- Native variety of aromatic rice from Kerala
- Grown only in part of Kerala and Karnataka
- Excellent for making Ghee rice, biriyani, pulavs, etc
- Grown organically
It is a flavored and scented rice variety of Karnataka and Kerala. Gandhasaale is known especially for its rich aroma and is popularly known as Kerala's basmati. Grown in the place of high altitude areas like Kerala Wayanad district and Coorg district of Karnataka. It is a scrumptious variety with excellent cooking quality, highly fragrant, exclusive aroma, and unforgettable taste. During the flowering stage whole field is filled with aroma. It can be used in any special rice dishes like biriyani, pulavs, ghee rice, and best for payasam too. A fistful of this variety added with regular rice and cooked makes the whole rice aromatic.
Farmers tell us that Gandhasaale Rice was also grown in the plains. Although it had a good yield, the rice had no fragrance. To bring out the best in this rice, high altitude and the low night temperature that the hilly regions provide, are required. Gandhasaale Rice is aged for 4-5 months after harvesting. The rice is then milled at regular intervals and procured from formers..