Description

Copyright infringement not intended

Picture Courtesy: HINDUSTAN TIMES

Context:

Ker Sangri, a traditional Rajasthani delicacy, has recently received the Geographical Indication (GI) tag.

What is Ker Sangri?

Ker Sangri is a traditional dish from Rajasthan.

It combines two unique ingredients: Ker, a small, sour berry from the Capparis decidua plant, and Sangri, a bean-like pod from the Khejri tree (Prosopis cineraria).

Ker Sangri earned the Geographical Indication (GI) tag, a certification that links a product to a specific region, recognizing its unique qualities tied to that place. This protects the product identity, prevents fake or low-quality versions, and supports local farmers and artisans.

GI Tag Governed by the Geographical Indications of Goods (Registration and Protection) Act, 1999, which came into effect from September 15, 2003, following India's WTO membership and TRIPS Agreement obligations.

How is Ker Sangri Prepared?

Ker Berry

Source: Small desert shrub native to Thar Desert

Characteristics: Bitter when raw, transforms after proper processing

Harvesting: Hand-picked before animals can reach

Sangri Bean

Source: Pods from the sacred Khejri tree (Prosopis cineraria)

Cultural Value: Protected by Bishnoi community for centuries

Traditional Preparation Method

Harvesting: Ker berries hand-picked from desert shrubs, Sangri pods collected from Khejri trees.
Pre-processing: Ker berries soaked to reduce bitterness, Sangri pods dried and stored
Cooking: Boiled together with curd, red chilies, and traditional spices
Final Dish: Tangy, spicy, and earthy flavored curry served with bajra roti and ghee

Nutritional Profile & Health Benefits

According to the Arid Forest Research Institute, Jodhpur, Sangri contains 53% protein content, making it one of the most protein-rich plant foods available.