Rajma Jammu carries a regional pedigree that serious rajma enthusiasts look for specifically, kidney beans grown in the cooler hill climate around Jammu, which many cooks believe produces a creamier texture and a richer, more rounded flavour than rajma grown in warmer plains regions. Hariom Rajma Jammu sources these premium hill-grown kidney beans, known for their substantial size, deep red-brown colour, and the hearty, almost buttery quality they take on once properly soaked and slow-cooked. Like all rajma varieties, Jammu kidney beans are a serious source of plant protein and dietary fibre, with the added benefit of iron, potassium, and folate that support cardiovascular health and sustained energy. What sets this variety apart for many North Indian households is purely the eating experience, a noticeably creamier bite and a gravy that thickens naturally without needing as much added cream or butter, making for a rajma chawal that feels indulgent while staying genuinely nutritious. Key Benefits • Premium kidney beans grown in the cooler Jammu hill climate • Creamier texture and richer flavour than plains-grown rajma • High in plant protein and dietary fibre • Good source of iron, potassium, and folate • Naturally thickens gravy with less added cream or butter • Substantial size and deep colour, visibly premium quality Best Suited For: Rajma chawal, slow-cooked rajma curry, and hearty North Indian winter meals.