Chennai, July 30 (KNN) Famous Hill Garlic of Kodaikanal bagged the Geographical Indication (GI) tag. It has become a single agricultural product from the hill station of the south.

It would not allow using the name ‘hill garlic’ for other varieties.

According to a recent report of GI Journal, the Kodaikanal Malai Poondu is known for its antimicrobial and antioxidant potential. It consists of a heavy presence of Organosulfar compounds like phenols and flavonoids compared to other varieties of garlic. These compounds give it a bitter taste along with the strong smell. Considering this, a total of 28 products have been registered with GI in Tamil Nadu in which seven are the agricultural items.

Soil condition, altitude, rainfall, humidity contributes to its uniqueness. Villagers of Kodaikanal are dependent on it for several problems like body pain, tiredness, asthma, and many more other problems. With this garlic, a medical paste is prepared called, ‘Poondu Laegiyum’ which is given to the mothers are giving birth to the child. To reduce weight also, it is used. Poondu rasam is a kind of soup that is prepared with garlic for the digestive problem and general health of the body.   

Garlic is cultivated in both the seasons, Kharif (June-July) and Rabi (October-November) months which depend on region to region. As a Rabi crop, it is planted in states like Odisha, Punjab, Uttarakhand, and Rajasthan and in Rabi season, Maharashtra, Madhya Pradesh, and Chhattisgarh plants.

Kodaikanal Malai Poodu grows in between 11 degree Celsius to 20 degree Celsius. In addition to soil, the climatic condition in which it grows makes it different from others. It is planted as two crops. In September- October, and April – May.