Andaman Karen Musley rice
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| Andaman Karen Musley rice | |
|---|---|
| Geographical indication | |
| Description | Andaman Karen Musley rice is an aromatic rice cultivated in Andaman and Nicobar Islands |
| Type | Aromatic rice |
| Area | Mayabunder and Diglipur tehsil of North and Middle Andaman district |
| Country | India |
| Registered | 3 December 2024 |
| Official website | ipindia.gov.in |
Andaman Karen Musley rice is a variety of non-Basmati, short-grained aromatic rice mainly grown in the Indian Union territory of Andaman and Nicobar Islands by the Karen community.[1] It is a common and widely cultivated crop in the Mayabunder tehsil of the North and Middle Andaman district, particularly in villages like Webi, Deopur, Lataw, Lucknow (Burmabera), Karmatang-9 and Karmatang-10 along with Borang, and Chipo villages of Diglipur tehsil.[2][3][4]
Under its Geographical Indication tag, it is referred to as "Andaman Karen Musley rice".[5]
The name "Andaman Karen Musley" holds a threefold significance, referring to the geographical region of the Andaman islands where it's cultivated, acknowledging the local Karen community that has traditionally cultivated this paddy for generations, and named after one of the five ancient rice cultures, Musley, cultivated in the region.[6][7]
Description
Musley rice, a native rice variety, is renowned for its distinct aroma, nutritional richness, and adaptability to saline soils, with the Karen community preserving their cultural heritage through its traditional cultivation.[8] Musley Rice is used for both lunch and dinner. It has high yield, small grains, and good taste.[9]
