Red Ant Chutney From Odisha Receives GI Tag, Here Is Everything About It
Discover all the details about the Odisha red ant chutney, known as 'Kai Chutney,' that has recently been awarded a GI Tag.
In a groundbreaking culinary development, Odisha's renowned red ant chutney has earned the prestigious GI label, elevating it to the status of a globally recognised superfood.
Entrenched in the culinary traditions of Odisha, this unconventional condiment has not only tantalised taste buds but also become a symbol of cultural heritage.
Beyond its distinctive flavour, the GI-tagged red ant chutney stands out as a must-know superfood, boasting exceptional nutritional qualities.
What Exactly Is This Red Ant Chutney?
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Red weaver ants, scientifically known as Oecophylla smaragdina, are renowned for their painful sting, capable of causing skin blisters. These ants are prevalent in the Mayurbhanj forests, particularly in the Similipal forests, constituting the second-largest biosphere in Asia. Despite their formidable reputation, Red Ant Chutney has gained increasing popularity in recent years.
Many Indian restaurants have added this tribal mainstay to their menus; its GI designation preserves its unique identity and increases its visibility by keeping copycats from weakening its unique flavour profile.
British chef Gordon Ramsay thought it was so good in 2018 that he put it on his menu.
When Did The Red Ant Chutney Get GI Tag?
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For centuries, individuals globally have incorporated insects into their diets. In the Mayurbhanj district of Odisha, red weaver ants are employed to create "Kai Chutney," a semi-solid, watery sauce.
Recognized for its nutritional and therapeutic benefits in the region, this distinctive savory chutney was granted the geographical indicator (GI) designation on January 2, 2024.
Where Is This Red Ant Chutney From?
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The district's hundreds of indigenous families rely on the collection and sale of these insects and chutneys for their livelihood.
Before being employed, the ants and their eggs are removed from their nests and cleaned.
Grind a blend of salt, ginger, garlic, and chilies to make the chutney.
In addition, other eastern states like Jharkhand and Chhattisgarh sell similar red ant chutneys.
How Is The Red Ant Chutney Beneficial?
Apart from its taste, red ant chutney is well known for its possible health advantages.
It is thought that the chutney provides a good source of iron, magnesium, potassium, calcium, zinc, protein, and vitamin B-12.
This special chutney is also valued for its contribution to the growth of a robust neurological system and brain, which may help treat ailments like depression, exhaustion, and memory loss.
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The inclusion of insects as a source of protein in our meals has been suggested as a potential remedy for environmental problems based on numerous studies and research projects.
Traditional animal protein sources like cows, which are noted for producing large amounts of heat-trapping gases like carbon dioxide and methane, could be replaced by insects.
This strategy can help create a more sustainable food system and lessen its negative effects on the environment.
What do you think about it? Do let us know in the comments.
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