Rice
Kalanamak is a scented rice of India. Its name means black husk. This variety has been in cultivation since the original Buddhist period (600 BC). It is popular in Himalayan Tarai of Nepal i.e., Kapilvastu, and eastern Uttar Pradesh, where it is known as the scented black pearl. It was featured in the book Speciality rices of the world by Food and Agriculture Organization of the United Nations.
Kalanamak rice is a non-basmati rice with medium slender grain length. The aroma of Kalanamak rice is said to be Buddha's gift. It is stronger than all Basmati varieties. It elongates after cooking, which is one of its most important quality traits.
Kalanamak rice is rich in micronutrients such as iron and zinc. It has 11% protein, almost double that of common rice varieties. It has a low Glycemic Index (49% to 52%) making it relatively sugar-free and suitable for diabetics.
There are multiple variants of Kalanamak available.
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Kalanamak KN 3,
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Bauna Kalanamak 101,
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Bauna Kalanamak 102,
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Kalanamak Kiran rice
Exporting Globally
Exporting Globally
Exporting Globally
Exporting Globally
Kalanamak KN3 Bauna Kalanamak 101 Bauna Kalanamak 102 Kalanamak Kiran
1 Kernel length 5.76 mm 5.76 mm 5.76 mm 5.76 mm
2 Kernel width 2.18 mm 2.18 mm 2.18 mm 2.18 mm
3 L/B Ratio 2.64 mm 2.64 mm 2.64 mm 2.64 mm
4 Grain type Medium slender Medium slender Medium slender Medium slender
5 Kernel colour White White White White
6 1,000 grain weight 15 grams 15 grams 15 grams 15 grams
8 Hulling 80 % 80 % 80 % 80 %
9 Milling 75 % 75 % 75 % 75 %
10 Head rice 70 % 70 % 70 % 70 %
11 Alkali value 6 - 7 6 - 7 6 - 7 6 - 7
12 Volume Expansion Ratio 4.5 4.5 4.5 4.5
13 Gel consistency 80 mm 80 mm 80 mm 80 mm
14 Amylose content 21 % 22 % 22 % 21 %
15 Aroma Highly aromatic Aromatic Highly aromatic Highly aromatic
16 Iron (ppm) * 4.82 4.35 4.55 4.81
17 Zinc (ppm)* 16.97 14.35 14.55 16.37
18 Protein 10.64 % 10.50 % 10.64 % 10.64 %
18 Beta Carotene** 0.42 mg/100g 0.40 mg/100g 0.42 mg/100g 0.42 mg/100g
* All India average of 15 locations from AICRIP trials
** Analysis done at R-FRAC, Dept. of Horticulture, Govt. of U. P., Lucknow
Important Information
The specifications above are analyzed at NRRI Cuttack, NDUAT Ayodhya, ICAR-IIRR Hyderabad and IICT Hyderabad, and R-FRAC, Lucknow and published in Journal of Rice Research 2022