Grains of Goodness

At our 50-acre organic farm in Manjakkudi, Kumbakonam, we cultivate heritage, artisanal rice using purely organic practices. Rich in nutrients, heritage grains protect our soil; At our farm, located in the heart of the janma-bhoomi of Pujya Swami Dayananda Saraswati, we hand-select only the best quality seeds and harvest twice a year during the traditional harvesting season.

Kaatuyaanam

Tamil Nadu

Kaatuyaanam a rice variety cultivated mainly in Tamil Nadu grows over seven feet tall. It has the ability to hide an elephant, hence the crop was given this name. ('Kaatu' meaning forest and 'Yaanam' meaning elephant). The rice keeps diabetics and arthritis under control, boosts immunity and protects against skin problems. Very high in folic acid, it helps strengthen the pelvic bone so it was regularly given to pregnant women.

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Mapillai Champa

Tamil Nadu

As the name suggests this rice was given to the mappillai (bridegroom). The night before the wedding, this rice variety was soaked in water. In the morning, the bridegroom would drink the supernatant water of the soaked grains, which was full of enriching nutrients and prove his strength and valour by lifting a heavy boulder. This rice is said to improve digestion, cure mouth ulcers, and is suitable for people with diabetes. It increases hemoglobin count and is believed to fight cancer. This fibrous rice helps keep the mind and body alert.

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Karuppu Kavuni

Tamil Nadu

This black rice called as ‘Kavuni Arisi’ in Tamil, is a rich grain which has been grown in India since the Chola Period. With powerful disease-fighting antioxidants, this sticky rice, contains dietary fiber, anti-inflammatory properties, and has the ability to prevent diabetes, cancer, heart disease and even weight gain.

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Kichli Champa

Tamil Nadu

Kichli Champa also called ‘Chitti Muthyalu’ (meaning small pearls) is an extremely fine and long grain rice which was often used to prepare pulaos and biriyanis. With a relatively low glycemic index of approximately 50, it is a table rice that can be served every day.

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Gobinda Bhog

West Bengal

This traditional aromatic rice variety has a history of over 300 years; The Geographical Indications Registry (GIR) has granted Geographical Indication (GI) status to Gobinda Bhog, a speciality from Burdaman district of West Bengal. It is a short grain rice, with a buttery flavor which works well as a table rice. It is categorised as a ‘Khaas Dhan’ or ‘Special Grain’, because it is offered as prasad to Lord Krishna during the Janmashtami celebrations.

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Illupai Poo Champa

Tamil Nadu

The Iluppai Poo Champa variety gets its name because it has the fragrance of the Bassia Latifolia flower. When consumed, it increases hemoglobin levels and improves breathing patterns.

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Mullan Kazhama

Kerala

From the Wayanad district in Kerala, Mullan Kazhama is a fragrant rice which is believed to have high levels of protein content. The Kazhama rice (now also known as ‘Kaima’) are a group of scented and non- scented rice grown in Wayanad. Farmers claim that a distinct fragrance permeates even in the fields, just before the harvest season.

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Ghandhakasala

Kerala

The origins of this fragrant rice can be traced back to Wayanad district in Kerala. It was mostly grown by the tribal communities and is believed to be a competitor to the well known fragrant rice varieties like Basamati and Jasmine rice. With high disease resistant properties, nutritional value and great taste, Ghandhakasala was used for all family celebrations. It received the Geographical Indication (GI) status in 2010.

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Kalajeera

Odisha

Kalajeera, also known as the 'Prince of Rice' is an aromatic variety. Originating from Orissa, this lowland scented rice variety looks like coriander seeds. It is believed to increase hemoglobin levels and the body metabolism. This fragrant grain has antispasmodic, stomachic, carminative, antibacterial, astringent and sedative properties. Ancient text explains that Kalajeera improves memory and controls diabetes.

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Ajara Ghansal

Maharashtra

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.

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Karunkuruvai

Tamil Nadu

The Karunkuruvai is an important sub species of kuruvai (summer crop) rice variety. Dark brown to black in colour, this rice helps treat elephantiasis, arthritis, and chickenpox. The Karunkuruvai grain is believed to have 'Kayakalpam' properties as it helps protect the body and keep it healthy. Siddha doctors use this rice variety to treat certain conditions, including repairing cell damage. This nutritious grain is believed to control diabetes, cholesterol, blood pressure, and purify blood.

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Val Sivappu

Tamil Nadu

The posterior end of the grain Val Sivappu has a long awn, single bristle like structure which looks like a small bird’s tail, hence the name Val Sivappu. It grows well in saline soil and is drought tolerant. Considered a farmer’s best friend.Val Sivappu can be consumed, as rice or in other South Indian tiffin items like idli or dosa, regularly. It is believed to control diabetics and increase hemoglobin levels.

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Vasanai Seeraga Champa

Tamil Nadu

Seeraga Samba is an aromatic rice that resemble the seeds of seeragam (jeera / cumin). Cultivated during the samba season (August to January), this grain is rich in fibre and vitamins. It is believed to prevent colon and intestine cancer and reduce cholesterol. Traditionally, it is used in the preparation of biryani, and Tamil Nadu favourites like the tomato rice, lemon rice and tamarind rice.

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