ideal for growing tea. Because of its long growing season and generous rainfall, Assam is one of the most prolific tea-producing regions in the world.

GI Tag Registration Date         : 02 December 2008

GI Tag Number                         : 115 & 118

Certificate Number                  : 101

Geographical Area                  : Assam

Special Cover Release Date   : 24 August 2021

Cancellation                             : Dibrugarh 786 001

Type                                          : GI Tag Cover

Cover Identification Number  : ASM/02/2021

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064. Tezpur Litchi

Tezpur Litchi cultivated in Assam is the most popular and excellent variety of litchi with attractive colour, mouth-watering flavour and delicious taste. In Assam, litchi is grown in all districts, however the highest is in the district of Sonitpur. 

Tezpur Litchi is characterized by its pleasant flavour, juicy pulp (aril) and small seed with tight pulp. The shape of the fruits is ovoid /round. The colour of the fruits varies from dull brick red to pinkish brown or attractive red. The pulp is white to greyish white in colour. A single piece fruit of Tezpur Litchi weighs around 70 – 80 g which is the largest in size among all the varieties of litchi grown in Assam. 

Family   : Sapindaceae 

Genus   : Litchi 

Species : Litchichinensis

The tree is propagated by seed and by air-layering. The trees come into production at three to five years of age. This handsome tree develops a compact crown of foliage, which remains bright green the year round. Flowering of the trees starts from February, and is harvested in the month of June –July. Bearing habit of the trees varies according to the varieties. 

Ilachi, Bilaiti, Bombaya, Piyaji, Haldia are some varieties of the Tezpur litchi. Due to the unique and complex combination of soil- climatic conditions prevailing in this region, litchi produced are having distinctive and naturally occurring characteristics. As there is no pest and disease incidence Tezpur litchi is grown completely under organic condition without using any chemicals

The flavour of the fresh pulp in musky, when dried, it is acidic and very sweet. Not only sweet, juicy and tasty, litchi has many nutritive values. The juice sugar content is highly energy-giving and highest among the varieties of litchi. 

Tezpur Litchi is a rich source of vitamin C and contains fair amount of potassium, phosphorus, calcium, magnesium, iron and small amount of Vitamin B. Its principal chemical constituents are carbohydrates, organic acids, vitamins, pigments and a bit of fat

The fruit is eaten fresh and canned in syrup. Jelly can also be prepared out of the fruit. A highly-flavoured squash prepared from it is quite popular during the summer months. Apart from squash, various kinds of beverages, such as sherbet, nectar, etc. can be prepared from the preserved litchi juice

GI Tag Registration Date         : 27 March 2015

GI Tag Number                         : 438

Certificate Number                  : 230

Geographical Area                  : Assam

Special Cover Release Date   : 26 August 2021

Cancellation                             : Tezpur 784 001

Type                                          : GI Tag Cover

Cover Identification Number  : ASM/01/2021

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041. Joha Rice of Assam

Joha Rice of Assam is a special class of Sali rice (Winter rice). This indigenous rice class of Assam is characterised by its aromatic endosperm. It is the most preferred class of rice for eating and farmers of the state invariably grow this class of rice at least for their home consumption at special occasions.

A large number of traditional Joha varieties have been cultivated by the farmers since time immemorial. The 14th Century, Assamese Ramayana written by Kaviraja Madhava Kandali mentions that, food items made from Joha Rice was used by Ravana to awaken his brother Kumbhakarna from his deep sleep.

Joha rice is grown in marginal lands, uplands or on Sali seed beds after uprooting the seedlings, late in the season. Harvesting of crop will be done after attainment of physiological maturity after cultivating as a transplanted crop. The plants are tall, have long maturity duration and are photoperiod-sensitive. 

Joha rice has an average grain yield of less than one tonne per hectare. The low productivity and yield of this class of rice make it less favourable among the producers. Moreover, due to its aroma, pest attack is frequent, prone to lodging and takes relatively longer time to mature (120-160 days).

Joha rice  is known for its unique aroma, superfine kernel, good cooking qualities and excellent palatability. It is very popular due to its inherent scent. The uniqueness of Joha rice is mainly attributed to particular climatic conditions prevalent in the area. The excellent taste of Joha rice makes it perfect for preparing a number of delicious delicacies like table rice, Kheer Pulao and frumenty. 

Joha differs from Basmati rice (scented rice of India other than Joha) in many aspects. Basmati has superfine grains (>6.5 mm length), extra elongation (1.8 times), strong aroma and soft texture on cooking. In contrast, Joha grains are shorter (4.7 mm) have limited elongation (1.1 times). Though they don’t posses strong aroma and soft texture after cooking but don’t loose aroma either.

Research by Department of Science and Technology, India has found out that it is effective in lowering the blood glucose and preventing diabetes onset due to presence of two unsaturated fatty acids viz., linoleic acid (omega-6) and linolenic (omega-3) acid. These essential fatty acids (which human cannot produce) can help maintain various physiological conditions. Omega-3 fatty acid prevents several metabolic diseases such as diabetes, cardiovascular diseases, and cancer. Besides, Joha rice is also rich in several antioxidants, flavonoids, and phenolics. 

GI Tag Registration Date         : 27 April 2017

GI Tag Number                         : 439

Certificate Number                  : 287

Geographical Area                  : Assam

Special Cover Release Date   : 06 August 2021

Cancellation                             : Dhubri 783 301

Type                                          : GI Tag Special Cover

Cover Identification Number  : ASM/05/2021

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