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This is a scented variety of rice cultivated by the farmers in the Wayanad District in Kerala. The name refers to the highly aromatic and fragrant rice (natural sandal smell) and also called Gandhakasala. This has been identified as having the potential to compete with the well-known varieties of scented rice like basmati rice and jasmine rice. It has medium GI and also used for poojas and marriage feasts of tribal communities.

Good for digestion
Lowers cholesterol

Nutrients per 100 grams*

Energy (kcal)
Protein (g)
Carbohydrate (g)
Dietary fiber (g)
Fat (g) 1.4
Iron (mg)

* approximate values

Soak for 3-4 hours and cook in 2 cups of water per cup of rice.

Best for ghee rice, biryani and payasam.