In North Indian kitchens, the arrival of winter is often signaled not by cold morning air, but by mountains of red carrots appearing in vegetable markets. For several months, deep red carrots take center stage in Delhi and other parts of North India's markets, attracting buyers who usually purchase orange carrots throughout the year. However, the presence of red carrots in winter is linked not only to nostalgia but also to their growing conditions, raising questions about the consequences of warming winters for this seasonal harvest.
Why red carrots dominate winter dishes
Red carrots, known as lal gajar, are valued for their rich color, sweetness, and juiciness. Their appearance significantly enriches dishes where the vegetable serves not just as a component but as the main ingredient. For instance, grated red carrots are prepared with milk and ghee in gajar ka halwa, lending the dessert its characteristic taste and color. Another tradition is kanji, where carrot sticks are fermented in water seasoned with mustard seeds, salt, and spices, creating a spicy, tart drink. Red carrots are also used in winter salads, cooked vegetable dishes, and marinades.
Thus, the seasonal preference for red carrots is determined not only by the change in color but also by the flavor profile, texture, and culinary traditions associated specifically with this variety.
There is scientific basis for further investigation into this matter. In a study published in 2016 in the Indian Journal of Agricultural Sciences, researchers Swati Saha, Pritam Kaliya, Amish Kumar Sureja, and S. Sarkar from ICAR–Indian Agricultural Research Institute in New Delhi studied 38 tropical carrot lines over four consecutive years, from 2009 to 2012. They compared characteristics such as root weight, color, and nutritional composition.
The researchers found significant differences in the content of carotenoids and other pigments in the carrots. One red line, IPC-11 red, contained 9.99 milligrams of total carotenoids per 100 grams. It was also established that some carrot lines perform well under high-temperature conditions, making them potential candidates for future breeding.
Temperature-determined yield
Carrots are typically associated with cool-season cultivation, although tropical varieties have been developed for growing in warmer conditions. Temperature influences root development, yield, and quality, making it a critical factor in determining the success of a variety. Saha and her colleagues put it simply: 'Temperature affects the growth, yield, and quality of carrots in numerous ways.'
Their study was not aimed at studying climate change on farmers' fields. Instead, it investigated whether specific carrot lines could withstand heat while maintaining desirable characteristics. The researchers noted that 'some self-pollinating varieties fared well under extremely high temperatures without affecting any quality traits.' They suggested that such lines could be selected for further breeding.
India's agricultural research system also supports red varieties adapted to local growing conditions. In a 2020 article in the journal ICAR Indian Horticulture, researchers described Pusa Kesar as a variety with dark red roots and a small dark red core. They also documented Pusa Rudhira, developed by ICAR-IARI in New Delhi, as a tropical variety with dark red roots that matures in approximately 85–90 days after sowing and is suitable for cultivation in the National Capital Region.
These varieties demonstrate the efforts of scientists to create carrots suitable for Indian agricultural conditions. However, they also raise the question: how might the growing conditions for red carrots change as temperatures rise?
What warmer winters might mean
The 2016 study serves as a useful starting point for understanding the risks. Discussing previous work on carrot cultivation, Saha and her colleagues noted that temperatures above 25°C can lead to unsaleable roots and reduced yield. They also referenced studies indicating that temperatures below 10°C or above 30°C can cause the formation of lighter-colored roots.
These findings point to a potential problem for producers: heat may affect not only the volume of the harvest but also the appearance and quality of the roots. For red carrots, whose color is a key element of their appeal, this factor is highly significant.
Nevertheless, these temperature data should not be taken as proof that climate change is already reducing red carrot production in North India. The impact depends on the variety, sowing time, soil condition, irrigation, and temperatures at different growth stages.
Preserving seasonal flavor
The winter popularity of red carrots links agriculture to daily culinary traditions. Their appearance marks a season for preparing halwa in large batches, leaving jars of kanji to ferment, and preparing marinades for later consumption.
The future of this seasonal harvest will partly depend on how effectively farmers and breeders respond to changing growing conditions. Until then, the seasonal demand for red carrots remains both a culinary tradition and a reason to pay closer attention to crops linking India's winter kitchens with a changing climate.
