A traditional and a common staple food originated from Kakkodi area in Kerala.

A local variety of black rice considered as a good source of protein, fiber, and iron.

A unique saline tolerant rice variety cultivated using extensive aquaculture in an organic way.

Unpolished, with a slightly nutty flavor grown using sustainable, often hand-pounding methods

A fine, slender-grained rice variety, prized for its taste and versatility in cooking.