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Vanaragam

 

Tamil Nadu

The art of naming of heritage rice, reflects on the thoughtfulness and sharp observation skills of farmers. It’s a remarkable and artistic process; The salient characteristic of each variety is brought out simply with a name. Rice was named according to its shape, place of cultivation, taste, fragrance, appearance, colour, and even after famous people.

In Tamil, vaṉam means ‘forest’ and ragam means ‘variety’; this short and sporty grain is called Vanaragam, and the reasons are unclear. It’s difficult to pin point the flavour of this one. Almost wild and mystical like its name. But, its ideal as an everyday table rice.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Tamilnadu

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.

Soak the  Vanaragam 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.

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