Jeeraphool is a small size variety with an appearance of cumin (jeera) and hence known as Jeeraphool. This superfine cumin-like grain is very soft in the mouth and remains flaky even after cooling. Jeeraphool rice is used to prepare kheer (rice has a creamy texture and does not require additional flavouring) and basi bhat (a local dish prepared by the tribals of Surguja district). It is traditionally used in religious and wedding ceremonies. The flour of Jeeraphool rice is very smooth and a dough made from it is used to make local dishes like chausela, anarsa, fara, chawal, roti and cheela.