Jeeraga Samba Rice

Idly Rice

Idly rice, also known as parboiled rice or idli rava, is a type of rice that has been partially boiled in its husk before being dried and hulled. This process makes the rice easier to digest by retaining more nutrients than traditionally processed white rice. It is commonly used to make idlis, a traditional South Indian breakfast dish made from fermented batter of rice and lentils. Idly rice produces soft and fluffy idlis with a mild taste that pairs well with chutneys and sambars. The high starch content of idly rice also makes it ideal for making dosa, another popular South Indian dish. Its versatility makes it a staple ingredient in many households throughout India, especially in the southern region where idlis are widely consumed.

Sona Masuri Rice : Kurnool Sona Masuri is a high-quality rice variety that originated in the Kurnool district of Andhra Pradesh, India. It is known for its unique aroma, delicious taste, and distinct texture. The grains of Kurnool Sona Masuri are medium-sized, slender, and curved, with a light brown color. This variety of rice is popularly used in many traditional Indian dishes such as biryanis and pulao and is famous among food enthusiasts both nationally and internationally. The climate conditions of the Kurnool district combined with the traditional farming techniques used by the farmers contribute to the high quality of this rice variety. Kurnool Sona Masuri is an excellent source of carbohydrates, vitamins, and minerals such as magnesium and potassium. Its flavor profile pairs well with an array of spices making it a go-to choice for chefs around the world looking for premium-grade basmati alternatives to elevate their culinary creations.

Palakkad matta Rice: Palakkad Matta Rice is a unique variety of rice that is predominantly cultivated in the Palakkad district of Kerala, India. It has a distinct taste and texture owing to its unpolished nature, which helps retain its nutritional value. The brownish-red grains are characterized by their short and thick dimensions, making them an excellent option for preparing traditional dishes such as biryanis and pulavs. Unlike other varieties of rice that are susceptible to pest infestations, Palakkad Matta Rice is naturally resistant to pests and insects; hence there is no need for preservatives or chemicals during cultivation or storage. Its high fiber content makes it ideal for digestion and helps maintain cholesterol levels too. In summary, Palakkad Matta Rice represents not only a staple food in Southern India but also a healthy dietary option with multiple health benefits.

Matta rice: Matta rice, also known as rose-colored or pink rice, is a high-quality variety of long-grain rice that is primarily grown and cultivated in the Northern regions of Pakistan. It has gained recognition for its unique taste and aroma, which are due to its specific cultivation and processing methods. Matta rice is naturally grown without the use of any chemicals or pesticides making it organic and nutritious. It's known to be rich in fiber, antioxidants, vitamins B1 and B6, potassium, magnesium, calcium, iron, and zinc. Many dishes like biryani and pilaf can be prepared using matta rice that adds flavor to dishes with its nutty taste and brownish-pink hue. This unique variety of rice not only provides health benefits but also supports local farmers by increasing their income through exports.

A variety of rice grown in Kerala, India with long, fluffy, lustrous texture grains with a natural red colour within it’s bran where the colour specifically comes from an antioxidant called anthocyanin. It is aromatic, has a great taste and a nutty flavour. Helps in weight loss and controlling diabetes. It has 10 times more antioxidants than brown rice. The very earthy flavour of red matta rice goes very well with lamb, beef or goat meats.