Kalanamak

• Kalanamak is one of the finest quality scented rices of India.
• It derives its name from black husk (kala = black; the suffix ‘namak’ means salt).
• It was quite popular in Himalayan Tarai of eastern Uttar Pradesh, India; however, acreage under this variety declined sharply, forcing it to near extinction, due to panicle blast epidemics during 1998 and 1999
• Tall stature causing lodging, long duration, and low yield and grain quality.
• Ten germplasm lines were resistant to panicle blast
• Similarly several germplasm lines performed well in Usar (saline-sodic) soil of pH 9.0 to 9.5
• These selections offer great promise for cultivation in Usar soil.
• It is famous for taste, palatability, and aroma. Kalanamak surpasses Basmati rice, considered to be finest quality rice in international trade, in all quality traits except grain length.
• Cooked rice is fluffy, soft, non-sticky, sweet, and easily digestible with relatively longer shelf-life.
• In local market it earns higher price than Basmati rice, which is approximately 4 to 5 times higher than non-scented rice varieties