The Journey of Cauliflower to India

When we think of the essential commodities that enrich our lives, Indian cuisine stands out as a favourite. Surprisingly, many common food items in Indian dishes do not have Indian origins. Among these is the beloved cauliflower, a vegetable we all cherish, yet it doesn't have its roots in India.

Cauliflowers are the cousins of sprouts | Source: Taste

The tightly wrapped white flower vegetable surrounded by gigantic green leaves is believed to have originated on the island of Cyprus. Over approximately 2,500 years, this vegetable made its way to other countries such as Syria, Egypt, Türkiye, and Iraq. Whether cauliflower was initially used as a food item or as a decorative piece (hence cauli ’flower’) during those times is not yet known. The first illustration and description of cauliflower were presented by a herbalist named Dodoens in the mid-sixteenth century, marking the beginning of widespread cultivation.

The cultivation of cauliflower gained momentum in the early eighteenth century as voyagers embarked on adventures to visit distant lands and engage in trade. Cauliflower, a type of kale crop similar to cabbage, is assumed to have originated approximately fifteen years later than the cabbage plant. The green leafy cauliflower found its first use in Italy, where the “original” breed of the plant is said to have developed. Seeds of these original cauliflower plants were transported to other parts of Europe, leading to the production of hybrid varieties in England, the Netherlands, France, and Germany.

Cauliflowers are also used to make pickles | Source: Hunter Angler Gardener Cook

Cauliflower's journey to India traces back to colonial times. During the Mughal rule, when the East India Company was establishing trade in India, the Mughal Emperor issued a special farman. According to this farman, the Company Bagh at Saharanpur was handed over to Dr Jemson, a botanist from Kew, in 1822, to conduct horticultural experiments for the development of cash crops. Cauliflower seeds were carried on small English ships along with other plant products to India, arriving mostly at the Calcutta port. These seeds were later distributed to different parts of the country for experimentation with soil conditions and climatic influence on cauliflower plant production.

Reports on the performance were carefully calculated.

Reports on the performance of four recorded varieties, namely Early and Main Crop Patna and Early and Main Crop Beneras, were carefully calculated during that time. Over the years, these varieties, along with additional ones, have been cultivated in India.

Indian farmers closely observed cauliflower's growth until 1929, taking over a century to realise its market value. Once it became evident that cauliflowers were not only consumed by the Britishers but also by Indians, this foreign vegetable, initially brought to India for trade and to cater to the Europeans' taste buds, became a beloved food speciality within a hundred years.

Cauliflowers, although not naturally grown, have evolved into man-made varieties in various colours and sizes, becoming a staple ingredient in many food items. Cauliflower has indeed transformed into a superfood in India.