Uttarakhand lal chawal (red rice) is a variety of non-Basmati, aromatic, red colored rice mainly grown in the Indian state of Uttarakhand. This rice variety is grown in the high-altitude regions of Uttarakhand. It is a common and widely cultivated crop in Purola, Mori, and surrounding areas in Uttarkashi district.[1][2][3][4]
| Uttarakhand lal chawal (red rice) | |
|---|---|
| Geographical indication | |
| Alternative names | Ghadwali red rice, Laal Chawal |
| Description | Uttarakhand lal chawal (red rice) is an aromatic rice cultivated in Uttarakhand |
| Type | Aromatic rice |
| Area | Uttarakhand |
| Country | India |
| Registered | 8 November 2023 |
| Official website | ipindia.gov.in |
Under its Geographical Indication tag, it is referred to as "Uttarakhand Lal Chawal (Red Rice)".[5]
Name
editUttarakhand lal chawal is a prized crop in Uttarakhand and so named after it. The word "laal" means red (referring to its color) and "chawal" means rice in the state language of Hindi.[6]
Local name
editIt is known locally as Ghadwali red rice, or simply as Laal Chawal.[1]
Description
editUttarakhand Lal Chawal (Red Rice) from the Himalayas is distinct in taste, texture, color, aroma, and flavor. This uniqueness is attributed to the heavy rainfall in the high-altitude regions and organic cultivation methods.[7] These conditions nourish the rice, resulting in a firm texture, nutty flavor, and distinct aroma.[1]
Some of the characteristics of this rice are:[5]
Nutritional benefits
edit- Uttarakhand lal chawal contains fiber, minerals, antioxidants, Vitamin B1, and Vitamin E.
- It contains 10 times more antioxidants than regular rice.
- Red rice is a source of iron.
Health benefits
edit- Fights cholesterol: The 'monacolin K' present in red rice helps control cholesterol levels and maintain heart health.
- Aids in weight management: Red rice provides energy and breaks down food faster.
- Supports digestive health: The dietary fiber in red rice helps eliminate toxins and supports nutrient absorption.
Culinary uses
editUttarakhand Lal Chawal is used to make milk 'Kheer' and Jeera rice.
Geographical indication
editIt was awarded the Geographical Indication (GI) status tag from the Geographical Indications Registry, under the Union Government of India, on 8 November 2023.[5][8][9]
Bhagirathi Annapurna Sabji Utpadak Swayat Sahakarita from Uttarkashi, proposed the GI registration of Uttarakhand Lal Chawal (Red Rice). After filing the application in March 2022, the rice was granted the GI tag in 2023 by the Geographical Indication Registry in Chennai, making the name "Uttarakhand Lal Chawal (Red Rice)" exclusive to the rice grown in the region. It thus became the first rice variety from Uttarakhand and the 14th type of goods from Uttarakhand 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
edit- ^ a b c "Uttarkashi's red rice gets 2nd spot in ODOP Awards". The Times of India. 5 January 2024. Retrieved 26 November 2024.
- ^ "On-farm status of rice (Oryza sativa L.) genetic resources in Garhwal Himalaya of Uttarakhand, India". ResearchGate GmbH. Retrieved 26 November 2024.
- ^ "The Purola Story: How an Uttarakhand town discovered 'love jihad'". The Indian Express. 23 June 2023. Retrieved 26 November 2024.
- ^ Kalyanaraman, Srini. "श्येन syenaciti vedi discovered in Purola, Uttarakhand and links with pola 'magnetite', polad, faulad 'steel', on Vedic River Sarasvati Basin". Academia. Retrieved 26 November 2024.
- ^ a b c "Uttarakhand Lal Chawal (Red Rice)". Intellectual Property India. Retrieved 26 November 2024.
- ^ Kandavel, Sangeetha (9 November 2023). "Products from Uttarakhand bag GI tags". The Hindu. Retrieved 26 November 2024.
- ^ "Try this recipe for nutritious Ghadwali red rice". The Indian Express. 31 August 2018. Retrieved 26 November 2024.
- ^ "18 products of Uttarakhand including Manduwa, Jhangora, red rice get GI tag". ANI News. Retrieved 26 November 2024.
- ^ "18 more U'khand products get GI tag". The Times of India. 5 December 2023. Retrieved 26 November 2024.