At our 50-acre organic farm in Manjakkudi, Kumbakonam, we cultivate heritage, artisanal rice using purely organic practices. Rich in nutrients, heritage grains protect our soil; At our farm, located in the heart of the janma-bhoomi of Pujya Swami Dayananda Saraswati, we hand-select only the best quality seeds and harvest twice a year during the traditional harvesting season.
GRAINS OF GOODNESS
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Acharmati
₹140.00 Per KgOdisha
Acharmati is a short bold rice from Odisha. Though it has pleasant yellow husk, when removed, the kernel is dull white in colour. This fragrant grain is an autumn crop and accordingly to farmers is a high yielding variety. Most scented rice variants from this region are used to make kichadi, pulao, kheer or served as plain table rice.
Cooking Instructions
Soak the Acharmati Raw polished rice for 1/2 hour 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.
Tags: Brown Rice, Everyday Table Rice, Fragrant, Pulav, Aromatic -
Ambe Mohar
₹140.00 Per KgMaharashtra
“Pej/ Kanji (rice gruel) makes for a great health drink because it allows for better assimilation of Vit D & calcium,” explains nutritionist and fitness expert Rujuta Diwekar. And Ambemohar was the rice used by people in Maharashtra (particularly the Mulshi region in Pune) to prepare this nutritious dish, and it was relished by children and adults.
This short and low yielding grain has the aroma of mango blossoms, hence the name( Ambe means mango, mohar means flowers). It was extensively used in Maharashtra for religious ceremonies and during festivals; the rice was also used to make puffed rice called murmure; the bran from this grain has been used for oil extraction and mushroom cultivation. However since the yield was low, a hybrid variant called Indrayani with ambemohar parentage was developed by the Rice Research Centre near Lonavala. Due to this, farmers gave up this traditional grain in the late 1980s. Awarded a GI tag in 2016, Mulshi Ambemohar rice is believed to have been a favourite of the Peshwa rulers.
Cooking Instructions
Soak the Ambe Mohar 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.
Soak the Ambe Mohar 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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Bommi
₹120.00 Per KgTamilnadu
Cooking Instructions
Soak the Bommi boiled polished rice for 10 mts before cooking. Cook it in the ratio of 1:3 (For 1 cup rice, add 3 cups water). Please adjust the water ratio according to your preference.
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Bora
₹140.00 Per KgAssam
In Assam it is common to serve the glutinous Bora rice at social and religious gatherings. The rice is paired with milk or curd along with a liberal spoon of sugar or jaggery. However, people in Assam use the Bora rice extensively to make ‘everyday specials’ like rice beer, pithas (biscuit like confectionaries), chira (flaked rice), sunga chaol (roasted rice inside bamboo internode), hurum (expanded waxy rice), and sandoh guri (roasted parboiled rice powder) all through the year.
Sivasagar a town located in Assam was once the seat of the Ahom kings and is, thus, historically important. The palace in this town referred to as the Kareng Ghar was initiated in 1698 CE. It was originally built on brick and bamboo, and during the reign of Rajehswar Singha, ‘unusual’ binding ingredients, such as a paste made from bora rice and duck eggs were used, to hold different components together. Today, though the palace is in dilapidated condition, the structure is still intact!
Cooking Instructions
Soak the Bora rice for 2 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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Chak Hao Poireiton
₹350.00 Per KgManipur
Chak Hao Poireiton is a black rice from Manipur. The literal meaning of Chak Hao is ‘delicious rice’ (Chak – rice; Hao-delicious). This sticky textured rice is rich in fibre and it usually turns deep purple when cooked due to its anthocuanin content. This grain has disease fighting antioxidants and prevents diabetes, cancer and heart disease. One serving of black rice offers a high amount of flavanoid phytonutrients, mineral content such as iron and copper and. It is a good source of plant-based protein.
Cooking Instructions
Soak the Chakhao Poireiton rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
Tags: Black Rice, Sticky Rice, Diabetic Friendly, Cancer, Heart Diseases, Plant Based Protein, Minerals -
Dadshal
₹140.00 Per KgWest Bengal
Dadshal is classified as a scented rice variety – however, it does not have a strong fragrance like its counterpart, the Gobinda Bhog. But, if you want ‘tasty’ table rice, this is it. Chef Anumitra Ghosh Dastidar, owner of Edible Archives restaurant in Anjuna, Goa, explains that it is possible to replace imported ingredients with local produce to make an international dish. “One can try using India’s indigenous rice varieties to make say, sushi or risotto,” she said reflecting on her own experience of using the ‘Dadshal’ rice variety of West Bengal.
After cyclone Aila hit Sundarbans in 2009, the modern salt-tolerant seeds couldn’t survive increased salinity of soil. It compelled Sudebi Mandal from Uttar Gobindokathi village of Sundarbans in North 24 Parganas district to explore heritage rice varieties. In an interview to Down to Earth, she explains that farmers now cultivate Kantarangi and Nico—FRVs (folk rice varieties) that can thrive under such conditions. They are also experimenting with aromatic strains like Kanakchur, Gobindo Bhog, Kamini Bhog, Dadshal and Chinakamini—for the past three years.
Cooking Instructions
Soak the Dadshal 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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Dayala Modina
₹140.00 Per KgWest Bengal
Cooking Instructions
Soak the Dayala Modina boiled polished rice for 10 mts before cooking. Cook it in the ratio of 1:3 (For 1 cup rice, add 3 cups water). Please adjust the water ratio according to your preference.
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Dayala Modina Poha
₹170.00 Per KgWest Bengal
Cooking Instructions
Soak the Dayala Modina Poha for 10 minutes before cooking.
Tags: Poha -
Dudeshwar
₹140.00 Per KgWest Bengal
Cooking Instructions
Soak the Dudeshwar Raw polished rice for 1/2 hour 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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Gobinda Bhog
₹140.00 Per KgWest Bengal
This traditional aromatic rice variety has a history of over 300 years; The Geographical Indications Registry (GIR) has granted Geographical Indication (GI) status to Gobinda Bhog, a speciality from Burdaman district of West Bengal. It is a short grain rice, with a buttery flavor which works well as a table rice. It is categorised as a ‘Khaas Dhan’ or ‘Special Grain’, because it is offered as prasad to Lord Krishna during the Janmashtami celebrations.
Cooking Instructions
Soak the Gobinda Bhog 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.
Soak the Gobinda Bhog 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.
Tags: Aromatic, Brown Rice, Special Occasion -
Heitup Phou
₹140.00 Per KgManipur
Cooking Instructions
Soak the Heitup Phou 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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Jeera Phool
₹140.00 Per KgChhattisgarh
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.
Cooking Instructions
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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Jeeraga Champa
₹120.00 Per KgTamilnadu
Jeeraga Champa is an aromatic rice that resemble the seeds of jeera (seeragam / cumin). Cultivated during the champa season (August to January), this grain is rich in fibre and vitamins. It is believed to prevent colon and intestine cancer and reduce cholesterol. Traditionally, it is used in the preparation of biryani, and Tamil Nadu favourites like the tomato rice, lemon rice and tamarind rice.
Cooking Instructions
Soak the Jeeraga Champa 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.
Tags: Fragrant, Brown Rice, Everyday table rice -
Kala Namak
₹140.00 Per KgUttar 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.
Cooking Instructions
Tags: Fragrant, Brown Rice, Kidney Problems, Blood Related AilmentsSoak 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.
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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Kalajeera
₹140.00 Per KgOdisha
Kalajeera, also known as the ‘Prince of Rice’ is an aromatic variety. Originating from Orissa, this lowland scented rice variety looks like coriander seeds. It is believed to increase hemoglobin levels and the body metabolism. This fragrant grain has antispasmodic, stomachic, carminative, antibacterial, astringent and sedative properties. Ancient text explains that Kalajeera improves memory and controls diabetes.
Cooking Instructions
Soak the Kalajeera boiled single polished rice for 10 mts before cooking. Cook it in the ratio of 1:3 (For 1 cup rice, add 3 cups water). Please adjust the water ratio according to your preference.
Tags: Everyday Table Rice, Brown Rice, Aromatic, Memory, Diabetic -
Kamini Bhog
₹140.00 Per KgWest Bengal
Kamini Bhog was and still is reserved for those special occasions in many parts of India. Though not as popular as Gobinda Bhog, this glutinous rice originating in from the Sundarbans grows in deep water. This bold scented rice, is often parboiled or made into rice flakes (chira) and are used extensively in rituals.
On February 10, 1904, Viceroy Lord Curzon visited Burdwan to confer the title of maharaja on then king of Burdwan Vijaychanda, says Niradabaran Sarkar, a historian of Burdwan. Vairabchandra Nag, a local sweet-maker, had made the sitabhog and mihidana to mark the occasion. Lord Curzon was surprised to have such unique sweets and praised and thanked Vairabchandra Nag in the certificate given to him saying he never had such sweet ever before.
Mihidana is today one of the most sought after sweets from Bengal. It is made from powdered Kamini Bhog, Gobinda Bhog and basmati rice, mixed with a small amount of besan and saffron for a golden colour. They are blended very well with water by hand till it turns light and the mix is poured through a brass ladle with tiny holes into a pot of ghee and deep-fried. The fine fried small rice-like grains are dipped in sugar syrup and drained once soaked.
Cooking Instructions
Soak the Kamini Bhog 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.
Soak the Kamini Bhog 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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Katarni
₹140.00 Per KgBihar
Katarni is an aromatic grain and was reserved for ‘ceremonial’ events. Native to Bhagalpur and Banka districts of Bihar, this rice has been facing the threat of extinction. Legend has it that the local regent Maharaja Rahmat Ali Khan Bahadur of Kharagpur pioneered Katarni plantation in the region. From this virgin batch of seeds, virtually all of today’s-observed crops are proliferated.
The word ‘Katami’ literally means an ‘awl with a hook at the end for sewing’. Awl is a pointed tool for making holes in wood or leather. The name Katami has been derived due to the shape of the apex of paddy which is similar to the tip of awl.
Katarni rice has been registered with the Geographical Indications (GI) registry of Government of India in 2018.
Cooking Instructions
Soak the Katarni 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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Kerala Sundari
₹140.00 Per KgWest Bengal
Popular in the Sunderbans, Kerala Sundari is a non-scented, bold rice and a good yielder. People are still unsure of why it is called Kerala Sundari; could it have migrated from Kerala? We have no documented evidence to prove this migration. But, what we do know is that this slender shaped grain is being revived by over 1000 farmers in and around Puralia district and is high in demand! If you are looking for everyday table rice, this is the one!
Cooking Instructions
Soak the Kerala Sundari 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.
Soak the Kerala Sundari raw polished rice for 1/2 hour 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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Ketaki Joha
₹140.00 Per KgAssam
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.”
Cooking Instructions
Soak the Ketaki Joha 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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Khudi Khas
₹140.00 Per KgWest Bengal
“Owing to the edapho-climatic factors, rice became the staple food of Eastern India since millennia. A survey report published in 1930 showed that the erstwhile Bengal province had 15000 rice varieties. However, majority of these belonged to Bangladesh. Our forefathers have developed and selected these varieties from a single crop species of rice, ie, Oryza sativa aiming to meet the food security of future generations. But we have forgotten to acknowledge their contribution. Each variety is unique with specific characteristics like disease resistance, flood tolerance, flood as well as drought tolerance, high grain yields, aroma,” writes Dr. Anupam Paul for a publication.
One of these forgotten types of rice is Khudi Khas. Though there is almost no literature on this variety of rice, farmers have attributed the word ‘Khas’(meaning special) to it; so it is only fair to assume, it was reserved for special occasions. It has a distinctive taste and aroma; we suggest that it’s a very good choice if you are planning to cook khichuri.
Cooking Instructions
Soak the Khudi Khas 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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Kon Joha
₹140.00 Per KgAssam
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.
Cooking Instructions
Soak the Kon Joha 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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Kunkuni Joha
₹140.00 Per KgAssam
The lush green fields that lay on her way to the hospital in Jorhat district, Assam always fascinated Nanbita. Though trained as an auxiliary nurse, the young Nabanita chose farming as her occupation in 2010. Today, the enterprising entrepreneur manages a small agri-hub – with production of flowers, fruits, vegetables, pulses, oilseeds and a variety of joha rices, including Kunkuni Joho, Ketaki Joha and Kola Joha. Joha rice is very popular among the consumers of the region due to its unique quality, aroma, superfine kernel, good cooking quality compared to the other scented rice cultivars of India.
The Spirit of the Earth kitchen team documents it as, “Excellent rice! A fine grain and very flavourful.”
Cooking Instructions
Soak the Kunkuni Joha 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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Laicha
₹140.00 Per KgChhatisgarh
A research conducted by the Indira Gandhi Krishi Vishwavidyalaya (IGKV), Raipur and the Bhabha Atomic Research Centre (BARC) Mumbai in 2018, revealed that three heritage rice varieties of Chhattisgarh – Gathwan, Maharaji and Laicha – have the ability to fight cancer.
The rice variety ‘Laicha’ was given its name because of its ability to prevent skin diseases. However, this research points out that, between the three heritage rice varieties tested, Laicha was found to be the most effective in preventing the proliferation of cancer cells and destroying them.
In ancient Indian records such as Susrutha Samhitha and Charaka Samhitha of about 10,00 BC, there were records of using rice for medicinal purposes. Laicha and Navara from Kerala are examples of rice used in the preparation of medicines, for both consumption and external application. So, this research, done in 2018, is further proof that heritage rice is healthy.Cooking Instructions
Soak the Laicha 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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Laicha Poha
₹170.00 Per KgChhatisgarh
A research conducted by the Indira Gandhi Krishi Vishwavidyalaya (IGKV), Raipur and the Bhabha Atomic Research Centre (BARC) Mumbai in 2018, revealed that three heritage rice varieties of Chhattisgarh – Gathwan, Maharaji and Laicha – have the ability to fight cancer. The rice variety ‘Laicha’ was given its name because of its ability to prevent skin diseases. However, this research points out that, between the three heritage rice varieties tested, Laicha was found to be the most effective in preventing proliferation of cancer cells and destroying them. In ancient Indian records such as Susrutha Samhitha and Charaka Samhitha of about 10,00 BC, there were records of using rice for medicinal purposes. Laicha and Navara from Kerala are examples of rice used in preparation of medicines, for both consumption and external application. So, this research, done in 2018, is further proof that heritage rice is healthy.
Cooking Instructions
Soak the Laicha Poha for 10 minutes before cooking.
Tags: Poha -
Lakhisar
₹140.00 Per KgBihar
Cooking Instructions
Soak the Lakhisar 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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Manag Nungshibi
₹140.00 Per KgManipur
Cooking Instructions
Soak the Manag Nungshibi 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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Mehijawain
₹140.00 Per KgBihar
Cooking Instructions
Soak the Mehijawain 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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Moirang Phou
₹140.00 Per KgManipur
Cooking Instructions
Soak the Moirang Phou 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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Mullan Kazhama
₹140.00 Per KgKerala
From the Wayanad district in Kerala, Mullan Kazhama is a fragrant rice which is believed to have high levels of protein content. The Kazhama rice (now also known as ‘Kaima’) are a group of scented and non- scented rice grown in Wayanad. Farmers claim that a distinct fragrance permeates even in the fields, just before the harvest season.
Cooking Instructions
Soak the Mullan Kazhama Raw polished rice for 1/2 hour 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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Navara Pepper Pappad
₹600.00 Per KgIngredients: Navara Rice, Urad Dal, Pepper, Rock Salt, Cold-Pressed Groundnut Oil, Baking Soda, Asafoetida & Ghee.
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Neelam Champa
₹120.00 Per KgTamilnadu
Cultivated in low lying areas, the Neelam Champa is a medicinal rice. Once upon a time, it was prescribed for lactating mothers in Tamil Nadu. In 2014, a survey done by the Centre for Indian Knowledge Systems (CIKS) reported that Neelam Champa has the highest content of calcium. So, it is not surprise it is categorized as a ‘women’s rice’ and recommended choice for pregnant women and lactating mothers. In their documentation, they also state that the GI index is low in this variety of red rice. Ideal as an everyday table rice, or as a kanji.
Cooking Instructions
Tags: Polished Rice, Phytoconstituents, Blood Purification, Blood Circulation, Long GrainSoak the Neelam Champa rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
Soak the Neelam Champa polished rice for 1/2 hour 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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Samundra Chini
₹140.00 Per KgChhattisgarh
Some farmers refer to this grain as Samunchini, a few others call it Samundchini, and many others, especially seed conservers call it Samudra Chini. Like out fellow seed conservers, we also call this nutty and slightly aromatic grain, Samundra Chini. The first time we cooked this rice, we expected a strong aroma to waft through our kitchen, since it is classified as an aromatic rice. Truth be told, the scent was extremely mild, but the rice was light weight. When cooked in a ratio of 1 cup rice to 3 cups water, it works great as everyday table rice.
Chhattisgarh is known as rice bowl of India and each district is known to produce traditional aromatic rice varieties. The Bilaspur district is where the Samudra Chini is famous for. Heritage rice varieties are still being conserved, cultivated and shared by marginal farmers. With the seeds shared by these farmers, we are able to cultivate this rice in Manjakkudi, Tamil Nadu, and bring it to your homes.Cooking Instructions
Soak the Samundra Chini 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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Sukhdas
₹140.00 Per KgUttar Pradesh
Sukhdas was cultivated in Oudh (Kannauj to Gorakhpur in Uttar Pradesh, India). This white-grained, delicate, scented rice was cooked in the royal kitchen for Emperor Akbar. There is a mention in the document in Ain-i-Akbari written by Abul Fazl Allami around 1590 AD which gives an idea of how rice cultivars were obtained for the imperial kitchen during Akbar’s period. “. . . at the beginning of every quarter, the Diwan-i-buyutat and the Mir Bakawal collect whatever they think will be necessary; e.g. Sukhdas rice from Bharaij (present-day Bahraich in Uttar Pradesh), Dewzira rice from Gwaliar (Gwalior in Madhya Pradesh), Jinjin rice from Rajori . ..” Sukhdas continued to be famous throughout the 17th century and kings, nobles and the common men, all appreciated its taste, flavour and delicacy. The Sukhdas rice travelled from the kitchen of the Nawabs of Oudh to kitchens and farms of the Nawabs of Arcot. Today, we grow this rare seed in a small village located in the heart of the Delta region, called Manjakkudi.
Cooking Instructions
Soak the Sukhdas 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.
Soak the Sukhdas 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.
Tags: White Grained, Aromatic, Pulav, Biryani, Fragrant -
Teel Kasturi
₹140.00 Per KgChhatisgarh
Cooking Instructions
Soak the Teel Kasturi boiled polished rice for 10 mts before cooking. Cook it in the ratio of 1:3 (For 1 cup rice, add 3 cups water). Please adjust the water ratio according to your preference.
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Thooyamalli
₹120.00 Per KgTamilnadu
Thooyamalli, a traditional rice variety, gets its name from its striking resemblance to jasmine buds. Thooyamalli is a tasty rice that strengthens the nerves in the body. Loaded with medicinal benefits, this grain delays ageing of internal organs, keeps the mind active and skin healthy. The oil present in parboiled Thooyamalli rice helps lower harmful cholesterol levels and blood pressure, whilst raising the levels of healthy HDL cholesterol.
Cooking Instructions
Soak the Thooyamalli 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.
Tags: Brown Rice, Everyday Table Rice, Iddly, Dosa, Cholestrol