Keteki Joha
Rice
A rare aromatic heritage rice from the Brahmaputra Valley of Assam, named for its natural fragrance resembling the keteki (screw pine) flower. Cultivated for over 400 years in the flood plains of the Brahmaputra, it is offered to deities at Assamese festivals and served at royal feasts. GI-tagged and nearly impossible to find outside Assam.
Available on Blinkit & Zepto in Delhi, Mumbai, Bangalore, Chennai, Hyderabad
Tasting Notes
Certifications
Cooking Guide
Rinse gently 2–3 times and soak for 20 minutes before cooking. Use a 1:1.5 rice-to-water ratio for a slightly firm texture, or 1:2 for softer grains. Cook on low heat after the first boil to preserve the fragrance. Do not over-wash - the natural aroma compounds are delicate. Store in an airtight container away from moisture.
GI Certificate
Joha Rice of Assam holds a Geographical Indication (GI) tag from the Government of India (2010), recognising its unique aromatic properties and exclusive origin from the Brahmaputra Valley. The GI protects multiple heritage Joha varieties including Keteki Joha, Kola Joha, and Bokul Joha.
The Brahmaputra Valley
of Assam.
The Brahmaputra Valley - one of the most fertile river plains in the world - has been cultivating aromatic rice varieties for over four centuries. The annual flooding of the Brahmaputra deposits rich alluvial silt across the valley floor, creating a naturally replenished soil that requires no chemical fertilisers. It is in this soil that the Joha varieties developed their extraordinary fragrance.
Keteki Joha takes its name from the keteki flower (Pandanus odoratissimus), the screw pine whose blossoms perfume the Assamese countryside during harvest season. The rice carries a natural 2-acetyl-1-pyrroline compound - the same aromatic molecule found in basmati and jasmine rice - but at concentrations unique to this valley's microclimate. It is harvested once a year, in November and December, and is traditionally offered at the Bihu festival and to the goddess Kamakhya.
Amā (अमा) works with small-holder farming families in the Kamrup and Nagaon districts who have maintained these heritage seed lines across generations. We source directly - building long-term relationships with the families who know this land - to ensure these varieties remain alive, cultivated with care, and do not disappear from the landscape.
Read Full Origin Story
Farm to Kitchen
The Journey of
Keteki Joha Rice
From cultivation and harvest to processing and your kitchen - watch the full story behind every batch.
Planting Keteki Joha in the Brahmaputra Floodplains
Witness the traditional transplanting of Keteki Joha seedlings in the waterlogged paddy fields of Assam during the monsoon season.
The Harvest & Threshing Process
Farmers hand-harvest the fragrant short-grain rice and thresh it using age-old methods that preserve the delicate aroma of each grain.
Cooking Keteki Joha - A Kitchen Story
A home cook in Guwahati demonstrates how to prepare the perfect pot of Keteki Joha rice, letting its natural jasmine fragrance fill the kitchen.
Videos will be published on the Amā Foods YouTube channel. Subscribe to be notified when new cultivation footage goes live.
Customer Reviews
What People Are Saying
5.0
3 reviews
Verified Purchases
All reviews are from customers who purchased this product. We never incentivise or fabricate reviews.
My grandmother used to cook this - I finally found it again
I grew up in Assam and Joha rice was a staple at every festival. I have not been able to find the real thing in Delhi for years. This is exactly as I remember - the fragrance when it cooks fills the entire kitchen. Extraordinary.
The most fragrant rice I have ever cooked
I ordered this on a recommendation and was not prepared for how beautiful it smells when cooking. The floral aroma is real and natural - nothing artificial. The texture is perfect for payesh. Will order again and again.
A revelation - rice can taste like this?
I am a food writer and I was genuinely surprised by this rice. The keteki fragrance is unmistakable and the flavour is delicate and complex. This is what heritage varieties are all about. Highly recommend.
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