Sri Lankan people had been cultivating rice as early as 800 BC, according to documentary evidence. Once renowned as the granary of the east, Sri Lanka offered more than 2000 indigenous rice varieties, during the reign of King Parakramabahu who is renowned for his hydraulic construction and renovation in aid of agriculture. The remaining varieties (of present paddy farming), are conserved by the village folks, for future generations and we are directly working with farmers who grow them with traditional knowledge and sustainable principles.

Suwandel

As the translated name implies, this is fragrant white rice with an exquisite aroma.

Its milky taste makes Suwandel a common choice for festive occasions and ceremonies. Nutritionally, the rice consists of 90% carbohydrates, 7% crude protein, 0.7% crude fat, and 0.1% crude fiber. Suwandel is known to contain higher amounts of glutamic acid and vitamins than other, more common rice varieties.

Suwandel is an heirloom rice variety, cultivated organically with traditional rain-fed methods in the southern lowlands of Sri Lanka. Because of this, cultivation takes shorter than other varieties of rice. It is usually 3 months before harvest.

Kalu Heenati

Kalu Heenati is literally translated as “dark, fine grain.” It is highly nutritious red rice that is considered to be good for daily consumption. It contains a lot of medicinal properties. It is very good for lactating mothers. It enhances sexual potential and physical strength. 

Maa-Wee

This is a reddish-brown rice variety with a unique texture. It is low in carbohydrates, and rich in protein and fiber. Ma-Wee is also proven to have a 25% to 30% lower glycemic index (GI) than other common rice varieties. It is 84.5% carbohydrates, 9.4% protein, 3.6% fat, and 1.1% fiber.

Ma-Wee rice is best when soaked prior to boiling. One traditional dish calls for the rice to be cooked with chopped spring onion and leeks, and served with a bottle of gourd sautéed in spices and coconut milk.

Ma-Wee was loved by the queens of Sri Lanka, who believed it helped them maintain a trim, shapely figure.

Ma-Wee is also revered for its historical importance in religious ceremonies. According to folklore, Ma-Wee has been placed in the caskets of sacred relics and the pinnacle (kotha) of dagabas.

Pachchaperumal

The word “Pachchaperumal” means “The Lord Buddha’s color.” It is a wholesome red rice variety. When cooked, it takes on a deep, rich burgundy color. It is rich in nutrients and proteins and is considered an excellent choice for an everyday meal. It is also said to be part of a good diet for people with diabetes and cardiovascular disease.

Pachchaperumal has long been considered divine rice in traditional Sinhalese culture. Traditionally, it was often used in alms-giving.

Kuruluthuda

A nutritious red rice variety rich in proteins and fiber, Kuruluthuda has a unique, pleasant taste.


The traditional rice farmers in Morawaka and our out-growers grow these heirloom rice varieties with 100% environmentally friendly and sustainable food production methods.

Ahinsa Tea

For several decades, we have exerted great efforts to produce labor and nature friendly tea in Sri Lanka. The dream became a reality when Ahinsa Tea was originally produced in 1999 in a small tea estate, namely the Nilmini Estates in the southern part of Sri Lanka.

Contact

Nilmini Estates (Pvt) Ltd, Ihala Millawa, Morawaka, Sri Lanka
Phone: +94 77 317 3549
sales@ahinsatea.com

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