Navara Rice is a rare, nutritive medicinal rice variety (Oryza sativa var. navara) indigenous to Kerala, India, considered a food-grade therapeutic ingredient in Ayurveda and an essential component of the classical Panchakarma treatment Navarakizhi (Shashtika Shali Pinda Sweda). Described in classical texts including Sahasrayogam as Shashtika Shali — a rice harvested in sixty days — Navara is classified as a supreme Balya (strengthening), Vata-pacifying Rasayana grain. In clinical Panchakarma settings, it is cooked in milk and herbal decoctions to prepare the medicated rice boluses (Kizhi/Potli) used for nourishing, warming body massage.
Key Properties
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Shashtika Shali (Navara) — classical therapeutic Balya grain; Vata-pacifying; nourishes Mamsa (muscle) and Majja (nerve) Dhatus; used in Navarakizhi preparation
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Naturally gluten-free — suitable for use in Kizhi preparations for a wide range of clients
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High Ojas-building quality — classically described as Ojasya (building vital essence) and Brumhana (nourishing)
How to Use (Navarakizhi / Shashtika Shali Pinda Sweda)
Cook Navara rice in a decoction of classical herbs (typically Bala or Dashamula) combined with milk until a thick, cohesive consistency is achieved. Portion the cooked rice into cloth boluses (Potli/Kizhi). Dip in warm milk-herb decoction mixture and apply with firm, rhythmic massage strokes to the body. This treatment is performed by trained Panchakarma therapists. Navara rice may also be cooked and consumed as a restorative, Rasayana food under Ayurvedic dietary protocols.
Food-grade therapeutic ingredient. For use by qualified Ayurvedic practitioners in Panchakarma therapy and Rasayana dietary programmes.
