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The following points highlight the top three condiments obtained from underground stems. The condiments are: 1. Onion 2. Garlic 3. Zerumbet Ginger.
Condiment # 1. Onion:
Allium cepa Linn; English—Onion; Hindi—Piyaz’, Tamil—Vella-vengayam, irullu, Telugu— Vulli-gaddalu, Kannada—Vengayam, nirulli-, Malayalam—Bawang. They are cultivated all over Ir.dia. Onion seed will not keep for certain more than one year. The selected bulbs be planted, and seed obtained from these.
If planted in the cold season, they will produce seed in the beginning of the hot season, and if carefully preserved, after being well ripened and dry, the seed obtained in this way will be found to yield a good crop in the following cold season, from October to February.
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Uses:
The bulbs are used as food and condiment.
Condiment # 2. Garlic:
Allium sativum Linn.; English – Garlic; Hindi-Lasan, Lahsun; Bengali-Lashan; Sanskrit-Maha-ushadha; Tamil- Vallaipundu; Telugu-Vellulli Fella-Gadda; Kannada-Belluli; Family-Liliaceae.
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Cultivated all over the country. It is propagated by planting out the cloves singly, in October, in drills about 6-7 inches apart and 2-3 inches deep. The crop is taken up in the hot weather, and after being dried in the sun the bulbs are stored for further use.
Numerous bulbs remain enclosed in a common membranous covering. Stem simple, about 2 feet high; scape is smooth and shining, solid terminated by a membranous pointed spathe enclosing a mass of flowers and solid bulbils prolonged into leafy points; leaves long, flat, acute, sheathing the lower half of the stem; flowers small, white.
Uses:
The bulbs (rhizomes) are used as a condiment and flavouring substance. Garlic powder is used as a condiment. It is a carminative, diuretic, stomachic, alterative, emmenagogue, and tonic.
Condiment # 3. Zerumbet Ginger:
Zingiber zerumbet (Linn.) Rose, ex Smith; English—Zerumbet ginger; Hindi—Mahabari bach, nar kachur, Punjabi—Kachur, nar kachur, Malayalam—Kathu-inshi-kua; Sanskrit—Sthula granthi’. Family—Zingiberaceae.
A perennial herb. Found throughout India.
Uses:
The rhizomes are used as spice and condiment. The rhizome has a slightly aromatic odour and possesses similar properties to those of Zingiber officinale, but in a minor degree.
