• 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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Odisha Desi Haat

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

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

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Rs. 150.00
Rs. 150.00
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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