Kalanamak Rice

Kalanamak rice is a non-basmati, medium-slender grain rice with a distinctive fragrance that surpasses many traditional basmati varieties. Its name literally means “black husk” (kala = black, namak = salt) referencing the dark-husked paddy of this variety.  It has a deep cultural and historical legacy, cultivated since the Buddhist era in the Kapilvastu / Terai belt. 

Key features & benefits:

• Rich aromatic profile: When you cook Kalanamak rice the fragrance fills the kitchen and the grains elongate beautifully while staying soft and light.

• Delicate texture: On cooking, it becomes fluffy, non-sticky and easily digestible, offering a premium dining experience.

• Nutritious & health-conscious: Compared to standard rice varieties, Kalanamak is richer in micronutrients like iron and zinc, and features a low Glycemic Index (GI around ~49-52%), making it more suitable for those mindful of sugar levels. 

• Heritage & authenticity: This rice is GI-tagged (Geographical Indication) to protect its regional identity and ensure authenticity. 

Taste & aroma experiences:
When cooked, the grains of Kalanamak rice deliver a subtle nutty aroma, deep flavour and a lingering fragrance that complements both everyday meals and special occasions.

Suggested uses:
This aromatic rice shines as a standalone steamed rice to accompany light curries or vegetarian preparations. It also works beautifully in biryanis, pilafs or festive menus where the fragrance adds elegance.
For best results: rinse gently, soak for 15-20 minutes, cook with a little ghee or oil and minimal seasoning to allow the natural aroma and flavour to come through.

Why choose this premium variety?
Unlike high-yield generic rice, Kalanamak is a niche, heritage grain grown with fewer chemicals, often in traditional fields, preserving the natural scent and integrity of the cultivar. It is ideal for consumers who value superior taste, healthier options and a connection to India’s rich agricultural heritage.