Process of Harvesting Kala Namak Rice
Kala Namak rice matures in about 125–135 days. Harvesting begins when the panicles turn golden-yellow and droop with the weight of fully developed grains. Farmers traditionally harvest by hand using sickles, while some use mechanical harvesters for speed and efficiency.
After cutting, the stalks are sun-dried for 3–4 days to reduce moisture. Threshing—separating grain from straw—is done manually or using machines. The grains are then cleaned and stored in breathable bags to preserve their aroma.
Timely harvesting is crucial. Delay can cause grain loss and reduced fragrance. Proper post-harvest handling ensures that the rice retains its signature aroma, flavor, and market value.
