Aromatic Rice

Tulaipanji rice is a traditional fragrant rice vriety specially cultivated in West Bengal and northern regions of Bangladesh. It is mainly popular in Raiganj, Balurghat and sorrounding areas. Below are given its main features:

Fragrant Rice: Tulaipanji is a highly aromatic rice, its fragrance wafts through while cooling.

 Grains are short and thin: Its rice is very narrow and medium long, the grains are crisp after cooing.

 Quality: - Eating quality is very good, especially ideal for making rice and pies.

Maturity Time: Tulaipanji is a late maturing rice generally 145-150 days.

Kalonunia is a local or indigenous rice variety, some of its saliant feature are:-

•  Color: the color of rice is usually light black or grey, hence the “Black” part of the name.
• Aroma: the rice produced from this paddy has mild aroma, which is more pronounced after cooling.
•  Taste: rice is tasty and soft, many people use it in Polao or special dushes.
•  Productivity: Compared to hubrids or improved varieties , the yield is comparatively lower but the quality is batter.
•  Uses: It is quite popular among the rural population , especially in festivals or family gatherings.

1. The most important feature of this rice is its great aroma. A nice sweet aroma comes out when cooked rice

2. Taste: - Rice cooked with randhunipagal very soft tasty.

3. Type of rice: - it is a fine grain rice. although rice is slim and long, it is not as slander as basamoti or kalijira.

4. Mainly traditional rice: - it is not hybrid rice but falls between indigenous and old varieties.

5. Food utility: - it is used in pies, khijuri or special festival rice.