Non-Basmati Rice · Variety
Jeerakasala / Kaima
Small as cumin, rich in aroma.
Named for grains as small as cumin (jeera), Jeerakasala from Wayanad is a GI-tagged aromatic rice. Its cousin, Kaima, is the essential rice for Malabar and Thalassery biryani.
Specification
| Parameter | Detail |
|---|---|
| Variety | Jeerakasala / Kaima |
| Also known as | Tiny aromatic grain (GI) |
| Average raw grain length (AGL) | 3.50 – 4.00 mm |
| Grain breadth | ≈ 1.70 mm |
| Cooked grain length | 5.5 – 6 mm |
| Elongation ratio | ≈ 1.5× |
| Aroma | ●●●●○ (4/5) |
| Cooked texture | Tiny, separate grains that absorb masala beautifully. |
| Growing region | Kerala (Wayanad), Karnataka |
| Available forms | Raw |
| Moisture | ≤ 12.5 – 14% (per contract) |
| Packaging | 5, 10, 20, 25, 40, 50 kg — PP, BOPP, non-woven, jute; private label available |
Fragrance
Warm, sweet aroma.
Texture
Tiny, separate grains that absorb masala beautifully.
Best for
Malabar / Thalassery biryani, ghee rice.
Indicative values. Final specifications are agreed in the contract and confirmed by a pre-shipment lab report.
Request a Jeerakasala / Kaima offer
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