Odisha's red ant chutney earns GI tag: A superfood insight

PTC News Desk: Odisha's renowned 'Kai Chutney,' crafted from red weaver ants, has secured the coveted Geographical Indication (GI) tag, marking its unique status as a superfood. Let's delve into the details of this exceptional culinary delight.

For centuries, diverse cultures have embraced insects as a vital food source. In Odisha's Mayurbhanj district, red weaver ants take center stage in the creation of 'Kai Chutney'—a watery semi-solid paste or chutney. Revered for its medicinal and nutritional value, this distinctive delicacy was officially bestowed with the GI tag on January 2, 2024.

The red weaver ants, scientifically known as Oecophylla smaragdina, inhabit the forests of Mayurbhanj, notably the Similipal forests, forming Asia's second-largest biosphere. Despite their painful sting capable of inducing blisters, these ants are meticulously collected by numerous tribal families in the district, serving as their livelihood.

The intricate process of creating this unique chutney involves gathering and cleansing the ants and their eggs from nests. A blend of salt, ginger, garlic, and chilies is ground together to form the chutney. Similar versions of red ant chutneys are also found in neighboring eastern states like Jharkhand and Chhattisgarh.

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Beyond its culinary allure, the red ant chutney is esteemed for its potential health benefits. Packed with essential nutrients such as protein, calcium, zinc, vitamin B-12, iron, magnesium, and potassium, it is hailed for its role in fostering brain health and bolstering the nervous system. This superfood is believed to assist in managing conditions like depression, fatigue, and memory loss.

Emerging research suggests integrating insects into diets as a sustainable protein source could combat environmental challenges. Insects offer an alternative to traditional animal proteins, mitigating the environmental impact associated with livestock farming, notorious for significant greenhouse gas emissions like carbon dioxide and methane. Embracing insects in our diets has the potential to foster a more sustainable and eco-friendly food system.

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(Inputs from agencies)

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