Nestled in the lush, verdant hills of Odisha’s Koraput district, Koraput Kalajeera rice, fondly known as the “Prince of Rice,” is a culinary and cultural treasure. This aromatic, non-Basmati rice variety, with its distinct black paddy and small, white grains, has been cultivated for thousands of years by the tribal communities of Koraput and the neighboring Nabarangapur district. Its unique flavor, nutritional benefits, and deep-rooted heritage earned it the prestigious Geographical Indication (GI) tag in January 2024, cementing its status as a prized agricultural product exclusive to this region.
In This Article:
A Legacy of Tradition
Koraput Kalajeera rice, locally called Koraputer Kalaajira Dhan, owes its name to its striking resemblance to cumin seeds (“Kala” meaning black and “Jeera” meaning cumin in Odia). The rice has been domesticated by the ancestors of Koraput’s tribal communities for millennia, contributing to the conservation of this indigenous crop. Grown in areas like Tolla, Patraput, Pujariput, Baliguda, and Mohuli, it thrives in the region’s unique climate and soil, particularly in the Jeypore tract, considered a center of origin for indica rice varieties.
The cultivation process is a testament to traditional wisdom. Farmers use organic manure and no pesticides, employing ancient tools and methods to maintain the rice’s purity. A meticulous selection process ensures only the healthiest grains are propagated, with women farmers handpicking dense panicles and using a buoyancy method to separate weaker grains. This labor-intensive practice, passed down through generations, underscores the cultural significance of Kalajeera rice in Koraput’s tribal communities.
Distinctive Characteristics
Kalajeera rice stands out for its striking black hull, which encases a delicate white grain. Its small, oval grains are highly aromatic, with a low cooking time and minimal stickiness, making it ideal for dishes like kheer (rice pudding) and festive preparations. The rice’s unique color, texture, taste, and aroma have made it a favorite among consumers, often compared to coriander seeds in appearance.
Beyond its culinary appeal, Kalajeera rice holds spiritual importance. It is used to prepare sacred Prasad or Bhog at revered temples, including the Lingaraj and Ananta Basudev temples in Bhubaneswar and the Jagannath Temple in Puri. This ritual use highlights its deep connection to Odisha’s cultural and religious fabric.
Health Benefits
Ancient texts and local folklore attribute numerous health benefits to Kalajeera rice, many of which are currently under scientific study. It is believed to enhance memory, regulate diabetes, increase hemoglobin levels, and boost metabolism. The rice is also said to possess antispasmodic, stomachic, carminative, antibacterial, astringent, and sedative properties, making it a staple in traditional diets, particularly during festivals like Chitalagi Amabasya and Chaitra Parab.
Research, such as studies conducted by the Central University of Odisha, has shown Kalajeera’s resilience to adverse conditions like drought, salinity, and flooding, outperforming some lab-developed varieties. Its antioxidant properties and ability to thrive under stress further enhance its value as a sustainable and nutritious crop.
The GI Tag Journey
The journey to secure the GI tag for Koraput Kalajeera rice began in January 2022, when the Jaivik Sri Farmers Producer Company Limited, supported by the Odisha government and the National Bank for Agriculture and Rural Development (NABARD), applied for registration. On January 2, 2024, the Geographical Indications Registry in Chennai granted the tag, valid until January 2032, recognizing the rice’s unique qualities tied to its geographical origin. This milestone, making it Odisha’s first rice variety and 25th product to receive a GI tag, was a victory for the region’s tribal farmers.
However, the GI tag application faced opposition from the M.S. Swaminathan Research Foundation (MSSRF), which argued that a private organization securing exclusive rights could marginalize poor tribal farmers. MSSRF, alongside the Odisha Rural Development and Marketing Society (ORMAS), has played a significant role in reviving Kalajeera rice, which was once on the verge of extinction. Despite the controversy, the GI tag has brought global attention to the rice, boosting its market potential.
Economic and Cultural Impact
The GI tag has opened new avenues for Koraput’s farmers. With approximately 1,600 farmers across 14 blocks cultivating Kalajeera, the rice is now sold in markets like Delhi and on e-commerce platforms like Amazon, fetching prices around ₹100-140 per kg. Initiatives like the Kalinga Kalajeera Rice Growers Cooperative Society have scaled cultivation from less than one acre in 2000 to nearly 100 acres by 2009, showcasing its economic potential.
The rice’s prominence was further highlighted in 2025 when APEDA and the Odisha government showcased it alongside other GI products like Koraput Coffee and Kandhamal Haldi at a capacity-building program in Bhubaneswar aimed at boosting agricultural exports. Such efforts are helping Kalajeera rice reach international markets while preserving its cultural heritage.
Challenges and the Way Forward
Despite its success, challenges remain. The MSSRF’s concerns about equitable benefits for tribal farmers highlight the need for inclusive policies. Additionally, maintaining the rice’s purity and scaling production without compromising traditional methods require ongoing support from government and research institutions. Climate change poses another threat, but Kalajeera’s resilience offers hope, as demonstrated by its performance in stress tests.
Moving forward, promoting Kalajeera rice as a premium, health-conscious product can enhance its global appeal. Investments in processing units, marketing, and farmer cooperatives, as seen with ORMAS and NABARD, will be crucial. The rice’s story also underscores the importance of preserving indigenous knowledge and biodiversity, ensuring that the “Prince of Rice” continues to reign for generations.
Koraput Kalajeera rice is more than a grain; it is a symbol of Odisha’s rich agricultural heritage, tribal resilience, and sustainable farming. Its GI tag is a testament to the dedication of Koraput’s farmers and the unique qualities of this aromatic rice. As it graces temple offerings and dining tables alike, Kalajeera rice carries forward a legacy of tradition, nutrition, and pride, inviting the world to savor its distinctive flavor and story.
-By Manoj H
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