Orggu
From Small Farmers
Rediscover ancient heritage rice varieties — black rice, Poongar red rice, Kullakar & Tooyamalli. Unpolished, nutrient-rich traditional rice that our ancestors ate for thousands of years.
India once had over 1,10,000 rice varieties. Today, we mostly eat just a handful of modern varieties. Heritage rice refers to traditional varieties that have been cultivated for centuries — selected not just for yield, but for nutrition, taste, and medicinal properties.
Unlike modern hybrid rice, ancient rice varieties are naturally nutrient-dense, pest-resistant, and adapted to local growing conditions. They require no chemical fertilizers or pesticides and are grown using traditional farming methods.
Black Rice (Forbidden Rice) — Deep purple-black colour. Highest antioxidants among all rice. Rich in anthocyanins, fiber, and iron.
Poongar Red Rice — Traditional Tamil Nadu variety. Red bran rich in iron and zinc. Historically given to new mothers for recovery and lactation support.
Kullakar Rice — Ancient cooling rice variety from Tamil Nadu. Traditionally used in summer and for digestive ailments. Light on the stomach.
Tooyamalli White Rice — Premium aromatic heritage variety. Naturally white (not polished). Delicate flavour, similar to basmati but with more nutrition.
Heritage rice refers to traditional rice varieties cultivated in India for centuries or millennia. They were selected for nutrition, taste, and medicinal properties — unlike modern varieties bred mainly for yield.
Most heritage rice is grown using traditional methods without chemicals, as these varieties are naturally pest-resistant. While they may not carry official organic certification, they are effectively chemical-free.
Poongar red rice is the best for daily consumption — nutritious, good flavour, and versatile. Kullakar is excellent for summer. Black rice is best 2-3 times per week due to its intense antioxidant content.
Heritage varieties have lower yields per acre, are grown in smaller quantities by traditional farmers, and require no chemical inputs. The higher price reflects genuine quality and sustainable farming practices.
Soak for 2-4 hours (black rice needs 4-6 hours). Cook in 1:2.5 water ratio. Ancient rice varieties take slightly longer to cook than modern polished rice but have far superior flavour and nutrition.
