Raktashali
Raktashali
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- made with love
- small batch production
- good for nature
One of India's oldest surviving heirloom paddy varieties, Raktashali's legacy dates back to ancient times. This traditional folk-rice (shali) is named after blood (rakta), possibly because of its reddish-brown husk and blood-related medicinal efficacies.
Current research confirms this rice to be low-glycemic and rich in iron, zinc, flavonoids, antioxidants and bioactive compounds, when its bran is retained and consumed with its kernel.
It is a rare form of traditional paddy variety, which yields red rice and holds high reputation in Ayurveda for its immense nutraceutical properties. Thus, ancient and later Ayurvedic texts report about a Raktashali folk-rice, which possesses sweet earthen flavour, light digestive benefits, tissue-vitalizing propensities and blood-boosting or blood-purifying qualities.
The Indian royal families also consumed this particular variety.
| flavour | robust |
| aroma |
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appearance |
short-grained, specks of red |
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storage |
store this rice in air-tight containers with lids in a cool place away from moisture |
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cooking |
absorption method |
| time | 8-10 minutes |
what you can cook with it
A healthy and nutritious table rice! Goes well with staples of dal, veggies and homestyle curries.
the ultimate guide to cooking rice
Cooking rice, apparently, does not seem much: you just need to add rice to water and you are all set. But it does not take ½ a cup of water more or less to turn it into an act of blasphemy. So here we have for you the ultimate guide on how to cook the perfect rice.
| botanical name | Oryza sativa |
| origin | Bankura, West Bengal |
| processing | siddho (parboiled) |
our philosophy
We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.
