Did you know there are over 20 varieties of black rice in Manipur?” quizzes Sheela Balaji, chairperson and managing trustee of the NGO AIM for Seva. The Chennai-based organisation has recently opened an immersion centre called ‘Spirit of the Earth’ in the city.
After months of to and fro through conversations on email and WhatsApp with a Manipuri farmer, Balaji has finally been able to procure the sweet, slightly nutty flavoured, aromatic black rice seeds from Manipur known as Chak Hao Poreiton. “Black rice, a super food, is an excellent source of anthocyanin—the antioxidant helps protect the body from free-radical damage, which leads to cancer,” Balaji explains, as she organises for the seeds to reach her 40-acre organic farm at Manjakkudi in Tamil Nadu. She has already revived and experimented with over 40 indigenous rice varieties on the land.
“This initiative is a homage to Swami Dayananda Sarawati,” says Balaji. The immersion centre launched in July has shelved heritage rice varieties, raw, single par-boiled and double par-boiled, such as Mapillai Champa, Karuppu Kavuni, Illupaipoo Champa, Thooyamalli, Kichili Champa, Kalajeera and Seeraga Champa. “All these have medicinal values. And I am looking out for only pure line seeds. My effort is to experiment with rice which is not too common,” says Balaji, who belongs to one of India’s most respected business families, the TVS Group.
In 2011, the ‘Save our Rice Campaign’ took her to Adirangam village near Thiruthiraipoondi and inspired her interest towards organic farming. “There were hundreds of farmers, eager to showcase their crop and share the best practices,” says Balaji. By this time, Balaji had already spent close to 10 years on a rural empowerment initiative in the village of Manjakkudi in Thiruvarur district of Tamil Nadu. “In Manjakkudi, as far as the eye could see, there are only farm lands and farmers. So, the knowledge I had acquired on organic heritage rice encouraged me to get into farming and encourage farmers in this belt to go organic and preserve rice varieties with health benefits.”
In 2013, she started off her organic farm sowing the seeds for Mapillai Champa—it is said to improve digestion, cure mouth ulcers, and is suitable for diabetics—and Seeraga Champa.
Balaji believes that consumers don’t know beyond raw rice, par-boiled rice and basmati rice. “When I share the benefits of rice, there is a huge sigh of relief. By nature, we are a rice-eating nation and over the course of time, the humble bowl of rice has taken a back seat,” says Balaji.
Apart from rice varieties, one can find carefully-crafted products like hand-woven cloth products made by differently-abled residents of Krupa Home, natural fibre products made by the tribal women of Anaikatti, and books by Swami Dayananda Saraswati, at the immersion centre.
“Before we buy any product, we need to ask ourselves, where it comes from, who makes it, and how is it done. If we do this, then we will realise the minimum impact we leave on the environment,” says Balaji, who believes it is our duty to give back to the Earth by adopting organic farming.
What is Heritage Rice?
Over 50 years ago, one lakh rice varieties were cultivated in India. Each variety was indigenous to a particular region and had a unique shape, taste, fragrance and feature.
Benefits of rice varieties
Kaatuyaanam: Cultivated in coastal delta region of Tamil Nadu, this variety keeps diabetes and arthritis under control, boosts immunity, and keeps skin healthy.
Kalajeera: Also known as the ‘Prince of Rice’, it is an aromatic variety. Originating from Odisha, it is believed to increase haemoglobin levels and body metabolism. This fragrant grain has antispasmodic, stomachic, carminative, hypolipidemic, anti-bacterial, astringent and sedative properties. It also improves memory and controls diabetes.
Kavuni Arisi: This black rice variety has been grown in India since the Chola period. It has powerful disease-fighting antioxidants. Its sticky texture contains dietary fibre, anti-inflammatory properties, and has the ability to prevent diabetes, cancer, heart diseases, and even weight gain.
Kichili Champa: Also called ‘Chitti Muthyalu’ (small pearls), the variety is often used to prepare pulao and biryani. It has relatively low glycemic index of 50.
Iluppai Poo Champa: The variety gets its name because it has the fragrance of the Bassia
latifolia flower. It helps increase haemoglobin levels and improve breathing patterns.
Mapillai Champa: This rice is said to improve digestion, cure mouth ulcers, and is suitable for people with diabetes. It increases haemoglobin count and is believed to fight cancer. This fibrous rice helps keep the mind and body alert.
Thooyamalli: The traditional rice variety strengthens nerves in the body. Loaded with medicinal benefits, this grain delays ageing of internal organs, keeps the mind active and skin healthy.
Sivappu Kavuni: The traditional rice variety from Tamil Nadu is a good source of zinc and iron. It is believed to provide instant energy, regulate and improve bowel movements and stabilise blood sugar levels.