Merchentusindia - Aromatic rice

GOBINDOBHOG RICE BLOG PRESENTED BY S.K.BAG Gobindobhog  is a non-Basmati type indigenous aromatic, rice highly scented, white and sticky having a sweet buttery flavor from West Bengal. The paddy variety, which got the GI (Geographical Indication) status in August 2017, is primarily cultivated in East Burdwan district in the Raina 1, Raina 2, and Khandaghosh blocks. Gobindabhog has been categorized as a  khaas dhan ( special grain) and is the chosen offering for Lord Krishna on Janmashtami, thus its unique name. It tastes absolutely delectable when prepared as  payesh  (the Bengali version of rice  kheer ), and is widely used for auspicious offerings, pujas, and festivals. It derives its name from its usage as the principal ingredient in the preparation of the offerings to  Govindaji , the family deity of the Seths of Kolkata. Gobindobhog was traditionally cultiva ted in the districts of  Bardhaman, Hooghly, Nadia, and Birbhum. Later, it began to be cultiv ated

Black rice (Oryza Sativa L.) by Saptarshi Mondal History Black rice, also known as “Black Pearl” or “Medicine Rice” or “Longevity Rice.” [ 1 ] , is a pigmented rice variety of Oryza Sativa L. species. Despite a long history, the origin of black or purple rice is in a gray zone and is assumed to have originated from different parts of Asia. The grain contains a high concentration of anthocyanin pigment which gives the rice its identity/color. The concentration of anthocyanin increases the amount of antioxidants [ 2 , 3 ] and that’s the reason black rice is well-regarded among extremely nutritious and healthy diets. Black rice is also known as “Forbidden Rice” or “Emperor’s rice”. Widely speculated oral history suggests that emperors in ancient times used to consume black rice due to high nutritional values and banned its consumption by ordinary people. Though black rice was reserved only for the emperor’s consumption in history, no such restriction exists nowadays.

TULAIPANJI RICE Tulaipanji is known for its aroma, lightness, and jasmine-white appearance when cooked. ‘Tulaipanji’ is a non-basmati indigenous aromatic rice of West Bengal. It has medium-slender, white kernels with desired cooking quality and a pleasant aroma. One of the main features of Tulaipanji rice is that the grains can retain the aroma for around a year or more. Delicacies like Pulao, Payesh, Biryani can be made with this rice. This Bengali Tulai Panji Rice rice is sourced from the Northern province (Uttar Dinajpur) in West Bengal and shipped directly to the customer's place. Tulaipanji is grown in a small pocket of north Bengal, has gained so much interest among the farmers due to the state government’s encouragement that its area of cultivation has increased by 45 percent in just three years, district officials said. Tulaipanji is cultivated in Raiganj, Kaliaganj, Hemtabad, and Karandighi blocks of Uttar Dinajpur district and Kushmandi block of Dakshin Di