Peja red rice is a traditional, high-altitude Japonica red rice variety from the Rohru subdivision of Himachal Pradesh, India. Grown in villages like Peja, this nutrient-dense rice is rich in iron, fiber, and antioxidants. It is also known for its low glycemic index, making it a healthy choice, especially for those with diabetes.
Origin and cultivation
Location: Grown at altitudes of 1,300m to 2,100m in the Chhohara Valley, on the banks of the Pabbar River.
Villages: Cultivated in several villages, including Peja, Masli, Jangla, Daboli, and Kaloti.
Method: Cultivated using natural spring water and organic methods, and protected by the Protection of Plant Varieties and Farmers Rights Authority (PPVFRA).
Nutritional and health benefits
Rich in nutrients: High in iron, zinc, fiber, antioxidants, and other essential minerals. Healthy for diabetics: Has a low glycemic index, which helps in controlling blood sugar levels. Aids heart health: High fiber content can help reduce bad cholesterol. Beneficial for pregnant women: The thick, decanted water from cooking is traditionally believed to be beneficial for pregnant women.
Cultural significance and value
A symbol of heritage: It is considered a part of the region’s cultural heritage and has been awarded the Plant Genome Saviour Award.
Traditional use: Locals often prepare it as a porridge or “pejja”. High value: Due to its unique qualities and declining cultivation, it can command a high price, starting from 700 rupees inr to 1400 rupees inr .
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