Jeera Phool - Raw Polished

This aromatic grain resembles a long and fine cumin seed – that could possibly be the reason it was given the name jeera (cumin) phool (flower). About a decade ago, this rice was found and available within its place of origin. However, in 2005, a group of 20 tribal women farmers from six villages in Surguja district in Chhattisgarh, realized the threats to the survival of this heritage rice. They formed a self-help group to protect and promote it. Within a few years, more people joined their pursuit and they eventually registered this variety with Plant Varieties and Farmers’ Rights Authority of India. The group then applied for a Geographical Indication (GI) tag, which was approved on in March 2019.

The grain when cooked al dente works well as a pilaf, and when cooked till soft, it pairs well with your lentil-based gravies.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Chhatisgarh

Brown

It is recommended to store rice in a cool, dry area. If it needs to be preserved for a long period, say over a month or more, dried neem leaves can be added into the pack/box. It is better to avoid storing in humid areas as this would cause pests to form faster. Since our heritage rice is purely organic, the husk is sweeter, which in turn could invite pests if not stored as suggested above.

Raw Polished

Soak the Jeeraphool 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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