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Nirapara ‘s wide array of traditional Kerala rice products stay true to Kerala's unique flavour while proving to be nothing short of a delectable feast for your taste buds. With supreme taste and a richness that melts in your mouth, Nirapara's scrumptious rice products have been making daily breakfast a lingering experience both, in taste and togetherness for families all over Kerala. Nirapara realises the significance of this seemingly simple meal in bringing a family together. Its wide array of traditional Kerala rice products stay true to Kerala's unique flavour while proving to be nothing short

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Beef Ularthu Masala

This is a delicious dish and a favorite in the South Indian states of Kerala. Beef ulathiyathu and Parotta (a flat bread made of all-purpose flour) is a popular combination in Kerala. This is a real delight for beef eaters. The roots of this recipe are the Portuguese and is widely prepared among the Syrian Christians in Kerala, India. Basically, you cut the beef into small cubes and fry it in the spicy ingredients. It is very tasty and it goes well with white rice.

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Palakkadan Matta Long Grain (Vadi)

Palakkadan Matta Rice (also known as the Rosematta Rice, Kerala Red Rice, or Red Parboiled Rice) is an indigenous variety of rice grown in Palakkad District of Kerala. It is different from regular brown rice. It is widely used in Kerala and Sri Lanka on a regular basis and is the tastiest among the group. Kerala Matta rice is very rich in the content of nutrients and is very unique in its taste and color.

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Palakkadan Matta Short Grain (Unda)

Palakkadan Matta is also described as bold red rice with a unique taste because of the geographical area it is grown in and the peculiar weather there owing to the eastern wind. Takes lesser time to get cooked when compared among the group and is also rich in fibre and Vitamin B content.

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Jaya Rice

Nirapara signature Jaya rice is one of the popularly used rice varieties in Kerala. Largely cultivated in Karnataka, Andhra & Kerala, its unique flavour, color, size and crispness makes it an ideal companion for all traditional Kerala dishes. Jaya Rice variety is preferred in the southern parts of the state from Alappuzha to Thiruvananthapuram. Nirapara Jaya rice is processed in the state-of-the-art Z-sortex processors with the utmost care given to hygiene and quality, makes it the most widely recognized rice and is exported to various parts across the globe. Each grain is defined in shape, size & colour and is parboiled to retain its rich nutritional value.

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Cherumani Rice

Nirapara z3 Silky Sortex Cherumani Rice (White Parboiled Rice) is a variety of red rice containing a high amount of fiber. Parboiled round rice which is shorter in size is one of the most popular and preferred rice in Northern Kerala. Stored with perfection to retain their original flavor and taste and processed through special Nutri select processing to provide you with the best grains.

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Tamarind

The tamarind is best described as sweet and sour in taste, and is high in acid, sugar, B vitamins and, oddly for a fruit, calcium. The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes

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Cambodge - Kodumpuli

Kudampuli is known for its medicinal values in Ayurveda. It helps to promote digestion, and a decoction(kashayam) made out of it is used against Arthritis and some uterine diseases.

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Black Pepper Powder

Black pepper comes from the pepper plant. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice that we call pepper. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum).

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