Tulaipanji aromatic rice with cooking tips by Merchentusindia

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 Dinajpur district. Earlier, the farmers were not very keen to cultivate Tulaipanji, but following the encouragement by the state government, more and more peasants are now engaged in farming this variety. “The yield of Tulaipanji was not enough in earlier years.


In Uttar Dinajpur, Tulaipanji was cultivated in 6,700 hectares in 2017-18, compared to 5,400 hectares in 2016-17 and 4,600 hectares in 2015-16, registering a growth of 45 percent in three years. The production of Tulaipanji has also been gradually increasing – 10,120 million tonnes in 2015-16, 11,880 mt in 2016-17 and 14,740 mt in 2017-18 – in the district,
In 2012, the Government of West Bengal sent Tulaipanji rice to the food festival at the London Olympics.
The aroma and quality of this rice variety are strongly associated with its native origin. Tulai Panji rice grown in West Dinajpur of West Bengal, which has got GI, has a very long history and there is mention of this rice even in Mythology. Tulai Panji means it is lighter like cotton and highly scented. Tulaipanji is categorized as 'non-Basmati aromatic rice'. It has a medium-long slender grain with an average length of 5.5 mm, length/breadth ratio of 3.4, and an elongation ratio of 1.6. Cooked rice is tasty, good in texture, bright in appearance, non-sticky, and friable due to high amylose content. Tulaipanji contains amylose – 28.3%, protein – 7.3%. It has comparable quality parameters like 77.1% hulling, 65% milling, 54.2% head rice recovery, and alkali value at 4.0. Traditionally, Tulaipanji is grown without using any fertilizer in mid-land to high-land condition and preferably in jute harvested fields, after a 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. Inorganic fertilizers are generally not used due to the reduction in aroma and other qualitative parameters.

Some of the main features of Tulaipanji rice are as follows:    

1. Beautiful aroma, which can last up to one year
2. Ideal for making sweet dishes like payesh (see the video)
3. Finest quality grains. It has a medium-long slender grain 

Detailed descriptive parameters of Tulaipanji rice are:      

                    VIDEO ON COOKING TIPS ON TULAIPANJI RICE


Blog created by Shyamal Kumar Bag, MD, Merchentus India.
Location: Kolkata, West Bengal, India

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