Tulaipanji

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Tulaipanji (Bengali: তুলাইপাঞ্জি) is an Indian rice cultivar from West Bengal, India. It is an indigenous aromatic rice grown mainly in the Raiganj subdivision of Uttar Dinajpur district and some pockets of Dakshin Dinajpur district. In 2012, the Government of West Bengal sent Tulaipanji rice to the food festival at the London Olympics.^[1]

Tulaipanji is an indigenous aromatic rice landrace grown mainly in Raiganj sub-division of North Dinajpur district of West Bengal, India. The aroma and quality of this rice variety are strongly associated with its native origin.

Tulaipanji is categorized as 'non-

Traditionally, Tulaipanji is grown without using any fertilizer in mid-land to high-land condition and preferably in jute harvested fields, after rainy season during the August–December period. Low soil fertility and moisture stress generally prevail in the growing field and believed to be the key factor behind the aroma^{[citation needed]}. Inorganic fertilizers are generally not used due to the reduction in aroma and other qualitative parameters.

Detailed descriptive parameters of Tulaipanji rice

The Tulaipanji rice when cooked turns out to be whitish-yellow, slender, non-sticky and tasty. The rice is excellent for preparation of pulao, fried rice and biryani. Tulaipanji is also very famous for its disease-pest resistance quality.

See also

• Gobindobhog
• Kanakchur

References

External links

• A precious scented rice land race of North Bengal India – ResearchGate