Agriculture & Spice Plantations

Spice plantations in Odisha

Odisha has emerged as a notable spice-producing state, especially in its tribal uplands and cooler plateaus.

 1. Turmeric

• Key districts: Kandhamal, Koraput, Kalahandi, Rayagada
• Specialty: Kandhamal Haldi (GI-tagged) for its high curcumin content and organic cultivation
• Harvest season: January to March
• Usage: Medicine, food, dyeing, rituals

 2. Ginger

• Regions: Kandhamal, Gajapati, Keonjhar, Deogarh
• Type: Mostly organic, grown by tribal farmers
• Applications: Food, Ayurveda, export

 3. Garlic

• Regions: Bolangir, Boudh, Angul, parts of Nuapada
• Challenges: Susceptible to fungal disease; grown in winter (rabi season)

 4. Chilli

• Regions: Ganjam, Koraput, Malkangiri
• Type: Dry red chillies; used in pickles and powder
• Market: Local as well as inter-state trading

 5. Pepper and Cardamom (Emerging)

• Region: Southern hill districts (e.g., Daringbadi in Kandhamal, Similiguda in Koraput)
• Type: Black pepper grown as a climber with silver oak or areca nut
• Scope: Agro-forestry-based plantation under organic conditions