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Heritage rice varieties from Assam, that are medium and short grain, and scented are broadly classified as ‘Joha’. There are many varieties of joha – all of them have a pleasant aroma, are fine grains, and 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.

 All the Joha varieties are used in the preparation of pulao and desserts. The Bora Chaulor Payas is a famous sweet delicacy, which is only made using the Joha rice variety; it is very similar to a rice kheer. In the first Ramayana script in Assamese written some 600 years ago by Madhab Kandoli, there has been reference of attempt to feed Kumbhakarna with various local food, including the Joha rice.                

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Assam

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.

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