Grown in in the town of Munsiyari in the Kumaoni region, the Munsyari rajma are peculiar to the North western Himalayan parts. Grown at high altitudes of nearly 7200 feet, it is a valuable crop grown majorly by women famers.

Appearance: The rajma consists of medium sized, kidney shaped beans with a peculiar light red colour and a uniform smooth appearance.

Taste or flavour:  The Munsyari rajma offers a subtle sweet and nutty flavour on cooking along with hints of spices. While cultivation the beans imbibe a slight blazing flavour profile rendering its distinctiveness from other varieties of rajma.

Nutritional effects: The indigenous Munsyari rajma is packed with nutrients particularly folate, potassium and magnesium, soluble fibre and protein making it a perfect alternative to deal with cardiac concerns, oxidative stresses, diabetes and meeting the nutritional requirements along with maintaining overall well-being.

The mild earthy flavour with the blended spice sensation of the Munsyari rajma is perfect to enjoy with rice or local bread.