In an innovative culinary development, Odisha’s famous red ant chutney has earned the prestigious GI tag, elevating it to the status of a globally recognized superfood.
Rooted in the culinary traditions of Odisha, this unconventional condiment has not only tantalized the taste buds but has also become a symbol of cultural heritage.
Beyond its distinctive flavor, GI labeled red ant chutney stands out as a must-have superfood, with exceptional nutritional qualities.
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- What exactly is this red ant chutney?
- When did fire ant chutney get the GI label?
- Where is this red ant chutney from?
- How is red ant chutney beneficial?
What exactly is this red ant chutney?
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Red weaver ants, scientifically known as Oecophylla smaragdina, are famous for their painful sting, which can cause blisters on the skin. These ants are prevalent in the Mayurbhanj forests, particularly the Similipal forests, which constitute the second largest biosphere in Asia. Despite its formidable reputation, Red Ant Chutney has become increasingly popular in recent years.
Many Indian restaurants have added this tribal pillar to their menus; Its GI designation preserves its unique identity and increases its visibility by preventing imitators from undermining its unique flavor profile.
British chef Gordon Ramsay thought it was so good in 2018 that he included it on his menu.
When did fire ant chutney get the GI label?
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For centuries, individuals around the world have incorporated insects into their diets. In Mayurbhanj district of Odisha, red weaver ants are used to create ‘Kai Chutney’, a semi-solid watery chutney.
Recognized for its nutritional and therapeutic benefits in the region, this distinctive savory chutney received Geographical Indicator (GI) designation on January 2, 2024.
Where is this red ant chutney from?
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The hundreds of indigenous families in the district depend on the collection and sale of these insects and chutneys for their livelihood.
Before being used, the ants and their eggs are removed from their nests and cleaned.
Grind a mixture of salt, ginger, garlic and chillies to make the chutney.
Also, other eastern states like Jharkhand and Chhattisgarh sell similar fire ant chutneys.
How is red ant chutney beneficial?
In addition to its flavor, red ant chutney is well known for its potential health benefits.
Chutney is believed to provide a good source of iron, magnesium, potassium, calcium, zinc, protein and vitamin B-12.
This special hot sauce is also valued for its contribution to the growth of a robust neurological system and brain, which can help treat ailments such as depression, fatigue, and memory loss.
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The inclusion of insects as a source of protein in our meals has been suggested as a possible remedy to environmental problems based on numerous studies and research projects.
Traditional sources of animal protein, such as cows, which are known for producing large amounts of heat-trapping gases such as carbon dioxide and methane, could be replaced by insects.
This strategy can help create a more sustainable food system and reduce its negative effects on the environment.
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Source: vtt.edu.vn