Nestled in the western part of Maharashtra, Sangli District has carved a unique identity as the largest and most prominent trading hub for turmeric in Asia. Fondly referred to as the ‘Saffron City’, Sangli boasts a legacy of cultivating its renowned turmeric since the early 1900s.
What makes Sangli turmeric exceptional is not only its distinct color, aroma, and flavor but also the innovative underground storage techniques and the progressive auction system established as early as 1910. This robust system has helped Sangli turmeric gain international recognition and set it apart as a product of unparalleled quality.
The Rich History of Sangli Turmeric
The legacy of Sangli turmeric dates back to the 1900s, when it was primarily exported via the Rajapur harbor port under the name Rajapuri turmeric. The introduction of a structured auction system in 1910 was a turning point, enabling Sangli’s turmeric to reach international markets and solidify its reputation worldwide.
Today, Sangli turmeric continues to dominate global spice markets, drawing recognition for its quality, unique production methods, and natural preservation techniques.
Unique Geography and Ideal Climate
Sangli District’s fertile black soil and dry climate provide the perfect environment for turmeric cultivation. This region, located near the Krishna and Warna rivers, benefits from a reliable water supply essential for irrigation.
The district’s southern regions — including Miraj, Tasgaon, Palus, Kadegaon, Walwa, Vita, Khanapur, and Chinchali — are the major hubs of turmeric production. These areas yield turmeric with superior qualities such as higher sugar content and brittle halakunda (cloves of turmeric root).
The average annual turmeric trade in Sangli reaches approximately 1,39,965 quintals, accounting for nearly 80% of India’s total turmeric trade.
The Farming Process of Sangli Turmeric
Sowing and Cultivation
Turmeric is sown during April to July.
Organic farming practices are widely followed, with fertilizers like cow dung, neem paste, and farmyard manure used to maintain the soil's fertility.
The crop requires periodic irrigation, supported by the rivers Krishna and Warna.
Harvesting
The crop is ready for harvest about 10 months after plantation, when the leaves turn yellow and begin to dry up.
Fresh turmeric rhizomes are dug up and separated from the halakunda, which is preserved as seed material for the next season.
Processing
Once harvested, the rhizomes are cleaned, boiled, or steamed in copper or earthen vessels, which increases the curcumin content, enhancing the turmeric’s color and quality.
The boiled rhizomes are dried in the sun on clean surfaces, turning them into hard, saffron-hued turmeric.
The dried turmeric is then graded and prepared for market distribution.
The Ingenious Peve Storage System
One of the most remarkable features of Sangli turmeric production is the underground storage system, locally known as Peve. This technique has been used for over a century and is a cornerstone of Sangli turmeric’s distinctive quality.
What is a Peve?
A Peve is a conical underground pit with a narrow circular opening at the top (about 2.5 meters in diameter) and a wider base (4.5 to 5.5 meters in diameter).
Typically 6 to 7.5 meters deep, it can store 24 to 32 tons of turmeric.
The pit is coated with cow dung paste inside and lined with layers of paddy or sugarcane straw.
Storage Process
The turmeric pit is filled to 75% capacity with halakunda and covered with a mixture of straw and black soil.
The soil layer is left loose to allow air circulation, gradually reducing oxygen levels and creating an airtight environment.
This process naturally preserves the turmeric, enhancing its aroma, color, and shelf life.
This preservation technique contributes to the turmeric’s unique flavor profile, characterized by an earthy, slightly bitter, peppery taste with a mustardy fragrance.
Quality and Recognition
Sangli turmeric’s high curcumin content (3.45%) is one of its defining features. Curcumin not only provides the turmeric with its deep saffron color but also enhances its health benefits and market value.
In 2018, Sangli turmeric was awarded the Geographical Indication (GI) Tag, solidifying its status as a premium product of India. The GI tag recognizes Sangli turmeric’s geographical origin and the traditional methods that make it unique.
Economic and Cultural Significance
Economic Impact
Sangli turmeric contributes significantly to India’s spice exports, driving the local economy and supporting thousands of farmers.
The auction system in Sangli facilitates transparent trading, ensuring fair prices for farmers and attracting buyers from across the globe.
Cultural Identity
Sangli turmeric is not just a crop; it is a symbol of the district’s identity and pride.
Festivals and cultural events often celebrate turmeric’s role in Sangli’s history and economy.
Conclusion
Sangli District’s legacy as the world’s turmeric capital is a testament to its innovative farming practices, rich cultural heritage, and unwavering commitment to quality. From its historical roots in the Rajapuri harbor port to its modern status as a globally recognized GI-tagged product, Sangli turmeric continues to be a source of pride for Maharashtra and India.
Its distinctive color, aroma, and flavor are a reflection of the fertile soil, ideal climate, and ingenious storage techniques perfected over centuries. Sangli turmeric is not just a spice; it is a story of tradition, innovation, and excellence.