Rajasthan is a foodie’s paradise. The moreish Dal Batti Churma, spicy, rich Laal Maas and the vegetarian’s delight, Gatte Ki Sabzi has put Rajasthani and Kathiawadi cuisines on the map. A silent hero is the ‘Sangri’, a staple in every Rajasthani kitchen, it’s a slender bean that has now earned a Geographical Indication (GI tag). Holding within it memories of a lifetime for Rajasthan’s, sangri’s GI tag is a celebration of the heritage cuisine.
Rajasthan’s Sangri Gets GI Tag
As per a report by Times Now, Sangri has been awarded the GI tag. A recognition that ties the product to the region it originates from. Since this slender bean originates in Rajasthan, only the sangri grown in this state can bear the name. Moreover, the GI tag awarded to the ingredients bears higher dignity and income for farmers. It protects them from counterfeit versions and brings global respect for regional food, and helps conserve indigenous ingredients.
This recognition speaks volumes for Rajasthan. Sangri is grown from the ‘Khejri tree’. Often known as the ‘wonder of the Thar desert’, this tree provides shelter to many animals, fodder for livestock and is used by humans for its wood, leaves and fruits. The leaves, ‘luk’, is a source of nutrition for animals like sheep, goats and camels.
Believed to be the ‘Kalpavriksha of the Thar Desert’, the GI tag honours not just the slender bean but also its deep connections to the land, its ecosystem of knowledge. It talks about a tale of resiliency. Where every part of the tree displays resilience and adaptability. The roots keep the arid soil fertile, the leaves are fodder, and beans make it to our tables.
A Source Of Protein & Iron
Sangri carries the flavours of Rajasthan with it. The ingredient is rich in protein and iron. The long bean-like pods are incorporated into a dried sabzi, pickled with spices and added to a boiling curry, which goes great with rotis and rice.
With climate change taking centre stage, the GI tag awarded to sangri is a reminder that the ingredient is a symbol of Rajasthan’s prized culinary heritage.
Cover Image Courtesy: Wikipedia and Canva Pro
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First Published: May 12, 2025 4:22 PM