Soak the Acharmati Raw polished rice for 1/2 hour before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
WELCOME TO SPIRIT OF THE EARTH
The Earth is an undiluted upsurge,
always ready to create and purge,
time and again, she is patient, fertile, nurturing, stable, steady and secure.
In subtle forms, she instils these characteristics in all living beings;
It is easy for us to connect with her, and learn from her; yet we seldom do so.
At ‘Spirit of the Earth‘ – an initiative by AIM for Seva – we want to give back to earth; our carefully crafted products leave a positive impact and create a sustainable future.
ARTISANAL RICE
Even 70 years ago, over 100,000 heritage rice varieties were being cultivated across India. Each variety was indigenous to a particular region and had a very unique shape, taste and fragrance. They were adaptable to a range of climatic conditions and suited the India environ.
At our farm, we hand select the purest line of heirloom seeds from our farmer network across the country. We follow a traditional cultivation pattern, with only two harvests in a year. It is a culmination of age-old experience, time and minimal technology. We farm using sustainable practices, use our resources responsibly and let the soil rest and replenish between harvests. Hence, we are able to produce artisanal heritage rice varieties. The rice produced at our farm is in short supply – these semi-milled grains have beautiful colour, flavor and are loaded with immense nutritional benefits.
SINGLE SOURCE FARM
It is our farm and we are the farmers
PRODUCED IN SMALL BATCHES
Freshly milled on order
NATURAL FARMING METHODS
Non-GMO – Absolutely Nothing Artificial
OUR RICE VARIETIES
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Acharmati
₹140.00 Per KgOdisha
Acharmati is a short bold rice from Odisha. Though it has pleasant yellow husk, when removed, the kernel is dull white in colour. This fragrant grain is an autumn crop and accordingly to farmers is a high yielding variety. Most scented rice variants from this region are used to make kichadi, pulao, kheer or served as plain table rice.
Cooking Instructions
Tags: Brown Rice, Everyday Table Rice, Fragrant, Pulav, Aromatic -
Adam Chini
₹140.00 Per KgUttar Pradesh
Cooking Instructions
Soak the Adam Chini Raw rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Soak the Adam Chini Raw polished rice for 10 mts before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
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Ajara Ghansal
₹140.00 Per KgMaharashtra
Ajara Ghansal grown in Kolhapur district is an aromatic grain, which has been cultivated over many generations in Ajara Taluk – some families of farmers have been cultivating Ghansal rice for more than 100 years. Known for its taste and aroma, Ghansal rice is tender and non-sticky.
Cooking Instructions
Soak the Ajara Ghansal raw rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Soak the Ajara Ghansal Raw polished rice for 10 mts before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
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Ambe Mohar
₹140.00 Per KgMaharashtra
“Pej/ Kanji (rice gruel) makes for a great health drink because it allows for better assimilation of Vit D & calcium,” explains nutritionist and fitness expert Rujuta Diwekar. And Ambemohar was the rice used by people in Maharashtra (particularly the Mulshi region in Pune) to prepare this nutritious dish, and it was relished by children and adults.
This short and low yielding grain has the aroma of mango blossoms, hence the name( Ambe means mango, mohar means flowers). It was extensively used in Maharashtra for religious ceremonies and during festivals; the rice was also used to make puffed rice called murmure; the bran from this grain has been used for oil extraction and mushroom cultivation. However since the yield was low, a hybrid variant called Indrayani with ambemohar parentage was developed by the Rice Research Centre near Lonavala. Due to this, farmers gave up this traditional grain in the late 1980s. Awarded a GI tag in 2016, Mulshi Ambemohar rice is believed to have been a favourite of the Peshwa rulers.
Cooking Instructions
Soak the Ambe Mohar raw rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Soak the Ambe Mohar polished rice for 10 minutes before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
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Bakul Phool Poha
₹170.00 Per KgWest Bengal
Cooking Instructions
Soak the Bakul Phool Poha for 10 minutes before cooking.
Tags: Poha -
Banshpata Poha
₹170.00 Per KgWest Bengal
Cooking Instructions
Soak the Banshpata Poha for 10 minutes before cooking.
Tags: Poha -
Biliya
₹140.00 Per KgKarnataka
Cooking Instructions
ags: Brown Rice, Everyday Table Rice, Iddly, Dosa, CholestrolSoak the Biliya Raw Polished rice for for 10 mts before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
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Bommi
₹120.00 Per KgTamilnadu
Cooking Instructions
Soak the Bommi boiled polished rice for 10 mts before cooking. Cook it in the ratio of 1:3 (For 1 cup rice, add 3 cups water). Please adjust the water ratio according to your preference.
OUR STORY
We have a small farm, located in a village called Manjakkudi in Tiruvarur district, Tamil Nadu. The primary activity on our farm, is seed conservation and cultivation. As of date, we have been able to collect 213 heritage rice seeds from farmers across the country. After every harvest, we share the seeds with other farmers and also conduct farmer training programmes. Our mission is to get 100 farmers to grow heritage rice varieties using organic practices. The grains we retail at Spirit of the Earth are grown by us on our farm. From seed selection, planting, harvesting, milling, packaging – we do all the work. Most of the information we have one heritage rice varieties have been handed down from farmers. Each grain comes with such beautiful stories and have immense nutritional benefit. We recommend you try a new variety of heritage rice every month; though the grains look similar, each one has an unqiue taste, aroma and texture. As you explore these grains, you will find the one (or many) that you would want to stock in your pantry.
SUBSCRIPTION BOX
Heritage Rice of India Subscription Box
Possibly one of the first in India, Spirit of the Earth’s Heritage Rice of India subscription boxes are an experience – one that allows customers to appreciate and rediscover the indigenous grains of India.
The curated box will present heritage rice varieties from across India; it could be a fragrant grain like a sukhdas (Uttar Pradesh); or Kalajeera a.k.a baby basmati (Orissa), the mildly sweet Kala Bhat (west Bengal); the bold and beautiful red hued Thavalai Kanna Matta (Kerala); or it could be the high in calcium Kuzhiyadichan (Tamil Nadu). Every month will be a delightful surprise!
Click here to learn more.