Joha To Kala Namak: 8 GI-Tagged Rice Varieties In India

Rice, a staple ingredient in several states and regions of India, is an essential ingredient with multiple uses. It can be cooked and eaten with curries and sabjis or ground with water to make flour, which is then blended with lentils to prepare the batter for idli or dosa. With different varieties of rice grown in various parts of the country, assigning them a special status puts the product and its place of origin on the map.

Here are eight varieties of rice in India that have received GI tags over the years:

1) Navara Rice

Also known as Njavara rice, this GI-tagged rice awarded in 2007 is native to the state of Kerala and has been an important ingredient in Ayurvedic medicines for centuries. With its cultivation dating back to over 2000 years ago, this rice is grown in nine districts, including Alleppey, Palakkad, Kottayam, Malappuram, Trisshur, Kozhikode, Kannur and Wayanad. Rich in fats, proteins and carbohydrates, it is often called ''gold'' due to its marvellous health benefits and availability in a few regions. Beneficial for the immune system, pregnant women and babies, the rice is sometimes ground to make a fine powder and mixed with milk as a cereal.

2) Gobindobhog Rice

A sweet, fragrant and small rice grain with a flavour resembling butter, Gobindobhog rice was cultivated in West Bengal. It has been named due to its usage in preparing bhogs for Lord Krishna. Initially cultivated in Hooghly, Bardhaman, Birbhum and Nadia, it soon spread to Purulia and Bankura districts and, later, to other states such as Chattisgarh and Bihar. Rich in potassium, magnesium and carbohydrates, Gobindobhog keeps the digestive system intact while promoting healthy gut and bowel movements. Known as the ''king of rice'' in the state, this rice got its GI tag in 2017 and is used to prepare a range of mouthwatering dishes such as payesh or pulao.

3) Joha Rice

Also known as mi Jaha or Jaha rice, Joha is grown in Assam and Garo Hills. From its fragrant aroma to its delicious taste and soft texture, this rice is perfect for making kheer, pulao or pudding. Rich in carbohydrates, amino acids and proteins, the former fuels the body with energy, while the latter is a plant-based source of proteins for vegans. Its sweet aroma and physical characteristics set it apart from Basmati, while its GI tag status, awarded in 2016, makes it exquisite and incredibly special to the northeastern regions.

4) Ajara Ghansal Rice

Cultivated in the Ajara district of Maharashtra, this rice got its GI tag in 2015 and has a short and slim appearance, sweet aroma, and unique taste. It tends to become fluffy when cooked and offers a range of nutritional benefits, from fibre to vitamins, minerals, and proteins, making it an ideal choice for khichdi, biryani or pulao. Due to its sustainable cultivation and health benefits, it is slowly gaining recognition among health enthusiasts, who consume the rice for its delectable taste while staying fit.

5) Tulaipanji Rice

Classified as a ''non-Basmati, aromatic rice,'' Tulaipanji rice is grown in the South Dinajpur and Raiganj regions in the North Dinajpur districts of West Bengal. Apart from its scented aroma, it also contains a range of health benefits, from improving digestion to regulating blood sugar levels, making it safe to eat for diabetics. Non-sticky, bright and slender, this rice successfully repels pests and is perfect for making fried rice or pulao. The rice was awarded the GI tag in 2017.

6) Basmati Rice

One of the most popular rice varieties, Basmati, is grown in India in Punjab, Delhi, Haryana, Jammu and Kashmir, Himachal Pradesh, Uttar Pradesh and Uttarakhand. Known for its pleasant aroma, this long and slender rice contains fibre that not only improves the functioning of the digestive system but also satiates your appetite, making you full. When cooked, it has a nutty taste and is quite pleasant to look at since each grain lies separate, giving it a fluffy look. The rice has been used to make pulao and biryani over the years and takes the dish to a whole new level when combined with spices.

7) Chak-Hao Rice

Awarded the GI tag in 2020, Chak-Hao rice, also known as Manipuri Black Rice, is called so for its shining black colour that turns purple once cooked. Rich in gluten and with a nutty taste, it contains the necessary vitamins, proteins, and minerals, making it an essential ingredient in Manipuri households. Chak-Hao rice holds significance in the state due to its unique qualities and is often used on special occasions to bring prosperity at home.

8) Kala Namak Rice

Cultivated in the Terai region of Uttar Pradesh, kala namak rice or black salt rice, got its GI Tag in 2013 and has a strong scent with a black coating, and its origins go back to 600 BC during the era of Buddhism, hence the name ''Buddha Rice.'' Its fragrance and taste made their way to being recognised as one of the speciality rice of the world, as per the United Nations Food and Agricultural Organisation.