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Ketaki Joha - Raw Polished

Assam

Heritage rice varieties from Assam, that are medium and short grain, and scented are broadly classified as ‘Joha’. There are many varieties of joha, and one of them is Ketaki Joha. A Sali crop (winter crop) all the joha varieties are fine grains and have a pleasant aroma, and they do fetch a premium price in the market, as they are low yielders. In Assam, farmers still cultivate it for their home consumption, and use it at special occasions.

Some associate the pleasant aroma of this rice to be similar to that of the Ketaki flowers; a few others have stated that the paddy on the field, has a striking resemblance to the spiky leaves of the ketaki flower.

Though not as fragrant as the other joha varieties, the Spirit of the Earth kitchen team suggests, “if you like Kichili Champa, Thooyamalli, Ajara Ghansal, you will enjoy this grain. It will pair well with your sambhar, rasam and kootu.”

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Native to Assam

Polished White Rice.

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 Rice

Soak the Ketaki Joha 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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