Now Made In India

  • Chander Mohan
  • India
  • Jun 19, 2015

It is quite interesting to know that many of the vegetables grown in India are not region and season specific to us. As an example, tamatar (tomato), the most widely grown vegetable crop in India, is said to be native to tropical America. It spread to other parts of the world in the 16th. century and became popular in India only in the last six decades. Now a new blue tomato, having a unique taste and look, has entered the Australian market. Its blue skin is because of the antioxidant known as anthocyanin, which is found in dark pigmented fruits and vegetables. Chilli and green pepper are believed to have been introduced in India in the 17th. century by the Portuguese. North and South America introduced us to their native kaddus (pumpkins), the kheera (cucumber) has come from Rome and karela (bitter gourd) is supposed to have originated in the tropical regions of the ‘old world’. Among leafy crops, palak (Spinach Beet) was known in China as early as 647 AD. Methi (fenugreek) is native to Eastern Europe and Ethiopia; patta gobi (cabbage) is probably native to Western Europe and the northern shore of the Mediterranean region; gobi (cauliflower) was introduced to India in 1822 by Dr Jemson, in Saharanpur (UP); bhindi (lady`s finger) is said to be native to South Africa; Garden Beet is a probably native to Europe; and Onion has come from Palestine. Matar (pea), said to be native to Europe and West Asia, is a very common crop in the plains of India in winter. Lobiya (cowpea) is probably native to Central Africa. The common root crops, mooli (radish) and gaajar (carrot), are probably native to Europe and China, and have been grown in our country for several decades. Most vegetables are easy to grow and harvest. Vegetables have probably formed part of the human diet from prehistoric times because of their flavour, texture and nutritional value. 


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