Ambemohar Rice: The Scented Jewel Of Maharashtra

In India, the national cuisine has traditionally included rice, a staple grain. It symbolises traditions and ethnic identity in addition to being a delicious dish.

Every region in India has its own way of preparing and serving rice, and almost every place grows it.

For thousands of years, rice has been a part of Indian civilisation. Rice farming is said to have started in India about 3000 BC. As a sacred grain, rice is employed in many religious rites and ceremonies across India. It also symbolises prosperity and procreation. In Hindu mythology, goddess Annapurna, the goddess of food, is often shown holding a bowl of rice.

Rice is a versatile grain that is utilised in a wide variety of Indian cuisines. In many Indian dishes, such as biryanis and idlis, rice is a basic ingredient. In South India, rice is an essential component of every meal; without it, a meal is incomplete.

Lentils and curries are often served with rice in the North. In the East, rice is used to make pithas and sweets. In the West, rice is used to make khichdi and biryanis. One such rice variety with cultural importance and worth is ambemohar rice. This article will walk you through some of its unique characteristics.

What Is Ambemohar Rice?

The Marathi term Ambemohar, which means “Mango Blossom,” has a powerful scent evocative of mango blossoms. The Maval area of Pune district in Maharashtra has long been used for rice cultivation.

Based on historical data, it appears that the rich and sweet scent of this rice made it a favourite in the courts of Bajirao Peshwa and Chhatrapati Shivaji Maharaj.

It is reported that in 1809, “Bajirao Peshwa” catered a feast for 1,75,635 Brahmins using Ambemohar rice, a superb kind that he had bought from the Maval-Mulshi area of Pune District. The cooked grains tend to clump together and break readily. For this reason, elderly and younger individuals prefer it.