Gandhakasala rice is a variety of rice cultivated by the farmers in Wayanad District in Kerala. This is a scented variety of rice grown mostly by the members of the tribal communities of in Panamaram, Sultan Bathery, and Mananthavady areas in Wayanad.[1] As of 2010, gandhkasala is cultivated in an area of 327 hectares and jeerakasala in 22 hectares.[2]
Gandhakasala is one of two varieties of scented rice cultivated in Wayanad the other one being Jeerakasala rice. Both varieties have been identified as having potential to compete with the well known varieties of scented rice like basmati rice and jasmine rice.[3][4]
Because of the disease-resistant properties, high nutritional value, fine taste and cooking properties, this variety of rice is traditionally used in special occasions like wedding feasts.
- ^ T. Nandakumar (13 August 2014). "GI-tagged rice varieties to get a boost". The Hindu. Retrieved 4 February 2016.
- ^ "Morphological and biochemical characterization of aromatic rice(Oryza Sativa L.) cultivars of Wayanad district of Kerala". Kerala Agricultaral university. Archived from the original on 23 February 2016. Retrieved 4 February 2016.
- ^ Amritha K. R. (9 October 2013). "Wayanad rice set to boil in Germany". The New Indian Express. Archived from the original on 9 October 2013. Retrieved 4 February 2016.
- ^ "Marketing Gandhakasal" (PDF). University of Passau, jointly with Bio Viva and MSSRF. Retrieved 4 February 2016.