Kala Namak - Raw Polished

Uttar Pradesh

When Gautam Budhha visited Kapilvastu for first time after attaining enlightenment, he gave the grains of Kala Namak to the local people and asked them to sow it. This grain is often called ‘Buddha’s Gift’ and was also found in a kitchen store of a house in UP in one of the excavations. With the husk being black and the ability to grow in saline soils, this grain was appropriately called Kala (black) and Namak (salt). This fragrant grain was granted Geographical Indication (GI) tag in 2012. It is considered one of the finest rice varieties in the international market, people suffering from kidney problems and those with skin and blood-related ailments are advised to consume this variety of rice.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Uttar Pradesh

White

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 Rice

Soak the Kala Namak 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.

Raw Polished Rice

Soak the Kala Namak Raw 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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Kala Namak - Raw Polished