Munsyari Rajma is grown in high attitudes in mineral rich soils in Pithorgarh district of Uttarakhand. It is a source of soluble fibre which helps lower cholesterol level. It contains good amount of molybdenum that detoxifies sulphite. It is famous for its great taste and cooking quality.
Rajma thrive on a wide variety of soils. However, well drained loamy soils are the best for its cultivation. Soil with high organic matter promotes more vegetative growth. This crop requires fine seedbed and good moisture in the soil for better germination of the seeds. A deep ploughing should be followed by 3 to 4 harrowing will get to the fine tilth of the soil.
Image credit: barefootorganics.in
Biological classification of Munsyari Rajma is as given below.
Kingdom : Plantae
Division : Magnoliphyta
Class : Magnoliopsida
Order : Fabales
Family : Fabaceae
Genus : Phaseolus
Species : vulgaris L
The morphology of plant is creeping / pole type. Munsiyari beans plant creeps and it grows like Pumpkin. It is a complete organic product. It has unique and subtle texture; high fiber content, due to this Rajma is favorite of all ages. Munsyari Rajma has a great demand because of their cooking quality and taste. The cultivation of Munsyari Rajma is done as mixed crop with potato and maize.
By virtue of its excellent nutritional composition, it is an integral part of traditional cuisine and also serves as a source of nutritional and livelihood security to the several resource poor rural inhabitants. Farmers of this region cultivate several types of landraces of this legume and a great diversity of this food legume exists in the high mountain regions in North Western Himalayan hills.
Seeds contain the bioactive components – alkaloids, flavonoids, fiber, proteins, tannins, terpenoids, saponins, quercetin, anthocyarin and catechin. The physiological effects of dry been consumption may be due to the presence of abundant phytochemicals, including polyphenolics, which possess both anticarcinogenic and antioxidant properties.
Munsiyari rajma has a subtle, earthy taste and needs less time to cook compared to regular rajma. Rich in protein and soluble fibre, it helps in lowering cholesterol levels and encouraging cell repair. Rajma is a healthy option for diabetics due to its low glycemic index that keeps body sugar content balanced. It is rich in Vitamin B1 and Manganese that boosts energy. It is anti-acidic and easily digestible with negligible flatulence feeling.
GI Tag Registration Date : 14 September 2021
GI Tag Number : 651
Certificate Number : 390
Geographical Area : Uttarakhand
Special Cover Release Date : 28 November 2021
Cancellation : Dehradun 248 001
Type : GI Tag Cover
Cover Identification Number : UK/07/2021-2022
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