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Wayanadan Gandhakasala Rice (GI Number - 187) is an aromatic traditional variety of rice cultivated only in Wayanad. It has been identified as having the potential to compete with the well-known varieties of scented rice like Basmati rice and Jasmine rice. Gandhakasala rice has disease-resistant properties, high nutritional value, fine taste, and cooking properties.
The peculiarity of Gandhakasala is this variety grows only in Wayanad. The unique agro-ecological conditions, methods of organic cultivation, the traditional genetic make-up of cultivars, and unique processing technologies give Gandhakasala a distinct aroma and flavor.
Gandhakasala has been registered with the Geographical Indications (GI) Registry of the Government of India in 2010 as ‘’Wayanad Gandhakasala’’. Gandhakasala is one of the four rice varieties from Kerala which have won the Geographical Indication(GI) Tag
Best known for : Biriyani, Ghee rice, Upma and Payasam
For Biriyani and Ghee Rice :
Step1-Add ghee/oil to a hot pan and heat spices in it.
Step2- When the aroma of spices starts coming, add rice and fry for 3-5 minutes.
Step3- add hot boiled water (Use exactly 1.5 cup water for 1 cup rice. (measure water in the same cup used for measuring rice) and add salt.
Step 4 cook in low flame8-10mts with the pot covered using the lid
Important tip: never use plain water directly, use only hot boiled water or add rice to water only when it starts boiling. Cook in low flame for 8-10 minutes with vessel covered using a lid.
Gruel is used as a diet food for infants and invalids (week and suffering from illness) due to its easy digestibility.
Used as Geriatric food (Elderly People).
Wayanadan Gandhakasala Rice pack of 500gm