Author(s):

Shridevi A Jakkeral, SU Patil, M Hanumantappa, Shashikala K and TN Dhanlaxmi

Abstract: Rice with a red bran layer due to the presence of polyphenols and anthocyanin are known as red rice. The red rice varieties with appealing red colour has more complex taste and contains more nutrition, fibre-filled bran, polyphenols, anthocyanin and possess antioxidant properties. Totally 36 rice landraces were collected, evaluated and documented the information of indigenous traditional knowledge on Medicinal and Nutritional use of red rice in various medications and therapies from the farmers. Red rice landraces <em>Athikaya, Athikaraya, Kayame and</em> <em>Rakthashali</em> were the native staple food of coastal Karnataka. The cooked red rice made by <em>Hallaga</em> won’t spoil even after two days of cooking and it grows to a height of about 4.5-5 feet tall and contains more fibrous contents. <em>Kari kagga </em>is not only giving energy to work long hours, but also works as coolant. <em>Kalama </em>is highly tasty and is used in curing piles or haemorrhoids. <em>Athikarya </em>used for cure diarrhea and <em>Ghandasali</em> and <em>Gulwadi sanna</em> are aromatic rice used for payasa preparation. Red rice was found beneficial to health in terms of its nutritional significance and its applicability in various medications.

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