Palakkadan Matta Rice, also known as Kerala Red Rice or Rosematta Rice, is a unique and indigenous variety of rice primarily grown in the Palakkad district of Kerala, India. It is a staple food in the region and holds cultural significance in Kerala cuisine. The grains of Palakkadan Matta Rice have a distinctive reddish-brown color, which sets them apart from other rice varieties. The color is a result of the natural pigments present in the bran layers of the rice grain. The rice is unpolished, meaning that the bran layers are left intact during the milling process, giving it a higher nutritional value compared to polished rice. In terms of taste and texture, Palakkadan Matta Rice is known for its unique nutty flavor and a slightly chewy texture. It has a robust and earthy taste that complements a wide range of curries, stews, and traditional Kerala dishes. One of the key characteristics of this rice is its high fiber content, which makes it an excellent choice for those seeking a healthy and balanced diet. It is also rich in essential minerals such as iron and magnesium. Due to its low glycemic index, Palakkadan Matta Rice is often preferred by individuals looking for a healthier alternative to refined white rice. In Kerala, Palakkadan Matta Rice is commonly used to prepare traditional dishes like "Puttu" (a steamed rice cake), "Kanji" (rice porridge), "Idiyappam" (string hoppers), and "Appam" (fermented rice pancakes). Its versatility allows it to be paired with various vegetarian and non-vegetarian curries, providing a wholesome and flavorsome meal.