The sangri bean, which thrives in the harsh conditions of the Thar desert in Rajasthan, is revered for its remarkable versatility and its deep-rooted significance in Rajasthani traditions. These dried, bean-like pods of the Khejri tree are a staple in traditional Rajasthani cuisine. And now, this traditional food of Rajasthan has also been awarded the prestigious Geographical Indication (GI) tag.
Rajasthan's vast and arid desert landscape serves as a cradle for a variety of unique culinary ingredients, meticulously utilised in regional dishes that reflect the ingenuity and resourcefulness of its inhabitants. These communities have developed recipes that can endure the heat without refrigeration, allowing for food to remain viable for several days. Among these culinary treasures, the sangri bean of Rajasthan stands out.
Sangri is appreciated for its unique flavour and nutritional benefits. It is harvested, sun-dried, and stored for use throughout the year, making it a resilient and nutritious food source well-suited for the desert environment.
One of the most celebrated dishes (among the many dishes in Rajasthan, such as these) featuring this remarkable ingredient is ker sangri—a tangy, aromatic delicacy crafted from dried sangri beans harvested from the khejri tree. This dish is created through a slow-cooking process involving a harmonious blend of regional spices, often accompanied by creamy curd, which enhances its flavour profile.
The GI tag certifies specific ingredients and dishes tied to certain locations, preserving their unique characteristics. The tag not only brings attention to local Indian ingredients but also opens up new income opportunities for farmers and fosters pride in their cultural practices. Additionally, the GI tag prevents outside producers from replicating sangri, ensuring consumers receive authentic products and promoting sustainable agriculture while enhancing the economic stability of local communities.
Each GI product is marked to indicate its origin and the exceptional characteristics associated with it. In India, many foods have been granted a GI tag. For instance, when you visit Kerala, make sure to try a meal featuring Kaipad rice. This organic variety is cultivated in the coastal wetland rice production areas of the Kannur, Kozhikode, and Kasargod districts. In 2014, Kaipad rice received a Geographical Indication tag, recognising its distinct characteristics and origin.
Another example is Chakhao, the aromatic black rice from Manipur, which has been cultivated for centuries using traditional methods and has also received a GI tag. Then there is Darjeeling Tea, renowned for its unique aroma and flavour, and the first product from India to be awarded a GI tag.
