Jeera kathi rice

Product Description

Jeera Kathi rice (also spelled Jeerakati or Jeera Samba) is a premium, fine-quality, non-basmati rice variety grown primarily in West Bengal, India. It gets its name from its resemblance to jeera (cumin seeds) in size and shapetiny, slender, and aromatic.

Key Features of Jeera Kathi Rice:

• Grain Type: Small, slender, and fineresembling cumin seeds.

• Aroma: Mildly aromatic, making it distinct from plain non-aromatic rice but not as strong as Basmati.

• Taste & Texture: Soft texture after cooking, non-sticky, and mildly sweet flavor.

• Maturity Period: Around 125135 days depending on the growing conditions.

• Cultivation Area: Primarily grown in West Bengal, especially in regions like Bardhaman and Birbhum.

• Use: Commonly used in daily meals, pulao, fried rice, and festive dishes. Its fine texture makes it a popular choice for traditional Bengali dishes like khichuri and payesh (rice pudding).

Market Value:

• Considered a premium non-basmati rice, often priced higher than Swarna or IR36 due to its superior texture and niche appeal.

• Frequently available in local markets and exported to meet demand for quality, fine-grain rice.