Jeera Phool is an aromatic and premium variety of rice grown primarily in the Surguja district of Chhattisgarh, India. It is known for its distinct cumin-like shape and strong aroma. The rice is soft when cooked and remains flaky even after cooling, making it ideal for traditional dishes like Kheer (pudding) and Pulao.

Jeera Phool rice stands out for its strong natural aroma, attributed to its high 2-acetyl-1-pyrroline (2AP) content. It has a unique, rich taste, soft and flaky texture even after cooling, and excellent cooking qualities with a high elongation ratio and volume expansion. With a short cooking time and high milling percentage, it is a preferred choice for various Indian dishes.

How is Jeera Phool rice nutritionally superior?

Jeera Phool rice is rich in protein, fibre, vitamins, and minerals such as iron, zinc, and manganese. It aids in supporting energy metabolism and overall health. The moderate amylose content ensures better digestibility, making it suitable for people with sensitive stomachs. Additionally, it is organically grown, making it free from harmful pesticides and chemicals.

When stored in a cool, dry place in an airtight container, Jeera Phool rice can last up to 6–12 months without losing its aroma and quality.

For the best results, rinse Jeera Phool rice thoroughly and soak it for 15 minutes. Use a 1:1.5 rice-to-water ratio and cook using the absorption method—either in a pressure cooker for 2 whistles or by simmering in a pot until the water is absorbed. Let it rest for 5-10 minutes after cooking to achieve a soft, fluffy texture.

Jeera Phool rice differs from Basmati in grain size, aroma, and texture. While Basmati has long, slender grains with a nutty fragrance, Jeera Phool features short, cumin-like grains with a stronger aroma. It remains soft and flaky after cooking, unlike Basmati, which stays firm and separate. Jeera Phool also has a mildly sweet taste, making it unique in flavour and texture.

Store Jeera Phool in an airtight container in a cool, dry place to retain its natural aroma and freshness. Avoid exposure to moisture to prevent spoilage.

Jeera Phool rice is a unique variety known for its short, slender grains that resemble cumin seeds. When cooked, it releases a strong, aromatic fragrance that enhances any dish. Its soft and flaky texture remains intact even after cooling, making it a great choice for various meals. With a mildly sweet taste and excellent cooking quality, Jeera Phool rice stays non-sticky and light, perfect for those who love delicate, flavourful rice.

The name "Jeera Phool" comes from its unique appearance. The rice grains resemble the shape of cumin (jeera), which is why it is named "Jeera Phool" (meaning "cumin flower").

Jeera Phool rice is primarily cultivated in the Surguja district of Chhattisgarh, in the northern hills and lowland areas of the region. These areas provide the ideal soil and climatic conditions for cultivating this aromatic rice.

Some challenges include limited awareness about the rice variety, low yield compared to high-yielding hybrid varieties, and competition from middlemen. There is also a need for better marketing and branding to increase its reach in both domestic and international markets.