Wayanad Gandhakasala is a traditional aromatic rice variety native to the Wayanad district of Kerala. Known for its pleasant aroma, golden-yellow grains, and short-bold structure, it is highly valued for its unique flavour and quality.

Its distinct fragrance, short-bold grain size, golden-yellow appearance, and ability to cook moist and tender without becoming sticky make it unique. It is primarily cultivated organically in the kundu vayals (deep fields) of Wayanad, enhancing its quality and appeal.

How is Gandhakasala rice nutritionally superior?

Wayanad Gandhakasala rice is easy to digest, making it ideal for infants and those recovering from illness. Its high potassium content supports heart health, while its fibre and protein help with digestion and muscle development. Antioxidants present in the rice contribute to improved immunity.

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

To prepare Wayanad Gandhakasala rice, start by rinsing the rice thoroughly to remove any impurities. Next, soak the rice for 15 minutes to promote even cooking. Use a rice-to-water ratio of 1:1.5 for optimal results. The rice is typically cooked using the absorption method; you can either cook it in a pressure cooker on medium heat for 2-3 whistles or simmer it in a pot until the water is fully absorbed. The cooking process usually takes about 25 minutes. After cooking, allow the rice to rest for 5-10 minutes to fluff up properly before serving.

While both are aromatic, Gandhakasala rice has short-bold grains compared to the slender and elongated grains of Basmati. Gandhakasala rice has a golden-yellow color and a unique aroma distinct from the nuttier fragrance of Basmati.

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

The Wayanad Gandhakasala rice’s fragrance develops naturally due to its unique growing conditions in Wayanad’s cool climate, especially when cultivated during the winter season. The sustainable farming methods also help preserve its delicate scent.

This rice is ideal for ghee rice (neichoru), payasam, biryani, fried rice, and pulao. Its delicate fragrance enhances both savoury and sweet dishes, making it a staple for Kerala’s traditional feasts.

This rice is cultivated traditionally in Wayanad’s high-altitude fields, using organic methods. Its distinct aroma, flavour, and non-sticky texture make it a sought-after ingredient for festive dishes, giving it a premium market value.

Wayand Gandhakasala rice is known for its fluffy texture and delightful aroma when cooked. It pairs well with a variety of dishes, making it a popular choice for both traditional and contemporary recipes.