Wayanad Jeerakasala rice is a variety of traditional, non-
Basmati
Basmati () is a variety of long, slender-grained aromatic rice which originates from the Indian subcontinent, mainly in the regions of Nepal, Punjab, Haryana, Sindh and many other states and provinces of India and Pakistan.[rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...]
with golden yellow colour mainly grown in the
Indian state
India is a federal union comprising 28 states and 8 union territories, for a total of 36 subnational entities. The states and union territories are further subdivided into 800 districts and smaller administrative divisions by the respe ...
of
Kerala
Kerala ( , ) is a States and union territories of India, state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile ...
. It is a common and widely cultivated crop in
Wayanad district
Wayanad () is a district in the north-east of the Indian state of Kerala, with its administrative headquarters at the municipality of Kalpetta. It is the only plateau in Kerala. The Wayanad Plateau forms a continuation of the Mysore Plateau, ...
. The other variety from the same region,
Wayanad Gandhakasala rice is known for its
sandalwood
Sandalwood is a class of woods from trees in the genus ''Santalum''. The woods are heavy, yellow, and fine-grained, and, unlike many other aromatic woods, they retain their fragrance for decades. Sandalwood oil is extracted from the woods. Sanda ...
-like flavor, while Wayanad Jeerakasala rice resembles cumin seeds in both appearance and taste and are so unique from one another.
Under its
Geographical Indication
A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town or region). The use of a geographical indication, as an indication of the product's source, is inten ...
tag, it is referred to as "Wayanad Jeerakasala Rice".
Name
Wayanad Jeerakasala rice is a prized crop in Waynad and so named after the location. "Jeera" means
cumin
Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...
while "Kasala" means seed in the local state language of
Malayalam
Malayalam (; , ) is a Dravidian languages, Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry (union territory), Puducherry (Mahé district) by the Malayali people. It is one of ...
.
Description
List of characteristics and facts about Wayanad Jeerakasala Rice:
Characteristics
* Wayanad Jeerakasala Rice is famous for its fragrance and aroma of Cumin. Its uniqueness is attributed to the climatic conditions, varietal characters, and organic cultivation methods. Grown in Wayanad's valley bottom, the low temperature regime encourages the cultivation of this scented rice variety.
Cultivation
* Wayanad Jeerakasala Rice is cultivated in the Nancha season (
Kharif
Kharif crops, also known as monsoon crops or autumn crops, are domesticated plants that are cultivated and harvested in India, Pakistan and Bangladesh during the Indian subcontinent's monsoon season, which lasts from June to November depending ...
) using traditional knowledge and practices. The tribes of Wayanad, including
Kurichyas and
Kurumas, rely on paddy for their livelihood and food security. The Wayanad Chettis, Kurichya, and Kuruma tribal groups traditionally cultivate this variety, committed to conserving it for future generations.
Usage
* This rice is used for preparing
Ghee rice, also called "
Neichore", a delicacy of the Muslims of Kerala, and is a major
Mappilah cuisine.
Wayanad Jeerakasala rice is also used for preparing
Uppuma,
Payasam
Kheer, khir or payasam is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it ...
,
Puttu
Puttu (; ; ; ) is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory f ...
, and
rice flakes
Poha, chivda, chiwda or flattened rice is a preparation of rice made from raw, toasted, or parboiled rice grains pounded into flat flakes. It is traditional to many rice-cultivating cultures in Southeast Asia and South Asia. It is also known as r ...
(aval).
Geographical indication
It was awarded the
Geographical Indication
A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town or region). The use of a geographical indication, as an indication of the product's source, is inten ...
(GI) status tag from the
Geographical Indications Registry, under the
Union Government of India
The Government of India (ISO: Bhārata Sarakāra, legally the Union Government or Union of India or the Central Government) is the national authority of the Republic of India, located in South Asia, consisting of 36 states and union territo ...
, on 4 October 2010 and is valid until 22 September 2029.
Kerala Agricultural University from Thrissur & Wayanad Jilla Sugandha Nellulpadaka Karshaka Samithi from Wayanad, proposed the GI registration of Wayanad Jeerakasala rice. After filing the application in September 2009, the rice was granted the GI tag in 2010 by the Geographical Indication Registry in
Chennai
Chennai, also known as Madras (List of renamed places in India#Tamil Nadu, its official name until 1996), is the capital city, capital and List of cities in Tamil Nadu by population, largest city of Tamil Nadu, the southernmost states and ...
, making the name "Wayanad Jeerakasala rice" exclusive to the rice grown in the region.
It thus became the third rice variety from Kerala after
Pokkali rice and the 20th type of goods from Kerala to earn the GI tag.
The GI tag protects the rice from illegal selling and marketing, and gives it legal protection and a unique identity.
References
{{Varieties of rice
Rice varieties
Indian cuisine
GI Tagged Rice varieties of India
Rice production in India
Economy of Kerala
Agriculture in Kerala
Geographical indications in Kerala