GI label for Odisha’s Red Ant Chutney: Top 5 advantages of this superfood

Odisha is renowned for its mouthwatering seafood, gorgeous beaches, and rich cultural legacy. But the Red Ant Chutney is another undiscovered culinary treasure that is becoming more and more well-known. This age-old chutney from Odisha has now received the coveted Geographical Indication (GI) designation. This accolade has brought attention to this special superfood and all of its advantages. We’ll look at the top 5 advantages of red ant chutney from Odisha in this post.

Increases Immunity
Red ants and their eggs are combined in a certain way to make Red Ant Chutney, sometimes referred to as “Kai Chutney”. These ants, which are harvested from anthills in Odisha’s woods, are prized for their therapeutic qualities. The ants are roasted with spices including red chilli powder, cumin, and coriander to make the chutney. The end product is a hot and tangy condiment that strengthens your immune system while also adding flavor to your food. Red ants’ high vitamin C content supports a stronger immune system and aids in the defense against illnesses.

Packed with Nutrients
A nutritional powerhouse is red ant chutney. It has a lot of vitamin C in addition to important minerals including calcium, iron, and magnesium. These minerals are essential for blood pressure regulation, energy production, and bone health maintenance. Red ants’ antioxidant content also aids in delaying the onset of chronic illnesses and slowing down aging.

Beneficial to Digestion
Additionally well-known for its digestive qualities is red ant chutney. Red ants’ enzymes aid in better digestion by aiding in the breakdown of meals.

Encourages Loss of Weight
Any diet plan for weight reduction may benefit from the inclusion of red ant chutney. This chutney is guilt-free since the ants used in it are low in fat and calories.

Benefits of Medicines
It is said to contain antibacterial and anti-inflammatory qualities that may aid in the treatment of a number of illnesses. Red ants are employed in ancient Ayurvedic medicine to treat respiratory conditions including bronchitis and asthma. They are also well recognized for its ability to effectively relieve arthritis and joint pain.

How is Red Ant Chutney made?
The primary component of this chutney is red ants, which are plentiful in Odisha’s woods. To make a sour and spicy chutney that is often used as a condiment with rice, roti, or other foods, the ants are roasted, crushed, and combined with spices. The method for preparing this chutney is to carefully choose and clean the ants, roast them on a hot skillet, and then ground them with red chili powder, cumin, and coriander. As a consequence, there is a distinct sour and spicy flavor combination with a touch of smoke from the roasted ants.

Scientist Jagannath Patra of the Krishna Vision Centre reportedly said in a report by Mint that “leafy nests containing the ants are carefully plucked from their host trees when needed, then gathered in a bucket of water.” The ant’s preferred larval and adult phases are either eaten raw or turned into a delicious ‘chutney’ by adding spicy spices after being carefully sorted and separated from leaves and detritus.”

Red Ant Chutney’s manufacturing and distribution will be controlled by the GI tag, guaranteeing that the product adheres to its original components and recipe. This acknowledgment will contribute to raising awareness of this special superfood’s advantages. Additionally, it will aid the local communities financially, since they have been producing this chutney for many generations.