The cultivation of Keshar Kali rice is a labor-intensive process that requires specific climatic and soil conditions. It is typically grown in areas with warm, tropical climates, which are ideal for rice cultivation. The rice thrives in well-irrigated fields, often in regions with rich, alluvial soil, such as the fertile floodplains of river deltas.
Farmers in these regions have developed traditional methods of cultivation over centuries, carefully maintaining the balance between water levels and soil nutrients. While the rice is sometimes grown in terraced fields, it is also cultivated in lowland paddies, where the plant's roots can be submerged in water for part of its growing cycle.
The farming of Keshar Kali rice is typically done by small-scale farmers, who use organic and sustainable farming practices, ensuring the rice remains free from harmful chemicals and pesticides. This sustainable approach contributes to the rice's organic certification in some areas, further enhancing its appeal to environmentally conscious consumers.
However, because of the careful methods involved and the limited geographical regions where it can be cultivated, Keshar Kali rice remains relatively scarce and costly. Its limited production means that it is a specialty item often found only in high-end grocery stores or artisanal food markets.