The Medicinal Rice of Assam.

From the Deep Water Alluvial Soil to your kitchen.

“Halodhiya choraiye bao-dhaan khay…Saudor puteke nao meli jay” (the yellow birds feed on bao-dhaan…the merchant’s son sails off).

Bao-dhaan, a deep-water paddy that produces a particular type of iron-rich red rice, is an integral part of Assam’s food habits. It has a high medicinal value to human life. Because it can sustain itself in deep water it has got high resistivity and the same goes into the building blocks of our body when consumed. A large section of farmers in the state depend more on rich alluvium left behind by the Brahmaputra river every year rather than on chemical fertilisers. Bao-dhaan is generally grown in areas having higher land submergence that are unsuitable for other varieties of paddy. Interesting characteristic of bao-dhaan is that unlike other rice varieties, its seeds do not fall off easily. Red colour is conferred by anthocyanin pigments. The Bao rice takes 9 months to get ready for harvesting hence it is filled with high nutrition. They are rich in micronutrients like iron and zinc, Vitamin A and antioxidants.

Shelf Life: 12 Months