Chimansal is a traditional rice variety cultivated in parts of Maharashtra and preserved through locally maintained seed varieties. Farmers associated with Kalsubai Millets grow this rice using natural farming practices without chemical fertilisers or synthetic pesticides. The cultivation of such varieties helps maintain regional crop diversity and traditional farming systems.

In Maharashtrian households, Chimansal rice is commonly cooked as steamed rice and served with dal, vegetables, or curry as part of daily meals. The grain can also be used in common rice preparations such as varan-bhat, khichdi, and other simple rice-based dishes prepared in home kitchens.

According to the Indian Food Composition Tables (ICMR-NIN), rice is a source of carbohydrates and contains small amounts of plant protein. These nutrients include naturally occurring carbohydrates and protein present in cereal grains. [VERIFY: ICMR-NIN micronutrient data for rice]

Choosing naturally grown rice from Kalsubai Millets means the grain is sourced directly from farmers rather than large commercial supply chains. The rice is cultivated without chemical fertilisers or synthetic pesticides and supplied through a farmer producer company. This sourcing approach supports farmer incomes while helping maintain the cultivation of traditional rice varieties.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad