Miguel Braganza
Farmers in Goa have increasingly taken up turmeric cultivation in recent years. The crop is planted in late summer after the previous harvest is collected and dried. With irrigation or the first monsoon showers, the dormant rhizomes sprout again.
Turmeric (Curcuma longa), locally known as haldi or holod, is grown in several varieties. Alongside traditional types, the Pratibha and Suvarna varieties are now cultivated. Beyond adding flavour to food, turmeric has long been valued in India for its antiseptic, skincare, and
wellness properties.
Its relevance is seen in its inclusion in the upcoming interschool project competition on Traditional Herbal Medicines at SFX School, Siolim, held a day before PYA
Bonderam in Divar.
By the end of July, turmeric leaves grow to about one to one-and-a-half feet in length and are ready for use at home or for sale. They are sold in bundles of 20, 50, or 100, depending on demand, and are ideally harvested a day before use.
A well-known dish using turmeric leaves is Patolleo (also called patoieo), a sweet made from rice paste, grated coconut, and jaggery, steamed in a turmeric leaf that lends it a distinctive flavour and aroma. Traditionally, patolleo is prepared on August 1, August 15, Nag Panchami and
Ganesh Chaturthi.
Turmeric leaves also flavour dishes like methiamchi pez (fenugreek porridge), rice kheer, and attoll—popular August sweets.
Turmeric is an important ingredient in Goan umonn curries, whether made with prawns, fish, or vegetables. It is also used in prawn caldinha, often prepared with ladyfinger, radish,
or cucumber.
Turmeric is believed to help prevent Alzheimer’s, heart disease, and even cancer. Its anti-inflammatory and antioxidant properties are often overlooked. Curcumin, its active compound, may ease symptoms of depression. This may be why some traditions offer a groom hot turmeric milk on the wedding night.
A mango-flavoured variety called Ambe-halad is also edible and medicinal. Its yellow flowers differ from the milky white blooms of
regular turmeric.
Dwarf wild turmeric with mauve and purple torch-like flowers is now blooming across Konkan hillsides. In recent years, ornamental Curcuma varieties in shades of purple, pink, yellow, and mixed tones have appeared in home gardens across Goa. Willy de Souza from Santa Cruz maintains a fine collection of these ornamental types.
Turmeric is grown by planting pieces of its underground stem, known as a rhizome. It regenerates naturally if left in the soil and is easy to cultivate, whether for spice, its leaves, or as an ornamental plant.
