Ambemohar

Ambemohar is a type of rice that is native to the Indian subcontinent. It is particularly popular in the Maharashtra region of India, where it is often used in traditional cooking. The name "Ambemohar" translates to "mango blossom" in Marathi, which is a reference to the rice's distinctive aroma that is reminiscent of mango blossoms.

Characteristics

Ambemohar rice is known for its short, round grains and its sticky texture when cooked. It has a unique aroma that is often compared to that of mango blossoms, which is where it gets its name. This aroma is due to the presence of a compound called 2-acetyl-1-pyrroline, which is also found in several other aromatic varieties of rice, such as Basmati and Jasmine.

Cultivation

Ambemohar rice is primarily cultivated in the western state of Maharashtra in India. It is a traditional variety of rice that has been grown in this region for many centuries. The rice is typically planted during the monsoon season, and harvested in the late autumn. It is a relatively low-yield variety of rice, which contributes to its higher cost compared to other types of rice.

Culinary Uses

In Maharashtra, Ambemohar rice is often used in traditional dishes such as Varan Bhaat (dal rice) and Masale Bhaat (spiced rice). It is also commonly used to make a type of rice pudding known as Kheer. The rice's unique aroma and sticky texture make it a popular choice for these and other dishes.

See Also

• List of rice varieties
• Indian cuisine
• Agriculture in India

‎