Njavara

Description

THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE

Njavara is a red, 60-day low-yielding rice variety endemic to Kerala, traditionally cultivated only in small homestead farms, in very restricted areas, and usually primarily for Ayurvedic therapy. The Ṣaṣṭika śāli mentioned in the Ashtanga Hridaya of Vagbhatta, and the Shali rices of the Shastika group described in the Susruta Samhita [please see “Sources” below for precise citations] are said to be none other than what we know today as njavara because they are 60-day ripening awned grains, selected specifically for this trait and conferring therapeutic value, although it remains unclear how short-duration rices from different phylogenetic groups were known in ancient times to have medical applications.

There are four genetic morphotypes: “long yellow, short yellow, intermediate yellow and short black, after culm length and glume color, which differ strikingly among the Njavara accessions” (Sreejayan et al. 2011). The Ashtanga Hridaya mentions two colors: gaura [white] and asita-gaura [blakish-white], but only the Caraka Samhita states a preference for the white [there is then considerable confusion in online sources about which is preferred for taste, or medicinal value, or both]. The rice with bran in both cases is red.

Perhaps the most interesting fact about Njavara cultivation is that farmers’ selection practices have been focused only on one trait: days to maturity (Sreejayan et al., 2011: 708). We do not know, however, why or how ancient Ayurvedic physicans identified such short-duration crops for medical applications. Sreejayan et al. further report that “Njavara seeds were not exchanged much in the past, in contrast to the practices with other rice landraces … [farmers preferring] to cultivate ‘known’ local or their own strains rather than ‘unknown’ ones from other farmers” (2011: 708).

Njavara is one among a small but important group of medicinal rices from Kerala, including Chennellu (also called Raktashali, not to be confused with Valia Chennellu which is a different landrace), Kunjinellu and Erumakkari, traditionally cultivated largely in Palakkad and Wayanad (cf. Joshua 2012: 21).

Currently, however, it is difficult to ascertain how much land is under cultivation for njavara. On the one hand, the state’s total area under rice cultivation fell frighteningly from upwards of 850 thousand hectares in the 60s to around 200,000 as of 2014-15 [Thomas 2016: 216-7]. In addition, 81% of paddy lands in the state have been given over to high-yielding varieties, with the advent of the HYV program in Kerala—leading to the virtual disappearance of most of the region’s distinctive landraces (Kerala State Planning Board 2003 cited in Mohan Kumar 2005: 6). Changing land use patterns and heavy HYV-reliance, combined with increasing labor shortages and the lack of enough or effective government schemes focused on rice biodiversity conservation have been the major drivers behind such declines (cf. Joshua 2012: 21). In this context, Narayana Unny’s report of 10 acres of organic njavara cultivation is very much a success story (Unny of the Navara Ecofarm has been a key player in Njavara revival efforts, coordinating the effort to procure a GI tag, educating farmers etc.; TAAS 2023)—although farmers’ reported to Joshua that access good quality pure njavara seed was a persistent challenge for Njavara cultivation (2012: 13).

On the other hand, Ayurveda pharmaceutical companies are major players in today’s ecosystem. Their demand appears to have produced a shift from small-scale localized use of njavara to intensified commercial production on much larger scales (Joshua 2012: 19-20). Helga Joshua also reports the introduction of njavara into districts like Thiruvananthapuram and Kollam, where there was traditionally no cultivation (2012: 4). It is possible that these shifts have resulted in genetic introgression and the emergence of new traits like longer crop-duration and yield (Sreejayan 2011: 709)—which are notable departures from the classic, valued njavara profile. Joshua’s sources also reported the adulteration of njavara with other red rices (2012: 11).

NUTRITIONAL AND MEDICINAL PROPERTIES

• Joshua (2012: 18) notes that although the rice has become more widely available, only certain aspects of use related traditional knowledge seems to have become widespread. For example, the use of the bran to extract oil may be known, but the use of njavara roots in therapies far less so.
• Njavara bran contains tricin, in significantly higher concentration compared to staple rice varieties. One study records the presence of tricin and two rare flavonolignans (all associated with anti-inflammatory action) present in higher quantities in Njavara than in staple rices like Palakkadan Matta (Mohanlal et al. 2011)
• Njavara consumption has blood glucose lowering effects, anti-oxidant properties (Reshmi and Nandini, 2018)
• Use as infant food/ weaning food: Navara flour (or boiled rice) and dried powder of any Kunnan/Kannan Kaya/ Kunnankaya variety banana is used to feed babies [particularly those with low birth weights] much before Annaprashan or their first feeding ritual [Narayanan Unny, Navara Ecofarm, personal communication to Aparna Balasubramanian Nov 2019]
• Use for pregnant women: Njavara kanji or broth is given to pregnant women as it helps increase foetal weight
• Post partum: rice gruel made with milk helps in improving lactation
• Topical uses:
  • Sastika tailam or oil extracted from the bran of Njavara rice is used for skeletal and muscular conditions: cervical spondylosis, low back ache, rheumatoid arthritis. Both rice consumption and the topical therapies are thought to make the body supple/address muscle wasting, remove joint stiffness, and improve blood circulation
  • Njavarakizhi/ Shashtika Shali Pinda Sweda: Njavara rice cooked in milk along with certain herbs like Sida rectusa and Alpinia galanga are used in boluses (dipped frequently into a hot herbal oil/decoction) for topical massage of the entire body (Gopinath et al. 2007: 166, Verma 2019). This has become among the most important and common of Ayurvedic therapies developed by vaidyas.
  • Njavara theppu: the paste of the rice is used to treat skin lesions and psoriasis and skin lesions
  • All topical procedures are key to Panchakarma therapies; rejuvenating, calming and help to improve complexion, address neurological conditions and relieve arthritic pains.

CULINARY USES

• शीतःस्निग्धोऽगुरुःस्वादुस्त्रिदोषघ्नःस्थिरात्मकः। षष्टिकःप्रवरोगौरःकृष्णगौरस्ततोऽनुच ॥१३॥
  “Shashtika rice is cold in potency, unctuous, not heavy, and sweet. It pacifies the three dosha and stabilizes them. The white variety is the best type of shashtika rice and the dark-white comes next in order” [Caraka Samhita, Sutra Sthana Annapanavidhi Adhyaya/ Chapter 27]
• Sastika Shali is “unctuous, constipating, easily digestible, sweet, militages the three doshas, stays long inside the body (alimentary canal), cold in its potency” [Ashtanga Hrydayam, p. 116]
• Traditionally, njavara is aged at least a year before being milled to rice. Only raw and unpolished njavara is used (retaining about 80% bran)
• Helga Joshua 2012: 11: “One [doctor] described the rice as cooling very fast after cooking as a result of the high protein content. He also described the unique color of the rice and the ghee-like texture of cooked Njavara”; another “said that identification of the rice comes with experience and he mentioned a unique smell when the rice is broken.”
• Gopinath et al. 2007: 168, 170:
  • Dehusked njavara takes about 40 mins to cook (by traditional methods of boiling in excess water), which is long even for a branned rice.
  • The cooked grains were flaky but slimy in nature, even though its amylose content was high. This property could be due the presence of non-starch polysaccharides (NSP).
  • The longer cooking time of Njavara compared to the other two rice varieties could be due to thicker pericarp, aleurone layer and also NSP in the dehusked rice.
  • The slimy nature of the rice, when cooked, combined with unique pasting and thermal properties may explain its role in transferring bioactive compounds to the body during treatments such as Njavara kizhi.
• Karikadaka kanji or Marunnu kanji: During the Karikadaka season, a njavara kanji or rice gruel is prepared rejuvenate the body, rice gruel made of Njavara rice and a mixture of herbs. It is thought to be easily digestible, nourishing, and fortifying. These days one can purchase “Karikadaka kanji kits” which come with a packet of njavara rice and a few herbal powders [Pachamarunnu choornam. Ashali-Uluva, podimarunnu] and instructions on how to prepare, combine, and use.
• Njavara can also be used to make applam/pappad, puttu, dosa and uniappam

WHO GROWS THIS RICE & WHERE CAN I BUY?

The sources that will likely have the best Njavara are in its native growing regions:

1. Mr. Narayana Unni at Navara Eco Farm, Karukamani Kalam, Chittur College P.O., Palakkad Dist, Kerala, India, Pin: 678 104, Phone: 04923- 221177 and 222277, email: [email protected], Mobile:09447277749
2. Thirunelly Agri Producer Company/ Tapco [a farmer producer organization in Wayanad, Kerala]: +91 75599 15032
3. Other Possible Sources

SOURCES & FURTHER READING

• Images 1 and 2 courtesy Aparna Balasubramanian from her visit to Navara Eco Farm in November 2019. Image 2 is the rice grown by Narayanan Unny and his wife at Eco-Farm, Palakkad. Image 3 is of the farmer couple themselves.

Older text sources:

• Ashtanga Hridaya of Vagbhatta. Trans. K.R. Srikantha Murthy. 8^th edition. Varanasi: Chaukhamba Orientalia, 2004. p. 116
• Susruta Samhita, vol. 1—Sutrasthana. Trans. Kaviraj Kunjalal Bhishagratna, Calcutta: 1907, pp. 471-3
• Agnivesa’s Caraka Samhita, Vol 1—Sutrasthana. Trans. Ram Karan Sharma and Vaidya Bhagwan Dash. 2^nd edition. Varanasi: Chaukhambha Orientalia, 1983. Chapter 27, “Annapana vidhi,” pp. 493-5

Research papers and other studies:

1. Gopinath, Deepa & Singh, Vasudeva & Naidu, Akhilender. (2008). Nutrient composition and physiochemical properties of Indian medicinal rice – Njavara. Food Chemistry. 106. 165-171. 10.1016/j.foodchem.2007.05.062.
2. Joshua, Helga. 2012. “Njavara, A Medicinal Rice: An Exploration of the Changing Production and Consumption System.” Master’s Thesis presented to the Norwegian University of Life Sciences, Ås. Available online: https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/189537
3. Mohan Kumar, B. 2005. “Land use in Kerala: Changing scenarios and shifting paradigms.” Journal of Tropical Agriculture. 421: 1-12.
4. Mohanlal, Smitha & Parvathy, Rathnam & V.Nair, Shalini & Helen, Antony & Jayalekshmy, Ananthasankaran. (2011). Isolation, Characterization and Quantification of Tricin and Flavonolignans in the Medicinal Rice Njavara (Oryza sativa L.), as Compared to Staple Varieties. Plant foods for human nutrition (Dordrecht, Netherlands). 66. 91-6. 10.1007/s11130-011-0217-5.
5. Thomas, Jeyan Jose. 2016. “Fresh Measures to Revive Rice Cultivation in Kerala” Foundation for Agrarian Studies, July 20.
6. TAAS 2023. Navara Rice – A Success Story. Trust for Advancement of Agricultural Sciences (TAAS), Avenue II, IARI, Pusa Campus, New Delhi. xiv+70 p.
7. Verma, Jatinder & Mangal, Gopesh & Garg, Dr.Gunjan. (2019). Shashtika Shali Pinda Sweda (A Unique Bolus Massage): A Review Article. 8. 26-30.