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Jeerakasala Rice (HSN Code: 10063090) is the smallest aromatic white rice grain in the world. It is also known as Kaima rice or Gobindobhog rice, a short-grain rice with a sweet aroma and a soft flavor. It is a cultural representation of the fusion between Bengali, Malabari, and Mughal cuisines. Southern Indian cuisines like Thalaserry Biryani, Payasam, and Jeera Rice use this rice as their primary ingredient.
In different regions of the nation, the product is known by different names: Ambemohar in Maharashtra, Govindbhog in Bengal, Ghee or Jeera Sambha in Tamil Nadu, and Kaima rice in Kerala. It is grown in West Bengal.
It is highly exported to Middle Eastern countries, and it is well known there under the names Kaima, Jeerakasala, or Ghee Rice.
Gobindobhog rice is thought to have more protein than brown rice, and the body can absorb that protein far more effectively. This healthy rice variety is used in Ayurveda to correct bodily imbalances since it is easy to digest. Though it is always advisable to get a doctor's advice if you have any medical conditions. Medical research has shown that Gobindobhog rice apparently quickens the body's fat-burning process. In actuality, the vital vitamin in rice aids in mobilizing liver fat.
Country Of Origin : India
Jeerakasala Rice, also revered as Kaima rice or Gobindobhog rice, is an extraordinary type of short-grain rice, celebrated for its unique fusion of cultural significance and culinary versatility. Known for being the smallest aromatic white rice grain in the world, Jeerakasala rice has etched its place in history and cuisine alike. Whether it's the fragrant Thalaserry Biryani from Kerala or the delightful Payasam, this rice leaves an indelible mark on any dish it graces.
Jeerakasala rice is primarily grown in the fertile fields of West Bengal, India, where it thrives and evolves through expert cultivation practices. Across various regions and culinary traditions, this rice is known by different names:
Its widespread popularity transcends geographical boundaries, finding a cherished spot in Middle Eastern countries where it is commonly known as Kaima, Jeerakasala, or Ghee Rice.
Jeerakasala rice is much more than a food staple; it's a cultural artifact that bridges Bengali, Malabari, and Mughal cuisines, illustrating how food can harmoniously merge diverse traditions. This vibrant blend is particularly evident in Southern Indian culinary masterpieces like Thalaserry Biryani, Payasam, and Jeera Rice, where Jeerakasala rice is the star ingredient.
The tiny grains of Jeerakasala rice are imbued with a sweet aroma and a soft flavor profile that make any dish not just a meal, but a sensory experience. Each grain is delicate yet fulfilling, and its aromatic essence lingers long after the meal, making it an ideal choice for festive and everyday cooking alike.
Jeerakasala rice isn't just about delightful flavors; it's also packed with nutritional benefits that make it a healthy component of your diet:
However, it is always advisable to consult with a healthcare provider before making any changes to your diet, especially if you have underlying medical conditions.
Jeerakasala rice is highly sought after not just in India, but around the globe. Middle Eastern countries are notable importers of this aromatic rice, where it's appreciated for its quality and flavor. Its HSN Code is 10063090, identifying its specific type and ensuring its traceability and quality standards in international trade.
A versatile ingredient, Jeerakasala rice excels in a multitude of dishes, adapting its flavor and texture to bring out the best in recipes:
Originating from Kerala, Thalaserry Biryani is incomplete without Jeerakasala rice. Its unique aroma and texture perfectly complement the richness of the spices and meats used in Biryani, creating an unforgettable culinary experience.
Ingredients: - Jeerakasala Rice - Chicken or Mutton - Biryani Spices (cloves, cardamom, cinnamon, etc.) - Onions, Tomatoes, and Mint leaves
Method: 1. Cook the Jeerakasala rice till it's soft yet firm. 2. Layer with the cooked meat and spices. 3. Seal and cook on low heat, allowing the flavors to meld together.
Also known as Kheer, Payasam is a traditional sweet dish that's especially celebrated during festivals. Jeerakasala rice adds a delightful fragrance and a creamy texture.
Ingredients: - Jeerakasala Rice - Milk - Sugar or Jaggery - Cardamom - Dry Fruits (Cashews, Raisins, etc.)
Method: 1. Cook Jeerakasala rice in milk till it’s soft. 2. Add sugar or jaggery according to taste. 3. Garnish with cardamom and
