Once upon a time, there was this red rice called Thavala-kannan, which in Malayalam means "Frog's eyes" because the rice grains remind people of the (you guessed it right!) eyes of a frog! It was grown in the Palakkad district of Kerala. It was one of those world-famous Palakkadan Matta rices.
As years passed by, Green Revolution came along in India. And when the Governments encouraged farmers to grow the same kind of rice using chemicals, rices like Thavala-kannan were grown by fewer and fewer farmers. Until the turn of the 20th century, when Thavala-kannan almost went extinct.
Then came along, as Knights in shining armour, seed-savers who were part of the Save Our Rice campaign (of which Devi, our Co-founder was a part!) launched across 6 states of India to revive heritage rices like Thavala-kannan. They found farmers who still were growing it, and worked hard to get some organic farmers to grow it again. It is still grown by just a few organic farmers known to Bio Basics.
Today, Bio Basics presents Thavala-kannan rice (parboiled) to you grown in Thrissur district (bordering Palakkad). This year a very small batch of rice (with 50% bran, and non-sticky cooking quality leaving a great feeling in your mouth) is available. It is known for its high iron content compared to other rice varieties, and is also relatively lower Glycemic Index (lower the better for diabetics!). So please do hurry, and order quickly if you want to try it out. With the unpredictable rain patterns, it is getting increasingly difficult to grow and harvest this rice.
Now Fast Forward: Months from now, many families fell in love with Thavala-kannan, and so more families clamoured to taste it, Thavala-kannan was loved by farmers as well. More and more Thavala-kannan became available in the market. These families told other families and so the popularity of Thavala-kannan grew from Kerala to Tamil Nadu to the rest of India. Years later, Thavala-kannan became the favorite red rice of many families. And Bio Basics was happy to know Thavala-kannan finally found home in thousands of homes across India.
And everyone lived happily ever after!
Did you like that story? Well, it is true, except for the future bit. It is in your hands to make it happen. So make it happen!
In the meantime, we at Bio Basics will continue to work with farmers conserve one rice at a time by adding it to our plates.
Bio Basics is going to be 9 years old in 2024. When we started Bio Basics in 2015, we had a clear vision of what we were hoping to achieve. That is the purpose behind the brand Bio Basics. This purpose has not changed over these 9 years. In fact, our determination to make our vision a reality, and to work on this very purpose of our Brand has only strengthened year after year.
So what is the purpose behind Bio Basics? What drives each one of us here in the team to work relentlessly day after day?
The following are four aspects of our purpose:
Safe Food and Good Health for All Consumers:
As we all know by now, the regular food available in the market today is laden with chemical concoctions of varying toxicities. These are harmful to our health and most importantly to our children who are the most vulnerable against the onslaught of these chemicals. These chemicals are endocrine disruptors and neurotoxins, which lead to a host of diseases that we see among the general public today. Be it diabetes, obesity, heart disease, cancer, or PCOD. This is not to say that it is only food that is contributing to these diseases. There are other factors as well, but we have to recognise, and most consumers today do recognise, that the quality of food is a major contributor to these diseases. So Bio Basics’ purpose is to provide Safe Food and thereby leading our consumers to Good Health - health which is not just an absence of disease, but health as meant for us by Mother Nature.
Bio Basics also encourages consumers to appreciate cooking at home, and also to recognise that food is indeed our medicine. That is why it is important for consumers to know our food very closely. Towards this end, Bio Basics not only provides an end-to-end one-stop shop of all things organic, but also provides substantial knowledge for consumers so they can empower themselves to view food as their medicine, to understand that Nature has answers to all our health problems, and to appreciate that cooking at home is the healthiest option that all of us can choose.
Supporting our farmers and our farming communities:
India is a land of farmers with over 2/3rds of its population engaged in farming. India is also home to the largest number of organic farmers in the world. Our farming traditions go back several millennia. There is a tremendous amount of knowledge and expertise about growing our own traditional food crops, given our soil and the climatic regions within the country. This knowledge and expertise must be preserved among the millions of farmers that we have. But sadly, because of the onset of chemical agriculture, this knowledge is being replaced by a very simplistic knowledge of use of chemicals on the fields. This is not only harmful to the health of the farmers and the farming community, but it harms their major asset - their own farms and the soil of their farmlands.
So how do we preserve this knowledge and expertise? By ensuring that these farmers and the children of these farmers continue to farm. By ensuring that farming is a viable occupation. By ensuring that the farmers get good remuneration for their crops.
Bio Basics does not haggle with the farmers. It pays the remuneration that the farmer demands. Even today, 9 years since inception, Bio Basics pays the largest share of the consumer price to the farmer directly. Bio Basics procures all its products directly from the farmers or the farmer cooperatives to ensure that the maximum amount of remuneration goes directly to the farmers. This is our commitment to our farmers. And this is how we will ensure that farmers, particularly organic farmers who know how to farm in a natural environment without the use of chemicals, continue farming and maintain their knowledge and expertise.
Protecting the environment:
The use of chemicals in agriculture has damaged, and continues to damage, the environment in many ways. Our groundwater is highly contaminated. The air in rural areas is polluted with these harmful chemicals. Above all, the soil is losing its fertility because of the excessive use of these chemicals. Our environment is suffering and it has no voice. Bio Basics is the voice of this environment. We speak for the environment. Everything we do, we do to ensure that the environment is protected and returned back to its pristine quality - be it the soil, the water, or the air.
Biodiversity - Consume to Conserve:
India is home to 1000s of varieties of rice and 100s of varieties of wheats and millets. But all these varieties have been lost or threatened in the last 50 years, since the onset of the Green Revolution. The Green Revolution promoted homogenization of our crops. It encouraged one or two varieties, which were most responsive to use of chemicals, and to make it worse, the government policies also ensured that only those few varieties are supported by the Minimum Support Price (MSP) benefit for the farmers. This led to farmers choosing to grow only these few varieties in their fields, thereby abandoning the traditional heritage grains, which are known to have much higher nutritive properties and are most adaptable to the local climate and terrain. This has led to the loss of biodiversity across the country, not limited to rices or wheats, but also affecting our vegetables, fruits, including tubers. The number of varieties of potatoes or brinjals or ladies finger, for instance, in India is mind boggling. But what we see in the market today are just a few varieties.
We need to protect and conserve these varieties for a couple of important reasons. Firstly, each crop variety carries a different micro-nutrient profile, thereby providing the consumer with micronutrients, which otherwise are not available to her. By eating this diverse set of crops, the consumer can ensure a much more nutritious intake of food for her family and her children. Secondly, as these varieties are peculiar to the various regions of the country, the farmers can easily grow them in their respective regions, as was done for centuries before the Green Revolution. This ensures that the farmers are not reduced to mere producers of commodities like just a few varieties of rice and wheat, but are curators and growers of unique varieties of rice, wheat, vegetables, and fruits.
By protecting Biodiversity, Bio Basics is also protecting food security and food sovereignty. Food Security refers to the ability of the country to grow its food from a diversified set of crops, rather than overly depending on just a handful of crops. This way we can avoid any calamity or disease that can affect these few crops, and we can continue to grow food for our large population from a large diversified set of crops. Food Sovereignty is the ability of the country to grow its food for its own population, and not depend on other countries for its food requirements.
Bio Basics therefore contributes consciously to Biodiversity by procuring, curating and offering 60 varieties of rices, 10 varieties of wheat and 10 varieties of millets. Bio Basics is the largest (most diverse) granary of organic heritage grains in India today. This not only helps the consumer who can choose very interesting grains for their diet but also ensures self-respect and dignity for the farmers, who grow these unique crops. With this biodiversity, Bio Basics also ensures a very nutritious set of food crops for its consumers. And we can protect this biodiversity only when we the consumers consume this diversity of crops, so that the farmers can grow it, retailers can stock it and governments can support it. Hence our campaign “Consume to Conserve”.
So these are the four pillars of the purpose behind the brand Bio Basics. We articulate this purpose in many ways across social media/online as well as offline. But it is for each of us consumers and farmers alike to imbibe these four aspects of our purpose and carry this word to as many people as possible. This is not just a commercial purpose of Bio Basics. This is a labour of love for Bio Basics. This is a cause that is larger than Bio Basics, and we as a brand are only contributing to that larger purpose.
Three days of over 2000 farmers congregating in the hot and humid UC college, Aluva campus to meet one another, to learn and share.
Three days of multiple sessions across 6 various stages covering a host of aspects - farming, seeds, health, movements, versions of organic farming, entrepreneurship, policy, commerce, climate.
Three days of walking around in the campus and listening to Punjabi, Gujarati, Hindi, Tamil and Bengali from among the participants, in the midst of public announcements in English and Malayalam
Three days of watching committed farmers showing their seeds and saplings of plants unique and unusual, eager to share and even more to help.
Three days of attending various sessions in various languages, the speaker speaking in Hindi, and then getting English translations soon thereafter, or vice versa. And then some translating the Hindi speaker’s comments into Hindi again, being pointed out by a frustrated audience! Some objecting to the lack of translation at times, and then some of us speaking in multiple languages…
Three days of watching folks in traditional attire from Punjab, Rajasthan and then the South dhoti…
Three days of tasty healthy organic food being served (vegetarian food - an oasis in God’s own country of Beef and Pork!) to all these 2000 participants, introducing millets to all. With all the used plates and cutlery (made of biodegradable material) being processed then and there into reusable biomass for the campus.
Three days of walking past some 10 varieties of cows, some I have never before, some slightly bigger than my dog, showcasing the diversity of our livestock.
Two nights of thematic songs, plays, dances and a fashion show (showcasing organic cotton), once again displaying the diversity of this nation.
Three days of joy meeting those standing shoulder to shoulder with us working together for a cause larger than ourselves, and then the excitement of meeting those we have only heard of over social media…
Three days of diving deep into the despair over the lack of sustainability and sensitivity of the mainstream - businesses and consumers alike - to loss of heritage, to the fading of farming as a profession (the average age of an Indian farmer is 50, compared to the median population age of 28), to the lack of finance from institutions designed to serve farmers, to the outrageous regulatory burden heaped on those serving the society and the environment well.
Yet three days of searching for and rising up with hope for the future amidst the ashes of this despair, once again, like every convention before this, marching along like soldiers of peace and green.
I was overwhelmed by the Gods as they poured organically grown rice to fill a “para” (a traditional paddy container) (see the video) (instead of lighting a lamp) to inaugurate the convention. Such courage, such conviction, against the odds heaped upon them by the State, the regulators, and the consumers.
In these three days, I got enough inspiration to last a lifetime, to work at what we do at Bio Basics, without compensation, with the very same courage and conviction, with limited success amidst enormous failures. To build for the future an ecosystem of sustainable food and farming that we may not live to see ourselves. Yet to keep chipping away…
Bio Basics is blessed to have consumers who care for organic farmers. We offered to contribute 10% of the sales revenue from consumers (across several days) to OFAI, and we did! It was our honour to present a cheque of ₹12,271.
Who says the Gods don’t walk among us?!
]]>Happy Pongal in Advance!
]]>Today, Bio Basics offers 300 organic food items made available both online and offline across the country. At the same time, we are also the largest or most diverse granary of organically-grown heritage traditional grains. Our 9-year journey has seen us grow not only in the number of products and customers, but also in our own understanding of the food system prevalent in India.
Before we talk about the top 3 reasons why one should go organic, we must first define what we mean when we say organic. When we say organic, we mean food that is naturally grown without using any chemicals whatsoever across the entire life cycle of the crop - ranging from the seed to preparing the soil to caring for the plants as they grow, to fertilizing the soil for better production, harvesting, storage and even transportation. In this entire cycle of food production of any crop, be them grains or oils or spices or fruits or vegetables, organic food requires that no chemical is actively used in any of these activities leading to the production of the crop. But this is only a limited definition.
At Bio Basics, when we say organic, we not only mean that no chemicals have been used, but we also mean that the food or the crop is minimally processed, also known as whole foods. This means that the crop is not highly processed in any way before it comes to you, the consumer. So, by definition, all the highly processed foods do not qualify organic as far as Bio Basics is concerned. This is an important distinction, because, today, in the market, there are many processed foods which claim to be organic in its limited definition of it being chemical-free. Even the organic certification agencies and the regulators do not insist that organic should mean whole foods. For them, organic food means only chemical-free, whereas the spirit of organic foods is usually ignored.
Now that we have understood organic foods, what it means, and its definition, let us look at what are the top 3 reasons one should consider going organic.
1. Health:
By the use of chemicals in agriculture for the past several decades, today most of the food that is produced or processed, from farms to factories contains chemicals. Chemicals are in the form of pesticides, fertilizers, herbicides, weedicides, fungicides, used not only while sowing the seeds, preparing the soil, managing pests, fertilizing the soil and also for storing, harvesting and transportation. It is a very dangerous concoction of chemicals that food is exposed to before it reaches us on our table. And that is when we are talking about minimal processing. If it goes through extensive processing, like extrusion, refining, blending or in processed foods, numerous food additives that are being used. Chemicals are added for flavour, colour, texture, higher shelf life and so on. So in essence, what is available in the market today is laden with chemicals, unless you know for sure the source of the food and that it is organically grown.
So why are these chemicals harmful to our health? Most of these chemicals are in the category of what are called EDCs (Endocrine Disrupting Chemicals). EDCs disrupt the functioning of the endocrine system of our body. As a result, our endocrine system is made to function at a suboptimal level. The Endocrine system in the human body is responsible for many functions, one of which is to regulate the hormones produced by the body. When the Endocrine system gets disrupted, the hormone production is also affected, leading to a host of diseases. Today, many of the lifestyle diseases, like diabetes, heart disease, obesity, PCOD are directly linked to chemicals in food. These chemicals introduce toxins into the body and the toxin load of the body increases with consumption of such chemical-laden food day after day, meal after meal. All these toxins, and the disruption of the endocrine system leads to havoc in the human body, which then shows up in different individuals as different ailments.
Organic whole foods are also known to be tastier than the chemically produced conventional produce, because the soil on which an organic produce is grown is full of microorganisms, and the entire ecology in the soil is allowed to thrive in the absence of chemicals, as Nature intended. For instance, in a typical tomato, there are 53 micronutrients that makeup the taste of a tomato. When the tomato is grown on a soil which is laden with chemicals, most of the micronutrients are lost, because of the poor soil. As such, chemically grown tomatoes are said to have only 13 micronutrients. This is not only important from a nutritional point of view, but also is very critical to the taste of the produce. So in effect, organic produce is known to be tastier than chemical produce. Taste is a subjective matter, and one will have to actually taste it to believe it. The difference in taste becomes very obvious in the case of fresh produce like fruits and vegetables.
2. Farmer welfare:
We must remember that we exist in an ecosystem with several individuals playing the vital role. We do not exist in a vacuum. Farmers and the farming communities engaged in agriculture are part and parcel of us. Much before modern technology dominated our lives, human beings have relied on agriculture to sustain themselves and thrive. But of late, we have ignored farmers, as we became more urbanized. Those who work on the fields have become less important to us, because what the farmers produce has become commodities. It is reduced to simply a price and a product. But as the name suggests, it is “agriculture”, not “agri-production”. Agriculture indicates that farming is part and parcel of our lives. But unfortunately, farmers have been ignored in India and globally, leading to unprecedented levels of suicides among farmers, because of debt they take on grow crops, which promise to give them commercial profits, but unfortunately do not deliver as desired.
Organic farming is a more sustainable and sensitive method of growing crops. It ensures that the working conditions of the farmer is safe, also ensures that the farmer’s family who live on the land where they produce the crops, and also the farm labourers who work on the fields are safe and not exposed to such dangerous chemicals like pesticides. Organic farming also ensures that the farmer gets a decent remuneration from customers like you and me. As organic products are free from chemicals and better for health, these are more sought after, not only in India but across the world. India has the largest community of organic farmers in the world ( 8 lakh organic farmers). A substantial portion of our organic food production however is exported to other countries, because they value it more than what we domestic consumers do. But the domestic consumption is also now growing very fast as well in recent years. Because of the supply and demand considerations, the farmers get a good remuneration for their work.
Organic farming also ensures that the farmers are respected, because under organic farming, farmers cannot just grow their produce without any skill. Farming is a skill and passed down from generation to generation mostly among farmers. Only some part of it is documented and taught in Agricultural Universities, but as we all know, farmers don't go to Agriculture Universities. Farmers learn the techniques of farming, of knowing the crop and the soil, from their parents. So this skill is required for organic farming. So when we buy organic food, we are respecting that very skill and thereby respecting the farmer who produces organic products.
Organic farming also reduces the risk that the farmer takes. Under chemical farming, the farmer buys almost everything from the market. The chemical farmer is a consumer first. She buys seeds, pesticides, fertilizers and many other items from the open market. Whereas an organic farmer produces most of these items - be them seeds or pest repellents, or fertilizers - in her own farm using biomass, cow dung and many other methods. As a result, the organic farmer invests less capital in any given season for any given crop. Hence the risk undertaken by such an organic farmer is limited. When the climate goes bad - excessive rains or a drought - the organic farmer may lose part or even all the crops. But it does not affect them as much as it would affect a chemical farmer who has purchased all these inputs from the open market by paying a high price, and that too, by borrowing money. That is how most of the chemical farmers end up in debt to fund their farming season, and when the climate goes bad, or if the market for the produce collapses, they are left with a high amount of losses, having to pay back loans which they have taken. This is the debt-trap into which most of our farmers today unfortunately live.
Organic farming also ensures that the farmer can maintain the fertility of the soil of her land. By using chemicals in the land, the farmer depletes the fertility of the soil. The ecosystem in which those crops are grown suffers immensely, thereby reducing the fertility and the yield that he can expect from his land. It is now well known that farmers use increasing amount of pesticides and fertilizers year after year to get the same amount of crops. This depletes not only the fertility of the soil, but also depletes the profit margins that the farmer has when he sells the produce in the market.
3. Protecting the environment:
We all know climate change is here causing havoc in state after state in India. One of the key contributing factors for climate change is the extent of greenhouse gases produced by agriculture inputs and Agriculture in general. Most of the chemicals used in agriculture are based on fossil fuels. The more we use these chemicals, the more fossil fuels are being burnt in the production process. At COP28, we have committed to reduce our use of fossil fuels by a third, by allowing renewable energy to contribute a third of the energy requirement of the world. This requires that we reduce the use of fossil fuels, thereby reducing the use of chemicals used in agriculture. It is very clear that organic farming impacts the environment much less and contributes to climate change much less than chemical agriculture.
Besides, the chemicals used in chemical agriculture contaminates our soil, air and water. Particularly when it comes to groundwater, which is used for a variety of purposes, chemical contamination is high, thanks to chemical farming.
When it comes to water usage, agriculture uses the most amount of water among all activities of human beings, and within agriculture, chemical farming uses more water than organic farming, simply because these chemicals used on the soil among the plants creates a chemical exothermic reaction, which generates a lot of heat and therefore requires a lot more water than required otherwise. As a result, organic farming does not require much watering and relies on moisture within the soil.
Finally when we go organic, we also encourage Agro-biodiversity which means that we will not rely on any one kind of crop variety to feed humanity. In other words, we will not eat only one kind of rice or one kind of wheat. Organic farming allows, as found in Nature itself, multiple varieties of a single crop to survive. There are thousands of varieties of rice and 100s of wheats, and all of them can be grown very well under organic farming, and do not respond to chemicals much. By using chemicals, we are restricting the number of Crop varieties which respond to chemicals, and thereby, restricting the number of varieties that we eat. This has a direct impact on our food security, because we are heavily dependent on one particular variety, which can catch a disease and get exterminated completely, like the Irish Potato famine of 1845.
It also challenges the food sovereignty of India, where we will be dependent on other Nations to feed our population, if any one crop is completely exterminated, because of any disease or climate effect. By having Agro-biodiversity, we can ensure that all the varieties of vegetables, fruits, tubers, spices, grains and pulses are grown in an eco-friendly manner, so that we are not dependent on any one or two crops for our survival. This therefore is the ultimate reason why we should consider going organic, support organic farmers, and support companies like Bio Basics who are committed to organic farming, organic farmers and the well-being of consumers and the environment as a whole.
Black rice, often referred to as "forbidden rice," is a remarkable grain that has gained popularity in recent years due to its unique features, rich nutritional composition, and numerous health benefits. Originating in Asia, this once-exclusive rice variety is now cultivated and enjoyed worldwide. This blog explores the characteristics of black rice, its nutritional profile, health benefits, country of origin, current cultivation locations, delectable recipes, and where to purchase this nutritious grain.
Features of Black Rice
Black rice derives its striking dark hue from the high concentration of anthocyanins, the same antioxidants found in blueberries and blackberries. This pigment not only provides the rice with its distinctive color but also contributes to its potential health benefits. The grain has a nutty and slightly sweet flavor, setting it apart from traditional white or brown rice varieties. Its chewy texture and ability to absorb flavors make it a versatile ingredient in various culinary applications.
Nutritional Composition
One of the most compelling aspects of black rice is its impressive nutritional profile. Unlike white rice, which undergoes extensive processing that strips away many nutrients, black rice retains its bran layer, offering a higher content of fiber, vitamins, and minerals. It is a good source of iron, which is crucial for oxygen transport in the body, and contains essential amino acids that contribute to the formation of proteins.
Furthermore, black rice is rich in antioxidants, particularly anthocyanins, which have been linked to a range of health benefits. These antioxidants may help protect cells from damage caused by free radicals and reduce inflammation in the body. Additionally, black rice has a lower glycemic index compared to white rice, making it a favorable option for those seeking to manage blood sugar levels.
Health Benefits
Consuming black rice can contribute to various health benefits. Its antioxidant properties may help combat oxidative stress and inflammation, potentially reducing the risk of chronic diseases such as heart disease and certain cancers. The fiber content in black rice supports digestive health by promoting regular bowel movements and preventing constipation.
The grain's lower glycemic index makes it a suitable choice for individuals with diabetes or those aiming to manage their weight. The slow release of glucose into the bloodstream helps regulate blood sugar levels and provides a sustained energy source, avoiding the rapid spikes and crashes associated with high-glycemic foods.
Country of Origin and Global Cultivation
Black rice has a rich history rooted in Asian cultures. It was initially cultivated in China, where it earned the moniker "forbidden rice" because it was reserved exclusively for the emperor and the royal court due to its purported health benefits. Over time, its cultivation spread to other parts of Asia, including Indonesia, Thailand, and the Philippines.
In India, this Black Rice was brought over by Indian merchants trading with Burma (current Myanmar). In Tamil Nadu, the variety grown is called Karuppu Kavuni. In Wyanad, Kerala, the variety grown is called "Kala Malli Phulo" (aka Black Jasmine Rice). And yet another variety grown in Chattisgarh is called "Kala Baht". Even among these Black Rice varieties, the flavour and feel is different for each variety.
Today, black rice is grown and enjoyed globally. Its popularity has led to cultivation in regions outside of Asia, including the United States, Australia, and parts of Europe. This global expansion allows more people to access and incorporate this nutritious grain into their diets.
Delicious Recipes with Black Rice
The versatility of black rice makes it a star ingredient in a variety of dishes. Here are a few delicious recipes that showcase the unique flavors and textures of black rice:
1. Black Rice Salad with Roasted Vegetables
Ingredients: Cooked black rice, roasted bell peppers, cherry tomatoes, cucumber, feta cheese, and a lemon vinaigrette.
Method: Toss the cooked black rice with the roasted vegetables and feta cheese. Drizzle the lemon vinaigrette over the salad and mix well. Serve chilled.
2. Black Rice Stir-Fry with Tofu and Vegetables
Ingredients: Cooked black rice, tofu cubes, broccoli, bell peppers, carrots, soy sauce, and sesame oil.
Method: Stir-fry tofu and vegetables in sesame oil until they are tender-crisp. Add cooked black rice and soy sauce, tossing everything together until well combined.
3. Coconut Black Rice Pudding
Ingredients: Cooked black rice, coconut milk, sugar, vanilla extract, and a pinch of salt.
Method: Simmer black rice in coconut milk, adding sugar, vanilla, and a pinch of salt until the mixture thickens. Allow it to cool and serve as a delicious dessert.
Where to Buy Black Rice
Black rice which is organically grown is now readily available at Bio Basics, the largest granary of organic heritage grains in India. One will find the Black rice varieties in grocery stores, health food stores, and online markets, but make sure that these are organically grown. Many supermarkets carry this exotic grain. Specialty stores that focus on Asian or international cuisine are likely to have a selection of black rice as well.
Black rice, with its captivating color, distinctive flavor, and robust nutritional profile, has emerged as a sought-after grain in the global culinary landscape. Its journey from being a privileged food for emperors to a staple enjoyed by people worldwide reflects the growing recognition of its health benefits and culinary versatility. As black rice continues to capture the attention of chefs, health enthusiasts, and home cooks alike, its presence on tables around the world is set to grow, contributing not only to diverse and flavorful meals but also to the well-being of those who embrace its nutritional bounty.
Just a tid-bit: That is sadly true for even chickens (broiler variety) grown in the massive commercial coops where they are fed day-in and day-out (using bright lights to trick them to think it is day-time all the time, so they just instinctively keep eating!). The idea is to get them to gain weight quickly, so that it is more profitable for the farmer. And these hens do indeed put on weight, and before their heart gives way, their tiny legs do. And then they are immobilised! That is if they have not been picked up for sale.
Coming back to us humans, we all know obesity is a pandemic. Everyone acknowledges that across the world. There are tons of stats that are floating around. But suffice it to know that the scene is bad. Not just among adults, but also among children.
There are many causes that have been listed for this epidemic - lack of exercise, sedentary lifestyle, fast-foods (aka ultra processed foods - UPF), over-eating, eating calorie-dense foods like sweets and snacks. Undoubtedly, these are contributing factors. But are these all?
There are many folks who try to eat right and exercise regularly, but are not seeing the results they should - drop in their BMI, their weight, their waistline and such. So what are we missing?
Here is one factor that not many folks talk about. I came across this while working on safe food and also with farmers in villages. Today, obesity is not just an urban phenomenon. It is widely prevalent in rural areas as well (not as much as in the urban areas though). So I have always wondered why? These are folks who walk and work a lot, they don’t eat fast-food as much (not because they are smart, but because they can’t afford to spend as much), their food is pretty simple (just about 2-3 simple meals, with not much fried items or sweets). So then, why?
Turns out that the food that they consume, even though healthy by all typical parameters, contains what is known as “obesogens”. Aha! Found the culprit!
We all have heard of carcinogens. These are materials or chemicals that contribute to any and all types of cancer, and therefore referred to as cancer-causing or carcinogens. Similarly, obesogens are materials or chemicals that contribute to obesity.
Where do obesogens come from? A host of sources, but one of the key sources that all of us are exposed to is food. Some of the chemicals used during farming are known obesogens.
So when one is trying to lose weight, there are a host of lifestyle changes that are usually recommended: Exercise, Low-calorie food, Regular meals, Avoiding fast-food etc. To that list, we should consider adding organic chemical-free (thereby obesogen-free) food.
And what is the easiest among those lifestyle changes? It is simply going organic.
All of us know how difficult it is to sustain an exercise routine, or change our food habits entirely (going from rice to millets or rice to rotis!). But if we were to start with organic food, many of these food choices become easier. And the icing on the cake (bad example!!)? You can continue to eat your favourite foods (not the calorie-dense ones though).
For instance, millets are said to be a good option for many trying to lose weight. But the reality is that many of us are not used to eating millets, don’t know how to prepare millet dishes, and that is certainly not our comfort food we have grown up with. So what do we do? We can continue to eat rice or wheat, but choose organic rice or wheat instead of what is available in the mass market.
And here is an even more interesting idea. This is something we follow at home. Not only have we been organic for 18 years now, but of late, for the past few years, we have been eating heritage varieties of rice and wheat on a regular basis.
The subtle advantage of doing so (other than it being great for the farmer and the environment!) is that almost all of these heritage varieties are always grown without chemicals! Why? Because it is only certain varieties of rices and wheats that have been “tuned” to respond to chemicals and produce high yields. These heritage varieties of rice and wheat do not respond much to these chemicals. Thankfully!!
So our recommendation to lose weight is two-fold:
Go organic on all your favourite ingredients (including spices and oils), and
Choose heritage varieties of rice and wheat.
Try it out. But not for a day or two! Keep at it for a good 3-6 months and see the results for yourself. Don’t believe anybody, including me.
What have you got to lose, but weight?!?
One, it is interesting to test and taste a different kind of wheat, tell your friends and family about this and wow them with what you found. Why stick to the same-old same-old atta - boring, no?
Two, it is low gluten and high in fibre. So it is good for your health. In fact, we recommend it to those suffering from gluten intolerance to check this out and see if they have the same symptoms as with the regular wheat that they eat. One reason for these symptoms could be that most wheat/flour available in the market today are treated with chemicals at the stage of growing, harvesting and processing into flour. Paigambari is not designed for chemical intervention. So you can dodge that chemical bullet easily by choosing Paigambari.
Three, it is the original Indian wheat. All other wheat varieties have been modified (not genetically modified as yet, thank God for that!) in some form or other.
Four, Consume to Conserve:
We at Bio Basics believe we consumers can be most helpful by consuming such indigenous varieties of grains. In the context of climate change, everyone is talking about consuming less. But we encourage consumers to eat more of these indigenous varieties because the more we eat these heritage grains, the more farmers will grow it, and it will flourish in the fields.
Five, Food security/sovereignty
Depending on just one or two varieties of grains (particularly) poses a risk to our food security and food sovereignty. Food security refers to a situation where due to a crop-wide disease or some other factors, when a given crop just gets wiped out. At that time, having a diverse set of grains to rely on is safer for all of us. Food sovereignty is where countries are self-sufficient and need not extend a begging bowl to other countries for a given crop. It is therefore critical to keep some of these traditional heritage grains alive (in this cycle of growing and eating, not in a laboratory).
So if not the larger causes, taste it, enjoy it and share it with your family and friends. Let them know how rich our agro-cultural traditions were and how it is up to each of us to revive it all!
For more details, click on Our Wheat Collections.
]]>The Love Story
I was so mesmerised by the wheat grains of this variety - Paigambari. They were almost like pearls. Not the longish grains of wheat we have been used to. Interesting, I thought to myself. But I needed to know more. Harish sent me a 25-kilo bag, and we started working on it. Grinding it to make flour, making rotis, pooris with it at home, documenting features, benefits & recipes, sharing it with close friends and consumers to get their feedback - al the work we typically do for curating any grain.
Turns out that Paigambari traces its origin to the Indus Valley Civilization. The recent origin story goes that the Pingalwara Ashram for the destitutes in Amritsar (Punjab) used to hand 10 of these Paigambari grains to farmers requesting them to grow it. It was almost extinct at that time. Some farmers from MP and Rajasthan then started growing these and saw success. And thanks to Bio Basics and many others who support such indigenous varieties of wheat.
So why did Paigambari go out of vogue?
It is one of those harder wheats which the then British flour mills could not easily process. So it kept getting pushed back, until farmers dropped growing it themselves. It fell off the export radar for the same reason, and slowly it got eliminated from the market, from the minds of consumers and slowly from the fields.
Paigambari at Bio Basics
Bio Basics gets its wheat from Harish who works with Bhil tribals in Madhya Pradesh and encourages them to grow Paigambari. The tribals themselves hesitate to grow it because they get low yields, as compared to the regular wheat which provides a better income for them. Also, Paigambari takes more skill to manage and grow because it is less responsive to chemicals.
Fascinated by all this information that Harish provided, our task was clearly cut out. I started sharing this information with our consumer-friends - initially, locally in Coimbatore, sharing information behind our bills, and soon, we went from selling just 25 kilos a month to 250 kilo a month now in just 5 years! Across India! And folks love it! So much so that they keep coming back for it and specifically ask for Paigambari wheat!
The high-point for me was when one of our partners - a baker at Loafer & Co - https://loaferandco.com/ wanted to try this wheat, because they are committed to indigenous wheat! They tried it out and now regularly use Paigambari in their breads. A big shout out to Loafer & Co. It is thanks to such young and spirited individuals and communities that we can revive the crop heritage of India. Now we have yet another bakery in Hyderabad currently wanting to try it.
Pisi Wheat:
Harish also introduced me to Pisi, another heritage wheat variety, but not as ancient as Paigambari. Two variants of Pisi are grown by the same farmer group (Bhil Tribals in MP) - Munda Pisi and Pisi (regular). But unlike Paigambari, Pisi is a soft wheat, and therefore very popular. Pisi is much lighter in colour, and also loved by the British mills, thereby leading to a lot of demand in the export market. The characteristics of Pisi were so desirable that it was used as a parent to create yet another improved variety called “Sharbati” which is the most popular bread wheat in India.
And then, there are many other wheat varieties to explore. But here we have presented just two - Paigambari and Pisi. Know more about them and other wheats at www.biobasics.org. And of course, feel free to reach out to us with your specific questions. We love to talk wheat!
Revived from oblivion by committed farmers , the seeds found, multiplied , shared, sowed and the beautiful bold rice brought to our homes & plates.
A medium duration rice , 150 -160 days
Five long months that the farmer waits, with bated breath, praying for rains on time,
Figuring out the weather, looking out for pest attacks or diseases...
Preparing kashayams, amlams, bio-enzymes, pest traps..
Counts begins from sowing the seed to harvest,
Wayanad paddy seasons are different from the paddy seasons of rest of Kerala. The first season in Wayanad is Nanja, when nature at its best is drenched by the south west monsoons with a slight chill in the air. Nanja begins end of June and goes to December. The second season in Wayanad is Punja, the shorter season when shorter duration paddy or pulses are grown from residual moisture and some rain. The fertile mountainside paddy fields with lower night temperatures have many traditional paddy varieties suitable for both seasons.
The Thondi Matta rice we bring from Wayanad is a variety called Kullan thondi matta ( literally meaning dwarf thondi matta ). It is grown during Nanja season. Short in stature, with relatively higher yield than other Thondi Matta variants, drought resistant ( essential with the ever scantier rain), the farmers love its resilience and its ability not to lodge on maturity.
Grown by a committed group ( the band is growing every season , reposing on us the responsibility of learning to love and use traditional rice varieties ) of organic farmers, one of whom is Rajesh a friend and fellow traveller. This rice brings memories of the beautiful verdant paddy fields , the low rain clouds and hills of Wayanad to my plate.
Loved by the people of the Wayanadan hills, this bold grained rice known for its taste is also bran rich and provides energy that lasts the whole day.
Our double boiled Thondi Matta rice comes with bran of 30-40 %, making the rice fibre rich . A small quantity of rice will satiate while providing extra fibre. It is great as parboiled rice for table rice and the raw rice can translate into Puttu, Kozhukattai et al
Cooking instructions: Don't stint on the water or whistles; soak for two hours, add water 1: 4 ; Pressure cook for four whistles on high flame and then let it cook for another 10 minutes on low flame.
Try it, cook it, eat it , love it, live it....the rice needs us as much as we need the rice.
And our gratitude to the young and knowledgeable seed conserver and farmer Lenish for the information he generously imparts about the rices of Kerala.
If you would like to buy and try Thondi Matta rice check out : https://shop.biobasics.org/category/17945/parboiled-rice/
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In the few decades after the Green Revolution, the growing of Rakthashali and using had gone down, as was the case with most traditional rice varieties.
Since the movement for rice revival began about 15-20 years back, through the Save Our Rice Campaign (which Devi, our co-founder was a team member) and a few other seed-saver-scientists and campaigns, Rakthashali has been grown by farmers and coming back into popularity again. It is now mainly grown in Kerala.
Quoting from a scholarly compilation of ancient Ayurvedic texts: "Rakthashali is sweet, light, unctuous, strengthening, imparts taste, stimulates the digestive fire and rendered wholesome, treats afflictions of pitta, burning sensation, vata and blood. Among the various species of rice, Rakthashali is considered the best. It imparts strength and complexion, treats vitiations of the three doshas, improves vision, is diuretic, enhances voice, increases the quantity of semen, cures thirst and fever.”
So in short, if your vata-pita-kapha dosha (for those who follow Ayurveda) seem out of whack, Rakthashali Rice is the one to turn to!
Bio Basics Rakthashali is even more special
Bio Basics procures Rakthashali from two young farmers in Wyanad , who are organic farmers and seed-savers. So our Rakthashali is organically grown, carries 100% bran, which means that during the hulling process only the outer paddy coating is removed and none of the red bran is removed. This means that the Rakthashali grain is left intact with zero polishing, leaving all the nutrients intact.
How to cook Rakthashali rice?
Pre-soak the rice for about two hours. Rinse and throw away the soaked water and pressure cook the rice with 1:4 water for 4 whistles on high flame. Lower the flame and cook for about 8-10 minutes and let the pressure subside before opening the cooker. Drain excess water in a colander and fluff up the rice and you are ready to go.
Recipe for the Best Kanji in town!
1. Pre-soak Rakthashali rice for 2-4 hours. One cup Kanji will serve 4-5 people.
2. Rinse away the soaked water and add fresh 4-5 cups of water for one cup of rice.
3. Pressure cook for 5 whistles on high and keep it on low flame for 12 minutes. Switch off the stove and let the cooker cool down. Check if the rice is cooked well and the grains are soft when pressed. If not, boil in open vessel again with some more water.
The key to making good Kanji is to have the rice well cooked, with the grains and the starch water having a thick porridge consistency like in the image. Otherwise, when the grains and water are separate, the kanji is not done enough and all you need to do it is to cook for a couple of more whistles.
Once rice is well cooked, add to a bowl/pasta plate, add salt to taste, add a vegetable side along with a coconut chutney or pickle. A pappad roasted or fried will elevate the meal to a different level. Your kanji is ready. Enjoy!
The cooked rice water (Kanji-vellam in Malayalam, or maand in Hindi) makes a delicious and filling, rich, creamy drink. Rakthashali being a highly nourishing rice, the Kanji is extremely good and should not be wasted.
For contemporary cuisine:
1. The cooked Rakthashali can also be used in some sticky south east Asian rice preparations.
2. Combines well with moong dal-based gravies, and sambar made with tuvar dal or meat or fish dishes with a creamy coconut base.
3. Add a few spoonfuls of rice to your favorite salad.
4. The cooked rice can be used a part of a Buddha bowl with accompaniments.
Buy Bio Basics Rakthashali Red Rice here
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But to trounce the Rice Raavanan, we need to first study its ten ugly heads:
1. Weedicides used to treat soil even before the rice saplings get transplanted, to prevent weeds & to save cost on labour.
2. Chemical fertilizers in copious amounts to enhance rice production, polluting our soil, air and water.
3. Pesticides, as the rice plants grow, supposedly to exterminate the pests that attack the plant.
4. Fumigants to keep rodents and pests away, when stored in godowns after harvest.
5. Loss of diversity resulting from growing the very same rice variety across the country (thanks to Green Revolution), leading to the loss of 1000s of indigenous varieties.
6. Manipulation of the rice grain to add Vitamin A to it (a.k.a. “Golden Rice”) in the 1980s, or more recently, to add iron and other minerals to it (a.k.a. Fortified rice), denaturing rice as we know it.
7. Over-polishing in the mills, where most of the bran is taken out to make the rice whiter and less nutritious, as demanded by retailers who love higher shelf life.
8. Low satiety from this white rice that contains only starch when it reaches our tables, that tastes bland and doesn’t satiate our hunger.
9. Over-eating of rice, when satiety is lacking, thereby harming ourselves.
10. High Glycemic Index of this rice, when eaten as fully polished white rice with no bran, leaving us vulnerable to disease.
All these ugly heads stare at us from our plates every single meal of rice we eat. Rice Raavanan laughs derisively at our helplessness and ignorance.
But this war has been waging for long. Organic rice farmers and seed savers of heritage rices have been fighting against Rice Raavanan for decades. Like Lord Rama, they have traversed long distances in pursuit of righteousness, of Dharma.
And now Bio Basics has curated 60+ rices as arrows in their quiver to destroy the Evil of Rice Raavanan. Now, will the Lord Rama in you use these arrows to vanquish the Evil that harms us all?
Aim at the navel. We are here to help.
Happy Dusherra!
According to Uma Ahuja et al in their paper “Rice- A nutraceutical” say the following:
"Varieties of Sali were considered sweet in taste, cooling in potency, light in digestion and capable of imparting strength. They were supposed subdue pita and slightly increase vata and kapha. Of these Red Sali (Raktasali) was the most efficacious in subduing deranged humors. It was considered diuretic, spermatophytic, refrigerant, eye invigorating, cosmetic, tonic and pleasant. It was good for fevers and ulcers and was antitoxic".
According to Uma Ahuja etal “ Varieties of Sali were considered sweet in taste, cooling in potency, light in able of imparting strength. They were supposed to subdue pitta, and slightly increased vata and kapha. Of these, Red Sali (Raktasali) was the most efficacious in subduing deranged humors. It was considered diuretic, spermatophytic, refrigerant, eye-invigorating, cosmetic, tonic, and pleasant. It was good for fevers and ulcers, and was antitoxic. Other species of Sali were considered slightly inferior.
Rakthashali is a highly nutritive grain with healthful properties to balance the three doshas ( vata, pitta, kapha) according to Ayurveda. It is known for its property to improve blood count. It is also known to be good for purifying the blood, and is good for the skin & eyes. It is a small slender red grain with a colour closer to bright maroon/brown. It is sweet in taste, relatively easy to cook and easy to digest.
Rakthashali rice is good for managing blood sugar and high satiating thereby good for portion control.
Rakthashali has been found to be beneficial for women as it contains high amounts of Vitamin B6 which enables the production of blood cells. This helps in reducing the effect of anemia and it is also considered good for haling in post partum women. There is anecdotal evidence of persons undergoing chemotherapy using Rakthashali rice to keep up their blood count and experiencing benefits.
It is high in Vitamin B5, which enables blood cell production. It is high in zinc, therefore acts as an immunity booster. Among various rice varieties it has relatively higher levels of calcium It is high in calcium among rice varieties. It also has reasonably high levels of protein content (11%). Also, it contains 3.98% of crude lipid content, and the lipid content is concentrated in the bran. Therefore, Rakthashali that is available without polishing with 100% bran is the most nutritionally superior version. Rakthashali also has high total dietary fibre content at 6.59%.
Rakthashali has incredible nutritive properties and health benefits and when grown organically and made available with 100% bran it is a superior grain which is a must add into our pantry.
Time to buy Rakthasahali Rice?
And where do they write their first letters? On a plate of rice!
So the mistakes made by the toddler can be wiped clean, and the plate of rice can be ready for another attempt. Rice is so forgiving! Forgiving despite all that we have done to her.
As we grow up and formally start the journey of education, this day, we start writing on paper with ink, but still in the vernacular script. A script that I sadly never got a chance to learn, thanks to my Central School education. So here we were, my brother and I trying to copy the letters the way my parents had written before us.
A mere ritual perhaps. But the emphasis was clear. Education is paramount. For us growing up in the socialist days, a good education was the only gateway to a job, which was a constant refrain all through our middle class upbringing.
But those good old days are behind us. Today, formal education is available to almost everyone. The correlation between prosperity and good education is clearly causal.
Philosophically, though, "education is the turning of the inner eye towards light." A journey attempting to constantly understand who we are in relation to the rest of the world, and all of Nature.
And that education is yet to reach perfection despite all its formalisation.
And we at Bio Basics see that lacunae in almost all of us. In respect to our own food, most of us are what we call "food illiterate".
Most of us don't know how our good is grown (with chemicals or without), how it is processed (retaining nutrition or not), where it is sourced from (which farm or farmer, or even which district or State), and even how it is cooked (with what kind of ingredients). From farm to table, we know very little about the food we eat every single day!
This education is critical not only to understand how we relate to others in the society (farmers, traders, retailers, cooks), but also to how we connect with Nature. And most importantly, it has implications on our physical and psychological well being.
Each morsel that enters our mouth has the potential to nurture our bodies and minds, but also to hurt it in ways not fully understood by man as yet.
So this Vidya-arambam, let each of us, who know to read and write multiple languages, learn the language of Nature that nurtures us. Learn about our food. Food we eat everyday. It takes time and effort. For those who want to learn to read and write this language, we at Bio Basics are here to hold your hand.
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How are red rice and brown rice different or similar ?
What is brown rice?
Brown rice is defined as rice that has brown bran and the endosperm ( the grain) is white. Once polished and the bran is removed all brown rice becomes white rice and is then known as white rice. Colloquially this is called hand pounded rice or KaiKuthal Arisi.
However, we should be cognizant that brown rice doesn't mean a particular variety. It is the umbrella term for all rices with brown bran. This grain is not polished.
When semi polished this rice looks dull white and then it's categorised as white rice. When fully polished the rice is milky white.
Bio Basics offers brown rice and semi polished white rice.
What is red rice?
Red rice is defined as rice with red bran and endosperm( grain) is white with a pinkish tinge. Colloquially this is called hand pounded rice or KaiKuthal Arisi.
Red rice is a generic term for all red rice varieties. Red rice can be unpolished, full red , and has 100% bran. Red rice can be semi polished , which means part of the bran is removed ( anywhere between 25- 75 %). The grain will show red and white streaks and when cooked the rice is red or pink.
Comparing red and brown rice
Comparing brown rice and red rice is an incomplete exercise as the nutrient composition of the rice will vary with varieties and how it is processed- raw, par boiled, unpolished, semi polished etc...
So let's look at what is common to both red and brown rice.
The common factor between both is that in their unpolished form, with full bran these rices are high in fibre, highly satiating enabling portion control and good for blood sugar management.
Also, both red rice and brown rice are certainly nutritionally superior to and more healthy than white rice.
In addition, what is important is to consume both red rice and brown rice that are grown organically and stored and processed without any chemicals. The chemical free grain is the optimal for health.
Benefits of Red rice:
In addition to the above, red rice is known for its high anthocyanins, an antioxidant that helps repair the body. Red rice generally has lower fat , higher protein and high fibre. Red rices are known to prevent overeating and prevent constipation.
Benefits of Brown rice:
In addition to the above, brown rice carries manganese , which is critical for bone development, healing and the nervous system. It contains phenols and flavonoids that are a type of antioxidant which helps the body repair and maintain itself.
So which should I choose - red or brown?
This depends on your diet preference, the rice you are accustomed to, the geography you come from and your appetite for trying out different grains. People who have eaten only slender white rice might find adopting red rice very alien, in which case a semi polished organic white rice or a full bran organic brown rice would be a great, healthy alternative.
People who have grown in the south of India, who have eaten the bold parboiled rice varieties used here can adopt red rice varieties more easily.
Taste-wise, red rice scores over brown with its rich, nutty flavour. Whereas, in terms of familiarity and grain feel brown rice scores for most white rice eaters.
What are the red and brown rices that Bio Basics can offer you ?
Bio Basics offers all rices grown organically, stored and processed naturally . We have a few good traditional red and brown rices .
Looking for traditional rice varieties in red & brown?
Then check out the following:
Organic brown rice varieties
Thuyamalli , Kichadi Samba, Basmati, Sona masuri,
Organic red rice varieties
Raktashali, Thondi, Mappilai Samba, Kerala Matta
Now the question is are you team red or team brown?
What does Bio Basics recommend ?
We recommend trying different rice varieties - red, brown, black, white. Each rice has its own distinct micronutrient & taste profile. Learning to use these will elevate your meals, while keeping you healthy!
]]>Well, this is the Organic Rakthashali Red Rice.
Rakthashali,is an ancient red rice, with antiquity tracing back to Charaka Samhita. It is a treasured and much valued red rice used since over 3000 years and in consistent use. In the few decades after green revolution the growing & using of Rakthashali red rice had gone down as was the case with most traditional rice varieties.
Since the movement for rice revival began about 15-20 years back , through the Save Our Rice Campaign (which Devi, our co-founder was a team member) and a few other seed saver scientists and campaigns, Rakthashali has been grown by farmers and coming back into popularity again. It is mainly grown in Kerala now.
Bhojanakutuhalam by Raghunath Suri, a scholarly, rare and authentic compilation on food from ancient texts and treatises on Ayurveda, talks about Rakthashali red rice.
Quoting from Bhojanakutuhala page 6-7, "According to Rajanighantu, the rice by the name raktasali is sweet, light, unctuous, strengthening, imparts taste, stimulates the digestive fire and rendered wholesome, treats afflictions of pitta, burning sensation, vata and blood. Among the various species of rice, raktasali is considered the best. It imparts strength and complexion, treats vitiations of the three doshas, improves vision, is diuretic, enhances voice, increases the quantity of semen, cures thirst and fever".
This red rice grown in the short shali season is a delicate plant, which needs the right amount of water. Excessive water can lead to rotting of the plants. A crop of 110 days, this short paddy does have a tendency to lodge making it hard to harvest with machines. The yield of Rakthashali is modest thereby making it a high value rice.
The story of Bio Basics Rakthashali Red rice:
Bio Basics Rakthashali red rice is grown in Wayanad and Kozhikode by two farmer partners Lenish and Jayakrishnan. They are organic farmers, seed conservers and also involved in healthy food preparations... They conserve the seed, save and purify the seed every season and plant this crop every year on their land.
The Rakthashali crop is grown and nourished organically. The rice is harvested, dried and aged for a few months as paddy. Throughout the process no chemicals are used at any stage.
It is freshly hulled in a small neighbourhood mill and reaches Bio Basics with 100% bran, which means that during the hulling process only the outer paddy coating is removed and none of the red bran is removed.
This means that the Rakthashali grain is left intact with zero polishing leaving all the nutrients intact.
About time families buy this red rice for the sheer texture, taste and the tremendous health benefits it brings...
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“Celebrate what?” Devi asks me. And I say, celebrate that we are still standing, amidst the storms of cost, floods of convenience and hurricanes of ignorance. We are still standing.
Celebrate 100 months of learning. Learning that good things in life do not come easy. Cheap food is almost never the best. Organic, whole, local & seasonal foods are tasty and high quality food. Food that nourishes.
Celebrate 100 months of serving. Serving thousands of families across India chemical-free, carefully curated, sincerely sourced food, so the families can live happy lives, away from disease.
Celebrate 100 months of supporting. Supporting thousands of farmers, find a market for their hard-grown organic produce. A market fair to their labour. A market grateful for their passion for the land.
Celebrate 100 months of preserving. Preserving soil, air, and water. Lifting somewhat the burden of chemicals on their voiceless nurturing of our children. Saving for our grandchildren, giving to our future.
Celebrate 100 months of conserving. Conserving 100s of grains we never heard of before. Rices, wheats, millets & pulses. Not just the few of the mainstream. But also the diversity of the alternate.
Celebrate 100 months of providing. Providing meaningful purpose to our modest team. So they nurture their families with no guilt or shame of what they do at work. So they believe that there is hope for all of us in the future.
Celebrate 100 months of partnering. Partnering with social enterprises, all pulling in the same direction. Towards sustainability. Despite all odds. Devoid of profits. So their commitment stays rewarded, and their motivation honoured.
Celebrate 100 months of enjoying. Enjoying tens of rices on our dining table. In all forms, all colours. Shaped to different cultures and cuisines. Each day, a new experience. An experience of the beauty and bounty of nature.
Celebrate 100 months of sharing. Sharing stories on social media. Stories told quietly by grains, oils, spices & salts. All so awe-inspiring. All so insightful. Sad stories at times. But stories of hope, nonetheless.
Celebrate 100 months of losing. Losing money. Every month. Knowing that there are those among us who care for things deeper and higher than returns. Setting our priorities in life right. Health before wealth. Prevention before cure. Passion before profits.
Such milestones don’t come along often. But when the journey is so filled with celebrations each moment, why won’t we keep walking? In rain, in sun. Through sweat & tears.
Every step, we hear the voice of the voiceless, their feeble hum, singing to us that life is bigger than us all. So why won’t we keep walking?
Come, walk with us.
Growing up in Pune, Maharashtra, I used to see real close upfront the celebrations of Ganesh Chaturthi at a scale probably unrivalled anywhere in India.
Thanks to Bal Gangadhar Tilak, who leaned on reviving this festival among the masses, whose souls were battered by the British, to breathe a sense of pride in our own traditions. That was over 100 years ago.
The cries of “Ganpati Bappa Morya”, a friendly hailing of a deity so dear to all, marks the 10-day festival, with so many festivities each day that it probably surpasses Diwali celebrations later in the year.
Emotions run high all through these ten days. Communities and colonies alike, take out processions parading the murti of Ganesh in all His glory, displaying their devotion according to their own means. Some are larger than life murtis, and some as small as what fits into one’s pooja room at home. The “visarjan” or the dissolution of the murti in 3 or 5 or 10 days (depending on what each community or family follows, again depending on their means) triggers tears, and anticipation of His coming next year. “Pudchya varshi laukar yaa” (Come soon next year!).
Down south, Vinayak chaturthi is celebrated as well with fervour, but not in as grand a fashion as in Maharashtra.
Such love, devotion articulated so respectfully in myriad ways. Not vying with each other. Not one homogenous way. To each his own. That diversity of thought and emotion is what is India, the land of diversity.
Be it the names used to describe Ganesh - Ganpati (Lord of the people), Vignesh (Lord of the obstacles), Vinayak (The one who leads); or the size of the murtis; or the duration of the celebration; or the colours used to represent Ganesh; or the material used to make the murtis, now increasingly becoming more biodegradable; or the different cultural tones across States. Such diversity for just one of the many festivals that are coming our way now.
The beauty of diversity lies in the fact that it allows individual expression, shaped by the context of the local. Just like each of us have finger-prints (or DNAs for that matter) unique to us alone. But it also signals coexistence, not just tolerance. Just as in Nature. And India is filled with such diversity at every nook and corner. And Nature is filled with the exact same diversity. The linearity of human thought ultimately transcended by the curves of Nature.
At Bio Basics, we celebrate this diversity. By building the most diverse granary in India.60+ varieties of rices, 10+ varieties of wheats and 10+ varieties of millets, aside from salts, sweeteners, souring agent and much more, which are both mainstream and alternate, thriving in coexistence.
Let us celebrate diversity this Chaturthi, like never before, and keep doing so all year around.
]]>“Why do we have a kitchen in the house? It is such a waste of space. All we need is a microwave sitting on the side-board in the dining room, and we are done!” A unique perspective?
We heard this way back in 2006 over a Thanksgiving Lunch in small town America from one of the guests. And our jaws dropped! Is this a new trend, we wondered?
True, most Americans had indeed stopped cooking at home by then. The Coffee Maker makes you coffee any time of the day. Cereals for breakfast came from branded boxes, the milk came from branded cartons in the fridge, and Juices, Ready To Eat (RTE) dinners and lunches were so easily available in supermarkets - across brands presenting choices like in a restaurant. Salads, entrée, deserts - you name it. All one had to do during the weekend trips to the supermarket was to buy these RTE dishes and throw them in the microwave when needed, and truly, you were done. So really, all you need are some of these appliances, and indeed, you can replace the kitchen. Your home can actually be like a hotel room!
And we pondered over that. We then found there were residential complexes coming up with apartments with no kitchen! We wondered then if Indians will take to this trend. We thought we Indians were more rooted to our food and cooking, and there is no way we are going to go this way!
Well, we were wrong! We began seeing ads from popular food delivery apps about how you need not worry if your maid was going on an unscheduled vacation! The trend is here now. But in a different way. We have almost replaced the kitchen, but not limited to just these appliances, but “hot, fresh, tasty food” from our choice of restaurants in town brought to you by the food delivery apps.
So here is 2023. Most middle class households are quick to order breakfast/lunch/dinner online. Convenient, right? Why not, right?
Well, here is what we at Bio Basics believe (our point of view):
We as a society are going through what sociologists call “Alienation". In the interest of time and money, we tend to choose the short-cut, and outsource the job. And here are what we call the “5 degrees of alienation”.
Degree #1: We don’t know how to grow our food. We have outsourced it to farmers. And we don’t know our farmers either. Some kids today think that rice grows on trees or that it comes from a supermarket! The farmers also don’t know us. So they tend to use more chemicals (and in combinations not advisable) to get better yields, save labour, and show better outward appearance of the crop.
Degree #2: We don’t know where our food comes from. Its provenance. We go to a supermarket, which is filled by a wholesaler who procures it in bulk from farmers, and stores it in godowns. The shelf-life is critical. So chemical fumigation is common. Pest repellents are used commonly. Adulteration (aka blending) to reduce cost is also common.
Degree #3: We don’t know what goes into the processing of our food, what makes it in the shape or form that it comes to us in. The inconvenient bran or fibre is removed, chemical flavours are added, so also, preservatives, additives, and all those fancy names for chemicals. Lots of salt and sugar are added to make it more tasty, more colourful, low-cost, and with high shelf-life. This food comes from a factory, not from the fields. Biscuits, cakes, cookies, coffee concentrates, juices, snacks, sweets, bread, buns, iodized salt, ice creams, malt powders, noodles, idli/dosa batter, extruded cereals, breakfast/protein bars, protein/fibre powders. Foods our grandmas won’t even recognize! In this process, we lose nutrition. The new kid on the block? Fortified rice.
Degree #4: We don’t know who cooked our food, when, how, and where, using what ingredients? In the good old days, we used to eat out in hotels/restaurants once in a way, and preferred “ghar ka khaana” (home-cooked meals), but thanks to the food delivery apps, we tend to eat out almost everyday. Hence the doubt - why cook and why kitchen?
Degree #5: And finally, we don’t know what to do when we are sick, resulting from all the above degrees of alienation. We don’t even know if and when we are sick, until it is too late. For small ailments, we rush to the doctor or a hospital, and are happy to pop pills at the slightest. Because we have outsourced our health to others. As commercialism has permeated the health care systems across the world, this leads to us being exploited for narrow commercial gains. We are also now prone to diets and fads galore. And to all those “experts” who claim to know all about our body.
These degrees of alienation are not natural, but are caused by the following forces:
Technological intervention in food and farming - use of chemicals, genetic modification, fortification, food technology to create flavour or texture or colour and higher shelf-life. Regardless of their adverse impacts on our bodies.
Consumers chasing cheap food and convenience at all costs, especially the cost of their health.
Farmers and food companies chasing low cost inputs, higher yields, and more profits.
To deal with these 5 degrees of alienation, here are 5 mantras:
Start a kitchen/terrace garden, grow some of your own fresh food for your family. Inculcate respect for the food we eat, the farmers and the hard work that goes into farming.
Choose your retailer well. Ask him questions about where he sources food, is it local and seasonal, how are the pests handled, does the food have chemicals - if he does not have answers for you, search for someone who cares enough and knows better. Ensure no chemicals are used for storage of these foods. Avoid faceless supermarkets, where no one cares what happens to you, your family or your health.
Choose your food brands well. Reach out to them with questions, check out their processes, evaluate them for their genuineness, learn more about the processing of food, avoid man-made forms of food, stick to basic ingredients.
Cook at home. From scratch. Using basic ingredients, not mixes. Home is where the hearth is. And health is where the hearth is. Eat out, only occasionally, say once a week to try things that you cannot make at home easily.
Food is medicine. Before you pop pills, take rest, sleep it off, use home remedies, eat right. Exercise. Get enough sunlight. Remember you can prevent most ailments, if you eat right and take care of yourself. And you can cure the rest, at home. You may need expert intervention only rarely. Save time and money visiting doctors, hospitals and diagnostic centres.
Let us therefore think about and understand this deeply. Let us eat mindfully, applying our thinking, and not eat blindly. Let us then finally create a strong legacy for our children and the coming generations of growing the food we can, knowing about our food deeply, processing it minimally and eating it as Nature intended, bonding with our family and cooking at home, and taking care of our bodies ourselves in sickness and health using food, rest and exercise.
Let us “take control”. Let us “stick to basics”. Bio Basics!
Ramesh Chandran, Founder, Bio Basics
]]>We bring to you the story of a local paddy farm - where our single origin, organically grown, freshly boiled and small-batch milled Uma, Jyoti, Ponmani red rice all come from.
VithuEriyarathu
On Vishu morning, April 14th the team at Sadasivan's paddy farm, led by Kannan, started dry sowing for the season. While all of us made our VishuSadyas, the farmers were sowing the seeds for harvesting a future sadya. Normally in paddy farming transplanting is the preferred mode of planting. This involves preparing a nursery bed to sow the seeds and once they are sprouted these are transplanted (nadeel) into the fields between 20- 30 days of age. This helps to have even spacing between seedlings (allowing for easier weeding) and also prevents mixing up due to seeds from the previous season appearing uninvited in the fields. Transplanting is a highly skilled job and physically demanding. In summer when the advent of rain is unpredictable, many farmers prefer to do dry sowing, called "Varavithueriyarathu" in Malayalam rather than create a nursery and then transplant the seedlings. The seeds are scattered by expert farmers and then incorporated into the soil with the tractor.
Sadasivan, a good friend and whose family owns the farms, mentions that the farmers broadcast so evenly that the plants sprout at regular intervals... The seeds lie dormant in the soil till the moisture of the first summer showers touch them, sprouting and growing. The amount of wisdom, planning, skill and science that goes into paddy farming is a true wonder to behold!
#biobasics #organicfood #paddy #rice #paddyfarming #ricefarming #farmersofindia #grainoflife #riceislife #passionforpaddy #organic
IrunjuTharakkarathu
Which colloquially means "to pluck and plant". This is a process where the seedlings from the fields that have excess plants are plucked and planted in the fields that have low germination.
The lockdown had not come into effect when the Vishu sowing happened... but by 'irinjutharaikarathu' time they were right in the middle of the lockdown. During the lockdown when all other avenues of income generation were closed this organic farm was able to support about 90-100 workers! Providing income to that many families in the village and keeping paddy cultivation alive in the face of odds. The effort that goes into paddy farming is already herculean but our farmers have now the additional responsibility of being safe in a pandemic!
Sadasivan (whose family owns the farm) informed the local health dept. (local bodies are efficient in the Kerala context) who visited & check the farm...The farm workers were all educated about masking, working safely.
This #worldenvironmentday, here is a reminder to consistently support these organic farms - Farms that contribute to countless livelihoods. To sustenance of eco-friendly agriculture. And to conserving the precious water sinks of the region!
While we wait for the virus to become less aggressive, locked down in our homes - these beautiful, verdant fields in fertile palakkad carry on...with the help of the bountiful south west monsoons and the indefatigable effort of our farmers
If you are looking to try our fabled Uma red rice from these farms, click here !
All these beautiful photos are clicked by the son of Kannan, the lead farmer. He left the city during the first lockdown and has started working in the farm full time!
#biobasics #organicfood #ricepaddy
#paddy #passionforpaddy #grainoflife #ricefarming #farmersofindia #rice #redrice]]>
This is my 11th year in Tamil nadu, the first 3 in the early 90s as a young woman in Salem and this stint in Coimbatore crossing 8 years. Somewhere along the way I have picked up ungrammatical but working Tamil, a love for a lot of things Tamil and in awe of how the Tamil people are so connected to their roots.
This is particularly evident during Pongal celebrations in the middle of January . Everyone who has a link to their village travels back to celebrate this agrarian festival as it has been done since decades or even centuries. The festival Pongal named after the main rice dish cooked to celebrate the bountiful harvest of the main Samba crop season spreads joy across four days. Everything comes to a standstill for four days except the festival.
The first day of Pongal is bhogi to clean out all that is not required for a new start.Delicious, sweet sugarcane is brought home along with the bunch of koorai poo-neem and mango leaves to tie it in front. The second day of main pongal ( Surya Pongal) celebrations to pray to the sun god. This is the day the pots of Pongal spill over offering the food to the gods and the delicious ven pongal and sakkarai pongal are relished by the family.
The third day when the cattle are celebrated ( mattu pongal) bathed, decorated and fed delicacies. The fourth day for going out with family & friends, to play games, to eat variety rice preparations. It's a lot about rice and more rice, a great reason for me to fall in love with this festival.Generally not big into celebrations I have slowly got drawn into Pongal, moved by the fervour and simplicity of the celebrations, the connections to the roots that are reforged and the groundedness of it all.
My first ever Pongal in our Village, I was fed a raw rice flour ball with jaggery , which I could barely eat. Almost every year we attend the mattu pongal celebrations at one of the farms .
The only tradition ( a new one at that) we have not adopted is to set out on the fourth day to watch the new blockbuster movie of one of the reigning superstars on the big screen!Now we make Pongals at home, chomp through innumerable pieces of sugarcane, place koorai at the entrance of the home and attend mattu pongal celebrations.
We hope that the bounty of harvest will continue to bless this land and its people and its ancient culture , a land we are slowly making our home- one festival at a time. Pongal o pongal !
Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Ramesh Chandran, Founder of Bio Basics, located in Coimbatore, Tamil Nadu, India.
We source, curate, and offer 300+ organic foods, ranging from fresh produce (offered locally) to groceries and personal/home-care products - all chemical-free, sourced directly from organic farmers. We are also one of the deepest sources of grains - we carry over 60 varieties of rice, 10 millets, and 10 kinds of wheat - with a view to preserving bio-diversity. Our customers are households worldwide seeking safe food and good health and want to provide decent remuneration to the farmers while protecting the environment.
Devi, my wife and co-founder, and I started on our "organic food" journey way back in 2005 while in the US. Surprised by a health setback, we went organic overnight. While Devi volunteered with non-profits worldwide, working on organic farming and keeping GMOs off our plates, I also learned a lot in the process. In 2013, after my corporate career stint across US and Europe, I quit my corporate role to accompany Devi to our farm in South India. We started organic farming in 2013. But soon, we realized that what the organic farmers needed was a reliable regular market for their produce. Hence Bio Basics - is the one-stop shop for all things organic. Today after over 7 years of running this social enterprise, we are happy each day that we are able to provide safe food to consumers, decent remuneration, and uptake to the farmers, all the while protecting the environment. Every kilo we source and sell helps a consumer family to eat right and a farmer family to grow right.
Today we source and sell 10 tons of food produce every month. This helps hundreds of farmers to grow food right and thousands of consumers to eat right. Our biodiversity offering (60+ varieties of rice, for instance) helps the food security of our grandchildren. We also feel grateful for our 35-member team who choose to work with us, contributing positively to Mother Earth.
To convince consumers to do the right thing by choosing organic. To rise above considerations of cost and convenience and contribute to a safer and healthier tomorrow for our children.
Website: https://biobasics.org/
Facebook: https://www.facebook.com/biobasicsin/
Instagram: https://www.instagram.com/biobasicsin/
Twitter: https://twitter.com/BioBasicsIndia
LinkedIn: https://www.linkedin.com/company/bio-basics/