• Packaged product labeled 'Salaphula Usuna' on a white background
  • Bag of Salaphula Usuna rice with spilled rice on a wooden surface
  • Plated dish of food with a hand reaching for it, Salaphula Usuna packaging in the background.
  • Person washing rice in a metal bowl with a package of Salaphula Usuna rice in the background.
  • Salaphula Usuna rice packaging with product details on a white background
  • Jars of Usuna rice on a wooden surface with a neutral background
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Pranam

Salaphula Usuna (Parboiled) Rice – Indigenous Rice from Mayurbhanj, Odisha

Salaphula Usuna (Parboiled) Rice – Indigenous Rice from Mayurbhanj, Odisha

Made By :Subarnarekha FPO

Rs. 1,300.00
Rs. 1,300.00
Price (Incl. of all taxes)
Indigenous Salaphula rice variety from Mayurbhanj
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Salaphula Usuna Rice is a traditional indigenous rice variety cultivated in Mayurbhanj, Odisha. The paddy is processed using the usuna (parboiling) method, where the grains are soaked, steamed, and sun-dried before milling. This process strengthens the grain and makes it suitable for regular household consumption.

The rice is grown by tribal farmers in rain-fed fields and processed locally using time-tested methods that align with regional food practices.

 Key Features

  1. Indigenous rice variety
  2. Traditional parboiling (usuna) process.
  3. Firm, non-sticky cooked texture
  4. Suitable for everyday meals

Origin: Mayurbhanj District, Odisha, India
Salaphula rice is cultivated in the tribal landscapes of Mayurbhanj, where indigenous rice diversity and traditional post-harvest practices are preserved.

Producer : -
A collective of tribal farmers cultivating indigenous rice varieties and following traditional parboiling and processing practices to maintain grain quality and support local livelihoods

Process Summary

  1. Indigenous Salaphula paddy cultivated in rain-fed fields.
  2. Paddy soaked and steamed (usuna / parboiling).
  3. Sun-dried naturally.
  4. Milled and cleaned locally.
  5. Packed at source.

FAQ's

  1. What is usuna (parboiled) rice?
    Rice processed by soaking and steaming paddy before milling.
  2. Why does grain colour vary slightly?
    Natural variation due to indigenous seed and traditional processing.

Everyday Uses

  1. Daily cooked rice for household meals .
  2. Suitable for boiled and steamed rice preparations.
  3. Commonly consumed with dal, vegetables, and curries.

FAQ's

  1. Why is this rice firmer after cooking?
    Parboiling strengthens the grain structure
  2. Is this polished rice?
    No. It is minimally milled after parboiling.

Cooking & Use

  1. Wash before cooking
  2. Cook using standard boiling method
  3. Suitable for everyday meals

Storage & Shelf Life

  1. Store in a cool, dry place.
  2. Keep in airtight container after opening.
  3. Best before _ months from packing
  • 5 stars: 2 (50%)
  • 4 stars: 1 (25%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 1 (25%)
A
Ashutosh Nanda

Very good quality . Worthy to buy this . Low GI . All should buy and taste this indigenous rice

S
Satyabrat Arukha

Rice was dirty. the package has black dirt. the quality of rice was poor.

M
Manas .

You can write:

> ODH is a wonderful initiative connecting Odisha’s farmers directly with consumers. It provides a reliable market for farmers to sell their authentic products at fair prices while ensuring consumers receive genuine, high-quality products from Odisha. I appreciate the platform’s commitment to transparency, local sourcing, and supporting rural livelihoods. With continued expansion, better farmer outreach, and a wider product range, ODH can become a strong bridge between Odisha’s farming communities and consumers seeking trusted, traditional products. Wishing the team success in empowering farmers and promoting Odisha’s rich agricultural heritage. ⭐⭐⭐⭐⭐

R
Rashmita Das

After Mugeibasa rice, our second favorite is Salaphula Usuna. My father-in-law, a farmer from Mayurbhanj, confirms that the variety sold by Odisha Desi Haat is authentic.

One of the most remarkable qualities of these native rice varieties is their flavor and aroma. When cooked properly, they are so delicious that you can enjoy them with nothing more than a pinch of salt. The aroma alone is enough to elevate the meal.

The same goes for pakhala. When prepared with these traditional rice varieties, all you need is salt and onion. No other accompaniments are necessary.

Being indigenous varieties, they are naturally resilient and require little to no chemical growth promoters or pesticides, making them close to organic in cultivation.

Whenever we run short of the grains from our hometown, Odisha Desi Haat is our go-to place for these authentic traditional rice varieties.