Khola Chilli

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The famous Khola Chilli of Goa recently got their Geographical Indication (GI) tag from the Geographical Indication Registry. Khola Chilli is grown on the on the hills of Khola village in Canacona taluka region of Goa.

The GI application was initiated by The Khola/ Canacona Chilli Cultivator’s Group Association (TKCCGA) and the Department of Science & Technology (DST), Government of Goa.

Chillies were initially introduced in Goa by the Portuguese, but over a period of time the farming has undergone lot of hybridisation, with approximately 15 different varieties. Hence, Goa specialises cultivation and harvesting chillies raging form Portugali Mirsaang to Tharvati Chilli and Aldona chilli.

Khola Chilli is cultivated by the Canacona farmers and they have been harvesting this spice crop for generations. The Khola Chillies are unique as they are only cultivated in hill slopes of rain fed conditions, apart from that the local soil and climate plays an important role for its brilliant colour and medium-pungent taste.

Palani Panchamirtham

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The famous Palani Panchmirtham of Palani town in Dindigul district, which is given as prasadam at Murugan temple has been given GI tag by the Geographical Registry. Palani Panchamirtham is offerings for Lord Dhandayuthapani Swamy.

The GI application was initiated by the Joint Commissioner/Executive Officer, Arulmigu Dhandayuthapani Swamy Thirukkoil, North Giriveethi, Adivaram, Palani.

Palani Panchmirhtam gives classic semi-solid consistency and taste. It comprises of five major ingredients namely, banana, jaggery, cow ghee, honey and cardamom. It gives sweet and unique taste without a single drop of water or artificial sweeteners added to it.

Palani Panchmirhtam sets landmark as this is the first time a temple ‘prasadam’ from Tamil Nadu has been given a GI tag.

Srivilliputtur Palkova

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The renowned Srivilliputtur Palkova of Virudhunagar district, Tamil Nadu bags a Geographical Indication (GI) tag recently. The Sirivilliputtur Palkova has been prepare by the traditional method which uses intense heat which results in the sweet getting the brownish hue, hence making the Palkova unique.

The GI application was filed by the Srivilliputtur Milk Producers, Co-operative Society, and was initiated by the Veterinary College and Research Institute, Tirunelveli.

The Sirivilliputtur Palkova is naturally sweet as it uses milk only from the cows reared in the local limits of Srivilliputtur. The milk is sweet in taste and only a small amount of sugar is added to the recipe.

About 3000 people are engaged in making and selling of Palkova in Srivilliputtur region.