Art of Vedas
Navara Rice
€20,00
Unit price perNavara Rice is one of the rarest and most revered grains in the Ayurvedic tradition. Known in Sanskrit as Shashtika Shali (the sixty-day rice) and in Malayalam as Njavara, this ancient Kerala rice variety has been cultivated and used in Ayurvedic practice for over 2,500 years. It holds a Geographical Indication (GI) tag from Kerala, certifying its unique origin and heritage. Art of Vedas sources this rice directly from traditional cultivators in Kerala. The grains are red, medium-sized and unpolished, retaining the full bran layer.
Its most famous application is in Njavara Kizhi (Shashtika Shali Pinda Sweda), one of the signature Kerala Panchakarma therapies, where the rice is cooked in a herbal decoction with milk, wrapped in cloth boluses and used to massage the body. A related therapy, Njavara Theppu, uses a warm paste of cooked Navara Rice applied directly to the skin. Both are considered deeply rejuvenating in the Kerala tradition. If you operate a Panchakarma centre or Ayurvedic clinic, authentic Navara Rice is an essential supply.
Beyond its therapeutic applications, Navara Rice is a cherished traditional food in Kerala, prepared as Karkidaka Kanji (monsoon gruel) or as a simple porridge with milk. It has a characteristic nutty, slightly earthy flavour. Soak for four to six hours before cooking, using approximately one cup of rice to three cups of water. Store in an airtight container in a cool, dry place.
This product is a traditional food grain, not a medicine. Not a substitute for professional medical advice.
Navara Rice
€20,00
Unit price perNavara Rice is one of the rarest and most revered grains in the Ayurvedic tradition. Known in Sanskrit as Shashtika Shali (the sixty-day rice) and in Malayalam as Njavara, this ancient Kerala rice variety has been cultivated and used in Ayurvedic practice for over 2,500 years. It holds a Geographical Indication (GI) tag from Kerala, certifying its unique origin and heritage. Art of Vedas sources this rice directly from traditional cultivators in Kerala. The grains are red, medium-sized and unpolished, retaining the full bran layer.
Its most famous application is in Njavara Kizhi (Shashtika Shali Pinda Sweda), one of the signature Kerala Panchakarma therapies, where the rice is cooked in a herbal decoction with milk, wrapped in cloth boluses and used to massage the body. A related therapy, Njavara Theppu, uses a warm paste of cooked Navara Rice applied directly to the skin. Both are considered deeply rejuvenating in the Kerala tradition. If you operate a Panchakarma centre or Ayurvedic clinic, authentic Navara Rice is an essential supply.
Beyond its therapeutic applications, Navara Rice is a cherished traditional food in Kerala, prepared as Karkidaka Kanji (monsoon gruel) or as a simple porridge with milk. It has a characteristic nutty, slightly earthy flavour. Soak for four to six hours before cooking, using approximately one cup of rice to three cups of water. Store in an airtight container in a cool, dry place.
This product is a traditional food grain, not a medicine. Not a substitute for professional medical advice.
Cooking: Soak 4-6 hours, then cook 1 cup rice to 3 cups water in a pressure cooker or heavy pot for 30-40 minutes. For Njavara Kizhi: cook in prescribed herbal kashayam and milk per clinical protocol. Store in an airtight container in a cool, dry place. Refrigerate for extended storage.
