Ambemohar is a traditional rice variety cultivated in parts of Maharashtra and known for its distinct aroma and small grains. The name “Ambemohar” refers to the characteristic fragrance of the rice. Farmers associated with Kalsubai Millets grow this rice using natural farming practices without chemical fertilisers or synthetic pesticides.

In Maharashtrian households, Ambemohar rice is commonly used for everyday meals and traditional recipes. It is often cooked as plain steamed rice and served with dal, vegetables, or curry. The grain is also used in preparations such as masale bhat, khichdi, and other 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 income while helping maintain the cultivation of traditional rice varieties.

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