Kalanamak rice is a premium aromatic rice variety native to the Terai region of Uttar Pradesh, India. Known for its distinct fragrance, rich flavor, and soft texture, Kalanamak is often referred to as the “Basmati of the East.” It has a black husk and white grain, with a slightly sticky texture when cooked. This ancient rice variety, dating back over 2,500 years, is mentioned in Buddhist scriptures and is believed to have been a favored offering to Lord Buddha.
Kalanamak rice is highly nutritious, rich in antioxidants, iron, and zinc, making it a healthier alternative to regular white rice. It is also known for its lower glycemic index, making it beneficial for diabetics. Due to its unique aroma and taste, it is widely used in traditional Indian cuisine, particularly in making pulao, biryanis, and special festive dishes.
In recent years, efforts have been made to promote and protect Kalanamak rice through Geographical Indication (GI) tagging, ensuring its authenticity and sustainable cultivation.
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