Ambemohar Rice | whatsinit

About

What it is and where it shows up.

Ambemohar (including the 'Stony Ambemohar' landrace) is a short-grain, aromatic, non-basmati rice variety (Oryza sativa L.) cultivated primarily in Maharashtra, India, known for its distinctive mango-blossom-like fragrance derived from the volatile compound 2-acetyl-1-pyrroline (2-AP). It is a traditional heirloom cultivar used as a table rice, valued for its unique aroma, soft texture after cooking, and cultural significance in western India.

Safety summary

The regulatory and scientific consensus.

Ambemohar rice is a whole, unprocessed food grain with no known intrinsic toxicity or adverse health effects for the general adult population; it is regulated as a standard cereal grain under FSSAI's Food Product Standards. Like most white rice varieties, it has a moderate-to-high glycemic index which may be a concern for diabetic individuals. No ADI is established as it is a natural food ingredient, not a food additive.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Ambemohar is a non-basmati aromatic rice variety and is explicitly distinct from Basmati rice; the FSSAI Basmati Rice Standards (notified 2023) do not apply to Ambemohar, which is governed by the general cereal grain standards.source

Who should approach with care

Whose guidance would steer them away.

Diabetes — Like most white rice varieties, Ambemohar rice has a moderate-to-high glycemic index, which can elevate postprandial blood glucose; individuals with diabetes should monitor portion sizes and prefer brown/parboiled forms where possible.

Ibs — Refined white rice is low in dietary fibre; individuals with IBS who require higher fibre intake may need to opt for less-polished versions of this variety.

Gluten Intolerance — Rice is naturally gluten-free, but cross-contamination during milling or storage of Ambemohar rice with wheat-containing grains is possible; individuals with coeliac disease should verify certified gluten-free sourcing.

Research citations

The sources behind this verdict.

1FSSAI. Food Product Standards – Chapter 2.4: Cereals and Cereal Products (Version 1, 01.09.2023), 2023. fssai.gov.in
2PubMed. Rhizobacterial consortium mediated aroma and yield enhancement in basmati and non-basmati rice (Oryza sativa L.), 2021. pubmed.ncbi.nlm.nih.gov
3PubMed. Comparative Characterization of Aroma Volatiles and Related Gene Expression Analysis at Vegetative and Mature Stages in Basmati and Non-Basmati Rice (Oryza sativa L.) Cultivars, 2015. pubmed.ncbi.nlm.nih.gov
4PubMed. 2-Acetyl-1-pyrroline augmentation in scented indica rice (Oryza sativa L.) varieties through Δ(1)-pyrroline-5-carboxylate synthetase (P5CS) gene transformation, 2015. pubmed.ncbi.nlm.nih.gov
5PubMed. Glycaemic index of three Indian rice varieties, 2011. pubmed.ncbi.nlm.nih.gov

Independently researched5 citations