Rediscovering The Medicinal Value Of Traditional Rice Varieties

Rice, often hailed as the “grain of life,” has nourished civilisations for thousands of years. Across Asia, nearly 90% of the population depends on it as a staple food, sustaining over two billion people every day. With approximately 80% carbohydrates, 8% protein, and modest amounts of fat and fiber, rice is more than just a dietary cornerstone—it is a cultural and traditional icon. Yet, in the wake of the Green Revolution, which was crucial in achieving food self-sufficiency, countless traditional rice varieties have quietly disappeared. Many of these indigenous grains, revered for their medicinal qualities, are now teetering on the edge of extinction.

Heritage of health

Traditional rice varieties—often known as landraces—are far more than food. They are time-tested repositories of agrarian wisdom and natural healing. Rich in dietary fiber, essential vitamins, amino acids like glutamic acid, and other vital nutrients, these grains support a range of health benefits. Their naturally low glycaemic index makes them especially useful in managing diabetes, obesity, and metabolic conditions. Unlike polished modern rice, traditional varieties retain their bran layer, where much of the nutritional value resides.

Ancient Indian healing systems such as Ayurveda, Siddha, and Unani, have long acknowledged the curative potential of specific rice types. Healers and elders once prescribed these grains for ailments like high blood pressure, digestive troubles, skin conditions, inflammation, childhood diarrhea, and degenerative diseases.

Displacement and decline

Despite their immense value, traditional rice varieties have steadily vanished from Indian farmlands. The rise of high-yielding hybrids—driven by government policies and commercial seed markets—has led many farmers to abandon indigenous strains. Pressured by the need for greater productivity and unpredictable rainfall, farmers have opted for varieties that mature faster and use less water. Climate change has only worsened the situation. Frequent droughts, erratic rainfall, and extreme weather events have made it even harder to cultivate varieties that need longer maturation periods or specific growing conditions. As a result, beloved regional strains such as Mahulkanchi, Sugandhi, Deulbhog, Machakantaa, Jeraa, Kablikantaa, Kaliaa, Kusuma, Jubaraj, Surisha Phula Gurumachi, Sunapasi, and Tikaahaladi have all but disappeared from fields and markets.

One remarkable survivor is Kalajeera, an aromatic rice variety native to Odisha. Cultivated for centuries in the tribal heartlands of Koraput—particularly in Tolla, Patraput, Pujariput, Baliguda, and Mohali—Kalajeera has traditionally been grown using organic manure and without pesticides. Its black paddy and coriander seed-shaped grains are celebrated for their exquisite taste, aroma, and texture. Recognised with a Geographical Indication (GI) tag, Kalajeera rice is a symbol of regional pride.

More than just delicious, Kalajeera is believed to boost haemoglobin levels, aid digestion, and offer benefits ranging from antispasmodic and antibacterial effects to improved metabolism and memory. It has also been used to help regulate diabetes. The revival of Kalajeera is being led by tribal women from Machhara village in Koraput, with support from the MS Swaminathan Research Foundation (MSSRF) in Jeypore. This initiative has not only preserved a nearly lost rice variety but also empowered local women through improved incomes and greater social recognition.

Price of modern diets

Alongside changes in agriculture, urbanisation and the proliferation of processed foods have reshaped our diets. This shift has contributed to a rise in non-communicable diseases (NCDs) such as diabetes, heart disease, obesity, and even depression. According to the World Health Organization, NCDs are responsible for over 41 million deaths annually, many linked to poor dietary choices.

Reintroducing traditional rice into our daily diets could serve as a natural, preventive strategy against these modern health crises. These ancient grains are not merely nutritional—they are ecological and cultural responses to our environment and health needs. Reviving them is a path to both personal well-being and national food security.

Classical Ayurvedic texts like the Charaka Samhita and Susruta Samhita praise varieties such as Sashtika and Nivara for their rejuvenating, fever-reducing, and immunity-boosting properties. Modern studies also validate these claims—varieties like Njavara and Yamini show promising antioxidant effects, particularly in managing brain tumors and neurodegenerative conditions.

Modern relevance

Across India’s tribal and rural landscapes, rice still plays medicinal and ritualistic roles. In West Bengal, Kabiraj-sal is fed to recovering patients, while Parmai-sal is known to boost energy. In Chhattisgarh, Bhama increases stamina, Bhajily supports lactating mothers, Neelam Samba is advised during pregnancy, Karuthakar is used to treat piles, and Kodai Samba for rheumatic conditions.

Preserving a healing legacy

The disappearance of traditional rice is more than a loss of biodiversity, it signals the erosion of a natural healthcare system rooted in generations of lived knowledge. What’s urgently needed is a coordinated effort to document, conserve, and revive these treasures. This includes creating seed banks, supporting local farmers, promoting awareness among consumers, and developing farm-to-table models cantered on indigenous varieties.

Preserving traditional rice is not merely about cultural memory, it is a step toward ecological harmony, sustainable health, and food sovereignty. In reviving these ancient grains, we reclaim a living legacy of resilience, nourishment, and holistic well-being one grain at a time.

Not just eats

Brown rice: High in magnesium, supports neurological health, and may reduce Alzheimer’s risk.

Sticky rice: Traditionally used to relieve nausea and heartburn.

Rice straw decoction: Utilised in folk medicine to treat kidney stones.

Rice water: Applied to reduce skin inflammation.

Rice paste: Used to soothe skin ailments.

Aalcha: A rare variety traditionally given to cows to aid placenta removal.

These practices reflect rice’s deep integration into both human and animal health traditions—a testimony to its enduring value.

Nature’s pharmacy

India is home to an estimated 200,000 rice varieties, many with unique medicinal qualities. Following are a few of them.

Mapillai Samba

Traditionally eaten by grooms to enhance vitality; high in iron and fiber, known to boost stamina.

Kala Namak

A black rice naturally rich in salt-tolerant properties; supports gut health and regulates blood pressure.

Karunkuruvai

Used in Siddha medicine for treating skin ailments and reputedly effective against snake venom.

Kattuyanam

A long, sturdy variety that helps regulate blood sugar and is useful in managing diabetes.

news