When i was working with ITC, I faced a couple of instances of kidney stones. The painful experience in the hospital got me thinking about dietary choices. It was one of the many triggers for moving to a physically active farm life.

Transitioning to Brown rice was one of the most popular choices that the internet and people recommended. I read on and about switches that i need to make for healthier eating. I realized that Brown rice just meant unpolished rice – the husk removed, and the bran left in tact. Brown rice didn’t mean that the choice of paddy was different – it just meant lesser processing. Brown was the colour of the bran for most white rice varieties.

My quest towards a healthier diet, of course, didn’t stop there. Once I started reading about the choices of grains that I had, I started encountering red and black rice varieties. These have been a part of our cultural heritage for centuries, more than brown rice. If you have been consuming a diversity of heritage rice varieties, you must have noticed it is a spectrum of colours. It is not just a handful of them – red, black, brown are just indicative.

Iluppai Poo Samba stood out because of its greenish tinge of bran. We had never tried out this unique rice variety over the years of moving to the farm and heritage grains. So, when Vijayalakshmi of Sri Ram Thottam, Pottal milled this, we acted quickly. We bought it for our own pantry. We also listed it in the store.

The aroma that wafts through the kitchen when it is being cooked is intoxicating. It resembles the flowers of Iluppai Poo, as the name suggests – Mahua flowers. Have you tried this rice?

We have listed the Raw Unpolished Rice and the Rice Flakes of Iluppai Poo Samba in the online store.

Regards

Sudhakar

+91 9043824660