Spices and Condiments (1+1)

Varities

Varieties

 
• `Senkaampu' is a local cultivar grown in different parts of Tamil Nadu, especially in the Karamadai tract of Coimbatore district. The petiole in this variety is purplish-red in colour. The leaves have a good aroma and flavour due to its high oil content.
• There are two types of curry leaf, viz., broad-leaved and small leaved types. The small-leaved types are more fragrant and hence used for extraction of essential oil.
• At the Department of Horticulture, University of Agricultural Sciences, Dharwad, two genetically distinct cultivars, viz., DWR-1 and DWR-2, have been identified and are being multiplied.

DWR-1 (Suvasini)
This is a clone obtained from root suckers that have dark green, highly aromatic, shining leaves. It is sensitive to low temperature in the winter season and hence the bud burst is poor during winter. The leaves are dark green (0.1629 mg of chlorophyll content per gram of fresh leaf), shiny and highly quality, and made into dry powder. The plant could be trained to grow as a low bush (up to 90- 120 cm height). This variety is resistant to Cylindrosporium leaf-spot.

DWR-2
This is an open-pollinated seed progeny with pale green leaves with less aroma (4.09%). It is not very sensitive to low winter temperature and is much superior in the number of bud burst and internodal length. It is also 8 times higher in the growth of shoot length and weight of new shoots than DWR-1. Due to its winter tolerance, it can give extra income to planters.

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