Colonies of red weaver ants that have numerous nests on trees make up their homes. Know about the red ant chutney GI tag news, its origin and recipe
Each nest is constructed of leaves that are stitched together with silk manufactured by their larvae. They are watertight and able to withstand heavy winds.
Red Ant Chutney Recipe, Ingridients, GI Tag News, From Which India State Is Its Origin
Red weaver ants are eaten as a chutney in the Mayurbhanj area of Odisha, and experts are now working to get the dish a Geographical Indications (GI) label.
Scientifically known as Oecophylla smaragdina, Red Weaver ants are something that most people want to avoid because of their sting, which leaves a stinging scarlet bruise on the skin.
Not these communities, though. People in communities in the eastern Indian states of Odisha, Jharkhand, and Chhattisgarh put up with excruciating bites in order to prepare a paste with these red ants that is unbelievably tasty and spicy!
Red ants are eaten as a chutney or a semi-solid, watery paste in the Mayurbhanj area of Odisha, and experts are currently working to have the dish designated as a Geographical Indication (GI).
In order for the food to receive the GI tag, the researchers are getting ready to produce a presentation.
The Ministry of Ayush has received a letter from the researchers requesting acknowledgement of the Kai Chutney. According to PWD Assistant Engineer Baripada, the indigenous group consumes this treat in large quantities and could support itself by selling the chutney. The long-standing question of chutney recognition has now been taken up by the Ministry of Ayush.
Red Ants in Mayurbhanj
Native to Mayurbhanj, red weaver ants are common throughout the jungles there, notably in Similipal. Colonies of red weaver ants that have numerous nests on trees make up their homes. Each nest can survive heavy winds and can be watertight since it is constructed of leaves that have been sewn together using the silk created by their larvae.
The nests are typically elliptical in shape and can be as small as one small leaf folded and wrapped onto itself or as big as nests over half a metre long. They are used by the tribal people to prepare soups and chutneys.
Red ant chutney – what is it?
In the eastern states of India, Chhattisgarh, Odisha, and Jharkhand, red ant and egg paste is cooked into a delectable chutney. For the indigenous communities in Odisha, red ant chutney
The indigenous communities of Odisha’s red ant chutney is referred to as “Kai Chutney.”
Indigenous people have a tradition of using red ant chutney for medicinal purposes in addition to enjoying it as a delicacy. A variety of illnesses may be treated using red ants in a dish.
For therapeutic purposes, the weaver ants or red ants have been added to their food, bringing it to the status of a superfood. The meals are distributed to patients with jaundice, the common cold, joint pain, coughing, and poor vision. These ants are also used by the locals to make oils that are used to treat skin conditions including gout and ringworm infections.
The 18 amino acids and important proteins in this savoury food item, along with calcium, zinc, vitamin B-12, iron, magnesium, potassium, salt, and copper, among other nutrients, are known to strengthen the immune system and ward off illnesses.
How is Kai Chutney or Red Ant Chutney made?
The ants and eggs are first dried, according to Jagannath Patra, a scientist at the Krishna Vision Center, to prepare this chutney. To make it more mouthwatering, garlic, ginger, coriander leaves, cardamom, tamarind, salt, and a little sugar are added. It is typically kept for up to a year after that in glassware.
When necessary, leafy ant nests are removed from their host trees, gathered in a bucket of water, and then sorted to remove them from other leaves and detritus. According to Jagannath Patra, a scientist at the Krishi Vigyan Kendra, larval and adult stages of the ants are preferred and are either consumed raw or made into “chutney” by combining them with hot food.
What impact does the community-based dish have on the GI tag?
The savoury dish will be introduced to the world’s tables with the use of a Geographical Indications (GI) sticker. The tag will make the food distinctive, allowing people to identify it as the only dish that can be found in that nation.
By patenting Kai Chutney, it will be more difficult for others to utilise the brand incorrectly or deceive customers. A standardised hygiene process would be developed with the use of the GI tag to prepare the Kai Chutney.
Locations where red ant chutney is popular
Bastar in Chhattisgarh is proud of its “Chapda Chutney,” or red ant chutney, which is much sought after in the area. Here, the term “Chaprah” (from which the chutney’s name is derived) refers to ant nests constructed from the leaves of the Sal tree and meaning “leaf basket.”
ALSO READ: Shaq Reveals He Told Kobe Bryant Not To Shoot The Ball To Impress Halle Berry