Arwa, Usna, Parimal, and other Rice Varieties that are dying very fast

When we think of Indian rice, our minds often jump to Basmati rice. It’s famous for its long grains and pleasant aroma, but it has its drawbacks. India boasts a wide range of rice varieties, each with its unique qualities. From the sticky Sona Masoori to the nutritious red rice, these varieties contribute to the diversity of Indian cuisine. However, the dominance of Basmati rice threatens these varieties with extinction.

Preserving these rice strains matters not only because of their flavors but also their cultural importance and nutritional benefits. Our journey will uncover why safeguarding these varieties is essential for preserving India’s culinary heritage. So, let’s dive in and discover the rich world of Indian rice.

The not so good side of Basmati rice

Undoubtedly, Basmati Rice has made a name for itself in Indian cuisines. Both India and Pakistan heavily rely on Basmati as an export-oriented commodity. In the 2019-20 fiscal year, India produced a whopping 7.5 million tonnes of Basmati, of which 61 percent was exported, contributing a substantial Rs 31,025 crore to the country’s economy, as reported by the Union Ministry of Commerce and Industry.

However, the question arises: Is Basmati really as good as claimed? Let’s dissect this aromatic grain.

First and foremost, the cultivation of Basmati rice involves a concerning amount of chemicals, potentially loading it with harmful arsenic – certainly not a boon for health-conscious individuals.

Unlike indigenous rice varieties, Basmati clearly falls short in essential vitamins and minerals, leaving nutritional gaps in our diets.

Furthermore, fiber, a vital component for healthy digestion, is conspicuously absent in Basmati rice. The refining process strips away the hull, bran, and germ, resulting in significantly lower fiber content compared to brown Basmati and other rice varieties. Bid farewell to smooth digestion with these variants.

Moreover, Basmati rice has a medium glycemic index, which means it can cause quicker spikes in glucose levels compared to grains like barley or bulgur. In short, Basmati rice is protein-deficient and has a glycemic level lower than regular white rice but higher than brown rice and other whole grains. We haven’t even begun about the potential hazards it poses to the agricultural landscape.

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The indigenous rice wonders!

When we think of Indian rice, the aromatic Basmati variety often takes center stage. However, there are lesser-known yet equally remarkable rice strains like Arwa, Usna, and Parimal that deserve our attention. These indigenous rice varieties are not only agriculturally beneficial but also carry significant social and cultural value:

Hailing from Jammu and Kashmir, Arwa rice is known for its resilience in harsh weather conditions. It plays a vital role in the livelihoods of farmers in this region, offering sustenance even in adverse climates.

Usna rice, found primarily in West Bengal, is famed for its excellent taste and high yield. It has been a lifeline for many farmers in the region, providing food security and economic stability.

Grown in Gujarat, Parimal rice is cherished for its aroma and texture. It has been an integral part of Gujarati cuisine and culture for generations.

Rajamudi rice, a rare and exceptional Indian rice variant, stands out for its unique qualities. Its small, round grains are known for their exquisite aroma, distinct nutty flavor, and remarkable cooking qualities. Agriculturally, Rajamudi rice is prized for its drought resistance and adaptability to diverse climates, making it a resilient choice for farmers. No wonder it was once the top choice for the royal Wodeyar family of Mysuru.

Ambemohar rice, an indigenous Indian variety, stands out for its distinct fragrance reminiscent of mango blossoms. This aromatic quality makes it a prized choice for traditional Indian dishes. Agriculturally, it offers high yields and resilience to local conditions, contributing to food security.

Gobindobhog rice, a prized variety from West Bengal, stands out for its aromatic fragrance, short grains, and unique, sweet flavor. Its resilience against pests and adaptability to diverse soil conditions make it agriculturally advantageous. This was why Gobindobhog was once the preferred choice for Bengali dishes, especially those served during religious festivals.

Chak Hao Poreiton, an indigenous rice variant from Manipur, stands out with its striking black color when uncooked, turning deep purple upon cooking. This unique appearance makes it culturally significant, often used in traditional ceremonies. This is why this variant is used to prepare a rich, sweet and deep purple kheer, a rarity in our culinary landscape.

Once upon a time, India was home to a stunning array of over 1,10,000 different kinds of rice. These native rice varieties were grown by generations of farmers and held a special place in our culture and cuisine. But things changed dramatically with the Green Revolution in the late 1960s. In just two decades, the number of rice varieties in India dwindled to less than 7,000.

Debal Deb, an agricultural conservationist, points out the irony of the situation. He says, “Every time a tiger or a rhino or any charismatic big animal was killed, millions of dollars poured in to support conservation efforts. But nobody batted an eyelash witnessing a massive genocide of our traditional rice varieties.”

Thankfully, a small but dedicated group of Indian chefs and seed conservationists decided to do something about it. They started putting the spotlight back on India’s neglected and vanishing rice varieties.

In recent years, the indigenous varieties are gaining centerstage once again. But it’s not just about the flavors and stories these rice varieties bring to our plates. These native rice varieties also have unique qualities that make them special. For instance, Pazhankanji, a fermented rice gruel from Kerala made with Palakkadan Matta rice, used to keep farmers energized all day long in the fields with just one bowlful.

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Why there should be a balance

The aforementioned rice varieties hold immense significance both agriculturally and socially. They are adapted to specific local conditions, ensuring food security in diverse regions. They also foster biodiversity and provide farmers with options beyond the commercial dominance of Basmati rice.

The threat to these varieties comes from the overpowering presence of Basmati rice in the market. While Basmati has its allure, it’s not a one-size-fits-all solution. The push towards Basmati can lead to the erosion of traditional rice diversity, making farmers vulnerable to the effects of climate change and monoculture farming.

It is crucial to recognize the value of these lesser-known rice varieties and invest in their conservation. Promoting their cultivation can safeguard agricultural diversity, enhance food security, and preserve the cultural fabric of regions where they are deeply rooted.

The plight of Arwa, Usna, Parimal, and other endangered rice varieties underscores the need for a balanced approach to rice cultivation. While Basmati rice has its place, it should not overshadow these unique and valuable strains that have sustained communities for generations. By protecting and promoting these varieties, we can ensure a more resilient and culturally diverse future for Indian agriculture.