[1] It is a common and widely cultivated crop in the Khajuripada, Phulbani, Phiringia, Tikabali, Chakapad, G.Udayagiri, Raikia, K. Nuagaon, Baliguda, Tumudibandha, Kotagarh and Daringbadi tehsils of the Kandhamal district, mainly by the indigenous Kondh community.
O'Malley's "Annual District Gazetteers" (1908), turmeric has been cultivated by tribal farmers in the region since ancient times.
This resilient crop thrives in adverse climatic conditions, offering low-risk, high-productivity farming.
Additionally, the leaves of this turmeric are used in traditional Odia cuisine, particularly in "Enduri Pitha", a local dish that showcases their distinct pungent flavor and aroma.
A substantial portion, approximately 1,400-1,500 metric tonnes, is exported globally to countries including Europe, the US, UK, Australia , Japan and Korea.