Name
The name is derived from the Black (Kala) husk. The term namak indicates that it can grow in any saline soil.
Story
The Chinese traveler Fa Hien quotes that when Lord Buddha visited Kapilavastu the villagers asked him for a gift. He gave them the grains of Kalanamak asking them to sow it in a marshy place. He is also supposed to have told them "the rice will have a typical aroma which will always remind people about him". Buddhist monks used to carry this rice variety for consumption wherever they went and it increased their longevity.
Characteristics of the grain
The colour of the rice is white and it is a fine rice.
Special Features
It is rich in 40 mineral salts.
Therapeutic properties
It is used to cure nerve disorders, kidney problems, skin diseases, blood pressure, and diabetes. This variety is suitable for pregnant women.
Cooking / Dishes
This aromatic variety is superior to Basmati in every respect except grain length.
Can be used as special table rice and also for making Pulav, Biryani, Table Variety, Ghee Rice, Variety Rice, Pongal, Kanji, Idli, Dosa, Payasam.
Kalanamak (Raw Rice) / காலா நமக் (பச்சரிசி) - 500g / {Low GI - 50.71}
It is very high in protein and high in iron, calcium, and zinc.
Nutritional Content
Raw Kalanamak
(per 100 g)*Modern Varieties
(per 100g)**Calcium
29.60
7.49
Iron
2.80
0.65
Protein (g)
10.49
7.94
Potassium (mg)
116.00
108
Magnesium (mg)
26.50
19.30
Zinc (mg)
1.30
1.21
Phosphorus (mg)
120.6
96