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.

Enlarged View of Illustration

Enlarged View of Cancellation

Back Side Scan

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 Bathery 673 592

Type                                          : GI Tag Cover

Cover Identification Number  : KL/17/2022

This cover had a sample of Wayanad Robusta Coffee

Enlarged View of Illustration

Enlarged View of Cancellation

Back Side Scan

272. Wayanad Gandhakasala Rice

Wayanad Gandhakasala Rice is the other most popular traditional aromatic rice cultivar of Wayanad Region of Kerala. This scented (non-basmati) rice is famous for its characteristic fragrance and aroma. The grains are aromatic, short bold, awnless with a lemma and palea (hull) colour of straw. Grains have golden yellow colour. 

Wayanad Gandhakasala Rice differs from Basmati rice due to growth habit, areas of original cultivation, physico-chemical properties of grains and grain shape. The grains are very short in size compared to other popular aromatic rice varieties like basmati as well as the common rice varieties of Wayanad and Kerala. 

Image credit: gikerala.in

Aromatic cultivars of Rice like Jeerakasala and Gandhakasala are noted in the age-old Malayalam books written on the basis of old verbal recitation in Malayalam called "Krishi Gita" describing the whole agricultural practices followed in Malayalakkara, present day Kerala, during the 17th century. 

The Wayanad Gandhakasala Rice colour is white with moderate pleasant aroma. The gelatinization temperature is high to intermediate indicating high to intermediate cooking time. The intermediary amylose content renders non stickiness to this rice. Other rice cultivars of Wayanad except Jeerakasala are non aromatic and hence are used for ordinary consumption.

This paddy requires specialized mills with rubber hullers for getting high head rice (unbroken grains) recovery. Wayanad Gandhakasala Rice is a long duration variety with tall plants and has a low grain yield. It is mainly cultivated in the organic way.

The uniqueness and aroma of the product is maintained by adopting organic methods for cultivation. For better aroma, the crop is raised in the Nancha season (winter season) so that flowering coincides with the coldest months of November and December. It is mainly cultivated in kundu vayals (deep fields). 

The faunal diversity associated with paddy fields is rich and plays a significant role in controlling harmful insects and pests. Sixteen species of birds have been reported from these paddy fields. The diversity of fish is also reported to be high in kundu vayals.

Rouging is done periodically by removing off types to maintain varietal purity. Upon attaining physiological maturity, panicles are selected using strict quality standards pertaining to the morphological characteristics for the collection of seeds for the next season. As parboiling of paddy reduces the aroma and quality, the grains are marketed as raw rice.

The distinctive, exclusive and rare qualities of Wayanad Gandhakasala Rice could be the result of several factors including genotype, climate, soil and other ecological factors and system of cultivation based on traditional and tribal knowledge. The organic systems of traditional rice cultivation in Wayanad are eco-friendly.

It is mainly used for preparation of special dishes like "Ghee rice"/fried rice or "neichoru" prepared for marriages and festivals and also for the preparation of sweet items like "Payasam". Kanji made out of Wayanad Gandhakasala Rice is locally known as 'Thambaikanji' meaning the Food of Gods. It is also used as a geriatric food.

GI Tag Registration Date         : 04 October 2010

GI Tag Number                         : 187

Certificate Number                  : 138

Geographical Area                  : Kerala

Special Cover Release Date   : 17 June 2022

Cancellation                             : Sulthan Bathery 673 592

Type                                          : GI Tag Cover

Cover Identification Number  : KL/18/2022

This cover had a sample of Wayanad Gandhakasala Rice.

Enlarged View of Illustration

Enlarged View of Cancellation

Back Side Scan

271. Wayanad Jeerakasala Rice

Wayanad Jeerakasala Rice is a popular traditional aromatic rice cultivar of Wayanad region of Kerala. This scented, non-basmati rice is famous for its characteristic fragrance and aroma. Grains are of medium size and shape (slightly elongated), with golden yellow colour and partial short awns. 

The plants are tall with long duration and are weakly photosensitive. It is a tall variety with weak straw and is susceptible to lodging and is tolerant to pests and diseases. Wayanad Jeerakasala Rice grains are slightly elongated and have intermediate amylose content. Wayanad Jeerakasala Rice cooks moist and tender and does not become hard on cooling.

Wayanad Jeerakasala rice differs from Basmati rice due to growth habit, areas of original cultivation, physico-chemical properties of grains and grain shape. The grains of Basmati, popular aromatic rice variety of India are slender and elongated when compared to this variety. 

Image credit: gikerala.in

Aromatic cultivars of Rice like Jeerakasala and Gandhakasala are noted in the age-old Malayalam books written on the basis of old verbal recitation in Malayalam called "Krishi Gita" describing the whole agricultural practices followed in Malayalakkara, present day Kerala, during the 17th century. 

The uniqueness and aroma of the product is maintained by adopting organic methods for cultivation. For better aroma, the crop is raised in the Nancha season (winter season) so that flowering coincides with the coldest months of November and December. It is mainly cultivated in kundu vayals (deep fields). 

The faunal diversity associated with paddy fields is rich and plays a significant role in controlling harmful insects and pests. Sixteen species of birds have been reported from these paddy fields. The diversity of fish is also reported to be high in kundu vayals.

Rouging is done periodically by removing off types to maintain varietal purity. Upon attaining physiological maturity, panicles are selected using strict quality standards pertaining to the morphological characteristics for the collection of seeds for the next season. As parboiling of paddy reduces the aroma and quality, the grains are marketed as raw rice.

This aromatic rice is used for the preparation of special food like Ghee rice, also called "Neichore", a delicacy of Kerala, and is a major Mappilah cuisine. Wayanad Jeerakasala rice is also used for the preparation of Uppuma, Payasam , Puttu and rice flakes(aval). 

Rice gruel (karifi) prepared from Wayanad Jeerakasala Rice is used in the diets of infants due to easy digestibility. It is also used as a geriatric food. The straw is highly relished by cattle. The pleasant flavour and aroma of Wayanad Jeerakasala rice fetches a premium price in the market. Other rice cultivars of Wayanad except Gandhakasala are non aromatic and hence are used for ordinary consumption.

GI Tag Registration Date         : 04 October 2010

GI Tag Number                         : 186

Certificate Number                  : 137

Geographical Area                  : Kerala

Special Cover Release Date   : 17 June 2022

Cancellation                             : Sulthan Bathery 673 592

Type                                          : GI Tag Cover

Cover Identification Number  : KL/19/2022

This cover had a sample of Wayanad Jeerakasala Rice.

Enlarged View of Illustration

Enlarged View of Cancellation

Back Side Scan

263. Pokkali Rice

Pokkali rice refers to salt tolerant traditional ‘rice cultivar’ grown in the coastal saline soils of Kerala. Majority of Pokkali land lie between the Vembanad Lake and the Arabian Sea coast and is distributed in the districts of Ernakulam, Thrissur and Alappuzha. Pokkali rice and the value added products made out of Pokkali rice have special taste and cooking qualities with medicinal properties. 

Pokkali system mainly depends on traditional Pokkali cultivars. ChootuPokkali, Chettivirippu, Cheruvirippu, Kuruva, Anakodan, Eravapandy, Bali, Orkayama, Orpandy and Pokkali are the traditional cultivars prevalent in this tract.

Pokkali cultivation is a pure organic farming of rice in tune to natural and climatic situations existing in the area and the farmers undertake the cultivation as a challenge in a highly unfavourable situation. This organic system of rice cultivation is highly eco-friendly. The distinctive, exclusive and rare qualities of Pokkali rice could be the result of several factors.

Image credit: gitagged.com 

During summer months, due to ingression of salt water from the sea, the soil becomes saline. With the onset of monsoon the salinity of soil gradually decreases and the water become fresh and fit for cultivation of paddy. A special system of farming viz. Pokkali rice cultivation has been evolved through ages by the farmers of the area for the maximum utilization of available resources without affecting the eco-system. After the paddy cultivation, the fields are used for prawn/fish cultivation.

Pokkali cultivation is one of the major natural organic farming of rice prevalent in Kerala. The daily tidal inflow and outflow of backwaters, the luxuriant growth of micro flora and fauna, the natural deposit of decomposed floating aquatic weed mass and the huge left over biomass of rice plant after harvest make the Pokkali fields nutrient rich. Fishes cultured in Pokkali field act as biocontrol agents for weeds and pests and hence are a boon to this organic farming devoid of weedicide and pesticide application.

The very good cooking quality, with a high percentage of protein could be attributed to the genetic parameters of Pokkali cultivars, the purely organic method of cultivation and the method of processing. In general Pokkali rice is medium bold in shape with red kernel colour. The red kernel colour of the cultivars makes the Pokkali products more nutritious.

The bold grain with its medium amylose content and distinctive organoleptic characteristics of taste, flavour etc. has increased the consumer preference for Pokkali rice and other value added products like Pokkali puttupodi (special rice flour), Pokkali aval (rice flakes), Pokkali rice bran, Pokkali brown rice, Pokkali broken rice etc. 

The traditional cultivars show slow digestibility compared to improved cultivars and is mainly used as parboiled rice. Quality analysis in rice has proved that parboiling in rice saves many of the nutrients in rice kernel that are otherwise lost during milling. 

Pokkali rice and other Pokkali rice products have medicinal properties. Pokkali rice is commonly used in the preparation of ‘Marunnukanji’ which is a traditional health care food consumed during the Malayalam month “Karkidagam” falling during peak monsoon period in Kerala. 

Pokkali rice bran is believed to be good for smoothening the problems associated with piles. Pokkali broken rice is also considered to be best for the preparation of starter food after recovering from certain diseases like cholera and typhoid. Rice gruel water (Kanji vellam) from Pokkali is also considered as a highly suitable drink to patients suffering from Cholera.

GI Tag Registration Date         : 09 September 2008

GI Tag Number                         : 81

Certificate Number                  : 86

Geographical Area                  : Kerala

Special Cover Release Date   : 30 March 2022

Cancellation                             : Pizhala 682 027

Type                                          : GI Tag Cover

Cover Identification Number  : KL-09/2022

Enlarged View of Illustration

Enlarged View of Cancellation

Back Side Scan

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

Enlarged View of Illustration

Enlarged View of Cancellation

Back Side Scan

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

249. Cannanore Home Furnishings

Cannanore Home Furnishing are basically fabrics like curtains fabrics, table linen and the made ups like blinds and curtains, cushions, bed linen, kitchen linen, bath linen, covers, lifestyle products, bed spreads and terry towels. Cannanore of Kerala State has a rich weaving tradition of 400 years with remarkable hand skill passed on through the generations.

Cannanore Home Furnishings fabrics and Made ups have unique compact structure and texture of cloth, unique colour combinations, wide width, skilled craftsmanship and colour fastness due to excellent dyeing quality.

The special beating techniques of the weaver, creates the dominance of the weft on the surface of the fabric. The blend of the warp and weft is so well defined that a feel of the fabric reassures you the effort and attention that has gone into its creation.

Image credit: keralatourism.org

The cloth production started in North Kerala between 16th and 17th century, when the Koalthiri Raja-the ruler of Chirakkal, Kannur brought some weaver family from Chera Nadu –Tamil Nadu, during this period pit loom weaving was introduced. They were settled at Kadalayi (puthyatheru) and in Kannur region. The products were woven for the exclusive use of the Royal family.

The fabric may be in stripes, checks, floral or geometrical designs, with woven borders, manufactured from cotton or art silk or in combinations. Another characteristic furnishing fabric called ’mushru’ cloth in satin weave, with silk or rayon warp and cotton weft, having brightly colored stripes and geometrical designs.

Handloom damask is a firm lustrous reversible fabric where a weft satin is formed upon a warp satin ground or vice versa. Casements, in a variety of designs are also popular for furnishings and dress materials depending on the weight of the fabric and end uses.

Hand looms produce a wide range of counter panes and bed covers in a range of weaves and designs. Woven in cotton, these bed coverings may be in stripes, checks, floral or geometric patterns or carry intricate jacquard and dobby designs, ethnic and traditional motifs.

Towels are manufactured in different weaves, viz. plain honey comb, huck-a-back, terry pile etc. Of these varieties, dobby and jacquard terry towels are exported in substantial quantities.

The specialty of Cannanore fabric is its colour fastness due to best dyeing quality, the land has very pure natural soft water source throughout the year, which is a boon for perfect dyeing of the first part of a very important process in Textiles.

Yarn boiling using Coconut inner shells for duration of around 12 hours, helps in removing all the impurities in the cotton yarn, and softens the cotton yarn for deep colour absorption. The subsequent bleaching gives the fresh white look and creates the base for the rich penetration of the colours.

Hand dyeing in open dye bath, using the most durable Vat Dyes, prepares the striking look of the colours. Due to its high cost, all around the country Vat Dyes are slowly being shelved. But in Kannur have continued with the same.

The Products from Cannanore has carved for itself the admiration of the niche markets and placed in the high end stores all around. They are distinctly recognizable due to the richness it carries and the feel of life in it.

GI Tag Registration Date         : 04 September 2009

GI Tag Number                         : 144

Certificate Number                  : 117

Geographical Area                  : Kerala

Special Cover Release Date   : 10 February 2022

Cancellation                             : Kannur 670 001

Type                                          : GI Tag Cover

Cover Identification Number  : KL-3/2022

A sample of Cannanore Home Furnishing is enclosed with the cover.

Enlarged View of Illustration

Enlarged View of Cancellation

Back Side Scan