BEWARE OF FAKE INSTITUTES WITH SIMILAR NAMES.
Skip to content
About Us
Courses
Videos
Gallery
Knowledge
Interview
Contact
Career
Career
Admission
Student Login
Admission
Student Login
Kai Chutney: Odisha’s Culinary Delight
UPSC Daily Current Affairs
Jan 10, 2024
Kai Chutney: Odisha’s Culinary Delight
Geographical Indication Tag: Kai chutney, made with red weaver ants (Oecophylla smaragdina), received a Geographical Indication tag.
Origin: Commonly consumed in Mayurbhanj district, Odisha.
Habitat: Red weaver ants inhabit the verdant forests of Mayurbhanj, including the Similipal forests.
Ant Characteristics: Known for potent stings causing skin blisters.
Culinary Transformation: Locals turn these stinging ants into a spicy condiment, ‘Kai chutney’.
Nutritional Value: High in proteins, calcium, zinc, vitamin B-12.
Health Benefits: Boosts immune system, aids eyesight, supports brain and nervous system health.
SRIRAM’s
Share:
Get a call back
Fill the below form to get free counselling for UPSC Civil Services exam preparation
Select Course
CSAT
2 Years General Studies Classroom Foundation Course
Mains Mastery Course 2025
1 Year General Studies Comprehensive Course
Optional Subject Course
General Studies Module Course
Submit
UPSC DAILY CURRENT AFFAIRS
Galathea Bay: India's 13th Major Port and a Gateway to the Indo-Pacific
Z-MORH TUNNEL: FAQs
COP16 in Colombia: Global Biodiversity
S4:India's new nuclear missile submarine
Defamation Laws in India: Balancing Free Speech With Dignity and Reputation
Kalagan-Saravan Tragedy: Afghan Migrants Under Fire on the Path to Iran
SUBRAMANIAN SWAMY V. UNION OF INDIA 2016: CRIMINAL DEFAMATION
SWAMI RAMDEV & ANR. VS. FACEBOOK, INC. & OTHERS (2019): DEFAMATION CASE
SNAKEBITE DEATHS AND INDIA’S ANTIVENOM CHALLENGES
Kala-azar: India on the Verge of Eliminating,A Public Health Triumph
National Electricity Plan
National Commission for Women (NCW): A Quasi-Judicial Guardian of Women's Rights
Karva Chauth: A Celebration of Love, Devotion, and Longevity
Great Bear Sea initiative
SATELLITE SPECTRUM ALLOCATION: FREQUENTLY ASKED QUESTIONS