Kalanamak is one of the finest quality scented rices of Nepal and India . This variety has been in cultivation since the Buddhist period (600 BC). It is quite popular in Himalayan Tarai of Nepal i.e., Kapilvastu, and eastern Uttar Pradesh of India, and is also known as the scented black pearl of Uttar Pradesh. It was also featured in the book ‘Speciality rices of the world’ by Food and Agriculture Organization of the United Nations.

Kalanamak rice is said to outshine even the most exclusive Basmati rice in all quality traits except grain length. Kalanamak rice is a non-basmati rice with medium slender grain length. Aroma of Kalanamak rice, which is said to be the gift of Gautam Buddha, is stronger than all Basmati varieties. Elongation after cooking, which is one of the most important quality trait in the international rice market. Cooked kalanamak is softer and fluffier that other rice varieties. Amylose content is close to 20% as compared to 24% and higher in Basmati. High amylose levels tend to make the rice cook firm and dry. Rice with a medium amylose content of between 16% and 22% usually cooks softer and the grains stick together more readily.

Kalanamak rice is rich in micro-nutrients such as Iron and Zinc. Therefore, having this rice is said to prevent diseases borne out of Iron and Zinc deficiencies. It is said that regular intake of Kalanamak rice can prevent Alzheimer’s disease. It has 11% protein which is almost double of common rice varieties. Besides it has low Glycemic Index (49% to 52%) making it “Sugar Free” and suitable for even diabetic people. Government of India came out with Nutri-Farm scheme in 2013, with the aim to promote food crops that have critical micro nutrients to fight malnutrition and improve nutrition status of the vulnerable section of society. Kalanamak rice was one of the nutri-crop selected for this scheme.