Mahuadanr, a 14-panchayat block in Latehar district, Jharkhand, is emerging as a market for the aromatic Jeeraphool rice, with farmers encouraged by the Jharkhand State Livelihood Promotion Society (JSLPS) to cultivate the indigenous variety. The rice is now finding markets as far as Gurgaon. Jeeraphool gets its name from its small grains, which resemble jeera (cumin seeds).
About Jeeraphool Rice
- Origin & cultivation: An ancient, indigenous, short-grained and aromatic rice variety mainly associated with Chhattisgarh, particularly the Surguja region of Balrampur district.
- Key characteristics: Distinct natural aroma, soft texture after cooking, good taste and small grains resembling cumin seeds.
- Traditional importance: Traditionally cultivated by farmers of the Surguja region using conventional production practices, both for household consumption and local sale. It also has a strong cultural association with northern Chhattisgarh.
- Uses: Its smooth rice flour is used in local preparations such as Chausela (poori), anarsa and chawal.
- GI Tag: Jeeraphool received the Geographical Indication (GI) tag on 14 March 2019. A GI tag identifies products whose distinctive qualities or reputation are essentially linked to their geographical origin.
Significance
The promotion of Jeeraphool in Jharkhand highlights how indigenous agricultural varieties can create new livelihood and market opportunities for tribal and other farmers, while preserving traditional crop diversity and food culture.