Jeera Rice is a rice variety known for its slender, small grains that resemble cumin seeds in shape, which is how it gets its name. The grain is cultivated in parts of India and used widely in everyday cooking. Farmers associated with Kalsubai Millets grow this rice using natural farming practices without chemical fertilisers or synthetic pesticides.

In Indian kitchens, Jeera Rice is commonly cooked as plain steamed rice and served with dal, vegetables, or curry. The small grains cook evenly and remain separate, making the rice suitable for simple meals and rice-based preparations such as khichdi and everyday home-cooked dishes.

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 income while maintaining transparency about how the grain is produced.

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