About the Product
The Khola Village in the Canacona Block of Goa is famous for its popular variety of chilly called Khola Chilly, also known as ‘Canacona Chilli’ and ‘Kholchi Mirchi.’ It became the second GI-tagged product from Goa in 2020. The Khola/Canacona Chilli Cultivator’s Group Association (TKCCGA) and the Department of Science & Technology (DST), Government of Goa, filed the application for the product.
Khola Chilly is grown by the Canacona farmers association. Historically, it is cultivated completely organically using green manuring on the hillsides during the kharif season under rainfed circumstances. The local soil and favourable climate help in the cultivation.
Why Goa?
The unique red colour and flavour of Khola Chilly can be attributed to the particular Goan rainfed climate. It is exclusively produced in the Khola village of Goa. The villagers have been actively engaged in cultivating and producing the chilly for many generations. Recognizing the Khola Chilly with the GI tag will help the farmers promote the product and encourage others to take up farming.
Preparation
To proliferate seedlings, nurseries start to get ready in May. The ground has been carefully dug, and elevated seed beds that are 3 m long, 1 m wide, and 15 cm high have been created. Each bed’s soil has about 5 kilograms of cow dung manure thoroughly incorporated. Approximately 45 to 60 gm of seed is spread thinly throughout the entire bed or sowed in shallow furrows 7 to 8 cm apart and then covered with dirt. Then, to provide shade for the seeds, each bed is covered with a thick layer of dried coconut leaves.
The coconut leaves are then gradually removed as the seeds germinate in a process known as removal of cover, which occurs after one week. When seedlings reach a height of 15 to 20 metres, they are prepared for transplantation in 5 to 6 weeks. To transplant 1 hectare of chiles, approximately 75 to 100 square metres of nursery space, and 1 to 1.5 kg of seeds are needed. After 20–25 days from the time the cover was removed, the chilli seedlings are prepared for planting. The area is fenced off with locally sourced material to prevent damage from animals and other elements as it waits to be transplanted into the slopes.
After the commencement of the monsoon (likely by the first week of June), the chilli seedlings from nursery beds are transplanted. Before transplantation, unwelcome shrubs and plants are removed from the soil on the slopes of hills and mountains. The ground is ploughed, levelled, and cleaned. Traditionally, the Khola chilies are transplanted with a space of 10 to 15 cm between each row of plants and each plant. Manual weeding is done in the growing region 15 to 20 days after transplanting. Following the establishment of the plant’s roots in the ground for 15 days, the roots are covered with leaves in the forest to prevent soil erosion brought on by strong rains, to prevent additional weeding, and ultimately as a green manuring to feed the chilli crop with fertiliser.
The Khola chilli starts to flower 25–30 days after transplanting, and flower production peaks 40–45 days later. The Khola chilli plant typically yields 400–500 blossoms per plant and up to 260–300 fruits per plant. The crop will be ready for harvest in roughly three to four months. When ripe or in the early stages of ripening, the fruits are manually removed from the plant along with the fruit stalks at regular intervals. To reduce the likelihood of breaking, harvesting often takes place every other day, either early in the morning or late in the evening.
The complete chilli production process, which lasts around six months, is finished by the end of October. The gathered chilli fruits are then spread out in thin layers and dried in the sun. The chilli is prepared for marketing, processing, or storage for personal consumption after it has dried properly.
(https://www.ibef.org/giofindia/goa)
Features
- Khola Chilli Powder can be preserved for a long time since it repels pests.
- The medium-pungency flavour and striking red colour of khola chillies are well known.
- These chillies have thick, smooth skin and a vivid red colour.
- They are also longer than other local types. Due to the thick skin, chances for breakage are low.
Uses
- Various value-added products, including Racheado masala, green chilli pickle, raw mango pickle, red chilli sauce, khola chilli powder, and khola chilli flakes, are made with khola chilies.
- When used in food preparations, khola chilli powder provides the food with an eye-catching red colour.
- Additionally, it is employed to extract food-grade red or edible colour.
- Khola chilies have a medium-pungency flavour that makes papads cooked with them a delicacy.
- These peppers are also abundant in K, Mn, Fe, and Mg minerals.
References
https://www.ibef.org/giofindia/goa
https://www.gomantaktimes.com/lifestyle/chillies-from-khola-goa-pack-a-spicy-punch
