Bio Basics Kichadi Samba – Kichili – Semipolished & Parboiled

Description

:

• Great replacement for Sona Masuri Rice
• Sourced from PGS-certified farms
• Chemical-free; Pesticides-free
• Kichadi Samba or Kichili Samba is an indigenous white rice variety from Tamil Nadu.
• An improved variation of this rice is called Attur Kichli Samba.
• The rice is par boiled and semi-polished with 30-35 % bran.
• It is dull white to light brown in colour and turns white when cooked.
• This rice was a favourite among the kings of Tamil Nadu because of its unique taste.
• It is an excellent cooking rice that can be served as table rice.
• Kichadi Samba goes well with all Indian curries.
• Biobasics Kichadi ( Kichli) Samba comes from one farmer and his group of five farmers he mentors – based in Sirkazhi the farm is third-party organic certified.
• The organic farmer who grows this rice has been growing it for many years now and saves his own seeds.
• Kichadi /Kichli Samba is a samba season rice.
• Samba is the major crop season of Tamil Nadu starting in late August and stretching upto January end.
• The seeds are sown in August-September and harvested in December-January.
• The paddy is aged and milled every month.
• The paddy is parboiled before milling, par boiled rice is always more nutritious and has lower GI than its raw counter part making it healthier.
• It is also preferred in the Southern states as it goes well with the robust dal based and coconut based gravies used as sides ina typical south Indian meal.
• As with any rice that contains bran, it is advisable not to keep Kichadi Samba par boiled rice for too long .
• Otherwise it can get infested. Store just enough rice for the month and get freshly milled rice every month .
• High in fiber
• Lower Glycemic Index
• Improves immune system
• Regular use strengthens bones and muscles