Wayanad Gandhakasala Rice is the other most popular traditional aromatic rice cultivar of Wayanad Region of Kerala. This scented (non-basmati) rice is famous for its characteristic fragrance and aroma. The grains are aromatic, short bold, awnless with a lemma and palea (hull) colour of straw. Grains have golden yellow colour.
Wayanad Gandhakasala Rice differs from Basmati rice due to growth habit, areas of original cultivation, physico-chemical properties of grains and grain shape. The grains are very short in size compared to other popular aromatic rice varieties like basmati as well as the common rice varieties of Wayanad and Kerala.
Image credit: gikerala.in
Aromatic cultivars of Rice like Jeerakasala and Gandhakasala are noted in the age-old Malayalam books written on the basis of old verbal recitation in Malayalam called "Krishi Gita" describing the whole agricultural practices followed in Malayalakkara, present day Kerala, during the 17th century.
The Wayanad Gandhakasala Rice colour is white with moderate pleasant aroma. The gelatinization temperature is high to intermediate indicating high to intermediate cooking time. The intermediary amylose content renders non stickiness to this rice. Other rice cultivars of Wayanad except Jeerakasala are non aromatic and hence are used for ordinary consumption.
This paddy requires specialized mills with rubber hullers for getting high head rice (unbroken grains) recovery. Wayanad Gandhakasala Rice is a long duration variety with tall plants and has a low grain yield. It is mainly cultivated in the organic way.
The uniqueness and aroma of the product is maintained by adopting organic methods for cultivation. For better aroma, the crop is raised in the Nancha season (winter season) so that flowering coincides with the coldest months of November and December. It is mainly cultivated in kundu vayals (deep fields).
The faunal diversity associated with paddy fields is rich and plays a significant role in controlling harmful insects and pests. Sixteen species of birds have been reported from these paddy fields. The diversity of fish is also reported to be high in kundu vayals.
Rouging is done periodically by removing off types to maintain varietal purity. Upon attaining physiological maturity, panicles are selected using strict quality standards pertaining to the morphological characteristics for the collection of seeds for the next season. As parboiling of paddy reduces the aroma and quality, the grains are marketed as raw rice.
The distinctive, exclusive and rare qualities of Wayanad Gandhakasala Rice could be the result of several factors including genotype, climate, soil and other ecological factors and system of cultivation based on traditional and tribal knowledge. The organic systems of traditional rice cultivation in Wayanad are eco-friendly.
It is mainly used for preparation of special dishes like "Ghee rice"/fried rice or "neichoru" prepared for marriages and festivals and also for the preparation of sweet items like "Payasam". Kanji made out of Wayanad Gandhakasala Rice is locally known as 'Thambaikanji' meaning the Food of Gods. It is also used as a geriatric food.
GI Tag Registration Date : 04 October 2010
GI Tag Number : 187
Certificate Number : 138
Geographical Area : Kerala
Special Cover Release Date : 17 June 2022
Cancellation : Sulthan Bakery 673 592
Type : GI Tag Cover
Cover Identification Number : KL/18/2022
This cover had a sample of Wayanad Gandhakasala Rice.
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