Kalijeera rice, also known as Kamini Rice or Jeerakasala rice, is a fragrant, short-grain rice variety primarily cultivated in the Indian states of West Bengal and Kerala. It is highly valued for its unique aroma, delicate flavor, and nutritional properties.
The name "Kalijeera" is derived from two Bengali words: "Kali," meaning black, and "Jeera," meaning cumin. This is because the rice grains resemble small black cumin seeds or Jeera in appearance.
Kalijeera rice is often used in traditional Bengali and Keralite cuisines to prepare special dishes such as biryani, pulao, and sweet desserts like rice pudding (payesh). It is known for its ability to absorb flavors well, making it suitable for various aromatic and flavorful recipes.
The grains of Kalijeera rice are small, slender, and have a pearly white color. They have a natural fragrance that is reminiscent of jasmine or basmati rice, but with a distinct nutty aroma. The cooked rice has a fluffy texture and a slightly sweet taste.
Besides its culinary uses, Kalijeera rice is also believed to have several health benefits. It is rich in dietary fiber, vitamins, and minerals, and is considered to be a good source of energy. Some people also attribute medicinal properties to Kalijeera rice, claiming it aids digestion and has antioxidant properties.
Kalijeera rice can be found in specialty stores that offer Indian rice varieties or through online platforms that cater to Indian food products. It is a prized ingredient in Bengali and Keralite cuisines, and its unique flavor and aroma make it a popular choice among rice connoisseurs.
